Posts Tagged ‘industry pressure’

Chef talk: Straight to the Source with Tawnya Bahr

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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…

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Chef talk: Hilton Port Moresby beckoned

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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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Success for Off the Hotplate’s Happy Workplace Course.

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Our Happy Workplace Course made a difference! The results are in: Industry Link (Tasmania’s top award winning Registered Training Organisation) commissioned our course for their latest intake of hospitality trainees and what happened? For the first time ever, they had not one drop out from the course. The secret? Our course, delivered by Graham Gourlay…

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Chef talk: After Lûmé, Shaun Quade lights up L.A.

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It takes guts and faith to launch a new venture in a foreign country, a new market. Shaun Quade, his name now intimately tied to Lûmé, a leader in the Australian restaurant firmament, has both, in spades. When a lot of chefs would be settling in for an easier long haul, established and ticking along,…

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Chef talk: Graeham Henderson – pirate chefs need to rethink

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Graeham Henderson is smack bang in the middle of a big career. So in his interview, we looked both backwards and forwards. It’s an exciting time for him with big challenges, but if anyone is up to it, it’s Graeham. And he absolutely nails the issues the industry is facing, and the why. Beautifully. So…

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Chef talk: Jeff Lewis – chef trainer

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Jeff Lewis has had a huge chef’s life, been smacked and abused, but not put in a tumble dryer as one young apprentice was recently in France. Now, a chef trainer, Jeff devotes his life and experience to teaching the young wannabe’s and making sure they’ve got the skills to back the paper qualification. He’s also…

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The abusive boss: the upside to those dark clouds

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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…

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15 Reasons Laura quit: Chef stress and solutions

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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…

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

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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…

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