I hear Ľuboš shouting into my ear through a crowd that he has got a job for me. A few days later I’m on my way to the Vienna Fishmarket. I’m tasked with supplying a panasian restaurant that will soon become the best one in Slovakia. I’m faced with dozens of new ingredients, terms and tasks every day. I’m soaking information up like a sponge. Although I don’t know why, I have got a feeling I should have always been here.