If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was Joel's passion that led him to where he is today.    Joel and I chat about having to write a menu to a certain standard, when every other chef in the city is doing the same thing, if not setting themselves a higher standard. With the level of great restaurants still on the rise, it can be tough. We chat about retaining staff when there arn't enough budding chefs and the value of having a good attitude over a skillset and the effect that can have on the overall mood of the team.  It was an insightful look at Joel's experience over the course of his career. Where he found value, where he didn't and what it's like becoming the public face of Aria. It still hasn't hit him, but he compares it to the time he was star struck early on in his career at a San Pelligrino awards night. Though he doesn't identify on the same level as those world class chefs he talks about, he definitely has become the face for a lot of young and upcoming chefs who look forward to learning from him. Roots podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and veg supplier led by Luke Kohler, who has provided Sydney with some of the best and local produce since he was 16 years old and still smashing it today. Go and follow @roots_hospitality on instagram for the latest guest news and soundbite.  Music by Charlie Fester.