IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
Category: The Main Ingredient
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some questions about how we might ensure that fish can remain on our menus for years to come.
Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.
As I write, the Telegraph in the UK has published the findings of a study conducted by an international group of ecologists and economists, saying that if our rate of over-fishing continues, the world’s currently fished seafood will have reached what is defined as collapse by 2048. I hasten to add this is a projection, it’s not a prediction.
As the incredibly sad news that US celebrity chef and television personality Anthony Bourdain had been found dead of an apparent suicide started to sink in, our social feeds were flooded with reactions from people from all walks of life. The intimate bond that Bourdain had cultivated with millions of readers and viewers was overwhelming.
Judging for the Cuisine Good Food Awards 2018 is now underway across the country. It’s a lengthy process that we take very seriously, with the aim of providing feedback to New Zealand’s restaurant industry, enabling its continued growth and evolution and rewarding its commitment to being the very best.
As the Editor of Cuisine I have a lot of opportunities to attend events and happenings to celebrate the hottest new chef or a fabulous new dining concept. As I watch the relentless race to Instagram the latest restaurant opening or innovative dish, there is always a nagging thought in my mind of the long-term players; those restaurants and chefs that have stood the test of time
Kelli Brett shares her vision for a new era of Cuisine. Not everyone is lucky enough to get to a time and place where their varied career paths meet in a role that is the perfect mash-up of life skills, knowledge, strengths and passions.