In addition to our courses, we also publish mentor sessions that take you backstage with industry leaders. This week, we are excited to share Danielle Gjestland's story. 

Danielle is the founder and co-owner of the acclaimed Noosa Sound restaurant Wasabi. For four years running, the Good Food Guide has awarded two chef hats to Wasabi, while The Australian named it the Best Regional Restaurant in 2017. And then there's the long list of accolades the restaurant has collected since opening its doors 14 years ago. 

There aren’t many things that will switch on the panic button for a hospitality venue owner as quickly as a food poisoning accusation. Watch the food allergies course to learn more here.

A food poisoning accusation will put your reputation on the line, and may even jeopardize your entire business.

Handling such an accusation correctly is vital for the good of your business – and for the health and wellbeing of your customers!

As an executive chef, cooking will be the easiest job you do. While your culinary skills allowed you to take your career to a leadership position, your managerial and business skills will now get a chance to really shine through.

You will have to exercise big picture thinking to ensure the restaurant remains profitable and your team is continuously developing.

Six months ago, chef Raman Nakul opened the doors to his restaurant, Delhicious. Serving a mix of traditional Indian and modern Western dishes across an all-day menu, Delhicious sets itself apart thanks to Coeliac Australia accreditation as a completely gluten free restaurant.

Raman and Delhicious have changed the game for gluten free cooking in the hospitality industry as the demand for gluten free options grows.

Leandra Rouse is a culinary nutritionist, personal trainer and workplace wellness consultant. She works with individuals and companies to develop unique health programs based on the needs of the client. Recently, Leandra teamed up with Typsy to create a course that helps servers prepare for the physical demands of the hospitality industry.

With years of experience as a server, Leandra knows all too well the impact of those long shifts. She spoke to us about the importance of workplace wellness and the effect of service work on the body, and shared nutrition and fitness tips that cater to the specific needs of hospitality workers.