“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!”
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!
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
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.
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
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.
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.
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!
A chef’s story is many things, and certainly never just the heat in the kitchen. And chefs can be mercurial beings – I’ve found there’s always so much more behind the uniform and the knife. John Torsch’s chef’s story is more poignant than most though, and here his story brings us up to the now…