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The Four-Day Work Week: Could This Be the Solution to the Current Chef Shortage?
Could the four-day working week help the hospitality industry? Could this finally be the answer to the current chef shortage in Australia?
5 Finger Food Options To Have on Your Catering Menu for Summer
As the warmer, busier months approach venues and catering businesses are busy adding trending concept of canapés to their menus. Find out what's trending now.
Blind Baking Pastry: A Skill Every Aspiring Chef Must Know
Blind baking – a pastry chef’s beloved technique that helps them achieve golden, flaky pastry desserts every, single time.
How To Laminate Pastry With Sheets
Need to learn how to laminate your pastry properly? Well, we have you covered.
Back Chat With Melbourne’s Eiffel Tower Patisserie Owners Joseph & Pasquale Muscatello
In our recent edition of Rise Insightful Baking Magazine, Melbourne's Eiffel Tower Patisserie owners and bakers share their journey of how they built a reputable brand and product from nothing.
All the Cooking Terms and Definitions You Need for a Day in the Kitchen
Confused about some cooking terms - Al Dente? Cartoccio? Read through this list & expand your knowledge on some of the most common culinary terms!
The Differences Between Rice and Quinoa and Where They Work Best on Your Menu
Want to know how rice and quinoa stack up against each other and where you can include them on your menu?
The Lamination Process for Pastry
When it comes to delivering delicious baked goods, it all comes down to one simple method – how you laminate your pastry.
How to Become a Chef, the Chef Career Pathway
The path to becoming a chef is an immersion in the flavours and cultures of the world. With room to grow, you'll be able to show your passion for cooking.