Black Hat Chef George Hill

Our Black Hat blogger George Hill has compiled an abridged A to Z list of common commercial kitchen speak – with apologies for the use of unavoidable expressions. Enjoy!

more»
Black Hat Chef George Hill

Black Hat chef George Hill shares his views on dealing with the allergic customer.

more»
Black Hat Chef George Hill

Black Hat Chef Georeg Hill gives his two cents on the current skills shortage debate in the foodservice industry.

more»

History tends to portray the typical chef as a loud-mouthed bully unable to prudently hold liquor, who uses colorful language, is hot-tempered and works in a hot kitchen.

more»
Has the "black box" had its day?

Has the “black box” competition format had its day?

more»
John Mangan Miller OAM

Guest writer John Mangan Miller OAM, Chevalier de L’Ordre du Mérite Agricole, République Française, gives his view.

more»
How relevant?

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

more»
"Cooks" or "chefs"?

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

more»
Face2face