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By Ben Shewry
Published 2012
In 2005 I was working at Circa in Melbourne as a junior sous chef on a modest wage. As is the case with many young families it was a real struggle to support my wife,
Natalia , and our newborn son, Kobe. Although I loved my job my back was against the wall and I needed to earn a better income. I applied for a job at an old pub in Richmond. I was on the verge of taking it, banging out burgers, parmas and chips when I saw the position of head chef at Attica advertised.
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