For me, people mostly choose the hospitality industry, when they can't find something else or haven't decided what they would like to do with their lives.
As a Chef, keeping up or even creating a trend is important, because it keeps guests coming back for more.
Most chefs that work in fine dining establishments try their best to have a no waste policy - and so do I.
It's probably important to start with mentioning that I am on an island. This means getting fresh ingredients is all the more difficult.