Hanz Gueco has discovered some pretty surprising things as a chef. Orange juice can be the best part of a $300 meal. You can get sent home for the most unusual reason when working in Japan. And there’s a sneaky way to get around America’s legal drinking age of 21 that does not involve a false ID.

In my latest podcast (which is also on iTunes), Hanz also describes what it’s like to be the sous chef at one of Sydney’s most inventive restaurants – Cafe Paci – which is run by acclaimed chef Pasi Petanen (who, besides being widely respected in the industry, is also known for his Finnish roots and menu fondness for rye – we talk about that, too!).

Hanz also chats about how he got to this point in his career, after notching up cameos at impressive institutions locally (Rockpool, Marque, Est) and overseas (Manresa, Ryugin), and as a bonus, he covers how to “win” at Instagram.

He is also a contestant in the Electrolux Appetite For Excellence: Young Chef of the Year program and discusses what it’s like to be a part of the competition and how he feels about being judged by such heavyweights, like David Thompson of Nahm.

After Hanz talked to me for the podcast, he was named as a national finalist in Electrolux’s Young Chef of the Year competition. The winner is announced in mid-August. Good luck, Hanz!