Cooking the Books wants to take you behind the velvet curtain of the food industry and give you the opportunity to meet the people working in it every day. This is a hospitality podcast delving into all aspects of the food industry; from restaurants to butchers, chefs to sommeliers, cheese mongers to brewers, and everything in between. Telling you the hows, whys and how they got there.
This episode was meant to be the same as normal but unfortunately, due to work, Robbie had to cancel the interview. So this is Robbie saying his thank yous, concluding season two and explaining what's coming up in season three.
This week Robbie spoke to Charlie Carrington, owner and chef of Atlas Dining and Colours Kitchen.
Atlas is a very unique restaurant as it changes its menu every 4 months. But not just the menu; the whole cuisine. Every few months Charlie flies to a different country, studies the food markets and culture, then returns home and recreates a menu inspired by his trip. Colours Kitchen is Charlie’s casual eatery, inspired by his time in Israel.
This week Robbie spoke to Pat, also known as Ultra Chef. Like a lot of chefs, Pat was struggling in his relationship because of too much alcohol and too many parties. But after the announcement of his first baby coming Pat changed his life around and turned to running. Now 5 years later he is ranked
one of the best in Victoria and best ultra runner. This is Pat’s story.
This week Robbie spoke to Paola about her new book, Adriatico. They broke down the chapters and discussed some of the fantastic places Paola visited. Robbie also spoke about some of the recipes in the book that resonated with his cooking career and his time in Italy.
This week Robbie spoke to Sam Canning From Cannings Free Range Butchers. Sam fell into butchery after getting a job as a clean-up boy; he then got an apprenticeship before heading to London. Fast-forward 20 years and Sam now runs six very successful butcher shops around Melbourne, with more coming next year.
This week Robbie spoke with Graham from Smithward wine bar in Collingwood, Melbourne.
Graham started his career in radio before following his dream of opening his own neighbourhood wine bar. This episode is a great example that you don't need heaps of experts. just lots of planning, good values and a passion for giving good service.
Richard is English-Jamaican and is living here in Melbourne. I really wanted to sit down and chat to him, to hopefully inspire someone to start their own business. Richard has no culinary background, has a full-time job in government and his side hustle is Little Brixton, with the hope of it one day being his full-time gig. He shares some of the tricks he has learnt on the journey so far.
Banjo is a man with a plan who knows how to execute it.
He is a sommelier by training but no doubt now he is an entrepreneur; part-owner of four thriving businesses, including an online wine/tech business. The great thing about Banjo is that you really feel that he is not driven by money, but more by offering a fantastic product, serviced and experience to his guests.
This week Robbie caught up with long-time friend Jeff Claudio over the phone; this catch-up has been a long time coming, so it’s a genuine eavesdrop into two industry pals chewing the fat and hearing what Jeff’s been up to.
This week on the podcast I was lucky enough to sit down with hospitality royalty chef Ian Curley, and what a humble gentleman he was. Hospitality runs through Ian’s veins; after 35 years of cooking he is stepping away from the pass to concentrate on other projects still in hospitality, so that he has more time to focus on his family. It was a real honour to listen to Ian talk us through his career, his thoughts, and to listen to where he came from and what he has achieved in and out of the kitchen. http://frenchsaloon.com
This week Robbie sat down with the newly-appointed head chef of Restaurant Lûmé and San Pellegrino 2018 Asia Pacific Young Chef of the Year winner, John Rivera. Robbie and John worked together at Rockpool Bar and Grill Melbourne where John first started his professional career, initially on the restaurant floor before moving into the kitchen. John talks about his career so far, gives his thoughts on where the restaurant scene and culture is heading, as well as sharing his experiences in the San Pellegrino competition.
This week Robbie talks to the guys from Rooftop Honey all about bees and their importance, what a vital part bees play in the ecosystem as well as the amazing honey they produce. We all need to be taking more care of our bees and helping them out where we can, because without these guys we are going hungry to say the least.
This week Robbie talks to Chef Matt Wilkinson about his career. Matt really breaks it down and goes through the ups and downs, and shares some great advice he has picked up on the way. He also brings up some great points for discussion, like what do chefs do after 45 years old?
