A restaurant’s secret to happy staff. Interesting
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
From the Archives: Gary Johnson on Fish Tanks, Sting and celebrity chefs
Gary Johnson is one of a few chefs who’ve survived the furnace, thrived and dived in to mentor a new generation. Here’s his story, with more to come.
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.
Restaurant Review Salamanca Wharf Cafe
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.
Chef Talk Paul Foreman
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”