We would like to thank all our readers and friends from the bottom of our hearts for breaking another monthly hits target on Chef’s Tales the blog. Due to the growing strong support, we managed to get a total of 19, 693 for the month of August and the hits seem to be growing stronger by the day. [...]

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When purchasing a fridge, most of the models have good points and bad points and whilst looking for the perfect fridge for your home or business may be fun (although somewhat confusing), there is one point that I would like to raise and one of which may be of value and help. One must always try not to buy a model with [...]

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Today I would like to introduce a guest author to Chefs Tales with the continuation of my theory that we should be a community type blog that shares information and stories of food, family and life in general to anyone whom may enjoy it.  I would like to thank Trish, the author and founder of Mum’s [...]

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When I started working in the Four Seasons Hotel, Yorkville in Toronto things could not have been any better. Everyone seemed happy, the customers were mostly wealthy and strutted around the hotel as if they never had a care in the world. The staff were extremely content and the hotel was full of opulence, romance and [...]

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Dear Readers, After over a year of working night & day, I have finally found a break in the action and decided to grab some much needed time with my girls. I will be taking my soul mate Beatrice and our 2 lovely daughters Alycia and Jessica to the UK for 2 weeks. There may or [...]

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This musing is true and one that I may or may not share with my grand kids, I have not decided yet, maybe you can help me to come to a suitable conclusion: The Bahamas really was paradise when I moved there from Canada in the winter of 86, I remember boarding the Air Canada [...]

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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 [...]

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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 [...]

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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 [...]

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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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Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

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When I was a teenager and walked through the back door of the hotel for the first time, I received a very big wake up call and understood extremely quickly that that you learned something every day or you were punished. A good kick in the back side, pastry cream rubbed all over my face, name calling, intimidation, a hit [...]

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