A week had passed and the shock of the terror attacks on Christchurch was still very raw.
Have a listen to the second episode of CUISINE BITES where we take you beyond the beautiful pages of Cuisine Magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio.
THE MAIN INGREDIENT
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.