“A recipe has no soul. You as a cook must bring soul to the recipe.” – Thomas Keller
There are very few things more important than loving your work. I’ve been lucky.
Started small in a Sydney restaurant preparing food and keeping the kitchen clean. It was my first ever culinary job and I loved it. Everything else followed the path carved 9 years ago.
In the following years I changed 3 restaurants and a hotel as a chef, but I settled in catering.
Being a head chef in catering business, attendees at events I cook for are always grateful for my food preparing mastery.
I like to experiment. During the last couple of years I experimented hundreds of times with recipe amendments and menu rearrangements while serving thousands of meals to the people.
Now it’s clear that cooking is my life and how much I enjoy every moment in the kitchen.
I developed other expertise, too. Kitchen Staff Training, Inventory Management, Event Management are all fields where I possess a very high level of expertise.
If you add my cooking joy to that expertise, the picture of my passion for gastronomic researches will start to emerge.
As I stated at the beginning, it doesn’t get much better than that.
If you would like to talk about the latest in culinary experiences or you would like to chat over a cup of coffee, give me a call!