Interviews with Professional Chefs & Managers

Career Advice, Interviews

CAREER QUICK FIRE: Emily Chia, Head Chef of Le Grand Bain in Paris

Emily is the Head Chef of Le Grand Bain in Paris, a truly stunning restaurant set up by Ed Delling-Williams in the trendy Belville (11th Arr.), and one of the darlings of the Neo-bistro movement which counted ...

Career Advice, Interviews

CAREER QUICK FIRE: SongSoo Kim, Head of Sourcing and Development at Super8

Welcome to our little series of mini-interviews in which we take a shallow dive into the deep waters of different careers to give YOU a little insight into what the industry looks like from all sides. Introducing SongSoo Kim, Head ...

Help & Advice, Interviews

“You are replaceable”: unsustainable attitudes in the hospitality industry

Holly Letch has nine years in the hospitality industry. She got in touch wanting to share her thoughts and experience of what can happen when the values that are shouted and publicised by establishments don't extend to their treatment ...

Career Advice, Help & Advice, Interviews

CAREER QUICK FIRE: RESTAURATEUR. Bash Redford of Forza Win

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, Interviews

WHAT DOES A CHEF LOOK LIKE, Pt. 2: HOW DO WE GET MORE WOMEN IN THE KITCHEN?

Category: Interviews

CAREER QUICK FIRE: Emily Chia, Head Chef of Le Grand Bain in Paris

CAREER QUICK FIRE: SongSoo Kim, Head of Sourcing and Development at Super8

Rebuild Better, by Ryan Chetiyawardana

“You are replaceable”: unsustainable attitudes in the hospitality industry

CAREER QUICK FIRE: RESTAURATEUR. Bash Redford of Forza Win

First week jitters…

How To Get Into the Food Industry: Part 2 Butchery

Returning to work: the restaurant wake up call

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