CEO of Hospitality NT, Dez Crowe, took a seat at the Peeling Shallots Pop-Up during the Nestle Golden Chef's Hat Awards to show his support for the local talent and discuss how Territory venues can contribute to food tourism. Dez and Miles agree that the Territory has a bright culinary future, and it isn't too far away. Hosted by Miles McLoughlin

After the competition came to an end (and the ovens finally reached temperture for some apprentices), Connor Hakes and Jarrod Everett were crowned victoriuos at the 2018 Northern Territory Nestle Golden Chef Hat's Award. With a victory sip, they took a seat in the booth and talked us through their artistic approach to cooking. Afterwards Miles goes into a monologue about staying focused on your career and keeping composure during the chaos. Hosted by Miles Mcloughlin

Miles sits down and has some post-game discussions with some of the apprentice chefs that gave it their all in the Nestle Golden Chef's Hat Competition. Then, Australian Culinary Federation NT Chairman Martin Bouchier talks about passing wisdom forward. It's easy to see why so many young chefs across Australia name-drop him as a mentor and source of inspiration. Hosted by Miles McLoughlin

Loitering the halls of the International College of Advanced Education I got to know some of the International Students attending classes as they develop their culinary skills. Some had aspirations of offering the best food for their family, others wanted to build a base knowledge to further pursue alternative avenues in the hospitality sector. All of them had the motivation to succeed. Hosted by Miles McLoughlin Peeling Shallots would like to show support to Kevin of Kerubin Patisserie: https://www.facebook.com/kerubinpatisserie/

In the third and final installation of How to Build a Food Truck, we look at what goes into a name. The karmic consequences of having a short fuse in businesses transactions, and a soulful reminder to establish a team vision early on. Plus seeking guidence from wiser parties before you make decisions can save a lot of guess work. Hosted by Miles McLoughlin

A food truck is only as good as you make it. Listen to Part Two to learn some cost saving tips on opening a venue and how to pivot effectivly during difficult changes in your business. Plus a reminder to put yourself in the customers perspective once in awhile.

In the two months the team stepped away from the mic, Miles launched a food truck and a bottled soda company. With all that chugging along he thought it a good time to reflect on the journey and share with you all some insight if you aim to build your own vehicular enterprise.

Having been out of commision for 9 months Jeremy knows a thing or two about when you should or shouldn't come in. Miles recounts a tale of one chefs blind commitment to service and what it can cost you in the long run. Plus some home remedies to keep you upright during flu season. Hosted by Miles McLoughlin

Seasoned Waitress Leilani Jacobs takes a seat at the mic to talk about retaining staff and the value of consistant operating procedures. And how periodic moral boosts, employee empowerment, and impartial managers are the key to a pleasent workplace. Miles offers some helpful tips to confront the toxic characters in your work place, and what can happen if you stay in a canceres venue. Hosted by Miles McLoughlin

Fellow Green Press Co-Founder, James McLoughlin, takes a seat with Miles to reflect on the journey of building their first brand. The brothers share some valuable insights on navigating social media, establishing your niche, and taking ques from those before you. For the cleanest, simplest, make it at home recipes head to Green Press and learn to open your eyes to the true potential of the produce section. https://greenpress.co/