Chef talk: Kirsten Bacon, female chefs and a series of firsts
Vocational education is a subject dear to her, and no doubt Kirsten has seen many students benefit from her long and extensive experience and passion for passing on the skills and wisdom.
Chef talk: Ross Hardman and blood in the kitchen tales
Even with the debilitating Crohn’s Disease and 40 hospital visits, Ross finds time to work, mentor, and play a big part in a new organisation called Technical Chef, aimed at raising the standards and standing of chefs around Australia. One word: wow!
Chef talk: Pierre Khodja, Michelin and spice. A good mix.
Pierre Khodja knows that being a mentor, and passing on his knowledge, is the most precious gift he can bestow on an industry that almost killed him. He bounced back. Resilience? His second name.
Chef talk: Chef Training and Sarah Maric
For Sarah Maric, finding her love of training young chefs was somehow meant to be. Funny that.
Chef talk: Massimo Mele heads due South
Massimo Mele found the hard way that running a tough, abusive kitchen is not the best way to operate. And bless him, he learnt the lesson.
Chef talk: Chef life and digging deep with Rich Sellers
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
Chef Talk: Glenn Flood, Masterchef and Jamie
“…it was inspiring and mind-expanding to say the least. Masterchef has re-defined how customers view food & cooking in this country.”
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!”
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.