The Complete Guide to Catering Staff Training
If you’ve ever sat through a three-hour, glossy PowerPoint presentation on food safety, only to watch your team ignore every…
Author: Ottoline Achebe-Kirkwood
Almost every serious food safety incident I have investigated was preventable by something small and boring that nobody had time for. I write about the controls that actually reduce risk — allergen communication, temperature discipline, cleaning that follows a sequence — and I am honest that a kitchen serving four hundred meals on limited staffing cannot do everything. Tell me what you can realistically sustain, and I will tell you where to put it.
Writing the Brief for a New Kitchen
I’ve sat in enough boardroom meetings with architects and contractors to know exactly where this goes wrong. They’ll show you…
Quartz Vs. Marble Counters: Which One Is Actually Worth It?
I remember walking into a boutique catering kitchen three years ago—beautifully designed, high-end finishes, and a stunning slab of Carrara…
Stop Wasting Your Limited Staff Time on the Wrong Tasks: the Vital Difference Between Cleaning and Sanitizing That Actually Prevents Outbreaks.
I’ve stood in too many school kitchens at 10:30 AM, watching a frantic team spray a chemical over a prep…
Cutting Packaging at the Delivery Door
I’ve spent sixteen years walking into kitchens where the sheer volume of cardboard and single-use plastic feels like it’s staging…
Teaching Children to Describe What They Taste
I remember standing in a school kitchen three years ago, watching a trainee chef dump a massive container of pre-made…
Noise Exposure in a Busy Kitchen
I remember standing in a school kitchen during a Tuesday lunch rush, trying to confirm a dietary requirement for a…
Stop Guessing and Start Controlling: the Boring, Realistic Truth About How to Thaw Frozen Meat Safely.
I’ve stood in too many school kitchens at 10:30 AM, watching a frantic cook try to defrost a massive slab…
A No-nonsense Guide to Upgrading Kitchen Cabinets Without Wasting Your Budget on Hype
I remember standing in a school kitchen three years ago, staring at a set of modular cabinets that were literally…
Stop Designing for Aesthetics and Start Designing for Survival: the Common Mistakes When Planning Kitchen Layouts That Make Food Safety Impossible.
I remember standing in a primary school kitchen three years ago, watching a frantic midday service unfold like a slow-motion…