Gillian Hirst Tapas Mercdo 1999

Technology can be both the saviour and the destroyer of great cooking. Trusting your own ability to see, smell and taste is what makes a great chef. One Those who lives by machinery alone does so at their own peril. Gillian Hirst's story about the opening lunch at Brisbane's 'Il Centro' is a case of technology at its worst. An elaborate till system had been set up for feeding the waiters' orders into the kitchen through an automatic printout. This meant the chef wouldn't be waiting on waiters taking their time to get to the kitchen, then asking for special treatment for their table; wouldn't have to decipher scribbled, illegible orders but instead would instantly receive a neat printed ticket right on the kitchen bench. Problem was that all the dishes had been keyed into the machine in Italian. Gillian had little clue of what had been ordered. More ...

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Gillian Hirst out front at Tapas Mercado in 1999 Gillian Hirst during lunch service at Tapas Mercado in 1999 Gillian Hirst during lunch service at Tapas Mercado in 1999
Gillian Hirst out front at Tapas Mercado in 1999 Gillian Hirst at Tapas Mercado in 1999 Gillian Hirst during lunch service at Tapas Mercado in 1999

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