Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate.

Nathan and his partner Freja have done incredibly well since opening their first cafe Freja before transitioning to the 12 seater 15 course degustation restaurant in Brisbane. It sells quick, and that's all down to the passion of hospitality combined shared with beautiful produce put forth to it's customers.

Nathan and I had a good banter about all things to do with being passionate and determined chefs, the different cultures in kitchens and trying to set yourself up with a good social and work life balance, which it appears that Nathan has worked on a lot and come out on the good side.

Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today.

Music by Charlie Fester.