The fate of our plates

It’s a thought that’s been bugging me for a while. A constant, inner cerebral nagging that’s hard to shake especially if, like me, you’re wired for eternal existential contemplation. The thought is this: “what does the future of the hospitality industry look like?”. Now that’s a big question. And I

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The Dating Agency

I love my family. They’re great. Genuinely supportive, loving and just about the best bunch of people you could hope to have dealt you by fate’s fickle hand and I would like to think they all feel the same way. When we all get together, there is a sincere and

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What makes a good? Sous chef

What makes a good sous chef is simple. All they have to do is show complete and utter loyalty, do the head chef’s job when he’s not around, understand the chef’s style of cooking and how they like things done, support the head’s every decision be it right or wrong,

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What makes a good? Kitchen porter

Truth be told, the role of kitchen porter is not the most glamorous position in the hospitality industry. Not surprised are you. I mean for most people just facing a day’s accumulation of domestic dishes, pots and pans in the sink last thing at night can seem like a monumental

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What makes a good? Commis chef

Big ears, big eyes, small mouth – The Perfect Commis chef. Well I guess we should really start by looking at what a commis chef’s job entails before getting into what makes a good one, and to be honest, this is not going to be a glamorous list. Peeling and

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What makes a good? Chef de partie

Rather than “what makes a good chef de partie?” there is probably a case for changing the first part of this blog title to “where are the good”. It’s a subject that comes up with concerning regularity when talking to chefs and clients as there is a very real shortage

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