ON THE PASS
Mar 28, 2021
4 minutes
You originally moved from Wellington to Sydney to pursue a career as a chef... I got a job at Rockpool and went on to Tetsuya’s, and each job just led to the next. By the time I was 27 I was starting to get really tired, so I took a bit of a break and went to the Blue Mountains and started to reassess what I really wanted to do with my career. I got really clear about what my values were and what I wanted to commit to. I was so inspired by the nature I was surrounded by that I just wanted to cook with fire and hone the craft as a baker.
For eight years I was focused on my cheffing career, and then Mike
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