by Nathan Armstrong | Aug 19, 2026 | Blog
Chef Andy Cordier Announced as President of the New Zealand Chefs Association Chef Andy Cordier, co-founder of Christchurch’s International Culinary Studio, has been announced as President of the New Zealand Chefs Association, taking on leadership of the...
by Nathan Armstrong | May 8, 2026 | Blog
On the Floor: Why New Zealand’s Hospitality Industry Must Rethink How It Treats Its People On the Floor: Why New Zealand’s Hospitality Industry Must Rethink How It Treats Its People It was supposed to be an ordinary dinner out. Instead, it became one of...
by Nathan Armstrong | May 1, 2026 | Blog
What Does a Worldchefs Certification Actually Mean, and Why Should It Matter to Your Kitchen? Training Staff Without Pulling Them Off the Floor: Is It Actually Possible? If you’ve spent any time looking at culinary qualifications recently, you’ve probably...
by Nathan Armstrong | Apr 28, 2026 | Blog
Burnout in the Kitchen Is Not Inevitable. It’s a Management Problem. Burnout in the Kitchen Is Not Inevitable. It’s a Management Problem. Over 76% of hospitality workers report experiencing mental health issues during their careers. In professional...
by Nathan Armstrong | Apr 21, 2026 | Blog
You’re Spending a Fortune on Recruitment. Here’s What That Money Could Be Doing Instead. You’re Spending a Fortune on Recruitment. Here’s What That Money Could Be Doing Instead. The hospitality industry has always been international. But in...
by Nathan Armstrong | Apr 14, 2026 | Blog
Who’s Cooking When Your Head Chef Leaves? Who’s Cooking When Your Head Chef Leaves? It’s a scenario every general manager and F&B director has contemplated, usually late at night: your head chef hands in their notice. Three months’ notice...
