A Taste of Precision – The Chef's View on Planning
A Taste of Precision – The Chef's View on Planning Dinner in Auckland recently became more than just a meal for me—it was a powerful reminder of what precision and excellence truly look like. I had the pleasure of hosting a valued client at Botswana Butchery Auckland , where I indulged in the 250g Southern Stations Wagyu Bavette (MBS 7). Cooked to absolute perfection, its tenderness , balance , and the sheer attention to detail mirrored exactly how we approach our work at i-PiS Pty Ltd . The Kitchen as a Project: A Chef's Perspective on Planning Imagine a bustling kitchen, not unlike a complex project. Every dish that leaves the pass is a deliverable, and the chef? They're the ultimate planner and scheduler. For a chef, planning starts long before the service begins. It's about meticulously sourcing the finest ingredients—ensuring quality from the outset. It’s about crafting a menu that balances flavors, textures, and even the flow of dishes to the table. This is ...