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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?
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…
Chef talk: Christian Heidenreich, a chef with ‘no regrets’
A good chef can travel the world and always work, always contribute, and that’s the core driver for Christian Heidenreich, whose home in Austria was a springboard to the world. Christian considers himself still a chef today, and he will always be a chef, even though it’s been 8 years since he dug deep in…
Hospitality Talk: The pub menu – from pub grub to… where?
What is it about pubs these days? No longer content with pub grub, they’re reaching out to other markets. And customers now, I guess are picky, and spoilt for choice. It’s true, isn’t it? We have so many dining options that making a decision about where to dine is hard to do. And then when…
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