Kitchen tales takes me back to my very beginnings in a really grotty hotel/motel kitchen in Rockhampton in the 70s. It was baptism by fire, and I still remember those filthy teeth!
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.