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:
So it is in hospitality. Chefs (or the kitchen) versus front of house (the people who serve the guests). The common theme is always that one area thinks they are better than the other.
The anatomy of taste. For chefs, a great sense of taste would appear to be essential. How can you create great dishes without that ability to judge the flavour palate of any dish? While it’s used as a metaphor for our choices in much more than food, taste, the palate and its preferences are fundamental…
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.