This week, Robbie spoke to Charlie from Atlas Dining and Atlas Weekly. Charlie started his cooking career at the age of fourteen and by the time he was in his early twenties he had his own restaurant and held 1 hat. Now just-turned thirty, he is well on his way to building a very successful weekly delivery meal kit. Charlie believes the secret to his confidence is all his experience.
#41 Matthew Donnelly, Mushroom Forager
#40 Ben Shewry, Chef-owner of Attica, Melbourne
#39 Rob Chasteauneuf - Executive Chef of Great Fosters Hotel
#38 Chris Eagle and Ted Winter, The Chef and the Trainer
#37 Robbie's Cordon Bleu Demo and Small Business Talk
#36 Terry Laybourne - Owner of 21 Hospitality Group
#35 James Madden - Owner Flinders + Co
#34 Tom Milligan - President of the Australian Bocuse D'Or Team
#33 Alice Zaslavsky (@aliceinframes) - Creator of Phenomenom
#32 Tom Anglesea - Head Chef at The Laughing Heart
#31 - Josh Priestley - Hospitality Manager at Tennis Australia
#30 Season 2 Mashup and a Happy New Year
#29 Robbie - End of Season Two
#28 Charlie Carrington, owner and chef of Atlas Dining and Colours Kitchen.
#27 Pat Bowring AKA Ultra_Chef on instagram
#26 Paola Bacchia - Author of Italian Street Food and Adriatico
#25 Sam Canning - Owner of Cannings Free Range Butchers
#24 Graham - Owner Smithward Wine Bar
#23 Richard - Owner of Little Brixton Sauces, Marinades and Rubs
#22 Banjo Harris Plane - Owner of Bar Liberty, Capitano, The Wine Gallery
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