GOOD CHAT WITH THREE BLUE DUCKS
It was lovely weather for ducks for the first Good Chat of 2020, which was ironic considering we had Darren Robertson from the Three Blue Ducks in the house to kick the year off.
On a less than perfect day, a dedicated crew dodged floods and squalls to hear Darren chat about the pros and cons of chasing perfection.
It’s a topic Daz knows a thing or two about, having been head chef at the legendary Tetsuya’s in Sydney, back when it was voted the 5th best restaurant in the world (among a swag of other awards).
Before digging into the main course though, it was time for a new game we made up called “I read it somewhere on the internet” where we threw some facts from the net at Darren and he told us if they were true or fake news.
Without divulging all the gossip (what happens at Good Chat stays at Good Chat after all) we can confirm Darren likes a bit of good, hard foraging and that he’s a black belt in taekwondo!
As for his reflections on chasing perfection and if it’s good for business, he had these sensible words…
“If you’re trying to do something world class, you have to live and breathe it. It’s got to be all encompassing.”
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“The downside is you don’t even have time for friends or family. I loved the experience, and I learnt a lot about myself, but I was also skinny, with a shaved head, and angry a lot of the time.”
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“We could be millionaires, if we were willing to use cheap ingredients and frozen food at the Ducks. We’ve sacrificed profits to create a business we can be proud of. We couldn’t do it any other way.”
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