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.