Interviews with Professional Chefs & Managers

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 ...

Countertalk Loves, Employer Advice, Interviews

An interview with: Charlie of Laughing Heart

Charlie is adamant that this new opening in this country’s restaurant culture, finally catching up to our hospitality friends in other parts of the world, should be embedded in all our lives permanently. That shift would help to protect ...

Career Advice, Countertalk Loves, Interviews

An interview with: Chef and food writer Sophie Godwin

Cookery school is a funny one. First off it’s very expensive, and something I was able to afford because of my mum’s passing. To fork out 20k for anything is a HUGE financial ask, so you either need to ...

An interview with: Spasia of Mystic Börek

Career Advice, Interviews

An interview with: Holly of Taymount Bakery

Holly has been a master of leapfrogging from job, to hobby, to side hustle, to job again; every time juggling the intense commitment that the tasks require as she snowballs responsibility, waiting to shed each one until the next ...

Career Advice, Interviews

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

Category: Interviews

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

An interview with: Charlie of Laughing Heart

An interview with: Chef and food writer Sophie Godwin

An interview with: Spasia of Mystic Börek

An interview with: Holly of Taymount Bakery

Whatcha reading? With Chef Amber Francis

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