tag:blogger.com,1999:blog-5089273951617856289.post3198922014112397837..comments2023-10-31T22:22:44.116+11:00Comments on Rita's Bite: Peppermint Bay updateRitahttp://www.blogger.com/profile/05721723151185687327noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-5089273951617856289.post-46586986414163428192010-02-07T17:12:41.172+11:002010-02-07T17:12:41.172+11:00Rumour has it that Foreman has resigned from PB. A...Rumour has it that Foreman has resigned from PB. A comment was made in another thread. Confirmation?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-55982716753710662702009-10-20T08:10:19.482+11:002009-10-20T08:10:19.482+11:00Thanks for your more in-depth explanation about th...Thanks for your more in-depth explanation about that Anon 10.15. I myself have learnt a lot from that comment, and hope others have as well.Ritahttps://www.blogger.com/profile/05721723151185687327noreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-12313552660604326942009-10-19T22:15:00.098+11:002009-10-19T22:15:00.098+11:00Just to revert back to the question regarding “wha...Just to revert back to the question regarding “what is an Executive chef”.<br />To give you a mainlanders opinion if I may, <br />An executive chef is responsible for multiple outlets, two or many more restaurants within an establishment. <br />The exec chef is on the executive committee, reports directly to the general manager and works along side the director of food and bev. The term exec chef is generally thrown around the industry far too often and is used out of context by young ignorant chefs or organizations that have no clue of the large scale food industry. <br />A chef that is responsible for a sole concept, team or restaurant is a head chef. He or she generally create and deliver one style of cuisine and run a small to medium team of chefs.<br />An executive chef has and executive sous chef and then chef de cuisines (head chefs) running his restaurants and food concepts.<br />A head chef is a chef de cuisine and in a large brigade would answer to an exec sous chef and have to book a meeting with chef. <br />Does an Exec chef cook?? YES when needed however not often. <br />Basically a true Exec chef earns easily 100K plus. A very well paid head chef is lucky to cap out at 90K at the very very best. Most head chefs are lucky to earn 75K.<br />There is one exec chef role in Tassie and that would be at the casino and at a push, maybe the chancellor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-85566136989404095712009-09-21T09:58:59.623+10:002009-09-21T09:58:59.623+10:00As an executive chef working in tasmania and been ...As an executive chef working in tasmania and been here for over 5 years, I would say that tasmania has alot of great chefs giving it a go and tasmanians can't blame drysdale for all the short commings as it's your responsiblity to train your apprentices right. I enjoy eating out in tassie and sure sometimes it's not as good as london but at least the chefs here are still turning upto work and doing the hard yards. keep up the bitching so you can scare all the good chefs away and you'll have no where to eat!!! btw go paul i ate at peppermint bay a week ago and have nothing to complain about my meal it was excellent.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-10470543425499301102009-09-17T22:23:13.486+10:002009-09-17T22:23:13.486+10:00Anon 1.56. I can vouch for that. There are many g...Anon 1.56. I can vouch for that. There are many good and dedicated staff that have left Moorila's empoly based on the way they were treated. Remember all that glitters is not gold and I do not think that Mr. Walsh has a full idea as to what goes on behing the scenes, which for all his passion and dedication is quiet sad. All places suffer from some rumours but a lot of it, unfortunately, is true in this industry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-25250547282341331352009-09-17T13:56:17.085+10:002009-09-17T13:56:17.085+10:00Anon 1.48. You say rumur has it that the staff are...Anon 1.48. You say rumur has it that the staff are treated like crap at Moorilla? I dont think that rumurs are helpful. If you have first hand experience of this so called crap happening, then i could understand your gripe but all you are doing is stirring without any basis of truth. Maybe you are one of the ones who couldn't cope there as well?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-90660056236351784192009-09-17T13:48:19.897+10:002009-09-17T13:48:19.897+10:00Anon 12.39, I wasn't refering to chefs, the ru...Anon 12.39, I wasn't refering to chefs, the rumour has it that the staff in general are treated like crap! What good is a brand when no wants to work there? Millions of dollars or not, treat your staff badly and they leave, often being very hard to replace- whether it is in the kitchens, on the floor, in the winery, accommodation or accounts, regardless of the department that they leave. When they leave the experience, knowledge and good will goes with them! (i would guess that this would apply to any industry)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-59885978511804599732009-09-16T16:31:45.598+10:002009-09-16T16:31:45.598+10:00I haven’t responded to this post until now as my n...I haven’t responded to this post until now as my name has been bought up several times. For the record I was the founding chef & my tenure ended after three & a half years in which I worked with some really great hospitality people, including Amy Currant, Kif Webber, Andy Low, Justin Johnstone. Heddy Svenko. Missy Austwick & Jordi Nin. PB was my door-opening to Tassie & I will always remember it fondly for that reason. I also worked very hard there as did many other dedicated people & for that reason I want to see it succeed. I eventually left because I wanted to spend at least one weekend day with my family, so I took a job that afforded me this. <br /><br />The truth is: no job is ever perfect there are always issues that niggle. That’s life. <br /><br />I was very pleased to learn that Peppermint Bay had finally attracted someone of the calibre of Paul Foreman to lead the kitchen. His appointment will no doubt bring the delivery of the food offering to the highest level.