Direction, and knowing yours is vital Struggling to find your edge? Your point of difference? Want to stand out from the crowd? Here are three things that will help you find your way. With a shortage of chefs and massive competition, every new head chef and entrepreneur must struggle with the curve balls that this…
The industry needs to change. Enormously. But with any big sector, change is too slow, and sporadic.
While the sizzle is enjoying a reformation, it will still have chef interviews, food industry pieces, and the odd opinion or chat piece. But reviews? I think not.
Graeham Henderson ruminates on a big career, and pirate chefs. He’s leaping from his ship for a new start.
The latest big name chef suicides are just the tip of the iceberg. Here it is, straight from the hip. And if you can’t handle the word f***k, read no further. Laura lays it out. And I will not edit it. They’re her words. Chef stress solutions – her take. If you’re not from the…
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:
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.
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Business secret 101 is the key word : the killer in business and life, fear.
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.