Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I heartshoal Haven.
Speaker 2 (00:03):
This sort of giant oven almost the size of a
carport and basically this camel goes onto what's you know,
kind of like a trolley and you just sort of
push it in.
Speaker 3 (00:11):
It cooks for a couple of days, slowly, and it's
a pretty surreal moment.
Speaker 1 (00:16):
Hello, I'm Pete Andrea. The shoal Haven is fast gaining
a reputation among foodies as a culinary mecha. Our local
growers harvest world class produce for our restaurants and eateries,
and right across May we get a true showcase of
just how good our chefs are with the shoal Haven
Food Networks Autumn celebration of Food. So I thought it
(00:39):
was very timely to set the table and put out
the good china for a chat with one of the
shoal Haven's most talked about chefs, Sam Smith. Sam has
a flair for turning up the taste buds with recipes
that have thrilled diners in some of Australia's and Europe's
best restaurants, and as I discovered, he's even barbecue you
(01:00):
to camel for Sally Royalty. Seriously, well, thank you for
having me.
Speaker 2 (01:05):
Firstly, I did it as a work experience at school,
just purely because I again had no idea what I
wanted to do, and at that you know, I was
only sort of fifteen years old at the time. Yeah,
and did the work experience, got off at an apprenticeship,
kind of fell into it that way. So yeah, never
(01:26):
it was never on my radar to become a chef.
Speaker 1 (01:29):
When you were offered that first apprenticeship. Did you ever
think I can travel overseas and do this.
Speaker 2 (01:36):
Not particularly at that point in time, though I always
I suppose once I started my apprenticeship and I got
more into well more into it, and that passion grew,
I always had the ambition to move up to Sydney
and I'm working sort of top restaurants up there.
Speaker 3 (01:54):
Which I did.
Speaker 2 (01:55):
I finished my apprenticeship up in Sydney at Pillow At Freshwater,
which is over on the the northern beaches of Sydney.
It's a two hat restaurant. Amazing location and down on
the beach.
Speaker 1 (02:06):
When you hit those Sydney type restaurants, that's when you
were rubbing shoulders with some pretty good chefs. Well.
Speaker 2 (02:13):
Pillot Freshwaters sort of regarded as one of the best
Italian restaurants in Sydney. It's sort of been around for
I think a couple of decades now. So I was
pretty lucky to work with some pretty special chefs, and
you know, I was kind of a sponge at that
stage in my career and just really absorbed a lot
from them, and you know, just sort of really spent
(02:36):
the time learning my craft.
Speaker 1 (02:40):
So when did you realize that being a chef and
food was your passion?
Speaker 2 (02:45):
I suppose as the years went on, early on in
my apprenticeship, I realized, you know, I could really make
a career out of this. And you know, I always
again had a drive to want to travel, and obviously
being a chef it enabled me to do both, you know,
travel and work abroad.
Speaker 3 (03:02):
And really sort of get that experience and knowledge.
Speaker 1 (03:05):
And you have worked abroad, where are some of the
places that you've worked.
Speaker 2 (03:09):
I spent about six weeks in Italy through a scholarship
that I won a Young Chef of the Year competition,
and from there I went across to the UK, where
again I did more work experience for three months at
then two mission star restaurant, which has now just been
awarded three stars. It's delibrary run by an Australian chef
(03:33):
actually called Brett Graham. And then from there I went
across to France, worked eight eight months in France, and yeah,
and just sort of one thing led into the other,
and you know, and as that the years went on,
that sort of passion really grew and you know, I
wouldn't change any of it.
Speaker 1 (03:52):
I suppose in the last couple of decades, with the
advent of shows like Master Chef and the SBS Food Channel,
chefs have become celebrities in their own right. Have you
met any people that you might think are celebrity chefs?
