Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in the quality of what they prep. But how far does a simple talk to remind them of their poor form, really go? The kitchen culture of wanting to yell or get angry in order to be taken seriously and instill fear is apart of a culture that is being outdated. But we just need to figure out a way in which they will take a situation seriously, if they don't understand the repercussions of their actions (Poor quality food, leads to no returning customers and therefore no revenue).   This was a big chat Clare and I got into. It's well worth listening to. Because it's a serious challenge we are both trying to navigate around.  Clare and I chat about her time in London and the Netherlands that take her back to very, very different times. All just as memorable as the next, with great friends made from the experience. We talk about her return to Australia and jumping on at Nomad in Sydney working under Jacqueline Challinor who helped broaden Clare's skills with baking, cheese, charcuterie and more. Her newfound skills helped carry Clare to Hentley Farm Estate soon becoming the Executive Head Chef in 2021.   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