Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back. It's both this morning we're talking. You're more
than welcome with Matt Hitting, the owner and operator of
Taco Taco Food Truck, Bellsburger's and Lazenbee Cafe in Utaz. Now,
obviously you don't just jump in at this level where
you've got a food truck and you've got cafes and
you've got burger joints when you first got into this.
How many roles have you gone through over time? What
(00:20):
are some of the things that you've done.
Speaker 2 (00:22):
Or Yeah, well, of my roles have been kitchen based.
That's all I've ever really done until I started this,
And obviously I'm a bit less kitchen based these days,
but yeah, it started doing my apprenticeship, worked way up
through there. I was in a small town in the
south coast of New South Wales. I thought I wasn't
learning enough there, so I moved to Melbourne and worked
in some higher end places there that spent quite a
few years traveling around and yeah, the best part about
(00:45):
this is like you just can just work in a
bunch of different places, every different kitchen work and you'll
learn something new and something you can bring along with
you for your whole career.
Speaker 1 (00:54):
Now when you're traveling around. It is one of those
jobs that I found, having known a few people in hospitality,
they see to be able to get jobs remarkably easily
wherever they go.
Speaker 2 (01:03):
Absolutely, like I've never had trouble getting work. You can
rock up into somewhere and a couple of surveys out
and you can have a job the next day. Guaranteed.
Speaker 1 (01:12):
It's unbelievable. I honestly can't think of many other places
that you can do that and then walk into a job,
particularly if it's something that you're already doing.
Speaker 2 (01:20):
Yeah, I mean there's not many careers like that, that's
for sure. I Mean, obviously you have to have a
pretty good resume to back yourself up, and that just
comes with a bit of experience and time and a
bit of confidence to just knock on the door for
somewhere you want to work and sell yourself to them
and off you go.
Speaker 1 (01:35):
Now, if you're going to be working in a kitchen,
should you expect the kind of fun, lots of laughing,
perhaps a few profanities like Gordon Ramsey or are we
talking more Jamie Oliver style people that you would expect
to find behind the curtain.
Speaker 2 (01:48):
Well, I guess a few years ago I would say
there's more Gordon Ramsay is out there, but that's their
getting weeded out, thank goodness, which is a great thing
for the industry. It's definitely it's definitely more of a
supportive network of people now, unless yes, yelling and screaming yep.
Speaker 1 (02:03):
So after getting into the industry, is this something that
has kept your passion alive for all this time? Have
you ever found that you were like, I'm kind of
I don't want to do this anymore. Is it something
that you would recommend as a career.
Speaker 2 (02:17):
Obviously, like with anything, I think there's times where you're like,
this is really hard because it is hard work, odd
hours and stuff. But for me, it's very rewarding. And
I've had this conversation on the weekend actually with a
friend and we both talked about like what else would
we do? And I was like, I actually can't think
of anything else i'd do. Yeah, every day is a
little bit different. It can be intense, but it just
keeps it really interesting.
Speaker 1 (02:37):
So what are some of the perks that you would
have for a job? Does that mean like at tax time,
are you able to claim eating meals at flash restaurants
because you're surveying what's being put on or anything like that.
Speaker 2 (02:49):
Ah. I mean, I guess you could, but you don't
have too much time to eat out unfortunately.
Speaker 1 (02:54):
I guess that's the times that you're always flat out working.
Speaker 2 (02:57):
Yeah, exactly.
Speaker 1 (02:58):
Yeah. Right, do you have a flash collection of knives?
Because every chef that I know seems to always be
looking at buying brand new knives that are like the
sharpest and the shiniest things on the planet.
Speaker 2 (03:07):
I have one good knife. Other than that, I use
some cheap knives as well, because I figure if you
keep them stuff, they still do the job.
Speaker 1 (03:15):
Yep. Yeah, I look, it's very important to know exactly
what your tools are and how do you like to
spend your spare time when you actually do get spare time,
because it's a work hard, play hard kind of industry, right, absolutely.
Speaker 2 (03:27):
I mean I do love eating out of other restaurants
around Hobert when I do get the chance. I've got
two kids, so most of my spare time goes towards
them and just going out and explore in the state.
