data_now

Personally, this is my preferred approach. I feel uncomfortable making final notes the minute I have just learned something new. It's like your bubble of knowledge has to expand and connect to other thoughts and ideas in your head, otherwise my notes feel so superficial and incomplete.

AMA: 20+ years cooking in Michelin rated restaurants.

I doubt I have any new insights to add to the public consciousness. But ask away.

Abuse, long hours, and high stress are certainly not unique to the hospitality industry by any stretch of the imagination. However, it is compounded by the physicality and heat in which they work.

As a society, if we want to improve it is necessary that we hold public forums that are open to new ideas that can be rapidly tested. One can dream...

The current model is not inclusive.