Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
I’d like to see more decent work life balance. But you know what? That’s only achievable if there are enough chefs to cover enough shifts to do straights instead of splits. But as one man, how much can I do about that? So it’s a bit of a pipe dream at the moment, but I live in hope.
When things get tough, the tough get going. And that’s never more so than in restaurants. Theatre of War it is.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
Delilah, at the front of the restaurant, stood 8 feet tall in black leather, handcuffs and whip swinging from a thin belt around her waist. Zing!
I shuffled, looked down at my new clogs and rubbed one against the back of a leg. He thumbed at two bulbous bags of potatoes leaning, waiting, in a corner.
Why are cookbooks, food and cooking shows the bomb now? Food in all its deliveries to the public shows no sign of waning. Van Pho may just have the answer.
Is it food, a story, or just punctuation? Some current food fads I wish would die… Have you got a favourite food fad you just hate? Here are a few of mine…