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Kitchen stories from another era…

Chef Talk, Establishment, Hospitality Talk, Kitchen tales, Pubs & Bars, Theatre of WarBy Chrissie MathesonApril 9, 2022

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: 

hospitality-talk-chefs-management-graves-justthesizzle

Hospitality and handling the heat

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.

Chefs and it’s a pressure business

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMarch 10, 2022

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.

offthehotplate-chef-talk-henry-anderson-strong-portrait-marine-catering

Chef Talk: Henry Anderson – ahoy at marine catering services

Chef Talk, Hospitality TalkBy Chrissie MathesonJuly 18, 2018Leave a comment

“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.”

cheftalk-christian-heidenreich-Port Douglas Bill Clinton 1996

Chef Talk: Christian Heidenreich – a chef with no regrets

Chef Talk, Hospitality TalkBy Chrissie MathesonJuly 10, 20182 Comments

Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!

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Chef Talk: Paul Rifkin leads our future leaders

Chef Talk, Hospitality TalkBy Chrissie MathesonJune 27, 2018Leave a comment

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.

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Chef Talk: We go Straight To The Source with Tawnya Bahr

Chef Talk, Hospitality Talk, Markets & Fresh ProduceBy Chrissie MathesonJune 21, 2018Leave a comment

“Collaboration underpins it all. Life is relationship based, the soul of any business”

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Chef Talk: Nick Filsell, unapologetically himself.

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonJune 12, 2018Leave a comment

“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?”

justthesizzle-cheftalk-sam-burke-meat-man-sam-kekovich

Chef Talk: Sam Burke, meet the meat man. There’s so much more.

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonJune 6, 2018Leave a comment

“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.”

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Chef Talk: Rhadia Hursey – culinary school and making a difference

Chef Talk, Hospitality Talk, RestaurantsBy Chrissie MathesonMay 25, 2018Leave a comment

“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!”

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Christine Matheson is a former chef & restaurateur with more than 20 years experience in the hospitality game.

Today she is an author, restaurant consultant & food critic known for her brutally honest and entertaining restaurant reviews.

Now a resident of, arguably Australia’s foodie capital, Tasmania, Christine gets to flex her food muscles as a judge at the annual Royal Hobart Show Fine Food Awards and is currently working on her 3rd book about her incredible times in the food industry.

Learn more about Christine


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