Comments for BISTRO http://www.bistromagazine.com.au BISTRO is a magazine for chefs, restaurant owners and managers running a ‘bistro’ style food service business Wed, 25 Aug 2010 11:31:58 +0000 hourly 1 http://wordpress.org/?v=3.0.4 Comment on A Critical Look at Chef Training by Bruce Penta http://www.bistromagazine.com.au/2010/08/a-critical-look-at-chef-training/comment-page-1/#comment-415 Bruce Penta Wed, 25 Aug 2010 11:31:58 +0000 http://www.bistromagazine.com.au/?p=666#comment-415 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'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's classes after I had finished my apprenticeship. True it is not fair to use apprentices to run a kitchen but it doesn't do any harm to let them try it out and learn the responsibilities that lie ahead! 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’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’s classes after I had finished my apprenticeship.
True it is not fair to use apprentices to run a kitchen but it doesn’t do any harm to let them try it out and learn the responsibilities that lie ahead!

]]> Comment on TAPPING INTO THE FATHER’S DAY MARKET by Richard @ Beer Cartel http://www.bistromagazine.com.au/2010/08/tapping-into-the-father%e2%80%99s-day-market/comment-page-1/#comment-400 Richard @ Beer Cartel Tue, 24 Aug 2010 11:11:56 +0000 http://www.bistromagazine.com.au/?p=696#comment-400 Another useful way to promote your Father's Day special is through Press Releases, which can be done via www.newsmaker.com.au. Also you could consider a Father's Day campaign that has some sort of hook such as our <a HREF="http://www.beercartel.com.au/blog.php/2010/08/10-reasons-to-say-thanks-to-dad-this-fathers-day" rel="nofollow">Father's Day blog post</A> which has a humourous campaign about why celebrities should say thanks to their dad. Another useful way to promote your Father’s Day special is through Press Releases, which can be done via http://www.newsmaker.com.au.

Also you could consider a Father’s Day campaign that has some sort of hook such as our Father’s Day blog post which has a humourous campaign about why celebrities should say thanks to their dad.

]]> Comment on Most of the trends are driven by economic necessity by Louisa Gormley http://www.bistromagazine.com.au/2010/07/most-of-the-trends-are-driven-by-economic-necessity/comment-page-1/#comment-35 Louisa Gormley Tue, 13 Jul 2010 13:10:09 +0000 http://www.bistromagazine.com.au/?p=409#comment-35 A publicans daughter, I was raised in the hotel industry. I loved reading your article, and reflecting on our menu's over the past thirty years. Thank you for sharing, have shred this article to many. A publicans daughter, I was raised in the hotel industry. I loved reading your article, and reflecting on our menu’s over the past thirty years. Thank you for sharing, have shred this article to many.

]]> Comment on Big events – big opportunities by Jefferey Ornelas http://www.bistromagazine.com.au/2010/06/big-events-big-opportunities/comment-page-1/#comment-21 Jefferey Ornelas Mon, 12 Jul 2010 20:45:37 +0000 http://www.bistromagazine.com.au//WP/?p=208#comment-21 Awesome Blog! Awesome Blog!

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