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	<title>Comments for BISTRO</title>
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	<link>http://www.bistromagazine.com.au</link>
	<description>BISTRO is a magazine for chefs, restaurant owners and managers running a ‘bistro’ style food service business</description>
	<lastBuildDate>Thu, 26 Aug 2010 08:07:47 +0000</lastBuildDate>
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		<title>Comment on Royal Mail Hotel &#8211; molecular gastronomy with an Australian accent by 2011 Gourmet Traveller Restaurant Awards winners : BISTRO</title>
		<link>http://www.bistromagazine.com.au/2010/06/royal-mail-hotel-molecular-gastronomy-with-an-australian-accent/comment-page-1/#comment-424</link>
		<dc:creator>2011 Gourmet Traveller Restaurant Awards winners : BISTRO</dc:creator>
		<pubDate>Thu, 26 Aug 2010 08:07:47 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au//WP/?p=137#comment-424</guid>
		<description>[...] REGIONAL RESTAURANT OF THE YEAR Royal Mail Hotel, Dunkeld [...]</description>
		<content:encoded><![CDATA[<p>[...] REGIONAL RESTAURANT OF THE YEAR Royal Mail Hotel, Dunkeld [...]</p>
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		<title>Comment on A Critical Look at Chef Training by Bruce Penta</title>
		<link>http://www.bistromagazine.com.au/2010/08/a-critical-look-at-chef-training/comment-page-1/#comment-415</link>
		<dc:creator>Bruce Penta</dc:creator>
		<pubDate>Wed, 25 Aug 2010 11:31:58 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au/?p=666#comment-415</guid>
		<description>Interesting article which is as ever true today as it was 32 years ago when I began my apprenticeship.
I was a third/fourth year apprentice who was put in charge as there was as is now a shortage of qualified chef.
When a new chef started I picked his brains dry as I knew it would be a few months and he would move on so my capacity to learn would have to be quick.
The biggest lesson though it taught me was how to actually run a kitchen and I don&#039;t think it was detrimental to my learning or skills as a leader. In fact I knew more than a lot of the pompous apprentices who worked at the five star hotels because they really only did the basic jobs under their Chef De Partie. None of them knew how to order, deal with suppliers or manage costs!
I learned all this by asking, watching and taking notes while working with the Head Chefs and then put it into practice when I was inevitably put in charge.
I loved the challenge and on the contrary to some of the articles statement it only made me more hungry to continue and learn more which I did by attending advanced management and chef&#039;s classes after I had finished my apprenticeship.
True it is not fair to use apprentices to run a kitchen but it doesn&#039;t do any harm to let them try it out and learn the responsibilities that lie ahead!</description>
		<content:encoded><![CDATA[<p>Interesting article which is as ever true today as it was 32 years ago when I began my apprenticeship.<br />
I was a third/fourth year apprentice who was put in charge as there was as is now a shortage of qualified chef.<br />
When a new chef started I picked his brains dry as I knew it would be a few months and he would move on so my capacity to learn would have to be quick.<br />
The biggest lesson though it taught me was how to actually run a kitchen and I don&#8217;t think it was detrimental to my learning or skills as a leader. In fact I knew more than a lot of the pompous apprentices who worked at the five star hotels because they really only did the basic jobs under their Chef De Partie. None of them knew how to order, deal with suppliers or manage costs!<br />
I learned all this by asking, watching and taking notes while working with the Head Chefs and then put it into practice when I was inevitably put in charge.<br />
I loved the challenge and on the contrary to some of the articles statement it only made me more hungry to continue and learn more which I did by attending advanced management and chef&#8217;s classes after I had finished my apprenticeship.<br />
True it is not fair to use apprentices to run a kitchen but it doesn&#8217;t do any harm to let them try it out and learn the responsibilities that lie ahead!</p>
