Part 1: A MUST SEE EPISODE: Don’t miss this interview with courageous Apprentice Chef, Darcy Dawes who speaks candidly about the effect of social media on the lives of chefs today.
PART 2: Apprentice Chef, Darcy Dawes speaks about his experience as one of the 32 lucky finalists in Fonterra’s Proud to be a Chef mentoring Program.
Join us as we talk to Tony Twitchett, Executive Chef of Taxi Kitchen about his love of Asian cuisine and learn how he has melded these flavours with European techniques to create a unique dining experience where east meets west.
Gary Johnson is the National Food Manager and Group Executive Chef for Spirit Hotels, responsible for all aspects of food service in 90 hotels nationally. In the first of our 3 part series we talk about menu development, choosing chefs, and the rising expectations of the dining public.
Part 2 of a three part interview with Gary Johnson, National Food Manager and Group Executive Chef of Spirit Hotels, about his time travelling the world as a chef, and how technology and convenience products are changing the way chefs operate in the kitchen.
The final part of our interview with Gary Johnson, National Food Manager and Group Executive chef for Spirit Hotels we speak about the benefits of competing as a chef and his journey running a 3 hatted restaurant.
Episode 9: Talk’n Chef, Adam Moore catches up with friend and passionate meat ambassador, Sam Burke from the MLA to get to know his life performing as corporate chef, and behind the jacket, how he spends his spare time when out of the kitchen.
Episode 8: Talk’n Chef Adam Moore catches up with the “Punk Princess of Pastry”, Anna Polyviou about her rise to success and TV stardom featuring on Masterchef and Family Food Fight, and the story behind the cameras in the real life world of cheffing.
Talk’n Chef Adam Moore speaks with inspiring young chef, Matt Wills – Chef de Partie for Merivale and Guillame about what encouraged him into cheffing and dealing on a day-to-day basis with Cystic Fibrosis.
Talk’n Chef Adam Moore catches up with Turkish Australian chef and restaurateur, Somer Sivrioglu about his passion for bringing authentic Turkish cuisine to Australia, and the inspiration behind his outlets, Efendy and Anason.
Talk’n Chef, Adam Moore interviews food consultant, Tawnya Bahr about her venture, Straight to the Source food tours, aiming to get chefs out of the kitchen and connect them to the produce they use every day in a special unforgettable experience.