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This week Robbie talks to the guys from The Good Seed Kefir about Gut Health, the importance of gut health and what you can do to improve your gut health. They also laugh about some of the things you do at the beginning of starting a small business.
This week on Cooking the Books we have Daniel Wilson, former chef/owner of Huxtable and co-owner of Huxtaburger, and he now also runs his own consultancy company. We talk about his time in America, his love of growing in his own garden as well as some tips if you're thinking of opening your own restaurant.
This week on Cooking the Books we have Andrew Murch, Head Sommelier at Pt Leo Estate on the Mornington Peninsula.
Andy started his career as a designer in London but his love for food, wine and socialising took him way from the job he was very good at, and led him to follow his passion.
We talk about wine and touch on a few things that may come in handy for you all when buying wine.
This week Robbie talks John Ger from 'Tamarind Tree Gourmet Sauces'.
John has been cooking for nearly 40 years in Bombay, London and Melbourne. He also owned 3 of his own restaurants before moving on to start his Indian sauce range. They talk pop-ups, food history and, as always, John's journey.
This week Robbie catches up with an old friend, Hugh Allen, who is currently work at Noma in Copenhagen. They first met when Hugh was 15 and doing his apprenticeship at Rockpool Bar & Grill, and Hugh then went on to work at Vue de Monde, Noma Sydney and Noma Mexico. It's a real insight into what it's like to work in one of the world's most forward-thinking, elite restaurants.
This week Robbie talks cheese with one of Australia's finest cheesemongers. Olivia explains what cheese is and how it came about, which cheeses are a must-try and some tips when purchasing cheese.
This week on Cooking the Books we have Rebecca Bell, co-owner of City Larder. Rebecca breaks down one route you can take to get a food product to market, as well as talking about her early pursuit to become a sommelier, and being the first Front of House stagière at The Fat Duck Restaurant.
If you're thinking about starting a food wholesale business or pursuing a wine career and are not sure how to go about it, this hopefully will be very beneficial.
In this week's Cooking the Books we have one of Australia's finest chefs, Sam Aisbett. Sam won a michelin star and got into the Asian Top 50 Restaurants within the first two and half years of being open. He is a man of integrity, one of the good guys, he is humble and always keeps it real.
This week on Cooking the Books we have Micheal James, the co-owner of Tivoli Road Bakery alongside his wife, Pippa James. Micheal is thought of as one of the greatest bakers of his generation. He speaks about how he got started in baking, how it's all about the quality of the products you buy, and the effect that factory farming is having on our health.
In this episode Julie talks about how baking brought her relief through some really difficult times, and how she began her Instagram feed which then lead on to a book deal. It's a great story that I feel is just getting started and one that really shows that patience, persistence and hard work do pay off.
This week on Cooking the Books we have Shaun Hurrell; the creator of Barrio Comida, the mexican pop-up soon to have a fixed residency in Durham, England. Shaun talks about setting up his business through his pop-up, as well as how a fried egg changed his view on cooking, and the internal fight he has picking excellence and consistency.
In this episode, Tom talks about representing Australia in Ireland as part of the 6 man butchers team, where they picked up awards for their sausages and for being the most hygienic team.
We also discuss where he thinks butchery is heading and where ready-to-eat meals fit into that story, as well as customer service and quality of produce.
First of all I've got to apologise for the audio quality - we recorded this at the City Larder Kitchen where all the noisy fridges and stainless steel did us no favours. Please try and get over that. Lesson learnt, my bad.
In this episode Zac explains how Rockpool dry age there beef, he also talks about sustainability and what that means to him and Rockpool, as well as some great tips on managing a big team.
In this episode, Heath talks about how he and his business partners built there brewery by hand and saved $350k in the process. He also explains how it all started with a walk with the dog to now setting up brew pubs in India.
In this episode, Adam talks about working in some of Europe's top kitchens and breaks them down to explain how they operate so differently. He also talks about moving out of the city down to Mornington, where he is starting to build some great relationships with some outstanding suppliers.