Kitchen tales takes me back to my very beginnings in a really grotty hotel/motel kitchen in Rockhampton in the 70s. It was baptism by fire, and I still remember those filthy teeth!
Gary Johnson is one of a few chefs who’ve survived the furnace, thrived and dived in to mentor a new generation. Here’s his story, with more to come.
Behind the pass, where chefs and kitchen staff lurk for up to 18 hours a day, every day, stress becomes a dark shadow that never leaves. How can it? Look at the stakes, for god’s sake.
A female chef dishes the dirt, and tells it like it is. Why are chefs leaving the industry in droves? This will give you an idea. It’s not pretty.
To burnout and back is too often a fact of life for chefs and hospitality workers. We need to look for solutions, rather than the problems. We know those already. Burnout needs to stop being a badge of honour, and start being a thing of the past.
Life in a kitchen shouldn’t be all drudgery and hard work. The best and most efficient kitchens work on a light mix of success tools that put the fun back into working life.