- Best Sellers
1. Your Restaurant/business:
Sous chef at Sixpenny
2. Describe your kitchen:
We are a small team of young and enthusiastic cooks who come to work everyday to do a better job than the day before.
3. Favourite Chef Works item and why:
¾ sleeve chefs shirt, this is a really light and comfortable shirt. It is longer at the back which helps being a bit taller.
4. First Job:
My first job was when I just turned 15 at the local pizza shop, making pizzas.
5. Your Cookbook:
I haven’t got my own book yet, I still have a lot to learn before I write one.
6. Your awards/achievements:
I was just announced as the Electrolux Appetite for Excellence Young Chef of the Year for 2016.
7. Your cooking Inspiration:
I am inspired by those around me, other chefs, new ingredients and new techniques there is always something new to learn.
8. Your speciality dish:
I don’t have a particular speciality dish but I like working with the seasons and having the opportunity to go to the Flemington fruit and vegetable markets each week, it gives me a good insight of what is in season and at its peak quality.
9. Favourite dish to eat:
10. Weirdest thing you have eaten:
Baby eels, they were a type of a pintxos, I tried them in Spain last year.
11. Favourite ice-cream:
Milk Chocolate and Peanut Fudge from Messina
12. Favourite drink:
English breakfast tea.
13. Favourite wine:
JJ Prum Riesling
14. Who would you most like to cook for:
I love cooking for family and friends is always a pleasure. At work we always put a lot of effort into our staff meals; it brings us closer together as a team.
15. Who would you least like to cook for:
I am happy to cook for anyone and everyone as long as they are there for a good time and to enjoy the experience.
16. Favourite things to do outside of the kitchen:
Fishing, eating and watching a game of rugby league.
17. Latest projects:
Lately I have been curing my own meats and making a few of my own cheeses. Charcuterie is something I really enjoy learning about and testing recipes.
18. Favourite city:
Barcelona. Last year I visited Spain and the people and the culture is very interesting. The people there are very friendly and willing to share their stories and homes with others. The Architecture is breath-taking; some of the Gaudi structures is something out of this world.
19. Greatest indulgence:
Butter, the flavour and the texture it can create in a dish, I don’t think there is a substitute.
20. All-time best culinary tip:
Listen, watch and learn. There is always something new to learn and if it’s not new then aiming to make it better is the main focus.