LESSONS LEARNED OVER THE POTS AND PANS
In this episode David Coupland interview the Chef Richard Ousby who reflects over lessons learned in the kitchen and how he’s making big changes to achieve more balance in his life.
“Thankfully, I never had to make the decision about what I was going to do in my life. For me, a line in the sand has been drawn”
Richard Ousby, Chef and Electrolux Ambassador
“I’m coming back to my roots a lot more now and I’m really warm and fuzzy about it. It’s kind a more traditional way of cooking”
Richard Ousby
“The style of cooking that I do in my work and the home style cooking are reasonably different but the techniques are the same”
Richard Ousby mastering “All taste no Waste”
“Being a chef it’s definitely a tough role and that’s one reason why I’m taking a break from where I have been currently”
Richard Ousby
TUNE IN TO OUR NEW PODCAST SERIES.
DISCOVER MORE EPISODES
Design Is Not Just About The Beauty
The interior designer Anna-Carin McNamara and the psychologist Mary Hoang discuss the impact that your surroundings have in your wellbeing.
The Food Fighters
Massimo Mele and OzHarvest's owner Ronni Khan discuss all the ways that being sustainable in the kitchen makes a positive impact.
The Importance Of Tradition
Entertaining expert. Stephanie Conley, aka The Hostess, sits down with her husband Oskar to discuss Christmas and the traditions that shape family life.
Producing And Sourcing Sustainability
Chef and owner of Biota Dining, James Viles, shows us how his approach to cooking focusses on sustainability, sourcing local produce and working with likeminded people.