Ray White ’ s master chefs
BY CASSANDRA GLOVER
When did you first develop an interest in food / cooking ?
I first developed a passion for cooking when I was 16 years old . I started going to the gym where I quickly realised food and diet was a really important part of the process . This is what sparked my interest in cooking , exploring recipes and learning about food . From there my passion grew and I knew I wanted to pursue being a chef . I was a chef for two decades .
I started my food journey in the country town of Armidale and from there I worked my way to Sydney where I was able to obtain positions in two and three hat restaurants . With years of fine dining experience I created the opportunity to work in the south of France where I was a head chef on mega yachts for more than a decade . Working on mega yachts allowed me to travel the globe and see places I never would have dreamed of . I had the privilege of cooking for four different billionaires over a 10 year period which challenged me every way imaginable .
Why do you love cooking ?
I love cooking because it ' s always nice to cook and share food with loved ones and friends . It doesn ’ t have to cost you a fortune , you can take the most simple of ingredients and create something amazing !
What are your favourite things to cook ?
While cooking overseas catering for guests I would mainly use fresh seafood , so this is still my favourite thing to cook .
Any tips and tricks for beginners ?
My best tip for beginners would be to keep things simple . Don ' t over complicate things . Pick simple recipes to try and build your skills up slowly . If you get it wrong it doesn ' t matter , you can learn from your mistakes and make it perfect the next time .
Share a favourite recipe ?
One of my favourite recipes to cook is spaghetti vongole . It ' s something I had to make on every yacht I worked on . It has a simple few ingredients but once perfected it is an incredible dish .
Michael Hanson , RWC Central Coast , NSW
When did you first develop an interest in food / cooking ?
I grew up in the 80s and 90s Auckland hospitality food scene . We emigrated from Lebanon due to the civil war in Lebanon when I was young ; my father being a pharmacist couldn ' t practise in New Zealand without re-training , so he decided to follow his passion and open a restaurant . I grew up around all the colourful restaurateurs of the early-Auckland food scene .
I watched some of Auckland ' s most iconic restaurants start ( and end ). I harvested a passion from that period and when I left school , I naturally drifted to chef ' s college where I learnt my craft and became qualified . I literally grew up from a young age with that passion brewing slowly inside of me .
Why do you love cooking ?
The restaurant business , especially the kitchen side of the business is not something you do as a job , or career for that matter . It is a passion and a lifestyle . If you have that passion inside of you , you will love cooking , or rather creating and evolving . This is what makes the best chefs in the country . I used to have that passion . I worked in kitchens for 15 years and led kitchen brigades from a young age . My passion burnt strongly during most of my 15 years in the industry , where I became obsessed with the craft . That ' s when you could say I loved cooking the most . However , towards the end of my time in the kitchen , I did not have that passion . Chefs certainly don ' t do it for the money , put it that way . I love cooking now , but as a form of socialising with friends and family . I love bringing people together into my home and nothing brings people together more than food .
What are your favourite things to cook ?
The most simple things to cook are definitely my favourite . I spent years cooking what would be considered at that time “ cutting edge food ”. We were using foams , gels and got into molecular gastronomy while I was in the kitchen . I was using ingredients like kangaroo meat and smoked eel , coupled with herbs like Vietnamese mint , which were all relatively unheard of at that time . I used to get the suppliers to create new micro herbs for me like pea shoots that were miniature . So you can say I have made it all in kitchens . In short , after trying it all , the most simple dishes , made at home with love are my favourite things to cook . Stews , curries and , being Lebanese , we have something called Lebanese home cooking ( it is a style of food in Lebanon that is different to the restaurant food ).
Any tips and tricks for beginners ?
Keep it simple ! Use quality ingredients , it makes a difference , and do not rush . Food feels the passion of the cook .
Use sharp knives ( you are actually less likely to cut yourself with a sharp knife ).
Can you please share a favourite recipe ?
I have lots of favourite stews , and I love curries ! But not the curry that most people think of , more traditional types of curries . In saying that , nothing beats the most delicious sticky date pudding ever ! A sure crowd pleaser and one to make you look like a pro . It is super easy to make also .
Ronald Hachache , NorthWest , New Zealand
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