Chef Talk: Kitchen Tales from the edge
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!
From the Archives: Gary Johnson on Fish Tanks, Sting and celebrity chefs
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.
Stress, the not so silent killer in kitchens
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 breathes fire and dishes the dirt
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
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.
Chef Talk: Henry Anderson – ahoy at marine catering services
“During all the trials and challenges I pushed myself through, so you as a leader must pull your staff through. To do that you give them the right piece of the puzzle to succeed and get to the next level of enhancement. It just takes time.”
Chef Talk: Christian Heidenreich – a chef with no regrets
Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!
Chef Talk: Paul Rifkin leads our future leaders
Advice? There’s always something that’s going to happen – that’s not right, every day, but you have to make sure that you know why you’re in it, and you have to know where you’re going with it.
Chef Talk: We go Straight To The Source with Tawnya Bahr
“Collaboration underpins it all. Life is relationship based, the soul of any business”
Chef Talk: Nick Filsell, unapologetically himself.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”