Tired of churn and burn? What we do is create a positive, high performing, high well-being workplace. Get... Off the Hotplate now.
We're already making a difference.
We cut the drop out rate to ZERO at an award winning RTO. Not just once, but in every group we worked with!
Our courses are easy, user friendly, and dramatically make a difference.
What is Off the Hotplate?
We deliver emotional, stress and people management.
We have the best team building content there is, tailoring our approach to your workplace and needs, and your outcomes. Throw toxic culture, bullying and dysfunction out the window, and watch the benefits flow.
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. And we've just introduced a service component as well - so that your team not only collaborates, but works to build your business for you.
Ask us - we can make a difference for you, your business, your workplace.
Christine’s brilliant memoir Theatre of War is available now!
A rollicking trip through 9 restaurants and the Chefs, thieves and rogues she duelled with daily… Buckle up, it’s a rough ride. “Laugh out loud! A terrific read!”
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?
INSPIRATION FROM THE BEST
Be a food critic? Why not? It was a great idea at the time. I leapt 2 years ago, after 25 years as an owner/chef of 10 restaurants, then a stint being a journalist, lifestyle editor and executive chef for a large food market chain. I also had a stint teaching (started out many years…
With growing business Straight To The Source firmly under her belt, Tawnya Bahr continues to uncover new opportunities and ways of providing that all important link between producers and market. It’s that paddock to plate connection with food’s provenance that has become vital to any decent restaurant these days. Providing that link is her mission, and…
The new Hilton Port Moresby was opening, and Paul Foreman, Consultant chef and Black Box Kitchen king, and Kirsten Bacon, pastry chef and teacher at Elizabeth College, have just returned from a gig in Papua New Guinea. Was it wild? “Yeah!” Was it rewarding? “Double yeah!” This was a big gig, and included so many…
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