1. New seasons bring seasonal produce. It’s mid Autumn here at the moment 🙂 Veggies like celeriac, parsnip, kale, silverbeet and sweet potatoes are all in season. Autumn//Winter happen to be my favourite seasons for food.. it’s all comfort food.. food that hugs you from the inside out.. really warm, earthy, rich and decadent.
2. New dishes bring more learning! It gets a little bit old cooking the same thing every day, day in, day out.. lunch and dinner.. Learning means more techniques, and knowledge, it also brings upon experimentation. New ingredients = new ideas = new food 😉
3. Menu Tasting Day! Tasting day is pretty much the only day that all the chefs can sit down with one another and eat food, talk about food and comment and discuss dishes without being in stinky chef whites and on a time limit. I feel like its a little bit of kitchen bonding. No one ever said no to bonding.
4. Watching the Head Chef, stand back and watch, listen and smile as all his team devour the dishes he has designed, following with positive feedback and spotless plates – a nice reminder that he has a soul. 😛