I spent 26 years working in the hospitality industry, starting out washing dishes at around 13 years old before eventually becoming a qualified chef. I worked across all kinds of kitchens over the years — good, bad and ugly — and by the end of it I was well and truly burnt out from the industry and cooking altogether.For probably the last 10 years of my hospitality career, I knew I was ready for a change. Around two years ago, I finally stepped away from the industry completely.Since then, something unexpected happened — I slowly started enjoying cooking again. Not commercial cooking under pressure, but cooking properly at home. Experimenting. Testing recipes. Tweaking techniques. Exploring different cuisines and trying to understand what actually makes a dish great.It honestly sparked something in me again that I probably hadn’t felt since I was around 20 years old.These days I enjoy taking recipes and refining them until they taste the way I think they should. I’m not really into quick five-ingredient meals — I prefer deeper flavours, proper methods, batch cooking and recipes that are truly worth the effort.Expect lots of comfort food, restaurant-style curries, slow cooking, pressure cooker recipes and honest home cooking with a chef’s perspective.