by Stephen Hickmore | Feb 23, 2026 | Featured, Hospitality Opinion Blog, News
While it is a stereotype that chefs have bad tempers, it is not universally true. However, the nature of the culinary industry can be intense and fast-paced, leading some chefs to develop a reputation for having a fiery demeanor. There are several potential reasons...
by Stephen Hickmore | Feb 10, 2026 | Featured, Focus, Insights, News
The Smell of the Storeroom: Why Every Hotel Dry Goods Store Smells Exactly the Same There is a smell that lives quietly behind the swing doors of every hotel kitchen on earth. You don’t find it in the lobby. Guests never mention it on TripAdvisor. But any chef,...
by Stephen Hickmore | Feb 5, 2026 | Featured, Hospitality Opinion Blog, Insights, News
Walk into any professional kitchen and you’ll see the uniform straight away: chef jacket, apron, non-slip shoes… and, increasingly, tattoos. Once upon a time, a tattoo in the kitchen meant you’d probably done time somewhere rough – either in life or in a Paris...
by Stephen Hickmore | Feb 4, 2026 | Featured, Insights, News
South Africa’s farm to fork chain is changing fast. By Omelele (Omie) Mmbo, FNB: Business Development Head| SME This article explores the importance of Farm to Fork initiatives in today’s food industry. From primary producers to township takeaways and boutique...
by Stephen Hickmore | Jan 30, 2026 | Featured, Insights, News
Johannesburg, January 2026 – From a single hall at NASREC in 1986 to one of South Africa’s longest-running trade shows, Hostex 2026 marks a major milestone: 40 years of connecting professionals in food, drink, and hospitality. The story began when Gerald Dreyer, then...
