Episode 100
Champagne, Hangover Cures & Celebrating 100 Episodes of BEHIND!
Listen: On spotify
Watch: On youtube
What started as a couple of mates talking hospitality, restaurants and wine has made it to triple digits — so naturally, there’s Champagne involved.
Episode 100 moves from why wine doesn’t need to take itself so seriously and the stories that make a bottle memorable, to Champagne with hot chips, questionable hangover cures, 5am Japanese fish markets and drinking wine while desperately trying not to vomit.
There’s also plenty of appreciation for the growers, makers, sellers and servers behind what ends up in the glass — and for everyone who has watched, listened, commented, argued and kept coming back over the last 100 episodes.
Here’s to the next hundred!
Episode 99
Apprentices Writing the Roster, $150K Chefs & Flipping Eggs
Listen: On spotify
Watch: On youtube
What should an apprentice actually know before they become a qualified chef?
A debate about apprentices writing rosters opens up a much bigger conversation about how hospitality trains its next generation — and whether a qualification always means someone is ready for the responsibility that comes next.
From stocktakes and purchasing to rostering, cost control and kitchen fundamentals, the focus turns to the skills young chefs need beyond simply cooking.
Then there’s the money: $80K breakfast chefs, $100K–$150K salaries and whether bigger pay should come with bigger responsibility.
Plus, kitchen hands, recruitment, restaurant storage and why good leaders should always be pushing knowledge further down the line.
Train people. Give them responsibility. Check their work. Then let them get better.