It was a very cool feeling, because it was my first time, so I was like, “I’m going to make a margaritas”.
That’s what I did for a while.
So it was a little bit of an experiment and a bit of fun.
Then I started doing some of my own margaritaville recipes, and I got to know my own recipes and what’s good for me.
It was good for the margarine and also for me to experiment with different flavours.
Then after a while, I started to get more and more serious about making it.
So I’m not only a chef, I’m also a bartender.
I think that’s what makes me a chef.
It’s a job that’s really fun to do.
But I like to make things that are really interesting.
And so I think it’s a very different kind of job to a restaurant.
I don’t think it has the same kind of focus or the same type of focus as a restaurant, but it’s very much a hobby.