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Erling
Bagno was 15
when he started his apprenticeship in the Grand
Hotel in Oslo, Norway, worked on big cruise liners
and whaling ships.
He cooked in England for royalty in
the Forties and for the Norwegian King
prior to migrating to Australia in
1960. He was employed
at the Windsor Hotel and after a short
stint moved to the Southern
Cross Hotel, then the then number one
hotel
in town.
He retired a couple of times and
bounced back within the food industry
and
married his wife in 1979.
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