Off The Menu | Conrad Gallagher Food Blog

Off The Menu

- Chef Stories -

We discuss real life, controversial and unspoken of issues that occur in the hospitality industry, from dirty affairs to mental health issues and the balance of long hours and family life.

January 26, 2021

Off the Menu – deli meets wine bar meets food emporium

Off the Menu – deli meets wine bar meets food emporium

September 22, 2020

Corkage

From the outside, owning your own restaurant might look like the ultimate in the good life. But here’s the reality check – if you’re looking to get rich, the restaurant business could possibly be the hardest place in which to make a profit.

August 13, 2020

Restaurants & Profits

July 28, 2020

Influencers: Parasites or restaurants’ best friends?

Influencers, content creators, lifestyle curators, whatever their latest word to go by is – aren’t they all just self-absorbed narcissists and attention-seekers, parasites looking to fund their expensive tastes with freebies?

July 21, 2020

101 Ways To Cook Perfect Potatoes

It’s credited with the rise of the Western world and industrialised agriculture; it’s been associated with witchcraft, and its flowers worn by royalty have sparked fashion trends; artists have painted it and there are at least 13 museums around the globe dedicated to it.

July 16, 2020

Truffles – The Ultimate Luxury

Ask any chef around the world to name an ingredient unforgettable for unique flavour and sheer indulgence, and the answer is very likely to be truffles – specifically, black from France or white from Italy, in their short season from autumn to winter.

July 9, 2020

Chefs & Marriage/Affairs

Getting hot in the kitchen. It’s the stuff of office gossip and tabloid headlines – the illicit workplace romance where the doctor runs off with the nurse, the pilot literally flies off with the cabin attendant, the teacher and the school principal have their own kind of “homework” – and, yes, chefs making off with the hostess are right up there.

July 2, 2020

Will eating out survive the coronavirus?

It’s the question at the heart of every conversation with a chef or restaurant owner. Right now, the global pandemic is killing our industry – lockdowns and restrictions on trade and movement across the globe, social distancing, and just plain fear. Business has come to a halt.

June 24, 2020

We need to talk about mental health

A restaurant kitchen is not called a pressure cooker for nothing. Hot, cramped, crowded and pressurised. It’s a danger zone for accidents and explosions, both human and mechanical.

June 24, 2020

Dishwashers – The unsung heroes of the kitchen

Washing dishes and hauling garbage might seem like the lowliest of kitchen jobs, with zero glamour or celebrity potential, but no restaurant can function without them. No clean pots to cook in? No clean plates to serve food on? Restaurant at a standstill. A stuff-up of note.

June 17, 2020

Foie gras – The forbidden love affair

This is how a love affair starts. At age 15 I had just finished three months working as a stagiaire in one of Paul Bocuse’s restaurants in Lyon.

June 17, 2020

Coronavirus impact on restaurants

It may sound melodramatic – and eating out might seem like a frivolous worry in a global health crisis – but the reality is that restaurants are an industry that creates employment, not just enjoyment.

Off The Menu

- Chef Stories -

Off the Menu – deli meets wine bar meets food emporium

Corkage

Restaurants & Profits

Influencers: Parasites or restaurants’ best friends?

101 Ways To Cook Perfect Potatoes

Truffles – The Ultimate Luxury

Chefs & Marriage/Affairs

Will eating out survive the coronavirus?

We need to talk about mental health

Dishwashers – The unsung heroes of the kitchen

Foie gras – The forbidden love affair

Coronavirus impact on restaurants

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Off The Menu - Chef Stories -

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Off The Menu

- Chef Stories -