“I love food and cooking – why not make a career out of it by becoming a professional chef?” A perfect combination, of course, and definitely…
Every chef may be different but many often share common passions. Not just a devotion to cooking and hoping their culinary creations will satisfy individual customer’s…
“I love the buzz and the creativity”, says Mark James, WA sous chef who cooks “modern Australian food with a twist”. There’s probably not a chef…
Looking back over her many impressive career achievements in hospitality, multi-award winning Telina Menzies has a modest take, “They say if you love what you do,…
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…
“Giving back”, particularly during Covid-19 when many restaurants struggle to survive, is more than an act of kindness in the moment. For Chef, Dan Lange, it…
“Positive Mindset” Key to Career and Managing Kitchen Stress, says Executive Chef Jake Kowalewski A chef’s passion for cooking is often awoken in the kitchen of…
A Culinary Celebration of Ingredients From the Bush The renewed fascination in Australian indigenous food ingredients may have been sparked in part by Noma owner and…
When Instagram first launched, it started the trend of everybody taking photos of everything. From blurry urban nature photos taken while out on a walk to…
Ingredients Beef short ribsOnionCeleryCarrotGarlicMiso Beef stockStar AniseClovesApple (to serve) Method Marinate beef ribs in miso paste. Pan seal and add to the slow cooker. Caramelise some…