<br />I can understand the ripples of excitement & expectation that his involvement brings but I think its way too early to start judging because everyone needs time to settle into the rhythm of a new job. <br /><br />PB is a busy venue, especially in Summer. I cannot name another venue in the state where one kitchen provides all the food for the dining room, the bar area, numerous functions & all the meals on board the boat. This makes it unique in my view & why the job of Head Chef is particularly challenging. I think people should ease up on the speculation & just let him get on with his job. <br /><br />In my experience there, I learned that I could never please every customer & developed a thick skin. What was evident was that many people have strong views on the place, particularly the Channel locals & they don’t always see eye to eye! This always made for robust & pithy conversations in the front bar after a shift! <br /><br />With all of this apparent hand wringing at the state of play within the hospitality industry here in Tasmania I would have thought an appointment such as this would be the just the salve to calm some of the Tassie hospitality bashers out there, there is hope.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-76977570532483840192009-09-16T16:03:24.338+10:002009-09-16T16:03:24.338+10:00But why did cumper leave then if he was dealing wi...But why did cumper leave then if he was dealing with it alright?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-55131207111491848292009-09-16T15:23:11.360+10:002009-09-16T15:23:11.360+10:00Cumper dealt with those management issues for year...Cumper dealt with those management issues for years, why is it so different today? I think measuring up is perfectly apt, if you cant stand the heat, get out of the kitchen!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-68610041344065244192009-09-16T13:37:29.771+10:002009-09-16T13:37:29.771+10:00anon 12.39
Your comment about 'management crap...anon 12.39<br />Your comment about 'management crap' at Pb is interesting. <br /><br />Part of being a good chef is to effectively manage your department, staff wages or food costings for instance. Yet the moment that some chefs are called into question on these matters, they take it as some sort of clamp on their creativity.<br /><br />Too many chefs whinge & complain about having to answer to someone of higher authority than themselves. The owner or mamagement team have the right to querie & suggest ways to help the chef achieve certain outcomes. <br /><br />Why do some chefs seem so insecure about this?<br /><br />Last anon, Mr Walsh has spent a lot of money building the Moorilla brand & probably has high expectations of his staff, many of which are simply not up to the job. Its probably a good thing for them to move on & let more professional operators take the venue to the next level, a level that they were not capable of reaching.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-76999296924801543242009-09-16T13:12:55.014+10:002009-09-16T13:12:55.014+10:00Regardless of how much money Mr Walsh has, it will...Regardless of how much money Mr Walsh has, it will NEVER make up for the way that the staff are treated there!! All this talk about Paul coming and going, (I hope not to Moorilla), why are staff wanting to leave Moorilla? <br /><br />it only takes one to leave for the others to follow...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-62766105838342821162009-09-16T12:39:58.036+10:002009-09-16T12:39:58.036+10:00more likely no one can put up with the management ...more likely no one can put up with the management crap at pb rather than not measuring upAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-722515641141471692009-09-16T09:13:36.499+10:002009-09-16T09:13:36.499+10:00all this talk about the revolving doors of chefs a...all this talk about the revolving doors of chefs at peppermint bay steve was there & not only held it together for 3 or so years but put the place on the map what seems to be the problem can no one else measure upAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-89438413873749231832009-09-15T23:47:34.856+10:002009-09-15T23:47:34.856+10:00Oh dear, so much to say, but I find it more pruden...Oh dear, so much to say, but I find it more prudent some times to just shut up. However;<br /><br />Mirracles do not happen at trade college. This is not where our chefs learn to cook.<br />Tetsuya is a world class chef, inspirational, and a positive role model from which many will benefit. You look at food scenes where afew inspirational chefs have been, and then trace many of todays greats back to there stables.<br />Any man with enough cash and drive who is prepared to invest in this state should be taken seriously. I applaud Mr Walsh for his vision, and I hope that the Moorilla team, whatever it will be, takes it that step further and becomes that inspirational stable.<br />There are some great chefs working here already and I for one would say that some of them could do with a bit more recognition.