Salt in a restaurant? Dan Doherty defends it’s place
Which is more important: service or food? Dan Doherty lays out the reality
10 years ago almost to the day, I graduated from the specialised chefs scholarship, which is run by the academy of culinary arts. It’s a very prestigious course, which is responsible for training some very fine chefs, and, me.
CVs can be deceptive
Dish of the Day: Pride in home cooking might be on the rise but we can’t be swayed by the greasy appeal of the takeaway
A preview screening of Chef showed we’re well on our way to becoming a nation of cooking-lovers. But our attitude to takeaways has got to change – now
The hospitality industry is changing and its representation in the media should reflect that
Not so long ago, the catering industry was the go to place for those who didn’t know what they wanted to do, or couldn’t do much else.
Ok, we know our business is dependent on our customers, or guests, as we prefer to refer to them as, but we also know that they are most certainly not always right.
Anyone that has worked with me or has known me for a while will know I have pretty bad OCD. Or pretty good, depending on which way you look at it. I say that because, whilst it’s frustrating to hope that 40-odd chefs will follow your lead…
Dan Doherty’s role as Duck and Waffle’s executive chef kicks off at 9:00pm and this is his account of a busy night in his life
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