Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.
Chef Talk: Adam Moore, Chefs and Mentors
When chefs and mentors are one and the same, powerful things happen. Our industry needs that wonderful system to come back, and Adam Moore is driving the charge.
Chef Talk: Rhadia Hursey – culinary school and making a difference
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Hospitality talk: Chefs, it’s a numbers game
What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
Chef talk: André Kropp sails a monster ship at Wrest Point
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Hospitality talk: Kitchen Tales and memories…
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Hospitality talk: Fear and trust – the big tickets
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.
Chef talk: A Michelin chef’s journey is big, and collaborative
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Hospitality talk: Cure chef stress? We hope so…
Why do we need to cure chef stress? Because if we don’t – and act really fast, we won’t have an industry at all. It’s chaos now. Let’s fix it.
Hospitality Talk: 5 Tools to make for a better workplace
With a few key strategies and a change in approach, a better workplace will evolve if you use the tools you have at your disposal. Sometimes, it takes just looking at things differently.