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The Weekend Neos Kosmos : 3 June 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 3 JUNE 2017 15 FOOD FOR THOUGHT 1800s. The design didn’t include rubber tyres and it was so bumpy to ride that a rider’s bones would shake, hence the nickname. The pair's new fit-out is nestled in the heart of Marleston in Adelaide; in a 2500 square metre hardware store complex called Pumpt, an indoor ride park which features BMX, mountain bike, scooter, and skate facilities. Apart from the newly opened Boneshaker, Bill also has a restaurant advisory business through which he consults for restaurateurs all over the world on running their businesses. "I work with around 30 restaurants that expand from New York and Hawaii to China, Korea, and Japan. Japanese people have a true appreciation of food and are extremely disciplined. They are perfectionists, take pride in their work and have immense respect for their teachers, something that is embedded to them since the age of three. Their culture and outlook on life is truly unique and it has been an absolute pleasure teaching them the art of gastronomy, unlike the Americans, who lack appreciation towards gastronomy because they find it hard to comprehend, therefore appreciate, the importance of culinary simplicity." For Bill, whose family originates from the island of Ikaria and region of Kalamata, cooking is a form of art that combines respect and understanding towards the customers and their different cultures and the absence of one of those qualities increases the likelihood of failure dramatically, he maintains. "I strongly believe that the secret of success for any business [operator] comes down to hard work, having a positive outlook and being surrounded by like-minded staff and business partners. Everything is easy when you share your passion with people that aim as high as you do," he says. "In my humble opinion, cooking is common sense but chefs that crave success must use all of their senses and instincts if they want to make it. Hence, I always encourage young cooks to travel the world, team up with the best, introduce themselves to new concepts and cuisines and experiment with different ingredients," explains Bill, who is now in the process of opening another restaurant in China and has already teamed up with TAFE SA offering young chefs the opportunity to study in Adelaide and gain work experience overseas. "China is currently the fastest developing country worldwide and I feel that this is where I need to be," says the young entrepreneur who doesn't rule out the possibility of opening a restaurant in Europe or publishing his own book of recipes. "The idea of a cookbook has been on the cards for a while. I would love to eventually be able to record on paper all the knowledge, skills, and experiences I have gained through my own journey in the same way an artist immortalises [their] inspiration on a canvas. "I do hope that, through the work I do, Bill Petropoulos. PHOTO: NICK LAWRENCE I can encourage young people to follow the same exciting life path and collect valuable experiences along the way."
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