Clubs need to set realistic expectations for their new recruits, otherwise it could be a detriment to everyone involved.
Author Archives: Paul Rifkin
Paul Rifkin is a former club executive chef and now chef consultant to the clubs industry on menus, kitchen design and catering analysis.
Posted inNews
To mentor or to replace?
Posted inF&B
Communication is key in the kitchen
Posted inF&B
High stakes for steaks
Posted inF&B
The new apprentice chefs
Posted inF&B