Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
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!”
A bit of Austin Powers, the old navy and modern Hobart all thrown in together. Somehow at the Old Wharf Restaurant, this strange mix works.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
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.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”
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!
An industry in crisis? Yes, I’ve said it before and I hope everyone’s listening. Because we need to act.
The number one word that all business and hospitality people need to focus on is probably not what you think. But it’s all important.
Dylan has a passion for hand-made, well-used and loved knives. Each one comes with a story or twenty, and Dylan takes his role as custodian seriously.