Adele Holland

You're not sure.

I can imagine actually you have to be very adaptable.

Yes.

You get very extensive background sheets, much like on, you know, like below deck where it's like this person and this person that's broken down, you know, what people do and don't like.

I mean, they're dealing with their personal stuff all the time, the back and forth of like the exact things they do and don't want.

So you do have quite a precise list, but also to the point of, I mean, you can read something, but it doesn't always correlate to what you make.

And you have to be extremely productive with your space.

I mean, we always would have tiny spaces working in kitchens in London.

You know, you don't have much room.

You know, doing your provision shop for a boat, very difficult because you don't have a lot of space and you have to have a hell of a lot more on hand.

When I started thinking about food, you know, I thought, God, all this waste.

We can still make absolutely delicious things with leftovers, you know, ends of food.

leaks that people would chuck in the bin and blah, blah, blah.

But then the cost element of it really came from seeing groceries go through the roof here.

I mean, a shop when I first came to New Zealand, there's absolutely no way I could buy that amount of food now for what I paid for it then.

And so I thought there's got to be a better way.

I can use my skills and kind of sneaky weave in some kind of chefy tips without it sounding chefy or really unobtainable for people who maybe aren't great cooks.

And I thought it'd be much nicer to be able to help people with what I do than serve people who don't care.

You know, keeping that grocery bill smaller.

is important because we haven't got tons and tons of income to spend on a million different things.