Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of Londons top 3 Michelan restaurants, Tristan decided to come back and push himself through Sydney's culinary underbelly. He recounts his time working at the once 3 hatted Est. in Sydney, working alongside Adam Wolfers and Josh Niland, while comparing the hospitality culture in Sydney to London. The standards set at Est. like how sharp your knife had to be at all times, were unforgettable. Tristan once had a brand new knife that was hours old and Peter Doyle exclaimed its bluntness in front of the whole kitchen. Tristan also chats about his time at the late Biota, and how the team got their car bogged while foraging for mushrooms that they couldn't get anyway, only to return to the restaurant half an hour into service while customers had already sat ready to go and nothing was set up. Tristan went on to help start up the Farmhouse in Pott’s Point, and head chef at Dead Ringer before opening up his own restaurant, Arthur. We chat about everything that it took for Arthur to get going and the consistent ambition it takes to push out the delicious food thats worth serving to the people that support them. It’s a hilariously reflective chat that highlights the tough and rewarding times of the hospitality industry. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide that started in 1977 and still continues to rate and support restaurants ever since. Music by Charlie Fester Go and follow @rootsforaging on Instagram for the latest guest news and soundbite!Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled themselves was inspiring to Tristan early on, he knew that this wasn't the culture he wanted to surround himself in. So after working at some of Londons top 3 Michelan restaurants, Tristan decided to come back and push himself through Sydney's culinary underbelly. He recounts his time working at the once 3 hatted Est. in Sydney, working alongside Adam Wolfers and Josh Niland, while comparing the hospitality culture in Sydney to London. The standards set at Est. like how sharp your knife had to be at all times, were unforgettable. Tristan once had a brand new knife that was hours old and Peter Doyle exclaimed its bluntness in front of the whole kitchen. Tristan also chats about his time at the late Biota, and how the team got their car bogged while foraging for mushrooms that they couldn't get anyway, only to return to the restaurant half an hour into service while customers had already sat ready to go and nothing was set up. Tristan went on to help start up the Farmhouse in Pott’s Point, and head chef at Dead Ringer before opening up his own restaurant, Arthur. We chat about everything that it took for Arthur to get going and the consistent ambition it takes to push out the delicious food thats worth serving to the people that support them. It’s a hilariously reflective chat that highlights the tough and rewarding times of the hospitality industry. I would like to note that Roots Podcast is proudly supported by the Australian Good Food Guide. A hospitality guide tha