Is there Michelin relevance now, or not?
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
Fassnidge, from reality chef to real reality. Big jump.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.
A restaurant’s secret to happy staff. Interesting
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
The Power of Teamwork
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Business secret 101: Fear
Business secret 101 is the key word : the killer in business and life, fear.
Hospitality and handling the heat
Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.
Chefs and it’s a pressure business
Chefs and pressure are intertwined, yet most of the behind the pass problems, the public never see. Opening and running a restaurant can look deceptively easy. Trust me, it’s not, and never will be.
Chef Talk: Kitchen Tales from the edge
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!
From the Archives: Gary Johnson on Fish Tanks, Sting and celebrity chefs
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.
Stress, the not so silent killer in kitchens
Behind the pass, where chefs and kitchen staff lurk for up to 18 hours a day, every day, stress becomes a dark shadow that never leaves. How can it? Look at the stakes, for god’s sake.