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:
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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.
A female chef breathes fire and dishes the dirt
A female chef dishes the dirt, and tells it like it is. Why are chefs leaving the industry in droves? This will give you an idea. It’s not pretty.
Wine talk: How to order wine at a restaurant
Stick to these five steps every time you order wine and it will go from what once felt like shooting darts with your eyes closed to hitting the ball out of the park and into another stratosphere. Your dinner companions will be chanting your name as you make your way around the bases.
Chef Talk: Henry Anderson – ahoy at marine catering services
“During all the trials and challenges I pushed myself through, so you as a leader must pull your staff through. To do that you give them the right piece of the puzzle to succeed and get to the next level of enhancement. It just takes time.”