It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and continue to benefit us long after we have left and there are some hilarious memories to look back on.  Thomas and I chat about his early starts and making his way through Milton Park (where he met good friend Joel Bickford), Eschalot in Bowral  and Bentley restaurant before heading up The Gantry. It's been an incredible journey for him and we relive some of the finer moments of his career like jamming out on the guitar with Joel Bickford and Richard Kemp above the Eschalot restaurant or working in Canadas with some of the finest ingrediants from around the world or what it was like being promoted to his first head chef role at the Gantry. It's a great and super relatable chat that is worth your Saturday or Monday morning time to tune in and set your mood straight. Be sure to follow @roots_hospitality over on Instagram for the latest guest news and soundbites. 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