Speaker 1 (03:37):
Yeah awesome, Well we're going to take a break, we'll
come back, we'll talk a little bit more about the
food industry and about hospitality. We're talking You're more than
welcome with Matt Hitting, the owner and operator of Taco
Taco food Truck, Bells Burgers, and Lasnby Cafe in Utaz
Welcome back. It's both this morning we're talking. You're more
than welcome with Matt Hitting, the owner and operator of
Taco Taco Food Truck, Bellsburger's and Lazenbee Cafe in Utaz. Now,
obviously you don't just jump in at this level where
you've got a food truck and you've got cafes and
you've got burger joints when you first got into this.
How many roles have you gone through over time? What
(00:20):
are some of the things that you've done.
Speaker 2 (00:22):
Or Yeah, well, of my roles have been kitchen based.
That's all I've ever really done until I started this,
And obviously I'm a bit less kitchen based these days,
but yeah, it started doing my apprenticeship, worked way up
through there. I was in a small town in the
south coast of New South Wales. I thought I wasn't
learning enough there, so I moved to Melbourne and worked
in some higher end places there that spent quite a
few years traveling around and yeah, the best part about
(00:45):
this is like you just can just work in a
bunch of different places, every different kitchen work and you'll
learn something new and something you can bring along with
you for your whole career.
Speaker 1 (00:54):
Now when you're traveling around. It is one of those
jobs that I found, having known a few people in hospitality,
they see to be able to get jobs remarkably easily
wherever they go.
Speaker 2 (01:03):
Absolutely, like I've never had trouble getting work. You can
rock up into somewhere and a couple of surveys out
and you can have a job the next day. Guaranteed.
Speaker 1 (01:12):
It's unbelievable. I honestly can't think of many other places
that you can do that and then walk into a job,
particularly if it's something that you're already doing.
Speaker 2 (01:20):
Yeah, I mean there's not many careers like that, that's
for sure. I Mean, obviously you have to have a
pretty good resume to back yourself up, and that just
comes with a bit of experience and time and a
bit of confidence to just knock on the door for
somewhere you want to work and sell yourself to them
and off you go.
Speaker 1 (01:35):
Now, if you're going to be working in a kitchen,
should you expect the kind of fun, lots of laughing,
perhaps a few profanities like Gordon Ramsey or are we
talking more Jamie Oliver style people that you would expect
to find behind the curtain.
Speaker 2 (01:48):
Well, I guess a few years ago I would say
there's more Gordon Ramsay is out there, but that's their
getting weeded out, thank goodness, which is a great thing
for the industry. It's definitely it's definitely more of a
supportive network of people now, unless yes, yelling and screaming yep.
Speaker 1 (02:03):
So after getting into the industry, is this something that
has kept your passion alive for all this time? Have
you ever found that you were like, I'm kind of
I don't want to do this anymore. Is it something
that you would recommend as a career.
Speaker 2 (02:17):
Obviously, like with anything, I think there's times where you're like,
this is really hard because it is hard work, odd
hours and stuff. But for me, it's very rewarding. And
I've had this conversation on the weekend actually with a
friend and we both talked about like what else would
we do? And I was like, I actually can't think
of anything else i'd do. Yeah, every day is a
little bit different. It can be intense, but it just
keeps it really interesting.
Speaker 1 (02:37):
So what are some of the perks that you would
have for a job? Does that mean like at tax time,
are you able to claim eating meals at flash restaurants
because you're surveying what's being put on or anything like that.
Speaker 2 (02:49):
Ah. I mean, I guess you could, but you don't
have too much time to eat out unfortunately.
Speaker 1 (02:54):
I guess that's the times that you're always flat out working.
Speaker 2 (02:57):
Yeah, exactly.
Speaker 1 (02:58):
Yeah. Right, do you have a flash collection of knives?
Because every chef that I know seems to always be
looking at buying brand new knives that are like the
sharpest and the shiniest things on the planet.
Speaker 2 (03:07):
I have one good knife. Other than that, I use
some cheap knives as well, because I figure if you
keep them stuff, they still do the job.
Speaker 1 (03:15):
Yep. Yeah, I look, it's very important to know exactly
what your tools are and how do you like to
spend your spare time when you actually do get spare time,
because it's a work hard, play hard kind of industry, right, absolutely.
Speaker 2 (03:27):
I mean I do love eating out of other restaurants
around Hobert when I do get the chance. I've got
two kids, so most of my spare time goes towards
them and just going out and explore in the state.
Speaker 1 (03:37):
Yeah awesome, Well we're going to take a break, we'll
come back, we'll talk a little bit more about the
food industry and about hospitality. We're talking You're more than
welcome with Matt Hitting, the owner and operator of Taco
Taco food Truck, Bells Burgers, and Lasnby Cafe in Utaz
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