Other than Dubbo where else have you worked? Ripples in Sydney
Why did you become a Chef? I am very passionate about food. Cooking is a skill and an art. I enjoy seeing people's faces when they eat good food.
How many hours per week do you spend in the Kitchen? 45-50 hours
What do you like most about creating delicious food for people in Dubbo? Creativity, expanding your horizons, thinking outside of the box , experimenting with flavours, and using your imagination.
What culinary changes would you like to see in Dubbo? More family friendly restaurants.
What do you love most about Mother Clucker Eggs? Michelle is a lovely joyful lady who is pleasant, friendly & polite. She always provided excellent service and beautiful fresh eggs.
Why did you choose to use a pasture-raised free range egg over the other types of eggs available (i.e. caged, barn laid, shed based free range)? I strongly believe in supporting Local producers over larger corporate owned companies. Also I don't believe that the Hens in the other production systems are treated ethically.
If you had to choose a career other than being a Chef what would it be? Nothing I never wanted to be anything else.
When you are not cooking for us, what do you enjoy doing in your spare time? Spending time with family and friends, kayaking, BBQ's and keeping fit.