Leonie Bell started her career at the Sydney Opera House as a chef-apprentice for Bennelong Restaurant when she was 15 years old. Three years later she was in prime position to experience Sydney's first-ever, world-famous New Year’s Eve fireworks show. Now part of the Front of House team 45 years later, Leonie shares a kitchen secret or two what it was like working in the lead up to that faithful night in 1976.
