When it comes to securing cost efficiencies, chef Gary Johnson uses the analogy of flying an aircraft – if you increase the altitude, you have to cut back on the fuel; there are lots of dials and gauges and any adjustment influences other aspects of flight ..read more

Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'. Matthew Helm is the resort's Executive Director of Culinary. == Episode proudly sponsored by Kikkoman & Priestley's Gourmet Delights ..read more

To learn more about how sustainability and waste reduction strategies are being implemented in hospital kitchens and how they tie in with the overall commitment to building greater sustainability into the healthcare system, we spoke to Renae McBrien, Clinical Lead for Environmental Sustainability at Children’s Health Queensland ..read more

Alan Tompkins is an Australian ambassador for The Burnt Chef Project – a non-profit social enterprise established in 2019 to help eradicate the stigma associated with mental illness in the hospitality profession and make it healthier and more sustainable. We spoke to Alan to find out more about the project and the role he plays in it ..read more