One of our favorite customers at the Grainery bought in an article from the Sydney Morning Herald for us recently that we thought we'd share with you for our very first Blog. Top chefs giving real insight into pressure, standards and mental health in the restaurant game. Well worth the read..
In the kitchen of Sepia, one of Sydney’s fanciest restaurants, a tall man with dark hair and thick glasses leans over a plate. He is Martin Benn, 42, the head chef and co-owner of the establishment. Around him, people in striped aprons are chopping, crisping, whipping, pulverising. Oil is boiling in a huge pot. Smoke is billowing from a charcoal oven. Benn is in charge of the whole hectic operation, but for the moment his focus is solely on the plate and the small object at its centre: a transparent sheet of sake jelly rolled into a cylinder and filled with crab-meat. Scattered on top of this delicate construction are three tiny white linaria flowers and five wood-sorrel leaves.
CLICK IMAGE TO READ FULL ARTICLE..
I'm busy working on my blog posts. Watch this space!