COOKING THE BOOKS - From Inside the Food Industry

Banjo is a man with a plan who knows how to execute it.

He is a sommelier by training but no doubt now he is an entrepreneur; part-owner of four thriving businesses, including an online wine/tech business. The great thing about Banjo is that you really feel that he is not driven by money, but more by offering a fantastic product, serviced and experience to his guests.

This week Robbie caught up with long-time friend Jeff Claudio over the phone; this catch-up has been a long time coming, so it’s a genuine eavesdrop into two industry pals chewing the fat and hearing what Jeff’s been up to.

This week on the podcast I was lucky enough to sit down with hospitality royalty chef Ian Curley, and what a humble gentleman he was. Hospitality runs through Ian’s veins; after 35 years of cooking he is stepping away from the pass to concentrate on other projects still in hospitality, so that he has more time to focus on his family. It was a real honour to listen to Ian talk us through his career, his thoughts, and to listen to where he came from and what he has achieved in and out of the kitchen. http://frenchsaloon.com

http://www.kirkswinebar.com

https://www.instagram.com/chefiancurley/

This week Robbie sat down with the newly-appointed head chef of Restaurant Lûmé and San Pellegrino 2018 Asia Pacific Young Chef of the Year winner, John Rivera. Robbie and John worked together at Rockpool Bar and Grill Melbourne where John first started his professional career, initially on the restaurant floor before moving into the kitchen. John talks about his career so far, gives his thoughts on where the restaurant scene and culture is heading, as well as sharing his experiences in the San Pellegrino competition.

http://www.restaurantlume.com

This week Robbie talks to the guys from Rooftop Honey all about bees and their importance, what a vital part bees play in the ecosystem as well as the amazing honey they produce. We all need to be taking more care of our bees and helping them out where we can, because without these guys we are going hungry to say the least.

www.rooftophoney.com.au

This week Robbie talks to Chef Matt Wilkinson about his career. Matt really breaks it down and goes through the ups and downs, and shares some great advice he has picked up on the way. He also brings up some great points for discussion, like what do chefs do after 45 years old?

Link to web sites:

https://mrwilkinsons.com.au

Everyone's social media:

https://www.instagram.com/mrwilkinsons/

https://www.instagram.com/robbiebell8/

https://www.instagram.com/cookingthebookspod/

https://www.instagram.com/citylarder/

This week Robbie talks to the guys from The Good Seed Kefir about Gut Health, the importance of gut health and what you can do to improve your gut health. They also laugh about some of the things you do at the beginning of starting a small business.

https://www.thegoodseedkefir.com.au/

https://www.instagram.com/thegoodseedkefir/?hl=en

This week on Cooking the Books we have Daniel Wilson, former chef/owner of Huxtable and co-owner of Huxtaburger, and he now also runs his own consultancy company. We talk about his time in America, his love of growing in his own garden as well as some tips if you're thinking of opening your own restaurant.

www.danielwilson.co

This week on Cooking the Books we have Andrew Murch, Head Sommelier at Pt Leo Estate on the Mornington Peninsula.

Andy started his career as a designer in London but his love for food, wine and socialising took him way from the job he was very good at, and led him to follow his passion.

We talk about wine and touch on a few things that may come in handy for you all when buying wine.

www.ptleoestate.com.au

This week Robbie talks John Ger from 'Tamarind Tree Gourmet Sauces'.

John has been cooking for nearly 40 years in Bombay, London and Melbourne. He also owned 3 of his own restaurants before moving on to start his Indian sauce range. They talk pop-ups, food history and, as always, John's journey.

www.tamarindtree.com.au