What makes a good leader and what is the best way to manage your staff? Is it a case of tough love and a firm hand in charge? The head chef you were terrified of and yet respected at the same time. Or should you lead by example; don’t ask any of your team to do a job you would not be...
1 Comment - no search term matches found in comments.
In our latest Chef's Blog , Luke Ahearne, Chef de Partie at the Clove Club, London, talks about why he made the move to work away from Ireland, building his knowledge by eating out, and the importance of setting goals and knowing where you want to go. A while back, during a holiday in...
As a Pastry chef who works closely with Cacao Barry (one of the most well known high-quality chocolate brands for the artisan industry and organiser of the most prestigious chocolate competition in the world, the World Chocolate Masters) one of the things that came up during meetings with the...
Without collaboration and conversation, the food industry falls flat. It is essential to confront the issues facing the industry and debate solutions to them – and that is exactly what more than 80 Chefs and suppliers did at #KitchenCulture . A panel featuring four experienced and innovative...
4 Comments - no search term matches found in comments.
Finding a mentor to guide a novice chef through the demands of the culinary industry is crucial to the success of aspiring chef. The interactive graphic below, produced by Resdiary , shows just how interconnected that network of mentors and proteges can become. Consider the impact...
Evan O'Ceallaigh; "most chefs don't have a good understanding of classic cooking" An Irish chef in Paris. I was asked to write a piece for Chef Network Ireland about my experiences of moving to France. Well I’m not going to talk about the restaurant that I’m working in or...
6 Comments - no search term matches found in comments.