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Who exactly are the thought leaders in the $18-billion-plus linen, uniform and facility services industry? This podcast aims to shine a light on this industry’s more than 200,000 employees through thought-provoking interviews with industry insiders and business experts on issues critical to your company and workforce. Most Americans might not realize it, but they benefit at least once per week from the cleanliness and safety of laundered, reusable linens, uniforms, towels, mats and other pro ...
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Dirty Linen goes behind the scenes in restaurants, cafes and bars, covering issues the hospitality industry finds hard to share in public - it's all up for grabs and everything is on the table. Your host is food journalist Dani Valent. For 20 years, Dani has been writing about restaurants and the people who give them life. But she's an outsider, a critic, a tourist, a fan. Despite hearing the stories and writing the tales, she's never really understood what happens behind the scenes. Now it' ...
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TRSA’s Vice President of Government Relations Kevin Schwalb gives an update on the latest news impacting the linen, uniform and facility services industry from Washington, DC. He talks about the results of the recent election and its impact on the industry, TRSA’s advocacy efforts at both the federal and state levels, as well as what to keep an eye…
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Pig and cattle farmer Jono Hurst takes a break from ‘hamageddon’ to talk about the big issue facing many small farmers: lack of access to abattoirs. Why has it become so hard for meat producers to have their animals killed locally and traceably? Why does it matter? We also chat about Jono’s recent kidney donation to his wife Nat. https://www.brookl…
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Zach Ostendorf, host of the industry podcast The Wash and a videographer for Clean & Simple Marketing/CITY Laundering, interviews TRSA President & CEO Joseph Ricci while the duo eats progressively spicier hot wings. The interview was recorded in front of a live audience at TRSA’s 7th Annual Marketing, Sales & Service Summit in Atlanta.…
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As we prepare to close the door on 2024, it’s a fine time to look back on the year that was and head into 2025 with clear intentions. Marco Finanzio runs Umberto Group, a small collection of mostly Italian businesses in Melbourne’s Thornbury. It’s been a year of financial fine-tuning but what is Marco planning for his team and his business in the y…
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Friday On My Mind! What’s on my mind this Friday? In this occasional series, I share what I’ve been up to and what is keeping my mind busy. I talk about recent travels in Hong Kong, China, New Zealand and Japan, invite you to eat food with me in Clayton, and air some concerns about the issues besetting small farmers. Join me on my Food Discovery To…
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Dirty Linen takes a trip to New Zealand, including a few days in Dunedin. Restaurateur and chef Jack Bradbury grew up in the small southern city before skilling up in tough kitchens in the UK. Back home, he's running the hospitality offering at Ebb-Dunedin, the swankiest hotel in town. https://www.instagram.com/ebb.kitchen/ SUBSCRIBE TO OUR NEWSLET…
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This special series follows the progress of chef Simone Watts’ 40-seat farm-to-table restaurant at Cape Schanck on the Mornington Peninsula. As a February opening draws closer, we hear what’s been happening and what’s coming up. Simone outlines the development of a model of land and kitchen sharing that encourages small producers, and we talk about…
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It’s been a big few weeks for Caitlin Baker. The restaurant manager at Canberra’s Such and Such was named Sommelier of the Year by the Sydney Morning Herald Good Food Guide. In a year in which workplace culture has been a huge part of the conversation, she was also acknowledged for founding Venus Vinifera. Launched in 2021, this education and suppo…
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There aren’t many truly seasonal products but cherries are one of those fruits that only appear as the weather warms up. By January they are more or less gone again. For me, they are more exciting than Christmas. Andrew Fairley is a lawyer and cherry farmer. Yarra Valley Cherries is home to 20,000 trees that provide up to 200 tonnes of cherries eve…
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New York is one of those cities I feel I’m always planning my eating in. I’m often reading about restaurants there, trying to keep up with neighbourhood news and editing my personal list of must eats and need to tries. Top of that list right now is Acru, which is co-owned by Daniel Garwood, a chef from Tassie. The next best thing to making a bookin…
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Ever since I ate an egg made of coconut, sweet potato and agar agar I knew I’d have to talk to Mark Filippelli about it one day. The co-founder of 18 restaurants including Melbourne’s Matcha Mylkbar in viral vegan 2016 has just released a plant-forward book called This Cookbook Is A Huge Missed Steak. We talk identity, letting go and ambition. http…
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Irish Korean chef KyongHo ‘Daniel’ Choi is the winner of the San Pellegrino Young Chef Academy Pacific finals, and will be travelling to Milan next year to represent the region at the global finale. The ultimate victory is the title of the world’s best chef under 30, but what is Daniel learning along the way? https://www.sanpellegrinoyoungchefacade…
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Mary Vaughan is the Senior Station Manager of Anthony Lagoon, part of the Westholme Wagyu supply chain for cattle company AACo. Known to all as Brumby, she spent her early years on the land and was always drawn to horses and station life. Brumby’s workplace is about 400km north east of Tennant Creek on a historic stock route in the Northern Territo…
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After losing her business during Covid, Genevieve Muir spent more time in the kitchen cooking the food of her West African heritage. Keen to master a prized condiment, she spent months tweaking the recipe until her extended family approved. And now, Coast of Gold Shitto is on shelves across the country. https://coastofgold.com.au/ SUBSCRIBE TO OUR …
