A little over 10 years ago now, I entered the kitchens of the National Convention Centre in Canberra. As a senior at college, I think like most of my fellow students, I didn’t really have much of a clue what I wanted to do with my career, so it seemed like a good idea at the time to enter the Healthy Heart Cooking competition, the prize was a $1000.00 scholarship that would pay for my entire training package at the Canberra Institute of Technology cooking school if I won. I’ve gotta be honest & tell you I really only saw the $1000.00 prize, not what the prize actually meant for my future in the industry.
Back then, I didn’t actually enjoy cooking. You know why? Because it meant touching food too much! I’d used to use pink washing up gloves and a carving fork so I didn’t have to touch the chicken when I cut it up, the texture used to creep me out. Nor did I have a very broad palette when it came to food either, pretty much every vegetable was out, although to this day Im still particular about a couple of veggies. I mean really? Who likes Brussel Sprouts anyway? Continue Reading 
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