Speaker 2 (04:06):
I mean, I think a lot of chefs that are
sort of worth their sult they kind of not like
tend not to like to be called that sort of
celebrity chef. I mean, I regard them as very sort
of influential people, you know, in the hospitality seemed worldwide,
and you know, they're the sort of people that I've
always wanted to work with to learn and basically gain
(04:27):
their knowledge and you know, to give myself the best
chance to be successful in this career.
Speaker 1 (04:32):
But you've met Gordon Ramsey, what's you like?
Speaker 3 (04:35):
You know, he's a great man.
Speaker 2 (04:37):
I mean, he's a very passionate man, and I think
you know a lot of what you see on the
TV in some ways is very much how he is.
But you know, a lot of that is driven by
a passion and a love for hospitality. You know, he's
at the top of his game for many years.
Speaker 1 (04:58):
Maybe a bit of shawmanship too, yeah.
Speaker 3 (05:00):
A little bit of showmanship, you know, And.
Speaker 1 (05:03):
What's a chef without a bitish airmanship.
Speaker 3 (05:05):
That's right, you know, a little bit of showman, bit
of arrogance and that. But they're all guilty of that.
Speaker 1 (05:12):
And you've been awarded, I believe, the twenty thirteen Young
Chef of the Year.
Speaker 2 (05:17):
So that was through pillow at Freshwater. So I did
a competition called Chira which was run through the Council
of Italian Restaurants Australia wide and inter naturally as a
small cooking competition, and that's where I won the scholarship
to go over to Alma, which was the international cooking
school in Italy.
Speaker 1 (05:37):
When you were overseas, what other restaurants of note did
you work in?
Speaker 2 (05:42):
So the one when I was in France was just
a small kind of like a boutique hotel, in the
southwest of France. But as I said, spent about eighteen
months there and then came back to Australia and then
I worked at up on Hamilton Island at Kualia, which
is a five star resort, and they spent a couple
of years up there, which was you know, it was amazing,
you know, working with some credible produce up there that
(06:05):
part of Australia, fantastic team of chefs, just such a
large operation but just run at the highest of standards
all the time. And then from there, I was very
fortunate I had an opportunity to go and work over
in Saudi Arabia.
Speaker 3 (06:22):
As part of a private.
Speaker 2 (06:26):
Chef but you know, in a team of probably about
eighty chefs at the time.
Speaker 1 (06:33):
And who were you working for.
Speaker 2 (06:34):
I was working for the royal family in Saudi Arabia,
you're getting Yeah, No, yeah, I didn't actually know until
we weren't told anything prior to arriving. And yeah, so
it was a bit sort of surreal finding that out
once I was over there.
Speaker 1 (06:54):
You mentioned produce, working with some amazing produce, but I
believe that there was well experienced that stands out while
you were working all that Royal family.
Speaker 2 (07:05):
One of the things that really blew my mind over
there is as you touched on the produce and the ingredients,
was you know, cooking a whole camel. You know, camels
over that part of the world are kind of a
I suppose in a way, a bit of a sacred animal,
so when you kind of cook one, it's for sort
of special occasions, weddings, sort of big parties and things
(07:26):
like that. So yeah, to see this sort of giant oven,
almost the size of a carpoard and basically this camel
goes onto what's you know, kind of like a trolley
and you're just sort of pushing in. It cooks for
a couple of days, slowly, and.
Speaker 3 (07:41):
Yes, it's it's a pretty surreal moment.
Speaker 1 (07:49):
It's one it's one that you will remember, Oh certainly, Yeah, definitely.
Speaker 2 (07:54):
You know, there are a lot of different times and
experiences over there that you know, a very challenge at
the time, but certainly.
Speaker 3 (08:02):
Ones that i'll, i'll, I won't forget anytime soon.
Speaker 1 (08:06):
Now you've come back to Australia and you're in the
shoal Haven. Yes, you're back home, I am, Yes, what
brought you back home?
