The Making Of A Chef takes us through the highs and lows of Lukes career and gives us insight into the life of a working chef, beyond the glamour and glitz and into the making of todays celebrity the chef. Luke Mangan is today recognised internationally as one of Australias leading chefs and restaurateurs a long way from the precocious schoolboy who wouldnt do his schoolwork and the youngest in a large rough-and-tumble family of seven boys growing up in Melbourne. But from these early days Luke was always drawn to cooking and his sense of achievement and passion for food set him on a determined path. In The Making of a Chef Luke tells us of his career-forming days under the tutelage of the tough but great chef Herman Schneider of Two Faces restaurant fame, and his quest to work with the best chefs in Europe to learn all he could about the art of food.