Dominique McMullan. Michelle Browne. Here, she shares her life in foodβ¦. I distinctly remember always hating sandwiches. I think I based my personality off that trait for the first twenty years of my life, like god almighty I really hated them. This is such an interesting and personal topic to me. Personally, growing up I was quite picky, and uninterested in food, but adored baking. It was only when I started working under Micheal Sweeney my old head chef that I began to fall in love with food and all it could be.
I really think education is the key to a good food relationship. When people see who grows their food, where it comes from farm to fork, then they can really understand it, and grow more comfortable. Working as a chef both healed and damaged my relationship with food and eating.
The hours and style of work made it difficult to have any positive interactions with it. View this post on Instagram A post shared by Celeste Barber celestebarber.
Pasta and tuna, or pasta and rashers. Since I was a kid, I knew I wanted to be a baker. Quickly, people started making orders and I had a queue down the hallway to the classroom.
I remember my name being called to the office one time and everyone looked at me, all convinced my little business was found out. I started working in a restaurant and was very lucky to be trained so well by Sweeney.
