Ruben Koopman’s journey just keeps getting bigger. And now for the next installment… When it comes time to interview a chef like Ruben Koopman, I know the story is always going to be big. And his story is bigger than most. Poised to launch a whole new series of outlets in the Caribbean, Ruben as…
From feeding royalty in Britain to camping out in northern Queensland, Sarah Maric has had already a big chef’s life. Now, it’s the best of the best. What’s important to Sarah these days, is the giving back and lifting up. With a fantastic program through Technical Chef, she’s helping open new doors for apprentices. Watch…
Darvis Walker leads men into the wilderness, and transforms their lives. A great guru himself – Darvis begins with a statement that encapsulates his life – his affinity with nature in all its forms. “Nature – and earth itself is the greatest guru and teacher and my role? As the archetypal guide it’s to facilitate…
From a pop-up restaurant at Base Camp, Mt. Everest, Joseph Lidgerwood has already had a big impact. But far away from the logistical conundrum that must have been, he presides now over peace and tranquility. At Restaurant Evett, in Seoul, South Korea, the locals dine early. And this is Michelin dining. In that rarefied air…
Hiring the right person has so long been hit and miss that it’s time a new system came along: this is it. 8 Words that represent your business. Genius and simple.
Karen Jones runs a tight ship at The Glass House, and freshness is key
In the walnut world, freshness is key. Have you tasted the imported nuts? Yes, stale usually, and … well, rank. When I first tried Coaldale walnuts, it was revelatory. I think it was at Salamanca Fresh in Salamanca, a good deli known for stocking premium local produce. Sophie Milic, of Coaldale Walnuts in the Coal…
Andrew Dunoon (R above, with business partner Bruce, L) of Elizabeth Andrews Catering is a bit of a legend in the hospitality industry. In spite of several big setbacks, he’s been at the helm for decades and oversaw growth that would be the envy of any business. Lessons? Plenty of those. Triumphs? More than a…
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.