When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant.  His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a better chef has always been a personal factor when he moves around in hospitality. And to be where he is now doing various pop ups and private events that have been selling out is an incredible place to be in his career.   Sam Young and I chat about that lulling feeling we got as passionate chefs when the pandemic first hit and navigating how we can share our love for cooking food for customers when we were told restaurant venues had to shut. We talk about his pop up event with PS40 and the big incentive Sam gave to the front of house if they could sell all of the caviar he provided, and how tickets for the event sold out before being published in Broadsheet (which helped in selling the event out again when they added extra days!).  We explore Sam's journey from the beginning and his many stories from working through the Merivale group, along with a small stint at Automata and some of the memorable times he found himself in the shit. And they are classic. So be sure to tune in for another great chat.  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.  Music by Charlie Fester.