Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.
Chef Talk: Adam Moore, Chefs and Mentors
When chefs and mentors are one and the same, powerful things happen. Our industry needs that wonderful system to come back, and Adam Moore is driving the charge.
Travel: Our pick for your wine trail in the Hunter Valley
The Hunter Valley has wonderful wine, food, and spectacular vistas. And the accommodation isn’t too shabby either…
Chef Talk: Rhadia Hursey – culinary school and making a difference
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Hospitality talk: Chefs, it’s a numbers game
What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
Chef talk: André Kropp sails a monster ship at Wrest Point
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Travel: Cuba with Gaby Part 2. Trinidad
Crazy mardi gras, music that never stops, and still awful food almost everywhere except for one very high point…
Hospitality talk: Kitchen Tales and memories…
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Recipe: Conjurup food conjures a mouth party
If it tastes gluten free, it’s not Conjurup Food. Good enough for me. Delicious, and gluten free. Such a revelation.