Chef Brett has already made his mark by growing his own veggies on site to use in his fresh cooking! Fresh food runs in his veins and he has shared his cooking journey with us.
“My love of food grew from my Grandmother, Aunties and Uncles. My Grandmother grew lots of vegetables on a huge block at Findon in South Australia and we would all go around for Sunday lunch where she would invite whoever wanted to come along.
I remember as a child all my uncles and aunties had fruit trees, and whatever we didn’t eat fresh would be made into jams and relishes. They did a lot of baking.
A funny story I remember when I was working in pubs, I had changed a deep fryer and put new oil in the fryer, but I forgot to close the tap and quickly had 30 litres of oil all over the floor. I spent about two hours cleaning up.
I had worked for years in restaurants, pubs and cafés and I had missed so many birthdays, funerals etc. When I had my two children I would never see them, so when I was offered Monday to Friday working in an aged care environment I jumped at the chance.
The highlight in my career so far is working with Infinite Care. I sat for an interview with Michael Smith, and I loved his passion for improving food in residential aged care. The rest is history.
I love working with our residents, trying to improve their day and going above and beyond to make their home memorable. This is why Albie (a resident) and I planted the veggies out the back of our home here at Klemzig. We haven’t used them yet, but by Melbourne Cup we hope we can!”