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		<title>Comment on White Hat: Green thumb! by Herbs-less known power players : BISTRO</title>
		<link>http://www.bistromagazine.com.au/2010/07/white-hat-green-thumb/comment-page-1/#comment-387</link>
		<dc:creator>Herbs-less known power players : BISTRO</dc:creator>
		<pubDate>Mon, 23 Aug 2010 07:35:34 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au/?p=512#comment-387</guid>
		<description>[...] the story ‘White Hat: Green Thumb!’ In this article BISTRO is bringing to the reader’s attention some of the lesser-known herb [...]</description>
		<content:encoded><![CDATA[<p>[...] the story ‘White Hat: Green Thumb!’ In this article BISTRO is bringing to the reader’s attention some of the lesser-known herb [...]</p>
]]></content:encoded>
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		<title>Comment on Big events &#8211; big opportunities by Jay Vleming</title>
		<link>http://www.bistromagazine.com.au/2010/06/big-events-big-opportunities/comment-page-1/#comment-69</link>
		<dc:creator>Jay Vleming</dc:creator>
		<pubDate>Fri, 16 Jul 2010 20:04:27 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au//WP/?p=208#comment-69</guid>
		<description>Great site!</description>
		<content:encoded><![CDATA[<p>Great site!</p>
]]></content:encoded>
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		<title>Comment on Most of the trends are driven by economic necessity by Louisa Gormley</title>
		<link>http://www.bistromagazine.com.au/2010/07/most-of-the-trends-are-driven-by-economic-necessity/comment-page-1/#comment-35</link>
		<dc:creator>Louisa Gormley</dc:creator>
		<pubDate>Tue, 13 Jul 2010 13:10:09 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au/?p=409#comment-35</guid>
		<description>A publicans daughter, I was raised in the hotel industry. I loved reading your article, and reflecting on our menu&#039;s over the past thirty years. Thank you for sharing, have shred this article to many.</description>
		<content:encoded><![CDATA[<p>A publicans daughter, I was raised in the hotel industry. I loved reading your article, and reflecting on our menu&#8217;s over the past thirty years. Thank you for sharing, have shred this article to many.</p>
]]></content:encoded>
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		<title>Comment on Big events &#8211; big opportunities by Jefferey Ornelas</title>
		<link>http://www.bistromagazine.com.au/2010/06/big-events-big-opportunities/comment-page-1/#comment-21</link>
		<dc:creator>Jefferey Ornelas</dc:creator>
		<pubDate>Mon, 12 Jul 2010 20:45:37 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au//WP/?p=208#comment-21</guid>
		<description>Awesome Blog!</description>
		<content:encoded><![CDATA[<p>Awesome Blog!</p>
]]></content:encoded>
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		<title>Comment on Changing demographics by Professional Motivational Speaker</title>
		<link>http://www.bistromagazine.com.au/2010/06/changing-demographics/comment-page-1/#comment-13</link>
		<dc:creator>Professional Motivational Speaker</dc:creator>
		<pubDate>Sun, 11 Jul 2010 09:51:55 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au//WP/?p=197#comment-13</guid>
		<description>Someone recommend me to visit your website, I found the informations I looked for . Thank you</description>
		<content:encoded><![CDATA[<p>Someone recommend me to visit your website, I found the informations I looked for . Thank you</p>
]]></content:encoded>
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		<title>Comment on Clear vision for success by restaurants</title>
		<link>http://www.bistromagazine.com.au/2010/06/clear-vision-for-success/comment-page-1/#comment-11</link>
		<dc:creator>restaurants</dc:creator>
		<pubDate>Thu, 08 Jul 2010 19:48:06 +0000</pubDate>
		<guid isPermaLink="false">http://www.bistromagazine.com.au//WP/?p=191#comment-11</guid>
		<description>Lots of usefull information and inspiration, both of which we all need, thanks for this.</description>
		<content:encoded><![CDATA[<p>Lots of usefull information and inspiration, both of which we all need, thanks for this.</p>
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