by External Contributor | Apr 16, 2026 | Featured, News, Podcasts
Life as a chef aboard a submarine is one of the most unusual culinary roles Life as a chef aboard a submarine is one of the most unusual culinary roles in the world—part high-level logistics operation, part comfort provider, and part morale officer. Beneath the...
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 External Contributor | Feb 16, 2026 | Featured, News, Podcasts
Fondue feels fancy. Say the word and people picture a snowy Swiss chalet, cowbells in the distance, and someone named Hans gently stirring molten cheese while quoting tradition. But the truth? Fondue didn’t start life as a luxury dish at all. It was born out of...
by Stephen Hickmore | Feb 10, 2026 | Featured, Focus, News, Podcasts
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, News, Podcasts
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...
