It’s Not Talent—It’s Everything I’ve Been Through
It’s not talent. That word gets thrown around too easily — especially in kitchens.“Talented cook.” “Natural chef.”But let me tell...
🧮 Restaurant Profit Margins Explained.
🧩 Looks Fancy, Pays Pennies You walk into a packed dining room, hear the tickets flying in, and think: “This...
🔥 Hospitality Is Not a Low-Skilled Job
👎 The Old Lie We Grew Up With When I was a kid, there was a brutal perception that clung...
Sous Vide at Home: Why It’s No Longer Just for Pros
🔥 What Is Sous Vide? Sous vide, French for "under vacuum," is a cooking technique where food is sealed in...
The Wines of Etna: Volcanic Soil, Explosive Flavor
🌋Fire in the Soil, Finesse in the Glass Mount Etna is more than Europe’s most active volcano – it’s a...
🧗 From Line Cook to Executive Chef
Back when I started as a trainee at the InterContinental, I was full of fire. I had great mentors, made...
🍽️Surviving Toxic Leadership in the Hospitality Industry
🔥 Setting the Scene: A Hospitality Shift Turned Sour It started like any other day. Uniform on. Smile loaded. Game...
🗺️ The Gastronomical Map of Cyprus
✨ Introduction Cyprus isn’t just another Mediterranean island — it’s a living, breathing feast.Every region, every village, every festival table...
🧑🍳 Pro Kitchen Layouts That Actually Work —
⚙️ Why Kitchen Layouts Matter More Than You Think In the hustle and bustle of a professional kitchen, it’s not...
Classic Cookery Techniques: Why Skill Will Always Beat Science
Mastering classic cookery techniques is the true heart of being a chef. Cooking is a craft — not a science...