1. Who inspired you to become a chef and why?
I grew up on a farm where most of my family stayed on. My Family are all foodies and if my mom did not teach me how to cook something in her kitchen I went across to my grandmother’s kitchen. If no one was cooking, then I went to the garden I made a salad out of plants. I was born with this talent and passion, and decided myself to become a chef with my family on my side.
2. What do you do to stay educated about new trends?
Being a chef in the bush makes it difficult to keep up with trends. The best way for me to keep up is through magazines and food programs on television. When I am on leave I try to go eat out to see what’s new.
3. What is your favourite food to eat?
I don’t have a favourite dish. I love food, and I believe all types of dishes and cuisines have an occasion to be enjoyed at. I create memories with food I eat. For example, I love eating sushi with my mom, Italian food reminds me of family getting together and fresh fish is as good as the memories going with it.
4. What is your favourite kitchen tool?
My Santoku Knife, I am already on my second Santoku knife since I’ve graduated as a chef 6 years ago. It just gives me a clean and fine cut on any ingredient I use it on.
5. What is your signature dish?
Almond & Frangelico Soufflé with Honeycomb Ice-cream
6. What makes this dish special to you?
I love the science part of this dish. To make something so incredible with using just a few ingredients and without using any chemicals. It feels like I don’t have any control over it but the outcome of the dish is just in my hands.