MediaCurrent
Look who’s been in the media…
If you can’t stand the heat
HR Monthly, September 2011
An article about perceptions changing in the kitchen, but awkward hours and a tough macho culture are still stopping women from getting to the top in professional kitchens.
Rhiannon Voros, head pastry chef at The Atlantic is quoted in the article:
“Generally the ratio is more men to women, ” she says. “I don’t think it’s bad. There’s no problem for me.” She says that women can stomp and scream as well as any male chef but concedes “it’s pretty unfriendly for females”.
Low and slow at The Atlantic
My Melbourne Experience, 22.09.2011
A recent blog on The Atlantic, by Jerome Lim.
From the highs of the Eureka Skydeck 88, we moved on to our next stop where we explored the lows of The Atlantic – our dinner destination where we were to savour the low temperature cooking genius of one of Melbourne’s celebrated chefs, Donovan Cooke. The Atlantic, a restaurant sited at a prime waterside location at Melbourne’s Crown Entertainment Complex, draws its inspiration from the famous meat packing district of New York, as well as the hustle and bustle of the fish markets of yesteryear and may perhaps be the jewel of restaurants in the Crown. Donovan returned last year to Melbourne, a city that remembers him well for his previous stints there, after a spell as the chef de cuisine at the Derby Restaurant and Bar at the Hong Kong Jockey Club, to helm The Atlantic as its Executive Chef and partner.
The Atlantic
Kit’s Cucina Culinaria, 05.09.2011
A recent blog post by Kit’s Cucina Culinaria, on The Atlantic!
Not so hard to stomach
The Age Epicure, 13.09.2011
An article in The Age Epicure about food sensitivities and the challenges they pose for today’s kitchens.
Dietary requirements keep the hospitality industry on its toes but some restaurateurs like to be forewarned. Donovan Cooke, who helms the Atlantic at Crown, says warning allows the restaurant to “deliver an alternate meal that still provides a mind-blowing culinary experience”.
“We don’t just deliver a meal to the table when the customer orders it at 7.30pm,” he says. “There is a lot of planning and preparation during the day that occurs before the customer sees the finished product on the plate some 14 hours later.”
The Atlantic – ocean to palate
Almost Always Ravenous, 10.09.2011
A recent blog on The Atlantic by Almost Always Ravenous
“I really, really enjoyed the Warm crayfish salad. The juicy Pacific freshness was apparent with each mouthful, accentuated by the subtleties from the grilled artichoke, zucchini, black olive oil and crunchy bits of almonds and crispy shallots”
