Havingbeena Fish
Butcherycustomersince
thebeginning,I have
witnessedRebeccaLara’s
journeyfromenthusiastic,
youngcheftotakingon
thetopjobasmanager.
It takesa specialperson
tosuccessfullysteerthecrewin JoshNiland’s
avant-gardebusiness,withitsunrelentingfocus
onexcellence.I wasthrilledtohearof Bec’s
promotionandtruetoher“can-do”style,she
hasseizedtheopportunity,showingnatural
leadershipandenhancingeachcustomer
exchange with her trademark smile.REBECCA
LARA
KylieKwongcelebrates
theindividualshelpingto
growa strongercommunity.
Thismonth,wemeetFish
Butchery’s Rebecca Lara.W
henit comestofreshthinking,RebeccaLara
is puttothetesteverysingleday.Asthe
managerofJoshNiland’sFishButcheryin
Sydney,the27-year-oldchefis constantly
lookingfornewandinterestingwaystouseeachandevery
partofthefreshfishthatarrivedailyinthePaddingtonstore.
“It’sveryreactive– that’spartoftheexcitementofit
all,”shesays.“It’salwaysa differentdayanda newthing.
Therearesomanypossibilitiestoexplore.
“Youneverknowwhat’sgoingtocomeinuntilthe
morningandyouseeit comethroughthedoor,which
is alwaysfun.Whenit comesin,westarttoprocessit.
Dependingonwhatit is,we’llscaleit andgutit straight
away,andthenit getshungupanddry-agedinourcool
room.Withina coupleofdays,wetrytofigureoutthe
bestapplicationtohighlightit.”
A bigpartofLara’sroleinvolvesdealingdirectlywith
suppliersandfishermenaroundAustralia,someofwhom
sendphotosoftheir latest catch. If she likes what she sees,
she’ll order it in.