Speaker 2 (08:14):
I guess it's always home, and I've been away for
such a long time on and off. I always wanted
to come back home, and especially be after working almost
three years in the Middle East. It's very challenging, very tiring,
and it's twenty four to seven job over there. It's
sort of you give up, you give up your life,
(08:35):
You put your rest of your life on hold to
go over there, and it's really all you do is
just work. So coming back to the shoal Haven, I
just sort of wanted to know a bit bit of
more work life balance, still doing what I enjoy doing,
and that's cooking a good food, great local produce, and
obviously being in my hometown.
Speaker 1 (08:54):
But I suppose that grounding has now elevated you to
that level where other chefs are looking at you.
Speaker 3 (09:01):
Yeah, definitely.
Speaker 2 (09:02):
I think it just goes to show that I think
it's really important to any sort of young chefs not
to sort of look at climbing the ladder too quick.
It really does take a lot of you know, a
lot of years, a lot of hard work and that too.
Speaker 3 (09:21):
Basically, you know, put.
Speaker 2 (09:22):
Yourself into a position of being a competent, confident chef,
and you know that just comes with time and experience
and putting yourself in situations where you can learn off
the best.
Speaker 1 (09:37):
So you've traveled the world, You've cooked with amazing produce
from around the world. How does the schol Haven produce rate.
Speaker 3 (09:44):
I think, you know, it's definitely up there. I mean,
we've got amazing local.
Speaker 2 (09:48):
Seafood that I would I would say is you know,
just as good as anywhere else in the world. But
you know, everywhere is different, you know, as some places
have better, better fruit and vegetables, other places they've better
meet So really, as from a chef's point of view,
that's one of the most exciting things. There's always something new,
(10:08):
there's always something better, so you know, and that's how
you sort.
Speaker 3 (10:11):
Of grow and evolve as well. It's you know, it's
all these experiences.
Speaker 1 (10:16):
And of course at the moment we've got the shoal
Haven Festival of Food. It's that must be pretty exciting.
Speaker 2 (10:23):
It is it is you know dial Over she's somebody
that's followed me through my whole career, right back from
when I was at take you know, she was the
head teacher there and you know what she does for
the industry and the food network in the shoal Haven.
It's it's very admirable, you know, and I think it's
(10:44):
a great thing for the industry, local businesses, chefs alike.
Speaker 3 (10:47):
You know, it's it's a fantastic event.
Speaker 1 (10:51):
What's your favorite food to cook?
Speaker 2 (10:53):
My favorite food the cork for I don't think there's
any one particular food that I would love to cook.
Speaker 3 (11:01):
I suppose sort of that Italian food.
Speaker 2 (11:03):
I think I really enjoy making pasta, and I think
that that stems back from working at Pillow and I
really gained an.
Speaker 3 (11:11):
Interest and a love for that style of cooking.
Speaker 2 (11:13):
You know, it's very much how I like to cook,
very simple, but you know, using the best produce and
just you know, showcasing my skills and knowledge as a chef,
but still maintaining the integrity of that food.
Speaker 1 (11:28):
I suppose, like most people, after a hard day in
the office, you probably go home and make a veg.
You might toasted sandwich or something.
Speaker 3 (11:36):
Yeah, pretty much.
Speaker 2 (11:37):
I mean a lot of a lot of people think that,
you know, I go home and you know, and cook
a three course bill for dinner each night, which is
not the case.
Speaker 3 (11:44):
And I.
Speaker 2 (11:46):
Grew up on sort of meat and three of vegs,
so that's pretty much what I like to cook at home.
My fiance she kind of reaps the rewards sometimes when
I get a bit in the mood to cook. But yeah,
you know, I'm a very simple guy, a very simple taste.
But obviously at work I like to showcase a little
bit more of my knowledge and experience as a chef.
Speaker 1 (12:07):
For a young person that's listening in thinking about a career,
what would you say to.
Speaker 2 (12:13):
Them, I'd say, you know, put yourself outside your comfort zone,
you know, really sort of commit yourself to learning your trade.
