Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!
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.
“That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life… where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again”
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
I’d like to see more decent work life balance. But you know what? That’s only achievable if there are enough chefs to cover enough shifts to do straights instead of splits. But as one man, how much can I do about that? So it’s a bit of a pipe dream at the moment, but I live in hope.
Shayne Lewis has carved his own niche in the hospitality industry. And aren’t we glad he did! His Lean To Kitchen has been my go to brand of sauces forever!
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”