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Talk’n Chef Adam Moore catches up with Karen Doyle, a leader, educator and passionate ambassador for foodservice industry, who amongst her daily duties at Le Cordon Bleu, invests a great amount of her time into moulding the chefs of tomorrow.

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We speak to tenacious Pastry Chef, Christy Tania about the journey to the cutting edge of desserts at Glacé Frozen Artisanal, along with her role as one of the 2019 Proud to be a Chef Mentors.

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Depression and mental health have become all too familiar talking points in the foodservice industry. Chef Adam Moore chats to panelists Sam Peart, Bryce Gabbell and Matt Hart in the first episode of Talk’n Chef Live.  

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armoryvid

Video is the best way to engage people in today’s busy digital communication environment. The Armory are specialists in the foodservice and hospitality industry. Call them on (02) 9954 4300 today to see what they can do for your business.

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talknchef

Talk’n Chef Adam Moore speaks with inspiring young chef, Matt Wills – Chef de Partie for Merivale and Guillame about what encouraged him into cheffing and dealing on a day-to-day basis with Cystic Fibrosis.

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Ff

With the ever-increasing awareness around nutrition and healthy eating, there has been a growth in the dining public’s expectations around gluten free offerings on the menu. We talk to Cathy Di Bella from the Coeliac Society about what foodservice operators can do to structure their menus to cater more for the people with nutritional requirements.

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gary

Gary Johnson is the National Food Manager and Group Executive Chef for Spirit Hotels, responsible for all aspects of food service in 90 hotels nationally. In the first of our 3 part series we talk about menu development, choosing chefs, and the rising expectations of the dining public.

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Chefs Health

This episode takes a look at the physical and mental health impacts of working in a busy commercial kitchen. We speak to chefs and experts about the problem and some of the solutions.

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Face2face