2008 Victoria State Finalist, People’s Choice and National Winner
Jake currently works as the head chef at Circa, the Prince in Melbourne
The highlight of the program for me was...
The produce tour was an unforgettable experience and a fantastic opportunity to meet the producers who were so passionate about what they do, it just set a little fire in my belly and I wanted to get back into the kitchen and do my best to highlight their great produce.
I feel that the EAFE program has assisted me in my career because...
Appetite for Excellence gave me a chance to broaden my horizons through international travel, media exposure and networking amongst peers and other young professionals who share a similar interest and dedication to succeed within the industry.
Formerly I was...
Senior chef de partie at The Ledbury, Notting Hill,
From a young age I learnt to appreciate the values that food had in bringing a family and friends together around the dinner table. I enjoyed making people happy and felt that this is something I could achieve through food and cooking. I wanted to further develop my love for food and hoped that one day through hard work and determination I could become a chef and follow in the footsteps of the many mentors and inspiring people I have met along the way.
My philosophy is...
Food is definitely about knowledge and the understanding of how to get the most out of what you are cooking. Always researching produce, understanding the importance of seasonality and keeping up with the ever changing food trends.
Cooking is not just a job it is a lifestyle, push yourself out of your comfort zone, there is so much to see and learn out there, make the most of every opportunity and absorb as much information as you can this will give you a great start in a rewarding career as a chef.
My dream is...
Through leadership I hope to establish a dynamic kitchen brigade and promote teamwork by building on mutual respect for all positions both front and back of house.
To appreciate and respond to environmental challenges through focusing on food that supports a sustainable environment using Australian produce, organics and bio-dynamics.
To promote cooking as an exciting and rewarding career for other young chefs by providing strong leadership.
To ensure the needs of a diverse mix of cultures are met by taking advantage of opportunities to expand my knowledge and skills