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.

Ray Capaldi is noted for his time at Melbourne’s Hotel Sofitel in the late ‘90s, where he established the Sofitel Cooking Academy. He has had an outstanding career at some of the premier fine-dining restaurants around the world and was named Scottish Chef of the Year in 1992.

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.

Maggie’s career spans farming, food production, television presenting and food writing. She is an essential ingredient in any discussion about food and flavour.

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.

Originally from Queensland, Chris took a road trip to cook (and surf) in the produce bowl of Margaret River, before relocating to the Barossa Valley to work alongside Maggie Beer for many years.

One of the many things I love about cooking is that it forces you to be completely in the moment. My mind is constantly active and finding a task or activity that holds me in the present is a great thing. In the kitchen, a chef needs to be extremely present as service runs on micro time.

Jason Roberts discovered his passion for food at an early age. He speaks with Kitchen Therapy on the powerful connection of food, about taking risks and his experiences in the media spotlight as a young cook.

Last week I was hosting a workshop with a client of mine and during the session a thought occured to me. As a facilitator the hardest thing to do when in front of a group is to say nothing.

Ben Shewry was born and raised in North Taranaki on the rugged west coast of the North Island, New Zealand. He believes that food has a deeper meaning than just another item to consume; it appeals to all of the senses and can be evocative, emotional and thought provoking.

When a young chef starts cooking professionally there is so much energy and excitement due to abundance of new knowledge. Each technique, each dish and each ingredient all have a part to play in the meal.

Manu Feildel has become one of the most popular personalities on Australian television as co-host of the long-running Channel 7 series My Kitchen Rules (MKR), he has also joined the judging panel on Australia’s Got Talent and he will be co-hosting the soon to be debuted ‘Plate of Origin’.

I have had some epic failures and major burn-outs during my career. I was either under-prepared, too naive, out of my depth or under skilled for the situation. There have been many moments that I have not been proud of and wish that I could replay for a better result. But life is not like that.

Glenn & Tobie catch up with one of Australia’s highest selling cookery writers. With 23 cookbooks to his name, Gabriel Gate is a wealth of knowledge and has graced our TV screens for over 4 decades. From Michelin star restaurants to the joys of home cooking, this talented Frenchman has much to share.

One of my favourite sessions to conduct is a workshop. Bringing together the collective intelligence of a group not only ignites the team but it allows leaders to see who is performing, who is contributing and who needs a little extra attention.

Karen Martini is an award-winning chef, restaurateur and television presenter. As founding chef at the critically acclaimed Melbourne Wine Room and Sydney’s Icebergs Dining Room and Bar she held two chef’s hats in Sydney and Melbourne before establishing Mr Wolf in St Kilda

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.

Kitchen Therapy is the new food podcast from Tobie Puttock and Glenn Flood. These inspirational, motivational and sometime dysfunctional stories will give you a glimpse behind the kitchen door into what really happens when the pressure is on, temperatures are high and chefs get mental……

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