Tawnya Bahr delivers by going straight to the source. It’s a revelation. With growing business Straight To The Source firmly under her belt, Tawnya Bahr continues to uncover new opportunities and ways of providing that all important link between producers and market. It’s that paddock to plate connection with food’s provenance that has become vital to any…
Shaun Quade nails it: Our colonial past is very young, and we’re slowly developing our identity – food culture comes from either high end or cooking from necessity.
The abusive boss has a lot to teach us, and here one guy tells us why. Don’t let them win – ever. There is light at the end of the tunnel if you just speak out!
This short piece of kitchen tales is from “Theatre of War – the art of running a restaurant”, my memoir of crazy times in Queensland with even crazier people. I hope you enjoy:
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Business secret 101 is the key word : the killer in business and life, fear.
Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.