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What is the biggest misconception of being a Chef? Colm Kennedy, Executive Chef of Hugo’s Manly answers that question upfront and close. The reality of working as a full-time chef is not a bed or roses but a tough life. He says that it is not about working a few years in the industry and then achieving super stardom status at the drop of a hat. However, it is a highly demanding job that requires dedication and patience to climb up the ladder of success.

What is the biggest misconception about being a Chef?


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