Finalist - 2011 Electrolux Young Chef
My Food Philosophy
My food philosophy stems from the thought that the more effort, love and passion you put into what you are doing, the more gratification and sense of achievement you will get from the end product and those who are enjoying the food you create will understand the effort gone into it as food is not just something to fill you up but is a type of culture. I get enjoyment out of working with fine produce and by having guests enjoy the end product and walk out satisfied with a great meal and also with a memory of not only great food, buta great night.
I believe that food does not always have to be manipulated into something crazy as simplicity and respect to great produce can also showcase the quality and flavor in any ingredient and in that case creating something amazing becomes effortless. We must understand where our produce comes from and the importance of sustainability in order to continue on with great food for future generations.
I also enjoy keeping up with new food trends but also try to be innovative with my own style and create dishes that showcase a little something about me in order to create my own stamp in our food culture.
By the Time I'm 35
By 35 I hope to have opened my own restaurant, focusing on what I believe in which is fresh, quality ingredients, simple flavors but perfectly executed alongside a smooth set atmosphere with great service. I also wish to place a major focus on industry training as I believe in order for the growth of our industry, on-site training is a key factor. I have always strived to better myself in the workplace and gain knowledge from my peers. I hope to have the pleasure and opportunity to pass on what I have learnt over the years.