Voyages Indigenous Tourism Australia’s Post

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11,904 followers

3mo Edited

Did you catch Uluṟu on the Today Show this week, thanks to Virgin Australia? If you missed it, be sure to catch up on Nine Now, where'll you're spot our chefs, resort crew, NITA grads, Aṉangu leaders and execs making cameos alongside weatherman Tim Davies. https://lnkd.in/gtNcPqP Matt Cameron-Smith Phill Pallas Ana Sofia Ayala Anna Bathgate Rachel Tully David Harper David White Johanna Raeder

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Joe Morrison

Group Chief Executive Officer at Indigenous Land and Sea Corporation

3mo

So good to see this nation leading tourism experience

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Anna Bathgate

PR | Communications | Content | Travel

3mo

Well done team! Looked fabulous

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Hannes Hennche

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As a private chef, every day is just a different day. Don't miss this episode, "How to Satisfy the Royal Palette with Chef Suci Elpaberla" https://buff.ly/3TsdGWt #theprivatechefpodcast #privatechef #pastrychef #chef #cheflife

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"No one who ever changed the game did so by being reasonable...You need to be unreasonable to see a world that not yet exists" - Will Guidara, Unreasonable Hospitality This is a book I STRONGLY recommend for #serviceindustry individuals, #businessowners, #chefs and even #pastors
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Kevin K.

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So, what is the right way to give notice? Firstly, it is important to schedule a face-to-face meeting with your boss. This shows that you value their time and allows for an open and honest conversation. Here are a few key points in this short video. You've got this! Tammy Kalstad Erik Kalstad, CPC Carolyn Parker Laura Stevens Ashanthi Herath Keith Josselyn Gecko Hospitality (Corporate) Robert Krzak CPC, CERS Sheila Hale Auguste Escoffier School of Culinary Arts #letgoandletgecko #interviewtips #geckohospitality

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Keith Josselyn

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More wisdom for Kevin K.!

Kevin K.

Owner & Partner - Gecko Hospitality
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So, what is the right way to give notice? Firstly, it is important to schedule a face-to-face meeting with your boss. This shows that you value their time and allows for an open and honest conversation. Here are a few key points in this short video. You've got this! Tammy Kalstad Erik Kalstad, CPC Carolyn Parker Laura Stevens Ashanthi Herath Keith Josselyn Gecko Hospitality (Corporate) Robert Krzak CPC, CERS Sheila Hale Auguste Escoffier School of Culinary Arts #letgoandletgecko #interviewtips #geckohospitality
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10mo
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Operational discipline is a critical part of being a good leader, and it’s generally not an inherent trait for most hospitality professionals. I try to focus on the books early in the day so our guests can be the sole focus during service. #restaurantlife #restauranteur #womenwholead
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Keith Josselyn

Humble human being endeavoring to be of service in some way
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Personality is 3 dimensional!

Kevin K.

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Hannes Hennche

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To my fellow private chefs, 𝘄𝗵𝗮𝘁 𝗱𝗼 𝘆𝗼𝘂 𝘁𝗵𝗶𝗻𝗸 𝗮𝗿𝗲 𝘁𝗵𝗲 𝗸𝗲𝘆 𝗶𝗻𝗱𝗶𝗰𝗮𝘁𝗼𝗿𝘀 𝗼𝗿 𝘀𝗶𝗴𝗻𝘀 𝘁𝗵𝗮𝘁 𝘆𝗼𝘂 𝗮𝗿𝗲 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗳𝗼𝗿 𝗮 𝗴𝗿𝗲𝗮𝘁, 𝗽𝗿𝗲𝗺𝗶𝘂𝗺 𝗰𝗹𝗶𝗲𝗻𝘁? Your insights are appreciated! Feel free to share in the comments below. 😊 privatechef.cc #theprivatechefpodcast #privateservice #privatechef #personalchef #yachtchef #wellnesschef #chef #sharingiscaring #premiumclient
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Am I the only one annoyed with the AI generated "Conversation Starters" that are tagged onto every post these days? It's like we have a three-year-old curating our LinkedIn interactions. Here are the two winners that followed a post (below) by one of my connections: {star} What makes qualifying for the Indy 500 challenging? {star} How does one become a Michelin rated chef? Read the original post (below) to understand just how completely beside the point those questions are. I don't want to pay to train your LLM, LinkedIn, and I want a way to disable that unwanted, unasked for feature. #sosayweall #tearsintherain #freelinkedin

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"Someone already did this" or "somebody already does this" This is always a fallacy. Everyone also "knows" how to cook and drive yet very few can qualify for the Indy 500 or cook like a Michelin rated chef. There's always room for someone better or different across all touch points and throughout the value chain.

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Gerald L. Ford, CMC

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In this video, I share 11 things I wish I had known when I first became an Executive Chef. My hope is that these insights help you avoid some of the pitfalls I encountered along the way. ⬇️ VIDEO LINK IS IN THE COMMENTS ⬇️
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