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.
Hospitality talk: A business secret I never forgot
A tender business secret that will stick with you and see you well in the future. I had so many lessons at Expo 88, but this was the best hands down.
Hospitality talk: Handling the heat
When it comes to being able to handle the heat, in a kitchen, a restaurant, or business, how good are you? Do you have a pressure plan? That’s why we set up offthehotplate. It’s a pressure plan.
Hospitality talk: Chefs, it’s a numbers game
What might you say to a chef wanting to create his own theatre, so he may strut his own stage? First, as with all would be business owners: do your homework!
Hospitality talk: Kitchen Tales and memories…
A life spent on the tools in a kitchen might seem a life misspent, but I loved every minute, and lived (survived) to tell the tales. Lucky me.
Hospitality talk: Fear and trust – the big tickets
Breaking down every transaction in any business from the point of view of trust, might yield some surprising revelations.
Hospitality talk: Cure chef stress? We hope so…
Why do we need to cure chef stress? Because if we don’t – and act really fast, we won’t have an industry at all. It’s chaos now. Let’s fix it.
Hospitality Talk: 5 Tools to make for a better workplace
With a few key strategies and a change in approach, a better workplace will evolve if you use the tools you have at your disposal. Sometimes, it takes just looking at things differently.
Chef Talk: Andy Third and Mr. Good Guy break the barriers
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
Chefs Talk: Kylie and Phil go to Farmgate Markets
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.