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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 ...

Countertalk Culture, Employer Advice, Interviews

Itamar of Honey & Co: The Nurturing Power of Boundaries

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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!

Ask Merly: the Countertalk problem page 22.02.21

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