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Dirty Linen hops on a plane to Hong Kong, on a mission to find the best food and drink. We meet local food journalist Janice Leung Hayes at old-school cha chaan teng For Kee. After pork chop on rice and milk tea, we take a walk around Sheung Wan's dried seafood stalls. https://www.instagram.com/e_ting/?hl=en Dirty Linen travelled to Hong Kong court…
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It must be a difficult time to own a bar group, with conversations about toxic workplace culture swirling around and tough questions being asked about gendered violence. We chat to Jeremy Blackmore, co-owner of Mucho Group in Sydney. Mucho’s Cantina OK has just been listed at #96 on the World’s 50 Best Bars list - we chat success, growth, creativit…
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Dirty Linen is 700! For our milestone episode we’re launching Journey to Barragunda, a special series that follows the progress of chef Simone Watts' 40-seat farm-to-table restaurant on the Mornington Peninsula. Four months from opening, we learn the story to date and dive into the long list of things still to do. A few Episode 700 thank yous. Firs…
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We’re heading to the rangelands of northern Australia today. Joel Murray is the station manager at Wylarah, a key cattle station for Westholme Wagyu. Wylarah is about 500 km west of Brisbane, in river country with rolling hills, and runs up to 10,000 cattle at a time. The rhythm of the year is set by the seasons but life on Wylarah is as bound up i…
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Charles Edelman, the corporate safety director at Unitex Healthcare Laundry Services in Elmsford, NY, and the chair of TRSA’s Safety Committee, discusses the results of TRSA’s Fire Safety Survey. Additionally, Johnny Sandras of Sanico Rental Service in Cottondale, AL, discusses the impact that a devastating fire had on his business and the lessons …
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The Australian hospitality industry creates over 1.2 million tonnes of food waste every year or 16% of Australia’s food waste. Reducing that is of direct economic benefit to businesses: for every dollar spent to reduce food waste, $9.50 is returned to the bottom line. Sarah Hughes is a Sydney pastry chef and baker who is now part of End Food Waste …
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Generation Next! We love supporting the next generation of talent in the food world. Today’s guest is butcher Matt Tyquin from Ashburton Meats in Melbourne. An alumni of William Angliss Institute, Matt was Victoria’s Apprentice of the Year and won the World Champion Butcher Apprentice in the USA. We talk choice cuts and career satisfaction. Keep an…
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There are so many ways to build a career in hospitality. Sven Ullrich is executive chef at Hyatt Regency Sydney and is overseeing a sustainable seafood concept at the hotel’s Sailmaker restaurant, which he hopes will straddle the divide between city destination and hotel guest hangout. We talk about the different pathways between hotel dining and r…
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How much do you know about Sudanese food? Are you ready for the African version of Guzman y Gomez? Musa Algeed runs The Pharoah BBQ, a Sydney food truck with a mission to introduce Australia - and the world - to the flavours of Khartoum. This is an inspiring conversation full of energy and a belief in the journey. https://www.instagram.com/thephara…
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As we round the bend towards 700 episodes, we check in with Dirty Linen’s most frequent return guest Martin Boetz, owner and chef of Shortgrain. We followed the creation story of his Brisbane restaurant, which has just celebrated a year of trading, enduring ups, downs and staffing challenges. It’s a good time to reflect on the journey, but Marty is…
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International workers and students are often presented as statistics but they are, of course, real people having real lives, and often their uncertain status and lack of local knowledge means they work in conditions that Australians wouldn’t put up with. Today’s guest is Dee Yürür, a Turkish chef on a graduate visa that is fast running out. As Dee …
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Who loves shouting at their dining companions in noisy restaurants? South Australian audiologist and occupational noise assessor Laura Drexler has created the Ambient Menu, a guide to quiet restaurants. With one in six Australians having an issue with their hearing, knowing which restaurants are relatively quiet can be the difference between feelin…
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Welcome to the final episode in our miniseries collaboration between Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. So far, we’ve heard from duck farmer Bec Rumble, vegetable grower Wouter Sels, winemaker Linda Morice and fin…
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I first remember listening to Virginia Trioli on ABC Radio Melbourne when it was still called 774 and she was doing afternoons. It’s one of the earliest times I remember really listening to radio that wasn’t a football broadcast, engaging with that idea of live storytelling, carrying a city through its celebrations and its sadnesses, and asking que…
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Over a cup of tea, with an audience of elderly dogs, we sit down at chef and author Annie Smithers’ kitchen table for a chat. We talk about her raw, tender, loving new book Kitchen Sentimental. Annie’s memoir is a journey to self-discovery, one recipe at a time. We touch on restaurant culture, the reasons she continues to cook, and life at her rura…
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Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. So far, we’ve…
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We love to celebrate food as an agent for change, community and connection. Today’s guest is Raman Richards, who grew up surrounded by his restaurateur mum’s Indian food and has always found cooking a powerful way to deal with depression. His home town of Daylesford is struggling with the aftermath of a car crashing into a beer garden, killing five…
