Binod Bhandari

I'm on hot entrees at Clambar Sydney. I basically look after the pans section and few of other entrees and salads cooking wise.

Pellegrino2000 was fun Italian restaurant, I started in entrees and working on lardar couple of months before I was promoted to hotline. Majority of my professional skills were generated in this kitchen. I learned to cook al-dente pastas, cook fish, working with raw seafood, precision cuts, supervising the other chefs, ordering, stock rotations.

Pub kitchen, basic food but a massive covers every day. I used to be on lardar, fryers and pans. I learnt to handle pressure at this place. Everyday I came to work do heaps of mise and do massive covers. I remember when I used rob coupe more than my knife, cooking over 30l of sauces in one batch. Fun pub chefs life along with my uni life.

I used to do breakfast service there which included breakfast and all day brunch menu.

It was the first kitchen I worked at. Basically started with washing dishes then I was put on in fryer where I learnt to take control of dockets, learnt to use knife, got to know basic kitchen rules and practice.