Manage brilliantly. Get Off the HOTPLATE. Your Hospitality Management, Stress Management and Team Building Resource
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
One of the chefs I interviewed recently insisted that cheffing was just a job, and, “after all, we just cook. We’re not saving lives, are we?” While that may be true, it’s a quick slip ‘twixt the cup and the lip, and poor health practices in any kitchen can easily kill, or make customers very…
Fixing a restaurant’s culture includes changing who profits A great article from Meghan McCarron of Eater Magazine about the fall out from the #MeToo movement in the food world. Celebrity chefs behaving badly. What’s the deal? Not much it would seem. by Meghan McCarron “Four months since the #MeToo movement roared to life, the airing…
How top chefs develop their signature dishes Brainwaves: Aerated washed rind cheese with apple and sobacha biscuit at Sepia. Photo: Christopher Pearce Here’s an article recently in Good Food that absolutely highlights just how high the bar is in the rarefied atmosphere of top chefs, signature dishes and how they develop them. Inspiration? Yes. Perspiration? Absolutely,…
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