Fast-Track Chefs

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Doing Rounds of The Kitchen Table

This week's fresh serve of news from around the Catering & Restaurant Industry.

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Fast-Track to Becoming a Cook or Chef Program

Restaurant & Catering Australia (R&CA) has announced details of its upcoming fast-track pilot program to encourage more young people to become cooks and pursue a long-term career within the hospitality sector.

As part of the program, apprentices will be able to enrol in the Free Cookery Fast Track Program and become qualified cooks in half the normal time period it takes to complete an apprenticeship.

Read more ...

Fast-Track to Becoming a Cook or Chef Program Original story on

How social media killed the food critic Original story on

How social media killed the food critic

Exploring the murky world of influencer marketing in the food business

"No one really reads what you food writers write in newspapers, you know," says a friendly PR conspiratorially to me one fine evening, whispering across our drinks.

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Hold the Salt

Shaking it up: Why New York restaurants are holding the salt

Salt shakers, once ubiquitous at fancy restaurants, have vanished. That's deliberate, say top chefs, and there are a few explanations why.

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Shaking it up Original story on

How One Cafe Is Making Vegan Food More Accessible Original story on

How One Cafe Is Making Vegan Food More Accessible

When she was 19, Francesca Chaney wrote in her journal that she wanted to open a vegan café. It would be a place, she imagined, where her friends and family could gather and eat plant-based food.

For young people who are surrounded by organic grocers, boutique cafés, and fancy restaurants, that type of dream may seem easily within reach. But for Chaney, a native of East New York, Brooklyn, it meant envisioning a business unlike any of the bodegas and corner stores that occupied her community.

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