Interviews with Professional Chefs & Managers

My Salary: Pastry Chef & Author Anna Higham

Welcome to our new series focusing on salary transparency. We're talking more and more about money at the moment as we enter a perfect storm of increased restaurant running costs and increased cost of living. Set against that, ...

HOW TO ASK FOR A PAY RISE WITHOUT SH*TTING YOURSELF

Career Advice, Countertalk Loves, Employer Advice, Interviews

BASH REDFORD OF FORZA WIN: ILLEGAL POP-UPS TO BRICKS-AND-MORTAR

“With pop-ups, it’s like… BIG SHINY THING! COME HERE NOW! Buy my tickets to my thing because I’m only going to be here for a minute! And luckily, touch wood, we always sold out. But now, it’s not that. ...

TOM ZAHIR BROWNE OF DECATUR: SH*T DEALS AND SHADY PEOPLE

MY NAME IS [REDACTED] AND I’M AN ALCOHOLIC

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

Food chains are broken

When we talk about sustainability in our industry, we frequently do it alongside pictures of fluffy rare breeds roaming free over rugged countryside, or wide-eyed visiting chefs walking through verdant vegetable-filled greenhouses. The glamorous ...

Countertalk Loves, Interviews

Beyond the Limits: Chocolate, Prices & the Future We Make Together

Category: Interviews

My Salary: Pastry Chef & Author Anna Higham

THE STRESS OF STARS

HOW TO ASK FOR A PAY RISE WITHOUT SH*TTING YOURSELF

BASH REDFORD OF FORZA WIN: ILLEGAL POP-UPS TO BRICKS-AND-MORTAR

TOM ZAHIR BROWNE OF DECATUR: SH*T DEALS AND SHADY PEOPLE

MY NAME IS [REDACTED] AND I’M AN ALCOHOLIC

Food chains are broken

Itamar of Honey & Co: The Nurturing Power of Boundaries

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