| |
|
|
|
date de naissance : |
19/08/1981 |
| restaurant : |
Brasserie by Philippe Mouchel |
| site web : |
N/A |
| |
A. Professional career
A1. Tell us about your experiences (first step) in the “kitchen”?
My first step was in the pot wash, there was something about the buzz and atmosphere in the kitchen that I wanted to be a part of. I worked so hard get my apprenticeship I was so happy the first day I got to put on my whites and toque. I have not looked back since that day.
A2. What was your first important culinary experience?
There are many, the fondest of them are when I first tasted Spanish ham, white truffle and foie gras, they are moments that you don’t forget.
A3. Which are the chefs have you met during your professional career who have impressed you the most and why?
There are too many to mention, there is something to learn every day. My most recent influences on my career that I have learnt so much from are Philippe Mouchel and Serge Vieira. They both teach more than cooking but also the value of food and the importance of flavour.
B. The Bocuse d’Or
Preparation
B1. What made you want to participate in the Bocuse d' Or?
I competed in 2007 and placed 12th out of the 24 countries, I am coming back again because I know I can and will do better in 2009.
B2. How do prepare for the Bocuse d' Or? (with whom, where, number of hours in the kitchen, set-up, when?)
We are very lucky to have some great sponsors that have provided us with a kitchen just for the training. We also have Serge Vieira coming to work with me for a month and half which will once again be a great asset for us.
B3. With whom do you train? Who is your coach?
My training will be with my commis Simon Constentino, Serge Vieira and Philippe Mouchel. On the day Serge will be my coach.
B4. Please tell us about your commis. What are his or her qualities? How to you plan to work together? Simon is a very motivated young chef, is work method is far above alot of chefs I have worked with. I am very happy to have him with me.
On place
B5. Do you have a talisman you will bring in your kitchen box during the competition?
My very first knife that my dad gave me when I started my apprenticeship.
B6. Will there be anyone supporting your during the competition? Who?
Have a lot of friends and family including Mum and my brother coming over to watch, some of them are living and working in London and France.
After Bocuse d’Or
B7. What do you plan to do the day after the Bocuse d'Or?
The day after; relax, and then go out for a nice dinner.
C. Your “cuisine”
C1. How would you describe your cuisine/your way of cooking?
I enjoy all styles of cooking from French, Japanese, Asian and even Indian. There is something to learn from all of these styles, and use predominantly French methods but might change the ingredients to something slightly Asian, or even the other way round.
C2. In what way have the culinary traditions from you own country inspired your cooking?
We have a very short culinary history here in Australia but are lucky to have a very diverse range of culinary histories that other countries have brought with them to Australia, so we get to learn from all of them.
C3. What foreign cuisine has inspired you? Why?
French and Japanese, the history with French cooking is unsurpassed and the use of ingredients from the most simple to the extravagant always sure to impress. For Japanese the respect they have for the product is incredible, also the importance that is placed on having the best and highest quality ingredients.
C4. What are your favourite meat and fish products?
Any Spanish ham and Monk fish (lotte)
D. Your personal life
D1. What are your hobbies?
I Love my motor bikes I try to get to the race track as much as possible. Also enjoy riding my mountain bike.
D2. What is your little secret to manage stress?
Figure out what is causing the stress and sort it out, if that does not work go for a ride on the bike.
D3. What talents would you like to have in addition to cooking?
I would love to be able to play the piano.
D4. What is the thing you are the most proud of in your life so far?
The Bocuse is a very big achievement for me, but to have a second is make me very happy and I hope to be very proud of the position I achieve in 2009 |
| |
