To market, to market, jiggity jig.

Markets, where else can you go and get such inspiration and instant information about the current produce and trends. The wealth of interesting fruits and vegetables from all corners of the world are sure to have you salivating over all the food possibilities. A place where you can get bok choy, olives and moroccan spices all in one place. Most kitchens that I have worked in have some kind of fruit and vegetable seasonal availability poster, but is there really a better way to find out what is available than getting out there and seeing it for yourself?

Why not grab a few kitchen staff and head down to your local markets. See, touch and smell the produce, look at the prices and talk about new and interesting products. By having a greater interest in these sort of things you can get greater job satisfaction, better creativity and a broader knowledge. So get out there!

The Rise and Rise of Street Food (Holy Truck and Taco batman)

Food trends are funny things, they grow and evolve at a staggering rate, throwing kitchens and menus around the country into a frenzy to try and keep up with the new emerging trend. These trends usually start in the upper echelon of world or Australian dining culture, white tablecloths, haught prices and a feel of exclusivity. Whether it is the rebirth of French cuisine and cookery, the fusion of Asian and European cuisine into modern Australian cuisine, the snout to tail revolution or the birth of molecular gastronomy, these trends appear and then slowly filter down from the top through to the restaurants and hotels and finally into the café’s, pubs and catering companies.

3 years ago this evolutionary path of food was turned on its head with the rise of Street Food, it has risen from the bottom and now effects the trends of the nations finest and most cutting edge establishments. It is a cuisine forged from pure necessity, born in the ramshackle carts of South America and the market kitchens of Asia. Gritty, smoky, cheap dining that promises so little and delivers so much.

Adelaide is embracing this trend more and more each day. The imposing line up of office workers and locals infront of the Burger Theory Truck or La Cantina every lunch time is a true testament to the food that they prepare. Restaurants can boast all they want of modern decor and funky art work, but can they truly compete with scoffing a blue cheese, pancetta and Angus beef burger while sitting on the grass in the sun? But as we watch the pubs and restaurants begin to embrace this style of food, we have to wonder, is the point of street food lost when we sit in a leather dining chair surrounded by Italian designer lighting. In these establishments, street food is being chained to all the constraints of other restaurant cuisine that should have never be applied to such a free spirited genre. The soul and theatricality of the food is being lost while it is put in the wrong environment

Finally, I could not write this without failing to mention one of my favourites, Lucky Lupitas. They are one of the restaurants promoting street food in Adelaide who is getting it all so right. From the mismatched glasses and crockery to the rickety tables and casual staff in jeans and non matching T-shirts, everything is perfect. There is no overstated pomp or intricate plating and you won't walk out with an empty bank account, it is a constant buzz of chatter and laughter and the smells that waft from the open kitchen send a promising hint of what is to come. Smoked corn cobs that are chargrilled, spread with chipotle mayonnaise and sprinkled with parmesan, this is what I dream of and Lucky Lupitas delivers. They harness exactly what makes street food great, they embrace the noise, the smoke and the grit and with that acceptance comes the soul of street food. They pay homage to the roots of their  food and remain a shining example of the unstructured love, chaos and passion that is at the very heart of this cuisine.

The rants of a Hospitality Mentor

Well here it is, our first official blog. By now I hope that anyone reading this will understand exactly what the program is here for and about so lets delve straight into some of the things that we as hospitality workers and particularly chefs are coming across in the last few years. Over the last 10 years, as budgets have become tighter and as products have become more accessible, there has been a quite prominent move away from doing some processes in our kitchens. We are quickly moving into a day and age where it is easier to order in pre-prepared products instead of doing it ourselves, for example often meat is no longer even portioned in restaurants. The worst thing about this is that it makes perfect sense, why risk the wastage and inconsistencies when you can do precise costings and get consistent products by having some of the prep done offsite (say at the butcher) . The problem that occurs though is that after these sort of services are used for a long time, that skill for the chef can be lost. This also means that the skill will not be passed on to future chefs. In this way we are effectively deskilling the future generations of chefs and ourselves in one foul swoop. We all need to make a real effort to pass on our skills to anyone in the kitchen who is willing to learn them, even if the skill isn't utilised in the daily kitchen prep. If we only teach what we absolutely need to learn then we limit the growth and creativity of the workplace. So have a think about a skill that you might be able to pass on in your workplace, and be open to others trying to pass on their knowledge and skills, I'm sure it will make a more enjoyable and interesting workplace for everyone and we will retain those skills that are quickly being lost!