You know, surround yourself by like minded people. Put yourself
in a in a good environment, but an environment where
(12:34):
you're going to grow and you're going to learn, you know,
and just don't rush the process. Just enjoy the journey
and make mistakes, and you know, continually make mistakes, but
you learn from those mistakes.
Speaker 3 (12:47):
And you know.
Speaker 2 (12:50):
In life, we don't there's no room for growth without mistakes,
you know, that's how we grow. So don't be scared
of making a mistake.
Speaker 1 (12:59):
There's enough the challenge ahead for you. And I suppose
you might even be a little nervous about this run
tell us about that.
Speaker 3 (13:05):
Yeah, this one thing that's coming up.
Speaker 2 (13:07):
It's an Australian Chef of the Year competition and I've
basically been shortlisted to thirty two finalists across Australia and
then basically the next stage is to go to Sydney
and cook during heats mystery boxing ingredients. They give you
sort of an hour to come up with an entree
and a maine. Yeah, so that's pretty exciting. I kind
(13:30):
of like to keep sort of challenging myself and you
see how I do it up against some pretty good competition.
Speaker 1 (13:37):
So like a Master Chef for Expert Chiefs.
Speaker 2 (13:40):
Yeah, similar, I suppose, yeah, yeah, you know, And I
think it's like anything that you choose to do in
your life. You know, you put the hard work in,
you put the hours in, you will pay dividends later
on in your life.
Speaker 1 (13:51):
Sam, it's been a real pleasure meeting year, hearing your
stories as well. Thank you for your time.
Speaker 3 (13:56):
No, thank you very much for having me, and it
was pleasures to come.
Speaker 1 (14:00):
Shoalhaven Chef Extraordinaire Sam Smith a man who lives the
mantra that food is so much more than just sustenance,
bringing people and cultures together. Sam believes a shared meal
can break through any language barrier. Don't forget to check
out the autumn celebration of food across the Shoalhaven during
May as well. That's my Heart shoal Haven for now
(14:23):
proudly supported by the new South Wales Government. I'm Pete Andrea.
Catchy next time.
I heartshoal Haven.
Speaker 2 (00:03):
This sort of giant oven almost the size of a
carport and basically this camel goes onto what's you know,
kind of like a trolley and you just sort of
push it in.
Speaker 3 (00:11):
It cooks for a couple of days, slowly, and it's
a pretty surreal moment.
Speaker 1 (00:16):
Hello, I'm Pete Andrea. The shoal Haven is fast gaining
a reputation among foodies as a culinary mecha. Our local
growers harvest world class produce for our restaurants and eateries,
and right across May we get a true showcase of
just how good our chefs are with the shoal Haven
Food Networks Autumn celebration of Food. So I thought it
(00:39):
was very timely to set the table and put out
the good china for a chat with one of the
shoal Haven's most talked about chefs, Sam Smith. Sam has
a flair for turning up the taste buds with recipes
that have thrilled diners in some of Australia's and Europe's
best restaurants, and as I discovered, he's even barbecue you
(01:00):
to camel for Sally Royalty. Seriously, well, thank you for
having me.
Speaker 2 (01:05):
Firstly, I did it as a work experience at school,
just purely because I again had no idea what I
wanted to do, and at that you know, I was
only sort of fifteen years old at the time. Yeah,
and did the work experience, got off at an apprenticeship,
kind of fell into it that way. So yeah, never
(01:26):
it was never on my radar to become a chef.
Speaker 1 (01:29):
When you were offered that first apprenticeship. Did you ever
think I can travel overseas and do this.
Speaker 2 (01:36):
Not particularly at that point in time, though I always
I suppose once I started my apprenticeship and I got
more into well more into it, and that passion grew,
I always had the ambition to move up to Sydney
and I'm working sort of top restaurants up there.
Speaker 3 (01:54):
Which I did.
Speaker 2 (01:55):
I finished my apprenticeship up in Sydney at Pillow At Freshwater,
which is over on the the northern beaches of Sydney.
It's a two hat restaurant. Amazing location and down on
the beach.
