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.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
