The Shortmarket club, fine dining is in its name. I got to intern there for one month and its was pure bliss. On my first day I walked through the doors not sure if this was the right career for me.  I was assigned to the pastry section for the first two weeks then. I got assigned to the hot section. 

The sizzle of the meat behind me the docket ringing in a new order made my choice cemented that I was in the right place. I absolutely loved it. The staff was great the work hours were long and straining but I soldiered on. We were able to be there for the development of the new menu. The senior sous chef said that when you go into the restaurant  you never come back the same person and I have to agree with him if not for the better.