For workplace, emotional and stress management. Get... Off the Hotplate
In the Hospitality Industry, how do you deal with the stress of a million staff problems, picky customers, keep your sanity?
Learn Hospitality Management and team building secrets from our workplace gurus... here
Learn to control your own stress and those trigger points with simple techniques that will change your life... here
What is Off the Hotplate?
We deliver emotional, stress and people management. Learn from the best, access your Off the Hotplate toolbox and remember we are here to help.
For the culinary industry, Off the Hotplate is a new approach. We give you the skills, knowledge and ability to survive the furnace, and thrive.
WHY OFF THE HOTPLATE?
"I had 10 successful restaurants as owner/chef and 25 years in blasting hot kitchens. Burn out became a boomerang and I fell out of love with cooking, and the industry.
Then I started seeing the suicide rate, the burn out rate, the collateral damage of high pressure on families and society as a whole and decided we needed a solution. Mental health and emotional intelligence need more than just talk lines or questions with no answers. People need real solutions - teaching people those emotional management skills that are tragically missing in everyone's education.
Off the Hotplate was born, and I was reborn with a drive to bring this to an industry and people who deserve better. And working in other industries since, I saw they could all benefit from this. After all, it's about people. Simple." ~ Christine Matheson Green - for more on Christine on Linked In click here:
These methods work. So what's stopping you?
What are you waiting for? Jump in and just do it!
Life is great when you know how.
Why not access our courses with practical exercises that give you the skills to survive the furnace?
INSPIRATION FROM THE BEST
Funny isn’t it? How life sometimes seems to have its own plan for us, and Paul Rifkin, recently resigned as Executive Chef at the Campbelltown Catholic Club where he ruled the stoves for nearly 17 years, is a prime example of that. Paul fell into cooking, having begun an archaeology degree at uni, followed by an apprenticeship…
The anatomy of taste. For chefs, a great sense of taste would appear to be essential. How can you create great dishes without that ability to judge the flavour palate of any dish? While it’s used as a metaphor for our choices in much more than food, taste, the palate and its preferences are fundamental…
Nick Filsell knows that being an executive chef is a big job and it takes a broad and deep skill set to do it well. Finding the time to also support the great managers and team of his “love child” – Lost in a Forest, is just one of many shake your head ‘how does…
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