SOBRE ESTE EPISÓDIO
At 21, Tim Sharp was already a head chef, leading a kitchen of people older and more experienced than himself. Fifteen years in hospitality followed, but his journey hasn't exactly been straightforward. From addiction and sobriety to a debilitating medical condition that threatened to end his cooking career, Tim has had to rethink what it means to be a chef. These days, he's a personal trainer, runs his own meal-prep business and has even written a book about his experiences. I loved Tim's openness, his humour and the way he's managed to carve out a life that brings together everything he's passionate about.
Inglês
Estados Unidos da América
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There's something rather lovely about starting a Sunday morning talking about food, particularly when the conversation takes you all the way to Fiji. Arrnott Olssen was in Sydney, coffee in hand, still recovering from the previous day's Fiji Day celebrations and a very generous helping of lovo, the…
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Once I’d switched off the recorder at Ladyboy, owners, chefs and partners in life Sumalee Sae-tang and Manpreet Singh very kindly brought out some dishes from their Beyond Bangkok menu for me to try. As we talked over the food, Sumalee began to tell me more about how much she loves what she does. I…
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I first spoke to Rob Kabboord six years ago, just before COVID upended Melbourne hospitality and changed the shape of the industry. A lot has happened since then. Rob has cooked, travelled, collaborated, co-written a play and, somewhere along the way, made the move to regional Victoria. Now he is p…
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