DANIEL GOLEMAN TALKS WITH HBR
My article entitled “Go with the Flow” is largely based on a concept that Daniel Goleman talks about in his book; Emotional Intelligence. In this interview with Harvard Business Publishing […]
OCCUPATIONAL STRESS IN THE CHEF PROFESSION
I recently came across this paper entitled ‘Occupational stress in the chef profession’ which is part of the International Journal of Contemporary Hospitality Management. The following is the synopsis of […]
ROUND KITCHEN UNIT DESIGN
The kitchen is continuing its evolution into a natural part of people’s living areas. Following this trend Designboom held a contest entitled “Kitchen is the heart of the home“, where […]
MODULAR KITCHEN DESIGN
A group of designers; unveiled their creation on modular kitchen design. The kitchen set consists of these awesome features: 1. microwave and electric oven, 2. cool refrigerator, 3. dishwasher, 4. […]
SIX COMMON MISPERCEPTIONS ABOUT TEAMWORK
In his article entitled ‘Six Common Misperceptions about Teamwork’, J. R Hackman – a Professor of Social and Organizational Psychology at Harvard University – brings to light a number of […]
EKOKOOK FUTURISTIC KITCHEN BY FATALZI
If you are dreaming of a modern kitchen that has a complete water and waste management system, look no further! The Ekokook futuristic kitchen by Fatalzi is an innovative shift […]
STRESS MAKES PEOPLE STUPID
“A management consultant once said; stress makes people stupid… when emotionally upset, people cannot remember, attend, learn or make decisions clearly” (Daniel Goleman, Emotional Intelligence, Bloomsbury, 1996). Stress is an […]
GO WITH THE FLOW
Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional kitchens require an organised, structured and well coordinated effort by […]
THE DAILY TEST
The service is a daily test of a chef’s dedication to their work. Organised preparation and self discipline are key to operational success. Mise en place; preparation should be treated […]
THE KITCHEN AS A BATTLEFIELD
Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory […]