When we arrived in Australia, in December 2001 from Switzerland, we had no idea what to expect. We just knew that we were looking for a new challenge in life. What we found was the beauty of Melbourne, a place of momentum and celebration – Australian Open, Food Festivals, Formula 1, Backyard Barbies, Footy, Spring Racing… Continue reading Our thoughts on Australia Day
Our work-life balance has never been more challenged than in today’s busy and ever-changing environment, with 24/7 digital connectivity and a high expectation of being available at all times. By all means, I am not interested in yet another hospitality work-life balance debate; I would much rather like to redefine the term ‘work-life balance’ and… Continue reading The re-definition of work-life balance for chefs
Before you waste another minute on New Year’s resolutions and setting goals for the year ahead, you need to be very clear on the direction you are heading towards. We often know exactly what we don’t want, but have no idea about what we DO want instead. Friedrich Nietzsche, the famous German philosopher said it… Continue reading Forget New Year’s resolutions – you need to know your WHY first
Most chefs find it difficult to say NO when asked to do something. Somewhere along the line, for any number of reasons, we have become conditioned to do what others ask. It is, however, a simple fact that you can never be productive if you take on too many commitments. You simply spread yourself too… Continue reading The power of NO, chef
We are part of teams at nearly every point in our life; at work, at home, in social organisations, in sports clubs, in church communities – the list is endless. These team members interact with each other, are aware of one another, have a common objective and goal, and perceive themselves to be a group.… Continue reading How to kill brigade dynamics
Generally speaking, our environment is a reflection on what is happening in our minds. For you to successfully grow as a person and leading chef, you need to understand and create a safe environment that matches your values and will assist you in achieving your goals. “You are a product of your environment. So choose… Continue reading Time to declutter your life, chef?
“Minds are like parachutes. They only function when they are open.” ~ Thomas Dewar[gap height=”30″] Trusted and respected Executive Chefs keep open to new ideas. For some, being open-minded is as easy as breathing. For most others, it’s a challenge. But making the effort to think openly and embrace new ideas will produce untold benefits for… Continue reading Chef – is your mind like a parachute?
“Before you are a leader, success is all about growing yourself. When you become a leader, success is all about growing others.” ~ Jack Welch[gap height=”30″] For your hospitality business to grow, everybody has to become better. You are only an inspirational leading chef if your brigade feels inspired; therefore you need to show commitment to your… Continue reading Successful Chefs let their brigade fail
Decision-making is a vital part of the hospitality world. Even kitchen hands and commis de cuisine make several decisions in a workday, and some companies even encourage decision-making among front-of-house staff. In fact, everybody makes decisions all day long, some of which we are not even aware of. It is crucial for a good Executive chef to master… Continue reading Why chefs should use SPEED when making decisions
Self-management is being defined by Google as the taking of responsibility for one’s own behaviour and well-being. An Executive Chef that can effectively manage him/herself is destined for greatness – Executive Chefs that need to be managed by somebody else probably don’t deserve the title. So what are characteristics of good self-management? In this blog we… Continue reading Do you suffer from Rocking Horse Syndrome?