Wraparound Provision and Its Menus
I once walked into a school kitchen at 7:15 AM, the air thick with the smell of burnt toast and…
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.
The Complete Guide to Costing School Meals
I’ve sat in enough cramped, steam-filled school kitchens to know that when someone offers you a “complete guide to costing…
Where Staff Change and Where Whites Are Washed
I once walked into a primary school kitchen where the staff looked like they were ready for a high-end restaurant…
Accommodating Religious Diets Properly
I once stood in a school kitchen during a mid-morning rush, watching a frantic cook try to cross-reference a handwritten…
Checking a Delivery and Refusing One
I can still smell the damp cardboard and the faint, sickly scent of warm milk from a delivery I inspected…
Stop Trying to Master Every Rule and Just Focus on the Three Things That Actually Matter for Safe Food Handling Practices for Outdoor Picnics.
I’ve spent twenty years walking into kitchens where the paperwork is pristine but the reality is a disaster, and I…
Stop Chasing Culinary Trends and Start Mastering the Boring Logistics of Improving Cafeteria Menu Variety for Picky Eaters.
I once walked into a primary school kitchen where the manager was staring, utterly defeated, at a pile of exotic,…
Stop Ignoring the Shadows: Why the Best Lighting Solutions for Kitchen Workspaces Are Actually Your Most Underrated Safety Control.
I’ve stood in enough dimly lit school kitchens to know that most advice regarding the best lighting solutions for kitchen…
Stop Guessing and Start Observing: Why Identifying Signs of Food Spoilage and Mold Is the Most Underrated Way to Protect Your Kitchen.
I remember standing in a secondary school kitchen three years ago, mid-service, when the smell hit me—not the usual scent…
The Complete Guide to Catering Contracts
I’ve spent sixteen years walking into kitchens where the chaos is loud, the staff is exhausted, and the paperwork is…