A cooks reality...

The truth is, I get bored pretty easily of a mundane and stagnant lifestyle. If my brain isn't juggling 20 different things at once and I'm not pushing my body on a daily basis, I look for the next step. As I return from Bali, that is exactly what happens. 

I have landed a job at restaurant called Pure South dining. The menu is mainly focused on fresh Tasmanian ingredients and produce that can be found around the suburbs of Melbourne. I fell in love with this concept in my first day of my trial. The food is simple, clean and to the point. If it isn't fresh, it isn't served. I am hooked. 

One of the great parts about this restaurant is we as the cooks are provided opportunity to be creative. Every day, we create dishes for a lunch menu special. Whether it is a vegetarian dish, a soup or a derivative of a previous dish, we have the reins while chef is has the final say. 

This is exactly the place I need to be in. It is a transitional step between two kitchen jobs. From cook to chef. I am still a cook and always will be. However, a door will open eventually and I will be walking through it whole heartedly and aware. These opportunities are important stepping stones along that path. 

If you would like to see some of the lunch specials I have created, feel free to look my Instagram @ezaghaza. I look forward to sharing more dishes with you.