Hospitality & Events Career Advice

Criticism. How to give it, how to take it.

As part of our own progression we will all face criticism. It’s something that touches every single one of us, yet we rarely get taught how to handle it. It’s not easy for anyone. Hearing that something you have ...

Career Advice, Help & Advice

Let’s talk pay! The freelance pricing model (part 2)

We realise that the freelance world of private cheffing and catering is a complex one with a lot of different scenarios, therefore I reached out to one of my industry friends Lulu Clare Cox to ask her about her experience ...

Let’s talk pay! The freelance chef edition

Countertalk Cookbook Chats Pt.2: The Advance (The bit no one talks about)

How To Get Into the Food Industry: Part 2 Butchery

Career Advice, Countertalk Loves, Employer Advice, Help & Advice, Interviews

Returning to work: the restaurant wake up call

We got quite close to opening Rita’s Soho last year but then... covid. That put a stop to that. It simultaneously shuttered our ‘Bodega Rita’s’ in Kings Cross; too small to operate delivery from, and too unsupported by the ...

Career Advice, Employer Advice, Help & Advice, Interviews

6 things to think about before you launch your own food product

Johnny is a food designer who combines his background in Materials Science - for which he has a doctorate - with years of cooking experience to create delicious things for the world's best restaurants and bars, and leading food ...

Career Advice

SO HOW MUCH SHOULD I BE PAID?

Category: Career Advice

Criticism. How to give it, how to take it.

Let’s talk pay! The freelance pricing model (part 2)

Let’s talk pay! The freelance chef edition

Countertalk Cookbook Chats Pt.2: The Advance (The bit no one talks about)

How To Get Into the Food Industry: Part 2 Butchery

Returning to work: the restaurant wake up call

6 things to think about before you launch your own food product

Let’s talk about pay!

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