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Mark Olive (a.k.a "The Black Olive") has been a chef for over twenty years.Born in Wollongong in New South Wales, his passion for food began at an early age, watching his mother and aunts preparing and cooking food.His interest in people and in the arts, has guided him through an amazingly varied career.He trained with a European chef and has worked in theatres, universities, health centres, Jewish kitchens preparing kosher food, on film sets and in a la carte restaurants.Mark was chef at Melbourne's indigenous restaurant, the Flaming Bull, and ran his own restaurant in Sydney for a time where he specialised in creating recipes using native bush foods and ingredients.Today he regularly cooks for big corporate and public functions using primarily these native foods, giving each dish a unique flavour.His previous television experience includes cooking regularly on the ABC TV indigenous program, Message Stick.In the midst of it all, Mark has also found the time to study for a BA in film and television, at the Victorian College of the Arts in Melbourne.
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