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Angelica Iuliano is the Group Pastry Chef at Melbourne’s three MoVida restaurants. We talk about pushing yourself via competitions, how to find your way in new kitchens, and the fallout when restaurants don’t have a dedicated pastry chef. I also share my honey cake shame and swoon over quince tarte tatin. https://www.movida.com.au/ SUBSCRIBE TO OUR…
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How do small business owners think about time? It’s something Kirstyn Tate, owner of Small Axe Kitchen has considered a lot. We chat to her as the business celebrates 8 years in Melbourne’s cafe-clogged suburb of Brunswick. How much time do you spend looking at competitors? How do you decide what to say no to? And why should you start the day with …
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Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Today, we mee…
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From culinary school in Mexico, to a New York vegan fine diner, to a permaculture farm in Australia and then to Sydney’s Three Blue Ducks, Juan Carlos Negrete has had quite a journey. We chat to the owner of Maiz restaurant about cooking Mexican food in Sydney, the joy in restrictions and limits (and dietaries!) and why it costs more to create a gr…
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As we head closer to competition time for the San Pellegrino Young Chef Academy Competition, we check in with one of the ten contestants, Kogwoussougo Ouedraogo. Born in Burkina Faso, Kogwoussougo hated cooking until she stumbled upon an episode of Top Chef and realised she wanted to be a chef. She’s travelled the world learning, growing and develo…
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Welcome to the third collaboration between Deep in the Weeds’ Producers podcast and AgriCULTURED, a festival which showcases and connects the produce and people of northern Tasmania, or Lutruwita as it’s called in Aboriginal culture. This is a special part of the world, with beautiful, fertile lands, true seasons, and rich traditions. Many farmers …
  continue reading
 
Gourmet Traveller recently held its annual restaurant awards. The Outstanding Contribution to Hospitality Award went to the Ayubi family, owners of 15-year-old Parwana in Adelaide. Parwana serves and celebrates the Afghan food of its founders, reframing Afghanistan as a place of bounty and welcome. Daughter Durkhanai Ayubi is an incredible thinker …
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We’re thrilled to celebrate the achievements and recognition of Kristine Young, director of Bella Venezia restaurant on the Sunshine Coast. Kristine has taken out two major awards at the Australian Women’s Small Business Champion Awards, being named Champion in the Restaurant category as well as Champion Influential Woman. It’s timely to honour fem…
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We’ve always talked about toxic work culture on Dirty Linen but unfortunately it’s a topic that doesn’t get old. Over the past week, the Sydney Morning Herald and Good Food have published a series of investigative articles about Swillhouse group, and I wrote an ancillary story about the endemic nature of sexual harassment in hospitality. We talk it…
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What's it like when a venue doesn't make enough money and is forced to close? We talk through this difficult topic with Gurvinder Sandhu, who put his heart, soul and life savings into Desinental in Melbourne. What went wrong and how is he processing the loss? https://www.instagram.com/desinental/?hl=en SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTI…
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When times are tough, it’s natural to bunker down and feel like you need to fight for customers but what happens if you ditch a scarcity mindset and move more into collaboration? We chat to Topher Boehm, co-owner of Wildflower Beer in Sydney. Wildflower has teamed up with fellow craft brewers Mountain Culture to create Village, a collaborative brew…
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What’s on my mind this Friday? In this week’s occasional brain dump of where I’ve been eating and drinking and what I’ve been thinking, we head to Tasmania with Pure South, visit AgriCultured and stumble across Sydney restaurants Komaru and Mum and Dad’s. In Melbourne, I talk about Northern Soul (spice bags) and Carnation Canteen (restrained deligh…
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We love a return guest on Dirty Linen, especially when they’re back to tell us why hospitality isn’t broken. Kieran Spiteri is part of Yolk, a Melbourne cafe group with four venues and about to open their fifth, Ophelia. Kieran shares insights about running a successful business and team, and also asks Dani her views on the state of things. https:/…
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Nevedya, a cafe on the outskirts of Melbourne, is built around the spiritual power of food and a belief in kindness that carries through to working conditions for their employees. We chat to chef Shakti Em Iyer, who owns the restaurant with partner Daniel Rigos. How do you maintain your values and work-life balance when trading conditions seem to b…
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Is food political? Absolutely, if you ask Alice Taylor, New Zealand MasterChef contestant and author of Alice In Cakeland. We talk about being taken seriously as a young woman with a Masters degree who also loves baking pink cakes, the resistance that some people have to thinking food is embedded in broader societal issues, and stints cooking at to…
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We last caught up with Robin Wagner in 2022 when the German-born Adelaide-based chef was crowned the San Pellegrino Young Chef Academy winner for the Pacific. As the next round of contestants prepare for competition, we talk about pressure, focus and the ups and downs for plant-based dining. We also ponder why so many restaurants are very similar a…
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Brendan Gamze is part of Gamze Smokehouse, a family-run smallgoods company in north-east Victoria. Building on his father Felix’s work as a butcher, Gamze turns free-range whole beasts into small-batch chemical-free smoked products, working with local farmers, distributors, and retailers near and far to build an ethical business they can stand behi…
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