Speaker 1 (02:06):
When you hit those Sydney type restaurants, that's when you
were rubbing shoulders with some pretty good chefs. Well.
Speaker 2 (02:13):
Pillot Freshwaters sort of regarded as one of the best
Italian restaurants in Sydney. It's sort of been around for
I think a couple of decades now. So I was
pretty lucky to work with some pretty special chefs, and
you know, I was kind of a sponge at that
stage in my career and just really absorbed a lot
from them, and you know, just sort of really spent
(02:36):
the time learning my craft.
Speaker 1 (02:40):
So when did you realize that being a chef and
food was your passion?
Speaker 2 (02:45):
I suppose as the years went on, early on in
my apprenticeship, I realized, you know, I could really make
a career out of this. And you know, I always
again had a drive to want to travel, and obviously
being a chef it enabled me to do both, you know,
travel and work abroad.
Speaker 3 (03:02):
And really sort of get that experience and knowledge.
Speaker 1 (03:05):
And you have worked abroad, where are some of the
places that you've worked.
Speaker 2 (03:09):
I spent about six weeks in Italy through a scholarship
that I won a Young Chef of the Year competition,
and from there I went across to the UK, where
again I did more work experience for three months at
then two mission star restaurant, which has now just been
awarded three stars. It's delibrary run by an Australian chef
(03:33):
actually called Brett Graham. And then from there I went
across to France, worked eight eight months in France, and yeah,
and just sort of one thing led into the other,
and you know, and as that the years went on,
that sort of passion really grew and you know, I
wouldn't change any of it.
Speaker 1 (03:52):
I suppose in the last couple of decades, with the
advent of shows like Master Chef and the SBS Food Channel,
chefs have become celebrities in their own right. Have you
met any people that you might think are celebrity chefs?
Speaker 2 (04:06):
I mean, I think a lot of chefs that are
sort of worth their sult they kind of not like
tend not to like to be called that sort of
celebrity chef. I mean, I regard them as very sort
of influential people, you know, in the hospitality seemed worldwide,
and you know, they're the sort of people that I've
always wanted to work with to learn and basically gain
(04:27):
their knowledge and you know, to give myself the best
chance to be successful in this career.
Speaker 1 (04:32):
But you've met Gordon Ramsey, what's you like?
Speaker 3 (04:35):
You know, he's a great man.
Speaker 2 (04:37):
I mean, he's a very passionate man, and I think
you know a lot of what you see on the
TV in some ways is very much how he is.
But you know, a lot of that is driven by
a passion and a love for hospitality. You know, he's
at the top of his game for many years.
Speaker 1 (04:58):
Maybe a bit of shawmanship too, yeah.
Speaker 3 (05:00):
A little bit of showmanship, you know, And.
Speaker 1 (05:03):
What's a chef without a bitish airmanship.
Speaker 3 (05:05):
That's right, you know, a little bit of showman, bit
of arrogance and that. But they're all guilty of that.
Speaker 1 (05:12):
And you've been awarded, I believe, the twenty thirteen Young
Chef of the Year.
Speaker 2 (05:17):
So that was through pillow at Freshwater. So I did
a competition called Chira which was run through the Council
of Italian Restaurants Australia wide and inter naturally as a
small cooking competition, and that's where I won the scholarship
to go over to Alma, which was the international cooking
school in Italy.
Speaker 1 (05:37):
When you were overseas, what other restaurants of note did
you work in?
Speaker 2 (05:42):
So the one when I was in France was just
a small kind of like a boutique hotel, in the
southwest of France. But as I said, spent about eighteen
months there and then came back to Australia and then
I worked at up on Hamilton Island at Kualia, which
is a five star resort, and they spent a couple
of years up there, which was you know, it was amazing,
you know, working with some credible produce up there that
(06:05):
part of Australia, fantastic team of chefs, just such a
large operation but just run at the highest of standards
all the time. And then from there, I was very
fortunate I had an opportunity to go and work over
in Saudi Arabia.
