Jock Stewart

In our latest profile Jock reflects on bad boarding school food, finding his vocation and building ovens in the desert.

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Marcus Moore

Chef and catering consultant Marcus Moore reflects on a career spanning 30 years, 4 countries, and some of the world’s best kitchens.

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Women in WACS: GOALS!

In my last post I reflected on the future direction for Women in WACS in the Pacific region. In this one I would like to return my focus to the role of Women in WACS as a WACS organisation, and how it should progress if it intends to become effective on a global scale.

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How relevant?

Despite myriad issues of breadth and quality, there are still many benefits associated with the contemporary “apprenticeship” training system.

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Rick Stephen at The Brisbane Club

The first in a new series of articles by WACS Continental Director – Asia, Rick Stephen The 3 months since my election as WACS Continental Director – Asia have been a whirlwind, with new official and unofficial WACS duties joining my responsibilities as Executive Chef of SATS Ltd. I have travelled throughout the region, with […]

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"Cooks" or "chefs"?

George Hill argues for accurate titles in the contemporary foodservice kitchen.

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George Hill

In our first I AM CHEF profile, Black Hat chef George Hill recounts his baptism of fire as an apprentice in London’s Cumberland Hotel.

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