The abusive boss: the upside to those dark clouds


The Upside to Being Screamed at, All the Time, for Everything Life’s a learning curve, right? Then why does it take so long for us to learn some lessons? An abusive boss can be hell on earth, particularly if you’re young, wanting to please, and terrified of rocking the boat. Quit? Hell, where would I…

Read More

15 Reasons Laura quit: Chef stress and solutions


The latest big name chef suicides are just the tip of the iceberg. Here it is, straight from the hip. And if you can’t handle the word f***k, read no further. Laura lays it out. And I will not edit it. They’re her words. Chef stress solutions – her take.  If you’re not from the…

Read More

Rachel Smith profiles the hotplate, and easing the pressure


Easing the pressure Rachael Smith, in writing for Restaurant and Caterers’ Association Magazine, shines the spotlight on Off the Hotplate, and why it’s so needed in the industry today. Rachel interviewed me and others about pressure, our whys and wheres, and comes to the conclusion that yes, the industry needs to change. Now. Here’s her…

Read More

Rachael Downie shares her recovery wisdom


For recovery wisdom: Sharpen the Saw Here, Rachael shares some dynamite recovery wisdom. Something all hospitality peeps need to acknowledge and accept. Tired is as tired does, and burn out helps no one.  “I attended a conference a number of years ago where one of the speakers talked about Steven Covey’s 7 Habits of Highly…

Read More

The front of house divide: Where’s the team building?


That front of house divide can loom large in too many restaurants, and create a schism that is fatal for the business. Team building exists in way too few businesses. Here, Damien Lowe who, like me, has trodden both paths, shares his take on the reasons, and a solution. I’m not sure I agree that…

Read More

Is there Michelin relevance now or not?


Is there still Michelin relevance? Or is the cost just too high? A while back, I toyed with the idea of setting up a completely new system of restaurant ratings, based on the chefs. Michelin relevance had hit rough waters with accusations of corruption, irregularities, and a growing irrelevance in the post modern digital age.…

Read More

Manage like a boss: 8 words that turn you into a recruitment genius


Recruitment genius? We’ve found it! Hi to all who love what we’re doing at Off the Hotplate, and even to those who are just mildly curious. It’s a fresh initiative aimed at helping culinary people be better, have better lives, in a better industry. Apart from our awesome courses that deliver those much needed emotional…

Read More

Chef talk: Glenn Flood, Jamie Oliver and Masterchef


Glenn Flood is truly Australia’s chef for all seasons – having worked in five star hotels, Michelin starred restaurants, corporate catering and then beside the greats on television with Jamie Oliver, Heston, Marco, René Redzepi, Masterchefs including Gary Mehigan and Thomas Keller, among others….. The list is long, and Glenn will tell you he’s only…

Read More

Chef talk: Henry Anderson, on board with marine catering


Henry Anderson has what seemed to me an unusual job –  marine catering. I was interested – exactly what is marine catering? He consults on big ships, bringing their kitchens (i.e. galleys) into shape and training their staff to deliver amazing quality food to ship’s officers and crew on time, and on budget, in line…

Read More