Josh Niland, Chef and Owner of Saint Peter restaurant and Fish Butchery, shares the stories of resilience behind his restaurant’s success at Sydney MAD Monday.
The philosophy behind his restaurants is the respect for the product and the fishermen that work hard to provide the most sustainable produce to work with. At Fish Butchery they have developed a recipe for nearly every part of the fish, which helps them to cut costs. With this lesson, Josh stresses the importance of educating the new wave of chefs at working without loss and food waste. Moreover, he points out that the life of a chef is filled with ups and downs and resilience is the only way to reach your goals.
This talk is part of the Sydney MAD Monday event on Resilience, July 16 2018. Sydney MAD Mondays is a collaboration between Carriageworks, MAD and Kylie Kwong, and brings together voices from across the Australian food community for talks on the role today’s restaurants play in taking care of the environment.
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