Speaker 3 (06:22):
As part of a private.
Speaker 2 (06:26):
Chef but you know, in a team of probably about
eighty chefs at the time.
Speaker 1 (06:33):
And who were you working for.
Speaker 2 (06:34):
I was working for the royal family in Saudi Arabia,
you're getting Yeah, No, yeah, I didn't actually know until
we weren't told anything prior to arriving. And yeah, so
it was a bit sort of surreal finding that out
once I was over there.
Speaker 1 (06:54):
You mentioned produce, working with some amazing produce, but I
believe that there was well experienced that stands out while
you were working all that Royal family.
Speaker 2 (07:05):
One of the things that really blew my mind over
there is as you touched on the produce and the ingredients,
was you know, cooking a whole camel. You know, camels
over that part of the world are kind of a
I suppose in a way, a bit of a sacred animal,
so when you kind of cook one, it's for sort
of special occasions, weddings, sort of big parties and things
(07:26):
like that. So yeah, to see this sort of giant oven,
almost the size of a carpoard and basically this camel
goes onto what's you know, kind of like a trolley
and you're just sort of pushing in. It cooks for
a couple of days, slowly, and.
Speaker 3 (07:41):
Yes, it's it's a pretty surreal moment.
Speaker 1 (07:49):
It's one it's one that you will remember, Oh certainly, Yeah, definitely.
Speaker 2 (07:54):
You know, there are a lot of different times and
experiences over there that you know, a very challenge at
the time, but certainly.
Speaker 3 (08:02):
Ones that i'll, i'll, I won't forget anytime soon.
Speaker 1 (08:06):
Now you've come back to Australia and you're in the
shoal Haven. Yes, you're back home, I am, Yes, what
brought you back home?
Speaker 2 (08:14):
I guess it's always home, and I've been away for
such a long time on and off. I always wanted
to come back home, and especially be after working almost
three years in the Middle East. It's very challenging, very tiring,
and it's twenty four to seven job over there. It's
sort of you give up, you give up your life,
(08:35):
You put your rest of your life on hold to
go over there, and it's really all you do is
just work. So coming back to the shoal Haven, I
just sort of wanted to know a bit bit of
more work life balance, still doing what I enjoy doing,
and that's cooking a good food, great local produce, and
obviously being in my hometown.
Speaker 1 (08:54):
But I suppose that grounding has now elevated you to
that level where other chefs are looking at you.
Speaker 3 (09:01):
Yeah, definitely.
Speaker 2 (09:02):
I think it just goes to show that I think
it's really important to any sort of young chefs not
to sort of look at climbing the ladder too quick.
It really does take a lot of you know, a
lot of years, a lot of hard work and that too.
Speaker 3 (09:21):
Basically, you know, put.
Speaker 2 (09:22):
Yourself into a position of being a competent, confident chef,
and you know that just comes with time and experience
and putting yourself in situations where you can learn off
the best.
Speaker 1 (09:37):
So you've traveled the world, You've cooked with amazing produce
from around the world. How does the schol Haven produce rate.
Speaker 3 (09:44):
I think, you know, it's definitely up there. I mean,
we've got amazing local.
Speaker 2 (09:48):
Seafood that I would I would say is you know,
just as good as anywhere else in the world. But
you know, everywhere is different, you know, as some places
have better, better fruit and vegetables, other places they've better
meet So really, as from a chef's point of view,
that's one of the most exciting things. There's always something new,
(10:08):
there's always something better, so you know, and that's how
you sort.
Speaker 3 (10:11):
Of grow and evolve as well. It's you know, it's
all these experiences.
Speaker 1 (10:16):
And of course at the moment we've got the shoal
Haven Festival of Food. It's that must be pretty exciting.
Speaker 2 (10:23):
It is it is you know dial Over she's somebody
that's followed me through my whole career, right back from
when I was at take you know, she was the
head teacher there and you know what she does for
the industry and the food network in the shoal Haven.
