Tell us about your passion for food and cooking? How did it all come about?
I had a real sweet tooth as a kid and after spending the morning surfing; I would have a real appetite to feed! So at age 11-12 I started baking simple cakes and pastries on the weekends. Then when I started high school my favorite class quickly became home economics. I was soon top of my class and loved cooking. I continued baking on the weekends and started making dinners during the week for my family. My parents were stoked – beside the mess I would make! So by the end of year 10 it was time to decide what path I wanted to take and after little thought I decided I wanted to become a chef.
My parents and teachers really encouraged me, as they knew I had a flair for food. There really was nothing else I wanted to do. I loved it! The cooking, the eating, the opportunity to travel and every morning to go surfing! I was determined to become the best I could be. So the journey began.
I chose the hospitality course for my final two years at high school, enabling me to do work experience one day a week. I chose a big resort as my first placement. I loved the rush of service. I was a sponge learning as much as I could. The head chef offered me an apprenticeship but I insisted I wanted to complete school, so the chef asked me if I could work weekends instead. I said, “sure!” If someone wanted to pay me to cook that was great!! For the next two years I worked every Friday and Saturday night and eventually one night during the week. While the rest of my friends were off partying, I was learning as much as I could and loving it. Food started to become my life and I was happy with that!
I finally finished high school and started my apprenticeship at the resort. That was really time to learn. I went to college once a week and worked long hours. It was great. I was fully immersed in the chef world and progressing well. By the end of my 2nd year I was running the pass/grill in the 5 star brasserie restaurant during the week. I ran the Café on a busy Saturday night, wrote up staff rosters and assisted in massive functions of 700 people and more. I lived with some of the other apprentices so we surfed, ate, worked and talked about food! I managed to complete my apprenticeship 6 months early and that was great – I now had my wings.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]I was ready to work, surf and snowboard the world, but it was then that I was unexpectedly swept off my feet by the love of my life and my wife today, Carly. I was head over heels and followed my heart. Carly introduced me to the chef at the winery she was working at. A few weeks later I started there as a sous chef and it was there I really honed my skills. I learnt how to lead a brigade and learnt about local seasonal produce.
After only a year it was time to move to Perth with Carly and I started at a local café that was organized through a friend from the winery. It was a lot different to what I had ever done, but I was enjoying the lifestyle. Not working nights was a bonus as I could be home with Carly. Eventually the café changed hands – I wasn’t sure how things would pan out but gave it a shot. It turned out great! I was in charge of my own kitchen leading my own team.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Three years later I felt unsure of my future. I needed a new challenge so I decided I would hand my resume to one of Perth’s best restaurants that I loved. To my surprise I got a trial interview. The trial consisted of a 14 hour unpaid day of work. I doubted whether I would be good enough to work there but I kept up with the other chefs. I learnt a lot that day but decided that that line of work wasn’t for me and turned down the job and decided to stay put for the time being. A week later I was told we were opening another café. That was great news and a new challenge! I relished being involved in setting up a café from scratch. I became executive chef of both cafes, writing menus and recipes for two places and most of all training a lot of new staff. It was hard work but I loved it.
[/vc_column_text][mk_image src=”https://happinessofpursuits.com/wp-content/uploads/2015/05/HG4.jpg” image_width=”800″ image_height=”350″ crop=”false” svg=”false” lightbox=”false” group=”_general” frame_style=”simple” target=”_self” caption_location=”inside-image” align=”center” margin_bottom=”30″ desc=”Chef Glen Hagger”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]During this time I completed a personal training course and learnt about the nutrition side of food. I wanted to teach people the joy of food and cooking and how food can really nourish the body. We also bought our own house. (Something I was desperate for so I could grow my own food). I love nothing more than picking my dinner from the garden. There’s something special about starting something from a few seeds then nurturing it for 3 to 6 months and eating fresh from the garden. It makes you really respect food, which is so easy not to do these days with so much processed food and vegetable imports.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Growing your own food really makes you learn the seasons of food. Take asparagus for example, it’s only available for 4 to 6 weeks. I also love fishing – eating a fish that you have just caught is amazing; there’s no better tasting fish.
