Website:That Hungry Chef
Total years spent working within the industry?
What do you most enjoy about this industry?
Carmaraderie, the fraternity, looking out for each other (although they’re all the same thing, typically). The creativity and fun in doing something you love.
What does a typical day look like for you?
Varies hugely week to week, but generally, admin in the mornings and in the kitchen in the afternoon & evenings.
Tell us something we might not know about your field/sector?
Hard to say – I think it’s all out of there already.
The single most important piece of advice given to you?
If you work in a mess around you, you put a mess on the plate your customer gets.
Biggest career challenge and how it was overcome?
Opening a restaurant called Flavour Bastard and getting utterly and totally screwed over by the owner. Could not overcome.