It's it's very admirable, you know, and I think it's
(10:44):
a great thing for the industry, local businesses, chefs alike.
Speaker 3 (10:47):
You know, it's it's a fantastic event.
Speaker 1 (10:51):
What's your favorite food to cook?
Speaker 2 (10:53):
My favorite food the cork for I don't think there's
any one particular food that I would love to cook.
Speaker 3 (11:01):
I suppose sort of that Italian food.
Speaker 2 (11:03):
I think I really enjoy making pasta, and I think
that that stems back from working at Pillow and I
really gained an.
Speaker 3 (11:11):
Interest and a love for that style of cooking.
Speaker 2 (11:13):
You know, it's very much how I like to cook,
very simple, but you know, using the best produce and
just you know, showcasing my skills and knowledge as a chef,
but still maintaining the integrity of that food.
Speaker 1 (11:28):
I suppose, like most people, after a hard day in
the office, you probably go home and make a veg.
You might toasted sandwich or something.
Speaker 3 (11:36):
Yeah, pretty much.
Speaker 2 (11:37):
I mean a lot of a lot of people think that,
you know, I go home and you know, and cook
a three course bill for dinner each night, which is
not the case.
Speaker 3 (11:44):
And I.
Speaker 2 (11:46):
Grew up on sort of meat and three of vegs,
so that's pretty much what I like to cook at home.
My fiance she kind of reaps the rewards sometimes when
I get a bit in the mood to cook. But yeah,
you know, I'm a very simple guy, a very simple taste.
But obviously at work I like to showcase a little
bit more of my knowledge and experience as a chef.
Speaker 1 (12:07):
For a young person that's listening in thinking about a career,
what would you say to.
Speaker 2 (12:13):
Them, I'd say, you know, put yourself outside your comfort zone,
you know, really sort of commit yourself to learning your trade.
You know, surround yourself by like minded people. Put yourself
in a in a good environment, but an environment where
(12:34):
you're going to grow and you're going to learn, you know,
and just don't rush the process. Just enjoy the journey
and make mistakes, and you know, continually make mistakes, but
you learn from those mistakes.
Speaker 3 (12:47):
And you know.
Speaker 2 (12:50):
In life, we don't there's no room for growth without mistakes,
you know, that's how we grow. So don't be scared
of making a mistake.
Speaker 1 (12:59):
There's enough the challenge ahead for you. And I suppose
you might even be a little nervous about this run
tell us about that.
Speaker 3 (13:05):
Yeah, this one thing that's coming up.
Speaker 2 (13:07):
It's an Australian Chef of the Year competition and I've
basically been shortlisted to thirty two finalists across Australia and
then basically the next stage is to go to Sydney
and cook during heats mystery boxing ingredients. They give you
sort of an hour to come up with an entree
and a maine. Yeah, so that's pretty exciting. I kind
(13:30):
of like to keep sort of challenging myself and you
see how I do it up against some pretty good competition.
Speaker 1 (13:37):
So like a Master Chef for Expert Chiefs.
Speaker 2 (13:40):
Yeah, similar, I suppose, yeah, yeah, you know, And I
think it's like anything that you choose to do in
your life. You know, you put the hard work in,
you put the hours in, you will pay dividends later
on in your life.
Speaker 1 (13:51):
Sam, it's been a real pleasure meeting year, hearing your
stories as well. Thank you for your time.
Speaker 3 (13:56):
No, thank you very much for having me, and it
was pleasures to come.
Speaker 1 (14:00):
Shoalhaven Chef Extraordinaire Sam Smith a man who lives the
mantra that food is so much more than just sustenance,
bringing people and cultures together. Sam believes a shared meal
can break through any language barrier. Don't forget to check
out the autumn celebration of food across the Shoalhaven during
May as well. That's my Heart shoal Haven for now
(14:23):
proudly supported by the new South Wales Government. I'm Pete Andrea.
Catchy next time.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!