When you think of a chef’s life you think long hours, missed birthdays and the inner-drive and passion to keep on going, to create something wonderful.
But after a gruelling shift, what is it that keeps you grinding? Is it the family environment that develops in those long nights at work or maybe the love of the craft. But is love enough?
On May 13 we talk with Chef Nicky Riemer from South Melbourne’s Bellota to discuss all of that and more.
Over the last 20 years Riemer has carved out a career that has seen her trained by Stephanie Alexander, head up a team in Hong Kong and then go on to run and open Richmond Hill. Riemer’s career within the food industry hasn’t always been smooth sailing but every obstacle has helped shape her into the leader and chef that she is today.
We are thrilled to have Nicky join us for our next instalment of our Not Too Early talks where she will cover topics such as longevity within the industry, what it takes to be a head chef, mentorship and the risks and rewards of owning your own restaurant.
The cost to attend a Not Too Early talk is $20 and the numbers are limited.