Insight

From working with and learning from renowned master chefs at Michelin-starred restaurants in Spain Australia and Germany to being chef de cuisine at a five-star hotel at just 24 you can say that I have always pushed myself to go a little harder a little further to become a better chef. And when I decided I wanted to be a chef I knew it wouldnt be easy. But what I hadnt foreseen was the sheer amount of information a lot of it contradictory that exists out there for any young aspiring chefs out there who want to make it in the culinary world. I want to change that.After more than a decade in the culinary industry working my way up learning and making a name for myself I realized it was time to put together a comprehensive guide for young cooks and the next generation of chefs/restaurateurs who want to enter this profession. And this book is it. From your first steps as a young aspiring chef to running your very own restaurant I hope my experiences and what Ive learned will help guide you along the way as you find your own path to culinary success.