One of the most common questions I get asked by others that want an insight into my background as a chef is where I trained and studied. It's a question that is so frequently asked, but I feel is simply the wrong one to gauge judgement of a chef's calibre or attitude to his or her trade.
Menu pricing, if I'm being honest, is not straightforward. There are "protocols" and step-by-step techniques, but you cannot be sure. One factor that determines the success of the prices is people, and people are not always predictable. But there are some tools to make life easier.
As a restaurant owner, there are many changes you can make to improve business and make your customers happy.
What is Tourism & Hospitality? What jobs can I pursue? Before going to University to study Hospitality & Tourism, I couldn't answer these questions.
Starting your new job in a kitchen environment can be daunting, but it doesn't have to be - here are my tips for a great start.
Training to become a chef is tough, so it's essential to take all the opportunities you can to improve.
For me, people mostly choose the hospitality industry, when they can't find something else or haven't decided what they would like to do with their lives.