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.
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.
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!