Meeting Bill Clinton is a highlight in a career full of them. Christian’s story unfolds as a massive journey, with no regrets. Cheers!
Advice? There’s always something that’s going to happen – that’s not right, every day, but you have to make sure that you know why you’re in it, and you have to know where you’re going with it.
“Collaboration underpins it all. Life is relationship based, the soul of any business”
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”
“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!”
Mis en place? Means so much more to Jeff than the preparation in the kitchen. It starts inside the head, and oscillates out in every sphere of your life. Take note:
In spite of big physical challenges now, Bret Hanson is still in there, swinging for a better deal for chefs, and a better training ground for apprentices. You have to love that.
Vocational education is a subject dear to her, and no doubt Kirsten has seen many students benefit from her long and extensive experience and passion for passing on the skills and wisdom.
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!