Gourmet Traveller

The light side

Long hours, high rates of drug and alcohol abuse, bullying, poor mental health – the dark side of working in hospitality rightly gets a lot of airplay. But while these issues are part of the pressure-cooker environment of kitchen and restaurant culture, it’s far from the whole story. Being on staff at a restaurant, bar or café is also about camaraderie, building self-confidence, acquiring technical and organisational skills, sparking creativity and even boosting mental health – after all, it’s where many of us find our tribe and sow the seeds for successful careers. Bagging that first job is easier than in many sectors and once you’ve got a foothold, skills are highly transferable. For those who thrive, a hospitality career can be a lifesaver. For those who excel, the sky’s the limit.

DANIELLE GJESTLAND, OWNER, WASABI, NOOSA, QLD

Danielle Gjestland’s first customer-facing job was at age 14, scooping ice-cream for holidaymakers on Noosa’s Hastings Street. Ten years later she’d opened a restaurant. Sixteen years on, and countless late nights later, Wasabi

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Gourmet Traveller

Gourmet Traveller2 min letti
Love On A Plate
As co-owner of Pottsville restaurant Pipit (alongside head chef and husband Ben Devlin), Yen Trinh knows first hand the trials and triumphs of being the partner of a chef and restaurant owner, in love, life and business. This is how she dreamt up Che
Gourmet Traveller3 min lettiCookbooks, Food, & Wine
A Quick Word With Alan Cumming
My first overseas trip was when I was about 12 or 13. It was a school trip to Germany. Bizarrely, we stayed in an industrial town in the Rhine Valley called Koblenz. I’m not quite sure why we went there, I guess it was a good spot to base ourselves.
Gourmet Traveller1 min lettiRegional & Ethnic
Club Sandwich
The Club sandwich is one of America’s greatest culinary treasures and a comforting stalwart of hotel menus the world over. There are two apparent birthplaces of this savoury icon (both in New York state). The first being The Union Club – a private so