It’s the time of year when many of us are thinking about what to cook the family for Christmas. When planning a menu, one of the first considerations is around seasonality….

Recently I was hosting a Chef Success Workshop in Brisbane. One of the key topics that came up was around financial literacy (or lack of) in the kitchen. The trade course studied in Australia is called Commercial Cookery…and the commercial conversation has never been more important.

Stocktake is an operational necessity to control stock levels, maintain cashflow, eliminate wastage and correctly forecast. It’s something that occurs in well run food businesses monthly or sometimes weekly. Yet how often do you apply that same level of thinking to yourself?

As the year draws to a close I often hear the phase ‘I can’t believe it’s that time of year already??’ (usually stated with genuine surprise!)

You see, most people overestimate what they can do in a day, and underestimate what they can do in a year.

Lately I have been obsessed with human behaviour – curious about why people do what they do, especially under duress. How do some people display incredible resilience under pressure and others simply fall in a heap?

Houston – we have a problem…

Over the last month I have been noticing through the meetings and conversations I am having that for many of us motivation is low and fatigue is high. Uncertainty, restrictions, screen fatigue.

It’s challenging.

Restrictions. Lockdown. Start. Stop. Open. Shut.

Covid has shown us that our flexibility and travel freedom are no longer guaranteed, and our daily rhythm has changed. I don’t know about you, but I am a free range chicken…..Staying in one place for too long definitely messes with my mojo.

As human beings we are a social species who thrive on collaboration. We love to be involved, we love feedback, progression and growth. In my experience the key to staff retention is to have a clear strategy that addresses 3 areas: Connection; Contribution and Progression.

Any kitchen I have ever worked in has been a melting pot of nationalities. The food industry seems to attract a blend of cultures, ideas and cuisine. Right now, we are being put to the test.

One of the most crucial components of personal and professional growth is feedback. Cooking is one of those beautifully emotive crafts that is so subjective, everyone has an opinion. With social media, they also have a soapbox on which to stand and share their feedback with the world.

One of my favourite things about the kitchen is that every day you can learn something new. The combinations, techniques and ideas are endless. Many of the world’s best restaurants are at the top of their game simply because they harness and encourage creative pursuit. In essence, they retain an apprentice mindset.

I thought it would be fitting to write this first blog about why I have made the decision to step into the realm of coaching & facilitation. I guess it’s always been within me, yet it’s taken 2 decades of working in some really challenging (and rewarding) roles to final realise that people are my passion