Chef Glen’s home grown produce”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For me food is my life. If I’m not cooking at work, I’m cooking at home coming up with new recipes or I’m growing, catching or foraging for food. When I’m not doing that, I’m reading about food or eating amazing food!
During this time I completed a personal training course and learnt about the nutrition side of food. I wanted to teach people the joy of food and cooking and how food can really nourish the body. We also bought our own house. (Something I was desperate for so I could grow my own food). I love nothing more than picking my dinner from the garden. There’s something special about starting something from a few seeds then nurturing it for 3 to 6 months and eating fresh from the garden. It makes you really respect food, which is so easy not to do these days with so much processed food and vegetable imports. Growing your own food really makes you learn the seasons of food. Take asparagus for example, it’s only available for 4 to 6 weeks. I also love fishing – eating a fish that you have just caught is amazing; there’s no better tasting fish. Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For
Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For me food is my life. If I’m not cooking at work, I’m cooking at home coming up with new recipes or I’m growing, catching or foraging for food. When I’m not doing that, I’m reading about food or eating amazing food!
What has been your biggest challenge in following your passion and how did you overcome it?
I had to sacrifice a lot of my social life in the early days. I would work every Friday and Saturday so I lost a few friends but gained 
many more, socializing a lot with my work friends. I have also missed a lot of family occasions like birthdays and Christmas. I decided to change from working nights to days to have more time with family and friends. I still have to work weekends but I know no different so I don’t mind.
What lessons have you learnt along the way?
Always believe in yourself. Be confident in your decisions and don’t give up. Sacrifices will have to be made, but if you want it bad enough it’s worth it.
What discoveries about yourself have allowed you to realize your passion for food and cooking?
I have discovered that I have a real green thumb!
What have you enjoyed most about your career?
Probably the summers down south surfing everyday, working hard and hanging with Carly and friends. Creating dishes, always eating amazing food, progressing and overcoming new challenges.
What’s next for you? What does the future hold?
I recently started providing cook classes to the public and I plan to keep on building my cooking class business. Another goal is to release a paleo food line including condiments, granolas and pre-pack desserts. I want to set up a website with cooking videos and blog about growing food, etc. Eventually I’d love a food van and cooking school. I’ve got a lot of work to do!
What advice would you give anyone who has a passion for food and cooking?
You have to really love it. It’s a hard industry but the rewards are worth it. Choose a path that suits your lifestyle. Many chefs I’ve known have done something else after their apprenticeship because it didn’t agree with their lifestyle. Immerse yourself in it, live and breath it. Learn where the food comes from and do you best to share that knowledge. The world’s full of junk food. Show people what real food is! 
How do you think each of us can live the fullest life possible?
Do things that make you happy.
If you’re not happy make a change.
Don’t be scared to fail.
Don’t waste your time with people who mess you around and don’t accept you for who you are.
Get outdoors – nature is truly amazing. With all the technology these days it’s easy to lock yourself away and not appreciate your surroundings.
Something as simple as a sunset on a summer’s evening can bring great joy and stress relief. Best of all its free!
People who inspire you:
My wife Carly, she’s amazing, so talented and is my rock. Matt Moran’s always 
been my favorite chef. He’s all about produce. His food is simple but always so good.
Happiest place:
Augusta camping with the family, Smiths beach surfing, my garden and bbq out the back with the family.
Biggest passions in life:
Family, food and surfing.
Best bit of advice you have ever received:
Don’t give up and be confident in your decisions.
Most inspiring film you’ve seen:
“Chef” it inspired me to take the leap and do what I really love.
Most inspiring book you’ve read:
Quay Restaurant cookbook. Peter Gilmore’s food is so complex and unique. He has worked so hard to become one of 
world’s best chefs.
Anything is possible… what’s your wish?
My own island with perfect surf, where I can live off the land with just the family.
Best light-bulb moment:
Paleo gnocchi.
Philosophy you live by:
