Kitchen Culture – Fear and intensity. Stephen Hickmore Interviews Chef Karen Rossouw
Podcast – Hospitality Insight with The SilverFox From fiery tempers and military-style kitchen brigades to emotional intelligence and modern hospitality leadership, this week on Hospitality Insight with The SilverFox we dive deep into the fascinating psychology...
Too Much Capsicum? When Culinary Passion Becomes a Five-Alarm Emergency
Capsicum: The Spicy Controversy in Cooking There was a time when food was allowed to taste like… food. Capsicum, for example, tasted like capsicum. A roast chicken tasted like chicken. A tomato sauce tasted like tomatoes. A steak didn’t arrive at the table disguised...
Why The Swiss Hotel School South Africa Remains One of Africa’s Leading Hospitality and Culinary Institutions in 2026
Your pathway to a successful global hospitality career starts at SHS – The Swiss Hotel School South Africa Your pathway to a successful global hospitality career starts at SHS – The Swiss Hotel School South Africa — a respected institution that continues...
Why Are Restaurants So Expensive? The Truth Behind the Menu Prices
Why do restaurants feel so expensive right now—and are they actually making more money? In other words, what’s really happening with the restaurant scene in today’s economy? In this episode of Hospitality Insight with The SilverFox Podcast, we break down the...