“In my early teens, my parents purchased a small farm in Australia. They decided to retire from the rat race of city life so we could lead a more fulfilling life as self-sufficiently as possible. This included growing as many fruits and vegetables as we could to sustain us throughout the year as well as canning, preserving, and freezing. We had a house cow for milk, cream, and butter and all kinds of poultry for eggs, lamb and beef for the table too. A lot of hard work went into our daily life, but there was also a lot of passion and dedication. This early life jump-started my love of food and led me to my career as a chef.”
