Daily news update: our selection of food and chef news from the worlds press

The Staff Canteen

New York Restaurant Gas Poisoning Kills Manager

A restaurant manager has died and dozens of other people were taken to hospital after suffering carbon monoxide poisoning. Most of those affected were staff at the eatery but three police officers and four ambulance workers also became ill. Manager Steven Nelson was found unconscious by police in the basement of the Legal Sea Foods restaurant in New York's Long Island. Read more from Sky News  

The African Chef who is bringing baobab to British kitchens

"Africa is the final frontier in food," says Malcolm Riley, a Zambia-born, Devon-based chef. He has a point. Trend-hungry Brits have latched onto everything from Korean to Peruvian cuisine in recent years, but Morocco (and perhaps Ethiopia) aside, we have yet to turn our culinary antennae towards Africa in a big way. Riley is
on a mission to change all that, by spreading the word about African ingredients and cooking techniques. Read more from The Guardian  

Food firm told to pay £5.4k for finger injury

A London food firm has been ordered to pay £5,400 after one of its workers suffered serious finger injuries while cleaning a poorly guarded machine. Read more from FoodManufacture.co.uk  

Rudeness is off the menu: The notorious Wong Kei restaurant is under new management - and pledging to improve the quality of its service

If you Google "rudest restaurant in London" every result on the first page directs you to the same venue – the notorious Wong Kei. But now the Chinatown eatery that has earned cult status for its snarling waiters is under new ownership – and is pledging to improve the quality of its service. Read more from The Independent
Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.

The Staff Canteen

The Staff Canteen

Editor 24th February 2014

Daily news update: our selection of food and chef news from the worlds press