Be passionate about the job, stick with a good employer and show your individuality. That’s the advice for young chefs from industry veteran Peter Gilmore. “For me, cooking is a great creative outlet. It always has been something that I’m incredibly passionate about. I love the idea of being able to create something that gives people joy,” […]
How did you become a chef? I became a chef because I like eating, it’s as simple as that. I sort of fell into cooking as university didn’t appeal and I wasn’t sure what I wanted to do. But I really enjoyed being in the kitchen so it all started with making pizza in a […]
A highlight of the national finalists produce tour through NSW this year was having the opportunity to cook for the fisher community of Wallis Lake at a pop up restaurant at the Forster Tuncurry race track. The young chefs chose from that morning’s catch thanks to the Wallis Lake Fisherman’s Co-Op. Below is the recipe for […]
Ever wondered where those in the biz head to for great eating and drinking? We’re often asked so we asked our #youngexcellence for the lowdown and the insider’s guide to eating/drinking….Sydney with Aaron Ward, sous chef at sixpenny, Stanmore. Favourite places for breakfast and brunch? Four ate Five in Surry Hills. It’s a busy little […]
These days it’s not enough for young chefs to just be designing delectable dishes on a daily basis they’re putting their talents into other avenues specifically the tools of their trades… We’ve seen chefs input into the designing of kitchens in new venues, choosing the crockery and tableware to the music that’s played during service. Some […]
young chef alumni Josh Niland has opened his own restaurant Saint Peter in Paddington featuring sustainable Australian seafood and dry aged fish. Find out why Josh loves ‘fish & bits’ and the lessons he’s learned along the way…..
A few weeks ago two of our alumni young chefs, Aaron Ward & Troy Crisante along with our project director Phee Gardner were invited to spend a week with the Hayden Reynolds Tiwi College Project.
During their time on the island, young chefs Aaron Ward & Troy Crisante cooked some of their secret recipes for the Tiwi College Project, and shared these recipes along with some of their chef’s secrets with the college. The marinades are perfect for a BBQ at home.
Hospitality is about maintaining standards and providing a place where customers enjoy themselves surrounded by pleasant experiences – food, wine and service, atmosphere, the whole experience.