About Business courses

April 26nd 2016

Should I buy that course? Should I hand my visa card over ? Is this the ticket to where I want to go?


After watching an interview today, I heard something that made me think for a while. The essence of what the guy being interviewed was saying was, when was the last time you were on a web page or read a book or saw a speaker and the person giving the talk or providing the information was not trying to sell you something. The only thing they were trying to do was give you every bit of information they had just so they could help their audience.  No cross selling to their next book , no direction to their course. Just honest information to pass on authentic information.

I was thinking then about people that come into our lives and become our mentors. I believe that when you find the right mentor, that person is authentically showing you their skills and brain stores for the reason that they just want you to get to the next level.

Or in other words – they want to offer help, for no other reason other than it is what they want to do and they feel right doing it.

So what is the moral of the story here? Well I just wanted to say that in this day and age of fast paced courses and people that claim that they can make you a superstar after you hand over your credit card. Sometimes you need to just get more authentic with the way we search and find real information about our journey ahead and passions .


Did that even make any sense?

I hope so – I believe it is time to search for authenticity as a qualification when evaluating whether or not to jump into courses and web pages and all round advice from everyone





Just a thought or two about how garlic gets abused

This is about garlic abuse



As someone that cooks for a living, I can safely say that I have seen a lot of fads come in and out over the years. One thing however that is not going out of fashion ( unfortunately ) is the abuse of garlic.


You know what I am talking about. So you go out for a pizza and the pizza arrives and all you can taste is the sad abuse of garlic. You see, I don’t have an issue with garlic, or the clever use of garlic to make what you are eating more interesting and tasty. What I do have an issue with however is the use of that pre packed crushed shit that people in restaurants call garlic.

It comes in buckets and is super cheap and convenient compared to the real thing. Well the real thing that comes in the form where you need to peel it and then cut it up.


Some chefs even go to the effort of getting beautiful fresh garlic and then fucking it up and making it taste like the rancid preserved concoction that bottom of the pit food handlers like to use to fuck up their food with.


In fact I remember being at Chef classes in the 90’s and one of the classes was about chopping the garlic cloves up and then popping them in to a jar and salting them and then , well it would keep for days in great condition. Just like the one you can buy pre crushed.


Let’s then go to the fry pan during service. So many chefs in my opinion are just throwing garlic in the pan during service, just for the sake of putting garlic in a dish.


A few years ago, I was having some time off from full time employment and decided to do some agency emergency chef work for some extra cash on the side.


There were so many head chefs that would instruct me to put crushed garlic in dishes, just for the sake of giving food that pre eighties Italian flavour that the customers longed for.


I wonder if they had any real reason of why the dish needed garlic in the first place.

Most of the time, it was because they thought that Italian food needs garlic.

This is from a head chef from a popular western suburbs RSL.


So when making pasta with creamy prawns.

First you under cook the diced onion. Then you add the frozen Asian prawns, followed by too much cheap cask wine, then reduce it a little bit, then follow with a cup of cream and a table spoon of crushed bulk garlic. Add the over cooked pasta and then serve it for $15.


Don’t get me wrong, this is a super popular dish. However, in my books, life is too short to eat shit like this.


Let’s start back to basics and get fresh ingredients and treat them with some respect.


This is one way that I love using garlic

Get your veg supplier to give you some real mother fucking garlic.


Peel it. ( look it up on YouTube – really? Did I need to tell you how? There are so many ways. choose which ever suit you)


Get a super sharp knife or even a razor blade and then slice the garlic paper thin.


Heat up oil gently in a pan and when the oil is starting to gain heat, then place garlic in pan and keep the temperature on a low heat. Cook the garlic slow till they are golden and there is a beautiful nutty, garlic sweetish aroma.


This is now ready to go to the next step.


I love cooking the garlic, slow and golden as opposed to frying the shit out of it till the whole street smells like Lygon bad pasta trattoria from the excessive 80’s


Try this out and hopefully I have made you think about taking your skill to a better level