Some lessons I learned along the way, and a few stories of a past life, that still echoes in my subconscious every day.
The industry needs to change. Enormously. But with any big sector, change is too slow, and sporadic.
While the sizzle is enjoying a reformation, it will still have chef interviews, food industry pieces, and the odd opinion or chat piece. But reviews? I think not.
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…
For such a big hotel chain, opening the Hilton Port Moresby in time for the huge Asia/Pacific conference and getting the staff ready for an influx of international dignitaries was a big ask. Paul and Kirsten were up for it, and curious to see the land that’s been so under the radar for so long. Vertiginous green landscapes are just the beginning. Read on for how it played out:
Graeham Henderson ruminates on a big career, and pirate chefs. He’s leaping from his ship for a new start.
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!
The latest big name chef suicides are just the tip of the iceberg. Here it is, straight from the hip. And if you can’t handle the word f***k, read no further. Laura lays it out. And I will not edit it. They’re her words. Chef stress solutions – her take. If you’re not from the…
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: