Making an omelet looks harder than what it actually is and like everything else, with enough practice, along with enough trial and error you will be making professional chef like omelets in no time. Confidence and faith in being able to do something will arrive automatically, when you do it often enough. It’s like riding [...]

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In the hotel industry many of the old style hotels would never purchase non stick pans, one reason was in the “old days” they did not exist and another was that for heavy usage they would never last long. They would get scratched, dented, burnt, broken, smashed and even stolen, so to avoid this they [...]

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I would like to share my latest “Musing” with you today if I may and I must warn you in advance that it has nothing to do with food or cooking.
Here is what I know and this is an undeniable part of real life that we unfortunately cannot hide from and for which we have [...]

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Cutting a mango correctly could not be easier if you have the right tools and the basic knowledge to do so.
The first step is to cut a mango as you would normally cut it, if you make a mess of it please do not worry, all you want is the stone from inside as this [...]

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When cooking vegetables most people would believe it to be the most simple of tasks, but if done correctly, you can retain all the vitamins, minerals and the wonderful natural colours. Let’s take a simple vegetable such as long beans and go through the steps taking into consideration that most vegetables can be cooked the [...]

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The Musing was first published in Flavours Magazine and is not in Chef’s Tales the book.
Public relations is a never-ending game in the hotel industry, and can result in both magic and mayhem.
Public relations is one aspect of the hospitality industry that always gets my admiration. It never stops, the wheels spinning 24 hours, a [...]

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I Arrived in Hong Kong to work in my first five-star hotel in Asia in 1988, and was totally blown away, not only by the quality of the staff and services offered. Nonetheless, I thought that the quality of service could only improve as the industry developed and competition for supremacy in service quality standards [...]

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