Last year I took on a huge challenge in becoming a head chef for the first time opening a brand new restaurant. Everything had to be built from the ground up, and it was a stressful but successful year. I have put so much time and energy into ensuring that the place runs smoothly, and it shows. But now I'm starting to feel that it's almost automatic. There isn't a lot to love about the cooking, it being a franchise (albeit the first of what will probably one day be many) where everything on the menu is dictated from head office. Sometimes I just wanna cook, you know?
Ozy Flame, if you ever open a BBQ restaurant in Auckland I'll be there in a heartbeat!
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