Chef Josh Moroney is particularly upbeat about 2021. He was promoted to senior Sous chef in December 2020. In double-quick time, too! Josh had only re-joined…
Ten years ago, if you dedicated part of your menu to plant-based dishes your colleagues may have chuckled. And your customers may have skimmed over these…
“The draw of the kitchen was where I saw my future”, says Matt Woodhouse, executive chef of Deli style Melbourne café, New Order in Prahran. It’s…
Attention Chefs: Want the chance to win a handcrafted chef knife? Click here It’s an outlook that perfectly chimes with the present challenging times. Plus,…
Stunning six-star Crown Sydney Resort Hotel opened a number of its bars and restaurants last month. And the jewel in this crown is – without doubt…
“A journey of discovery” is a term we often hear from the chefs here at Life on the Pass. For Chef Shannon Easton, a career in…
With 2021 under way, food trends this year will be informed by last year’s global issues – the COVID-19 pandemic and the impeding climate crisis. Because…
There have been so many culinary achievements in Laura Skvor’s young life that it is fair to say her career has been meteoric. From launching her…
“Constantly learning new things keeps my mind and overall mentality focused”, says Christian Abbott, when Life on the Pass kicked off today’s interview by asking why…
How Chefs Stay Sane Amidst the Chaos The restaurant industry is not only highly competitive but also fast-paced and demanding, requiring chefs and kitchen staff to…