What makes an inspiring hospitality leader? What are the key skills you need and to what extent are these learnable vs innate? How important is mentoring in building leadership credentials and how do you find the right mentors for you?
To find out the answers to these questions and more, Foodservice Rep spoke to culinary leadership coach Glenn Flood, author of Secret Sauce: The Proven Recipe for Kitchen Leadership.
Read MoreHospitality leaders stress the need to modernise apprenticeships, improve training efficiency, and inspire students early. With wage pressures and fewer locals entering, investment in fair pay, work-life balance, and supportive training is seen as vital to attract and grow the next generation of chefs.
Read MoreOpening doors to the foodservice industry for young chefs of Aboriginal and Torres Strait islander descent, the National Indigenous Culinary Institute (NICI) was founded in 2012 by industry leaders including Neil Perry, Matt Moran, Luke Mangan and the late Michael McMahon. Other luminaries including Terry Durack, Bill Wavish and Bill Sweeney have lent their ongoing support to the institute, which provides opportunities to work in some of the country’s best restaurants. To find out more we spoke to NICI CEO Nathan Lovett and Mason Hennock, one of the young chefs who has participated in NICI’s program.
Read MoreThree seasoned industry professionals share their thoughts on the challenges and strategies involved in building leadership skills in today’s ultra competitive hospitality industry.
Read More“The value of mentoring is to get you from where you are to a higher level, and the job of the mentor is to ensure that’s done in a positive and uplifting way.”
So speaks chef Paul Rifkin, who after spending 17 years as executive chef at Campbelltown Catholic Club moved into consulting to foodservice operations, which increasingly led to him taking on a mentorship role to many young chefs and foodservice teams.
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