Latest news with #BlazeYoung
The Age
24-06-2025
- Entertainment
- The Age
The Weekly Special: The planet's finest pizzas, Perth Plateful returns, and the World's 50 Best Restaurants gets some WA flavour
What do you call a lawyer-in-training who decides to become a chef? If we're talking about chef Blaze Young, one answer might be 'impressive', as demonstrated by her work as executive chef overseeing the cooking at Fremantle wine fantasy Nieuw Ruin, CBD cocktail den Foxtrot Unicorn, plus the recently hatted inner-city pub, Edward & Ida's. Young is also the guest for this Monday's Yes, Chef (Monday, June 30), a monthly hospitality talk series held at member's club Lawson Flats. Full disclosure: I'm the host of Yes, Chef, but I'm aware that I'm just the facilitator, timekeeper and question-asker-in-chief. The guests are the stars of each show and every session always uncovers valuable lessons and insights. Always. (Personally, I'm looking forward to quizzing Young about her experience as a latecomer to hospitality, learning the business side of the industry and who her key mentors were.) Tickets for non-members are $15 – inclusive of a free drink – and guests are welcome to stick around afterwards for dinner upstairs at Lawson Flats' in-house restaurant Luis' and to continue the conversation.
Sydney Morning Herald
24-06-2025
- Entertainment
- Sydney Morning Herald
The Weekly Special: The planet's finest pizzas, Perth Plateful returns, and the World's 50 Best Restaurants gets some WA flavour
What do you call a lawyer-in-training who decides to become a chef? If we're talking about chef Blaze Young, one answer might be 'impressive', as demonstrated by her work as executive chef overseeing the cooking at Fremantle wine fantasy Nieuw Ruin, CBD cocktail den Foxtrot Unicorn, plus the recently hatted inner-city pub, Edward & Ida's. Young is also the guest for this Monday's Yes, Chef (Monday, June 30), a monthly hospitality talk series held at member's club Lawson Flats. Full disclosure: I'm the host of Yes, Chef, but I'm aware that I'm just the facilitator, timekeeper and question-asker-in-chief. The guests are the stars of each show and every session always uncovers valuable lessons and insights. Always. (Personally, I'm looking forward to quizzing Young about her experience as a latecomer to hospitality, learning the business side of the industry and who her key mentors were.) Tickets for non-members are $15 – inclusive of a free drink – and guests are welcome to stick around afterwards for dinner upstairs at Lawson Flats' in-house restaurant Luis' and to continue the conversation.
