We have grown, and are morphing Just the Sizzle into a big, supportive industry site, with an exciting new product coming up that will revolutionise the dining and restaurant experience.
The benefits?
- High performance,
- Better bottom line, and
- Happy, settled staff when you create the best team.
Our content is easy, inspiring, and dramatically makes a difference. We talk to the best in the business, and distill their wisdom.
"The entire process has been groundbreaking and revelatory. Thank you both so much." Michelle Brennan, former COO of award winning RTO, Industry Link.
What is our all new Just the Sizzle?
Just the Sizzle is an industry 'bible' where we interview who's who in the zoo, the big and small players, all of whom have years of experience and wisdom to share. Join us and get the best and most innovative solutions to the myriad of problems in the business.
You'll never need another resource. And if you have something to share, tell us! We're always happy to interview and share your secret sauce.
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.
Just the Sizzle 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:
Why I am no longer a food critic
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…
Chef talk: Straight to the Source with Tawnya Bahr
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…
Chef talk: Hilton Port Moresby beckoned
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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