Decide Faster, Win Faster | Episode Fourteen
Decide Faster, Win Faster | Episode Fourteen
Eight and a half years into running his business, Rob Spence has identified one of the things that's held him back recently — and it's something he used to be brilliant at. Making decisions fast.
In this episode, Rob gets brutally honest about the fact t…
Cook What You Love: Steve Munkley MBE on What It Really Takes to Win Care Chef of the Year
"If a Judge Comes Back for a Second Mouthful, He Liked It: Steve Munkley MBE on Judging, Mentoring, and the Future of Care Catering"
What do the judges actually look for — and what sends them walking away after one bite?
In this episode, Rob Spence sits down with Steve Munkley MBE, Head Judge of th…
Too Little, Too Late? Starmer's Small Business Bill vs. The Damage Already Done | Episode Fifteen
Too Little, Too Late? Starmer's Small Business Bill vs. The Damage Already Done | Episode Fifteen
Rob Spence was doom-scrolling Facebook when a post from Keir Starmer stopped him in his tracks, and not for the usual reasons. For once, something the Prime Minister said actually resonated. In this ep…
Food Is So Much More Than the Nutrition It Contains: Alison Smith on Judging Nutrition in a Competition Kitchen
Food Is So Much More Than the Nutrition It Contains: Alison Smith on Judging Nutrition in a Competition Kitchen
What does the nutrition judge actually look for when a care chef's dish lands in front of her? In this episode, Rob Spence sits down with Alison Smith, dietitian and nutritional judge for…
Simple, Well-Cooked Food Will Never Go Wrong: Marcus Appleton on Waste, Sustainability, and What the Judges Are Really Looking At
Simple, Well-Cooked Food Will Never Go Wrong: Marcus Appleton on Waste, Sustainability, and What the Judges Are Really Looking At
Most judges are watching the plate. Marcus Appleton is watching the bin. As waste management and sustainability judge for the NACC Care Chef of the Year — and a man who …
A Dish Is Finished When There's Nothing Left to Take Away: James Brown on Judging, Food Trends, and Why Care Catering Is Harder Than Anyone Thinks
A Dish Is Finished When There's Nothing Left to Take Away: James Brown on Judging, Food Trends, and Why Care Catering Is Harder Than Anyone Thinks
James Brown grew up in Cornwall collecting lobsters from the harbour and running them up to the kitchen. He's since worked in Michelin-starred restauran…
Eat Your Food as Medicine: Anwar Kajee on Staff Retention, AI Monitoring, and Running Hospitality Across 50 Care Homes
Eat Your Food as Medicine: Anwar Kajee on Staff Retention, AI Monitoring, and Running Hospitality Across 50 Care Homes
Anwar Kajee. has spent 30 years in the care sector and 15 of them with Country Courts — watching it grow from 15 homes to 50, each one pushing the standard of environment and food …
More Than Just a Meal: Stella Stewart on 700 Daily Meals, Modified Food, and Why Elderly People Deserve Better from Government
More Than Just a Meal: Stella Stewart on 700 Daily Meals, Modified Food, and Why Elderly People Deserve Better from Government
Stella Stewart has spent 30 years with Fife Council — managing eight residential care homes, running three Meals on Wheels kitchens, and delivering 700 community meals a da…
The Cinderella Service: Donna Steeden on 28 Years at Quantum Care, Dining Clubs, and Why Care Catering Deserves a Much Higher Profile
The Cinderella Service: Donna Steeden on 28 Years at Quantum Care, Dining Clubs, and Why Care Catering Deserves a Much Higher Profile
Donna Steeden has spent 28 years at Quantum Care, overseeing catering, housekeeping and laundry across 22 care homes — a role she describes as the Cinderella service…
You Matter Until the End: Paulus Kriksciunas of Bupa Care Homes on Personal Brand, Imposter Syndrome, and Why Every Chef in Care Deserves to Feel Proud
You Matter Until the End: Paulus Kriksciunas of Bupa Care Homes on Personal Brand, Imposter Syndrome, and Why Every Chef in Care Deserves to Feel Proud
Paulus Kriksciunas started at the very bottom at St. Christopher's Hospice — the first modern hospice in the world — and was told by his head chef …
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