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Restaurants vs Hotels

Restaurants vs Hotels

It’s one of the great dilemmas facing many young chefs during their careers. To work in a free standing restaurant or move into one of the big 5 star hotels? There are numbers of positives and negatives that come with both careers. I think that both sides should be...
Enough is Enough

Enough is Enough

For many chefs (myself included), there comes a time when you must know when to stop. I’m not talking about quitting cooking I’m talking about the creation of new dishes and the thinking behind food. There is a level of maturity or confidence allowing some chefs...
You Know Nothing About Food

You Know Nothing About Food

AUSTRALIAN They say you are what you eat, well this could not be more true of Australians who are generally a little bit of everything. Take me for example I was born in Australia, my mother was Canadian and her parents are from Germany and Hungary. My father married...
Deciding Where To Eat

Deciding Where To Eat

  THAT GUY Remember when you first started trying to understand wine, the sommelier told you what you were tasting and you believed every word he said. It wasn’t until you built your own palette and started understanding  more you realized everyone was...
Sustainable Seafood and Why It’s Not Working

Sustainable Seafood and Why It’s Not Working

DEATH IS A MESSY BUSINESS In the words of Alex Atalla, death is all around us in the kitchen, eating really is a life and death situation. There is rarely a plate on the dinner table that didn’t start with death, but at what point did we forget our meal was once...