Cheflife 🔪

were I will share my work life, things I create & have been working, life in the kitchen, things that inspire & sometime the frustrations....

[chef-06]

I love apricots, I also love icecream 🍦

So here is my Vanilla icecream with apricots, honey ripple.

[chef-06]

I'm sorry @tumbler this new update is horrible 😢 please put it back the way it was

[chef-06]

1000 likes!

[chef-06]

1000 likes!

[chef-06]

A quick 1 minute video of me practising a shape of pasta that I think I'm not super good at "Agnolotti dal plin"

Happy to give a recipe if anyone wants it for the filling & the dough

[chef-06]

R&D for new dishes on the menu

[chef-06]

Practiceing a shape that I'm not super good at

[chef-06]

Pasta is one of my favourite things

[chef-06]

New dessert we are R&D

Baked chocolate custard tart, Tasmanian honey, Vanilla marscapone

[lustingupon]

[chef-06]

This would be nice to have at home

[chef-06]

One of my favourite things to do make pasta

[chef-06]

Working on a new dessert

[chef-06]

Working on presentation for a new dish on an upcoming event

Raspberry gin baba, sweet pickled berries, Vanilla marscapone

[chef-06]

So after nearly 4 years of being in change of a hotel kitchen, I think my hotel ride might be coming to an end.

I also think this may be the sings that my 25 years as a Chef may becoming to its end as well.

The challenges from running a stand-alone restaurant to a hotel kitchen/restaurant are very similar.

Food cost, wage cost, quality staff/finding the right people, attitude, people's views on a hotel restaurant, attention to detail.

I love the craft of what I do, along with teaching young chefs and FOH staff.

That hardest part of feeling like this is the what's next.

[chef-06]

Just a few events coming up 😅

[chef-06]

Love truffle seasion

[chef-06]

Truffle seasion is here