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.
For Sarah Maric, finding her love of training young chefs was somehow meant to be. Funny that.
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.
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.
“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!”
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.