Name: Josh Raine
My food philosophy is… a real mix of my classical training background and a more experimental approach that I’ve developed working in Asia and Australia. My initial unfamiliarity with native produce here inspired me to think outside the box, to bring my own ideas to new ingredients. One essential element that remains central to my reflexive cooking style is flavour, yet as I develop as a chef and as a person, this has become a more holistic ethos – to make the most of what is around you, and to use fresh and seasonal ingredients as much as possible.
I’d love to do an international stage at… El Celler de Can Roca in Girona, Spain. It’s amazing to see how Joan and Jordi Roca’s cuisine has evolved into a 3 Michelin-star restaurant which manages to retain its traditional family values.
An Australian restaurant that inspires me is… Sepia. I would like to experience their style of cooking face-to-face and to see what goes on behind the scenes in this amazing restaurant.
An industry leader I look up to is… Shane Osborn. His philosophy on food and life has taught me so much, and I remember this when I teach and guide my own team. He has the utmost respect for products and uses them in ways that before working with him I could not have imagined. Around Shane, I felt that in making a mistake you disappointed him, which as a keen chef made me learn quickly. I think this approach is far better than intense criticism.
In the next 5 years, I’d like to… develop myself further as a chef, to set up my own restaurant, and to establish a strong team, from local suppliers to staff. To further my development, I plan to do stages within Australia’s top ten restaurants and key overseas kitchens, with an aim to learn as much as possible, to challenge my processes and understanding within radically different kitchens.
The 2017 electrolux australian young chef program… offers an opportunity to set in motion the future I want for myself. Aged 15, I saw Jamie Oliver talk about being a chef with dyslexia. If I was named Young Chef of the year, I’d hope to be for others what Jamie Oliver was for me – proof that passion, determination and hard work offer a bright and possible future.