Culinary Edfitor Rita Erlich With Chef Gerard Doherty On Changes In Hospitality Over 30 Years
Our Culinary Editor Rits Erlich has an interesting interview with Gerard Doherty, who 30 years ago began a group for chefs with the aim to introduce chefs to various cuts of meat and cooking styles – initialy it was sponsored by Australia’s meat and livestock corporation One chef would host the group in a restaurant or pub. It had to change over the years as the sponsors moved on, but it has remained an important network association and lunches attract 80 to 100 people, depending on the size of the v enue. Gerard has some interesting observation to make on the industry over the past 30 years.
Photo: Rita ErlichRead More
