Anthony Bourdain Blog

Inside secrets of the Australian Hospitality Industry

http://www.thomascoussens.blogspot.com Is A Blog written by an Australian Chef called Thomas Coussens.  It is a gritty account of what happens behind the scenes in the Australian Hospitality Industry and why the quality of food and service in Australia is destined for disaster.  There are parts of The Blog and indeed the book to follow that will cause quite a bit of scandal. 

There are some very big names in hospitality and business that will be shamed as a result of the honest portrayal of thier business practices in this book.  There are a great deal of funny moments, some great experiences and some devastating blows in this blog and book.  When the average person goes out to dinner they are generally blissfully unaware of the practices going on in the kitchen, some of which are just plain disgusting. 

I would like to mention that this is not an all out attack on Australian restaurants as there are many of which that have very deserved good reputations.  The book is titled “Dish Pig” and will be coming soon.  It could be likened to Anthony Bourdaines book “Kitchen Confidential” in that it brings to light the life of a chef but that is where the similarities end as “Kitchen Confidential” shows what life is like for a chef in Europe in the late 70′s early 80′s where as “Dish Pig” is a very recent account of not only life as a Chef in Australia but also what happens in some of the private hospitality educational establishments that would shock a lot of people. 

 This blog and indeed the book are definitely worth a read for anyone thinking of getting into the industry, anyone in the industry and anyone that is just up for a good read with a bit of humour.

About the Author

Thomas Coussens is an Australian Chef with many years experience. Thomas worked his way up from a “dish pig” (Kitchen Hand) in a small restaurant to being Head Chef in a Gold Plate winning hall of fame fine dining restaurant. Thomas then went on to use his skills in the area of training commercial cookery students and apprentices.

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