We talk to Fran Currie a plant-based chef committed to vegan food and sustainable produce. From her time at culinary school to her experience running exclusive events, Fran gives us an insight into her world as a private chef.
Food safety doesn’t just happen. It takes foresight, watchful monitoring and the ability to make clear, actionable changes to ensure everything in your kitchen is running as it should. That’s where an automated system can help...
Useful guidance on creating and implementing a Standard Operating Procedure (SOP) for your business to help with efficiency, quality and uniformity of performance and to keep your kitchen running smoothly.
Michael Pace from IHG Mark Hopkins talks to Phenium about his life, career and his passion for sustainability. He also tells us why Phenium's system is installed in the San Francisco hotel and the amazing benefits it brings.
