Ames, tell us about your journey into the food world.
Where did it begin and how?
When I was 20, I was waitressing in a wholefood café in the Blue Mountains. One day, the cook walked out in the middle of a busy lunch shift and I was asked to jump into the kitchen and cook, despite having no commercial cooking experience whatsoever.
I somehow managed to nail everything in that lunch rush and was asked to stay in that role instead of waitressing. I loved it! This café was really ahead of its time and I learnt a lot there. Everything was made from scratch and it sparked my interest in healthier ways of eating and sustainability. I ended up running this café and took these skills with me when I moved to Brisbane, and always cooked in cafés as I put myself
