From the archives: Shaun Quade’s big journey
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:
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!
Chef Stress solutions…
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…
Kitchen stories from another era…
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:
Front of house divide? Team building is the answer
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: it’s not all in your mouth
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…
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.
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.
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.