Chef Stacey Conner’s Career of Self Discovery
Inspired By Good Chefs and Cookbooks “You’re only as good as the books you read”, says Chef Stacey Conner with a broad smile. The Chef Owner…
Author LOTP
Our top 10 chef-must-have apps
Want your business to have the edge? Looking for more time to prep food? Logistics do your head in? Chefs have numerous business responsibilities from operational…
“Let the ingredients speak for themselves”, says Head Chef Carl Johnson
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…
What’s under the hat?
‘Laughter is brightest in the place where food is’ says an Irish proverb. This aptly describes the joy of eating out. Sharing and celebrating food has…
“I Cook What I Love To Eat – It’s That Easy”, Says Sous Chef Mark James
“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…
Appetite To “Learn More” Drives Career of Head Chef Arkin Barreto
“Never stop learning!” Not only the best advice to offer a young chef starting out. But also sage words from Arkin Barretto, who serves up an…
Head Chef Matt Smith – Food is Life & Life is Food
Matt Smith loves people who “appreciate a good meal!” In particular, “how much a good dish can impress someone, and stays in their memory”. At 23…
Guy Turland – Miso & Mushroom Roast Chicken
Ingredients 1.4 kg (3 lb 2 oz) boneless chicken thigh or chicken merrylands 2 tablespoons olive oil 5 shiitake mushrooms, sliced in half 5 shimeji mushrooms,…
Jimmy Richardson Joins the Gerard’s Bistro Team as Head Chef
It’s not every day that the position of head chef at Gerard’s Bistro in Fortitude Valley is presented. And Jimmy Richardson is still coming to terms…
Chef Steve Wu – From mum’s kitchen in Taiwan to chefing in Sydney
Head Chef of Lotus Dining Group, Steve Wu oozes passion, precision and most importantly, patience. When he’s not spending his time spotting sous chefs with potential…