Even with the debilitating Crohn’s Disease and 40 hospital visits, Ross finds time to work, mentor, and play a big part in a new organisation called Technical Chef, aimed at raising the standards and standing of chefs around Australia. One word: wow!
Pierre Khodja knows that being a mentor, and passing on his knowledge, is the most precious gift he can bestow on an industry that almost killed him. He bounced back. Resilience? His second name.
For Sarah Maric, finding her love of training young chefs was somehow meant to be. Funny that.
Massimo Mele found the hard way that running a tough, abusive kitchen is not the best way to operate. And bless him, he learnt the lesson.
Rich wants to help make a better industry for all, and the chef life doesn’t have to be hard and abusive. I’m right behind him.
“…it was inspiring and mind-expanding to say the least. Masterchef has re-defined how customers view food & cooking in this country.”
When chefs and mentors are one and the same, powerful things happen. Our industry needs that wonderful system to come back, and Adam Moore is driving the charge.
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Andy Third is the good guy at the helm of Mr. Good Guy, and he’s still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are – restaurants that just happen to be on the premises.
Still with the distillery ticking away, Kylie and Phil do their Wild Thyme Kitchen at the Farmgate Markets, the seafood BBQ tent at Franko in summer, in Franklin Square, and continue to work up recipes together.