VMP Magazine

“Wouldn’t it be weird to be a cook?” asks producer Shawn Everett as an episode of Chef’s Table plays on a giant screen behind a mixing desk.

It’s a freezing Friday night in Melbourne, and Shawn is talking about the idea of art as legacy in a small studio hidden in the backstreets of the inner-city suburb of Northcote. He’s working against the clock on an album called Time Is Golden, and it’s like nothing this Grammy-winning producer has ever experienced before – or likely will again.

“Cooks work their whole life perfecting something,” he continues while a sous chef carefully plates some micro-herbs in the background. “And then after you die it’s gone.”

“Wouldn’t it be weird to be a cook?,” asks producer Shawn Everett as an episode of Chef’s Table plays on a giant screen behind a mixing desk.

It’s a freezing Friday night in Melbourne, and Shawn is talking about the idea of art as legacy in a small studio hidden in the backstreets of the inner-city suburb of Northcote. He’s working against the clock on an album called Time Is Golden, and it’s like nothing this Grammy-winning producer has ever experienced before – or likely will again.

“Cooks work their whole life perfecting something,” he continues while a sous chef carefully plates some micro-herbs in the background. “And then after you die it’s gone.”