Jun 18, 2019
You don't need a roof or floor to run a great restaurant – that's what Hugh Allen learnt while working at Noma's Mexico pop-up.
And yes, there were issues. "If it rained, the guests had to come sit in the kitchen," he says. Simple things, like boiling water, became a mission that could take hours. And yet, this...
May 25, 2019
Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life, straight after high school. It was a tough way to earn money as an electrician, so he eventually left. “I arrived in Sydney and found myself unqualified for above-ground work.”
He ended up even deeper underground,...
Apr 18, 2019
Tim Watkins' parents needed a cooking course to learn how to use a microwave (which led to one Christmas turkey disaster) and he didn't eat broccoli or cauliflower until he was an adult.
So life in the restaurant world might not have been the most obvious career path. After a few detours (including a stint as a shoe...
Mar 7, 2019
Would you line up at two AM in zero-degree weather, just for a croissant? People would regularly do that all the time, purely for the chance to try Kate Reid's pastries. The New York Times, after all, said her croissants are "the finest you will find anywhere in the world, and alone worth a trip across the dateline"....
Mar 4, 2019
Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experience there was part of his Josephine Pignolet Young Chef of the Year prize.
It's one of many honours...