Started in high school.
We were sixteen, seventeen — the age where everyone chips in what they've got. We'd pool money, get a decent piece of rump and some fingerling potatoes, and spend the evening cooking together. Nothing formal about it, just the same group of people showing up for each other and eating well. That's been the constant through all of this.
I've spent a few years working in some of New Zealand's better kitchens, which is where most of my training comes from. But there's always been something more satisfying about the simplicity of feeding people properly outside of that world — where it's just a hot surface, good ingredients, and someone who's genuinely hungry in front of you.
Josh said I could sell one.
It started the day I made Josh a grilled cheese sandwich and he told me I could sell one of those. I took him pretty much at his word. Our first real outing was my sister's powerlifting competition — not the most obvious venue for a sandwich stall, but the queue was longer than we'd planned for and that told us everything we needed to know.
