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.”
Chef Talk: Christian Heidenreich – a chef with no regrets
Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!
Chef Talk: Paul Rifkin leads our future leaders
Advice? There’s always something that’s going to happen – that’s not right, every day, but you have to make sure that you know why you’re in it, and you have to know where you’re going with it.
Chef Talk: We go Straight To The Source with Tawnya Bahr
“Collaboration underpins it all. Life is relationship based, the soul of any business”
Chef Talk: Nick Filsell, unapologetically himself.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
Chef Talk: Sam Burke, meet the meat man. There’s so much more.
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”
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: Jeff Lewis, chef trainer
Mis en place? Means so much more to Jeff than the preparation in the kitchen. It starts inside the head, and oscillates out in every sphere of your life. Take note: