Three restaurants and three children later, I have to agree that hospitality must be in my blood.
The long hours thankfully translated into many loyal customers, lots of restaurant awards and the huge satisfaction of watching our young team members develop into incredibly talented hospitality professionals.
I am inspired to write about what I know best — the food, the wine and the people who make it happen. It was an exciting moment in 2012 to see my first article published, which was part of a feature on South Australia in the Canadian culinary tourism magazine Taste & Travel International. With a keen interest in health and wellness I no longer view food as simply my passion — but also a key to wellness — and my writing often reflects this.
I am inspired to write about what I know best — the food, the wine and the people who make it happen. It was an exciting moment in 2012 to see my first article published, which was part of a feature on South Australia in the Canadian culinary tourism magazine Taste & Travel International. With a keen interest in health and wellness I no longer view food as simply my passion — but also a key to wellness — and my writing often reflects this.