by Victoria Lister, Brisbane, Australia

For six or so years, across the mid 1980s to the mid 90s, I trained and worked as a chef. One thing I’ll never forget is my first day in a commercial kitchen. I was completely overwhelmed – by the sharp banter of the staff as they prepared for the busy weekend ahead, by the controlled chaos of the kitchen itself, by the pungent, unforgettable smells of simmering stocks and chopped, fresh herbs, and by the stern-looking, mostly silent head chef and the glamorous restaurant owner.

Both the head chef and owner were famous – the restaurant I’d been lucky enough to score a day’s work experience in was at that time widely regarded as Australia’s best. It was out of town and could only be accessed by water, but this did nothing to prevent local and visiting foodies making the inconvenient trek to its doors. It opened for a limited time each week, with staff staying on site for the duration. I was daunted by the rather basic accommodation, and the fact the restaurant would be lived and breathed for days at a time. But I could also tell that the ‘privilege’ of working there out-weighed any disadvantages in the minds of the staff. Continue reading “Celebrity Chef or Self-Loving Chef: Where is the Love in the Work that We Do?” →