Basics

All my life I have managed and owned restaurants and function centres. In my early days I was a fanatic in the art of French cooking and for twenty years I studied French cooking, then a few years later I went back and invested time in only Italian cooking as this is my background.

I worked in Hotels and restaurants and managed them; I was in demand because of my abilities and knowledge in the kitchen and dining room. In my restaurants I always trained my own chefs; I gave cooking demonstrations, one of my main regular clients was AGL - Australian Gas Light Company – They continuously came back as they were very impressed with my skills and knowledge in the field.

When I started the demonstrations I actually spoke to the audience and invited them to join me or ask advice/ comments on the topic at hand; the questions were never ending and in mt audience there were always chefs.