<br /><br />CartoucheAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-31397737737305586762009-09-15T23:00:43.379+10:002009-09-15T23:00:43.379+10:00Here bloody here. Possibly the most sensible thin...Here bloody here. Possibly the most sensible things written on this blog. If Tetsuya cares so much about Tasmania (he has bought a house in Dunnally) then mabye he should start at the crux of the problem - training. Then he can start on the piss poor quality of our veg suppliers!Proloteriat Gastronautnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-85514179955627835022009-09-15T22:45:32.057+10:002009-09-15T22:45:32.057+10:00Tetsuya may be good for Moorilla, but what about t...Tetsuya may be good for Moorilla, but what about the bigger picture? I hear that Paul Foreman is already unhappy at Peppermint Bay, why can't we look after our top chefs and not need to fly in chefs from the mainland to improve our low standards? Tets may be the short term answer, but we need to look towards the future. I hear that Peppermint Bay have promised much but delivered very little on the deal that bought Paul Foreman from Marque iv. What if the same thing happens to tetsuya and he gets the raw end of the Tasmanian hospitality stick at Moorilla? where would that leave the industy then? in my opinion there is a bigger issue here and it is more important than worrying about Paul Foremand or Tetsuya. I believe that Drysdale is to blame for the low standard of chefs currently in the state causing us to look elsewhere to fill high profile positions. The training modules are out of date and they do not keep up with industry trends, and I hear that some of the teachers do not have a trade certificate qualifying them to be called 'chefs', therefore we have a bunch of 'cooks' teaching the future our our local industry. Sounds like a case of the blind leading the blind! Lets hope that Peppermint Bay respect and support Paul Foreman's desire to turn the restaurant into a top class dinning establishment, and lets pray that Tetsuya turns down the role at Moorilla and instead takes over the Launceston and Hobart Drysdale campus, sacks all of the cooks in charge and instead devlotes his time to retraining our misguided apprentices and young chefs who will be the future of our industry in Tasmania.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-76303463564222692542009-09-14T13:45:53.621+10:002009-09-14T13:45:53.621+10:00I think the service at Moorilla also has SO much t...I think the service at Moorilla also has SO much to answer for. Maybe they just need to get rid of everyone and start again with less egos from everyone. <br /><br />If Tets does take over, then won't he be bringing his own chefs who know his style and have the skill to exicute the standard that would be expected? <br /><br />Hmmm... it leaves much to think about on the rumour merry-go-round!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-23827933536785660592009-09-14T11:45:27.968+10:002009-09-14T11:45:27.968+10:00Dream on, Eveyone! LOL!Dream on, Eveyone! LOL!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-68804320666874421282009-09-14T10:11:11.402+10:002009-09-14T10:11:11.402+10:00Or we could take it further, and say, "I feel...Or we could take it further, and say, "I feel like Asian tonight, so I'll take a Tetsuya entree & mains, then a Foreman for one of his impressive desserts, and maybe an Andy Low latte!"Ritahttps://www.blogger.com/profile/05721723151185687327noreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-63933531820933515942009-09-14T08:34:54.431+10:002009-09-14T08:34:54.431+10:00I wonder whether we'll be able to book our pre...I wonder whether we'll be able to book our preferred waiter? Preferred chef at that! <br />Imagine "I'll have Andy Low for entree, Shit Hot Shelley for mains, and with Paul Foreman pulling it all together in the kitchen, thanks."!lemon curdhttps://www.blogger.com/profile/14334704590926699646noreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-41111567450184382782009-09-13T21:44:03.990+10:002009-09-13T21:44:03.990+10:00Jeez - it seems that the more out there a rumour y...Jeez - it seems that the more out there a rumour you can think of, the better it sounds!<br />Currently, if we're to believe all the above, we have the kitchens & FOH at Moorilla staffed by:<br />Tetsuya<br />Paul Foreman (and possibly Tess)<br />Steve Cumper<br />John Mahindroo<br />Luke Burgess<br />Shit hot Shelley<br />Andy Low<br />Justin Johnstone<br />Joan Mahindroo<br /><br />There'll be no room for the customers if this keeps up - but I suppose at least the food and service should be shit hot!Ritahttps://www.blogger.com/profile/05721723151185687327noreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-45593706997408061142009-09-13T21:29:22.662+10:002009-09-13T21:29:22.662+10:00Its laughable how off the mark you all are with th...Its laughable how off the mark you all are with these rumurs! The fact is John Mahindroo & his partner, dont know her name but she is arguably the best FOH person in the state are taking over The Source. They were approached by David Walsh himself who begged them to leave Solicit & turn on the magic at Moorilla. So there1Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-23213595957738293292009-09-13T21:19:27.835+10:002009-09-13T21:19:27.835+10:00I heard a whisper that Cumper is going to Moorilla...I heard a whisper that Cumper is going to Moorilla so your PB crew of old rumour might just be true.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089273951617856289.post-68850770626001763442009-09-13T20:05:53.962+10:002009-09-13T20:05:53.962+10:00There has also been some movement FOH. I have hear...There has also been some movement FOH. I have heard that Justin Johnstone is now working for Andy Low at Moorilla. Since Andy took over food and bev at Moorilla, the standard of service as lifted exponentially. The Source has hit a sweet spot in service and can only continue to get better if this Testsuya hoopla comes to fruition. If Justin is now at Moorilla then it is the devastingly good team of yesteryear of PB at Moorilla. Moorilla also has a shit hot girl (Shelley?). These guys are considered the best in the state. It will be fascinating to see who else Moorilla will attractAnonymousnoreply@blogger.com