The Arc Dining head chef and Gourmet Traveller’s Best New Talent recently presented a MAD Mondays talk at Sydney's Carriageworks on the challenges of steering a successful kitchen. Here, in an edited extract of her speech, she shares her new model for getting the job done.
Many diners follow restaurants with the dedication of groupies trailing musicians, writes Nadia Bailey, and hospitality merchandise is their badge of honour.
As he readies to open his Italian restaurant CicciaBella with the Icebergs crew, the Sydney chef talks Chinese Bolognese, chokos and the early days of instant messaging.
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