Sous Chef | Rawnsley Park Station

I started my apprenticeship in one of the best catering companies in Germany. This perfectly set me up for my future without me even realising it at the time.

Even as an apprentice I had big dreams – I always wanted to work on a cruise ship. I never thought I was good enough though. A couple of years later I fulfilled this dream after I worked in several cities in Germany and became a head chef at 26.

While working at the fine dining restaurant on the cruise ship, I met my partner Hermann who’s a chef as well, and ever since we’ve been travelling the world together and working.

Currently we’re based at Rawnsley Park Station, a working sheep station in the Flinders Ranges. My role as a sous chef is basically to keep the head chef’s back free, be ahead of the game, support him and guide the kitchen team. As well as cooking of course.

This career is all about creativity, about evolving, about adapting to the country or place you work at, and to grow.

My advice for everybody who wants to take this step in life is: just do it. Figure out for yourself if you’re made to do it! You’ll never know until you try. When I was younger other chefs would tell me that as a female I’d have a rough time to prove myself and be accepted, which was true, especially in higher class restaurants. But here I am, living my dream. Still going strong, moved across the globe and travelling the world. This would’ve not been possible without this occupation.