The move to Australia was a good one for me, and I went there as a pastry cook, really thinking that was what was going to happen, and that I’d end up owning a bakeshop in Melbourne. It turned out that their department of immigration is a lot stuffier than I’d expected, and to work as a pastry chef I had to work at some place that hired a certain number of people and they had to prove that they couldn’t find someone local and I had to be making a certain amount of money, so I ended up working in the sub-basement of a five-star hotel in Melbourne