Author

Stacey Newman

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Hospitable Human Resources: Feeding the bottom line

The stereotypical chef who rules the kitchen with anger and aggression may work for reality television, but it doesn’t work in the real world of foodservice. In fact, it erodes business operations from the inside out, resulting in high turnover rates, poor employee retention and unhappy customers. One study estimates…

A Master Sommelier and a Master Cicerone walked into a bar…

HUMBLE BEGINNINGS In the 1990s Jennifer Huether was introduced to the pairing of white wine with select foods by a friend and chef in Toronto. It was her aha! moment, soon after which she enrolled in courses at George Brown College. “It was so cool.   I thought, I really love this, what else can I…