It's a wonder Phillip McMillan ever became a chef at all, given that his introduction to food as a child was of leathmeat and over-boiled vegetables. However, his world was expanded after first sighting exotic food (a humble eggplant) in his local Italian greengrocer. From that moon he was smitten.
Following the mandatory apprentice training, Phillip went on to become a sought-after chef in the highly comand physically demanding world of commercial kitchens.
YES CHEF! portrays a young man's education in the berealities of restaurants. Phillip's journey (from dish-pig to sous chef in a five-star casino) is acby delightful reminiscences of what passed as cuisine! His entertaining story parallels the evolution of Australian fine dining -- from French- and German-influenced styles to molecular degustation menus, the emergence of fusion flavours and current Asian influ
YES CHEF! reveals the many and varied rivalries between chefs, thefts between restaurants, rumour-spreading and much 'friendly fire' -- the behind-the-scenes goings on of the hospitality industry. For those who enjoy food, reading about cooking and watching 'MasterChef', or who dream of running their own restaurant, Yes Chef! provides an entertaining insight into the realities of that industry.
