The Apprentice, Ultimo

The road to becoming a chef is not an easy one. You work every public holiday, enduring the glamour of peeling nothing but potatoes all shift, only to be rewarded with minimal pay on apprentice wages. No wonder there's a high drop-out rate.I do admire anyone who works in the hospitality industry, especially those in the kitchen. It's hot, it's stressful and there's absolutely no room for