Get cre­ative in kitchen

Style Magazine - - Experts - Visit the Toowoomba Golf Club at 235-323 Row­botham St or call 4635 1219 for more in­for­ma­tion.

Iam a young chef qual­i­fy­ing in Fe­bru­ary 2013 and I have worked at var­i­ous venues learn­ing and ex­pe­ri­enc­ing the din­ing scene.

I love to do com­pe­ti­tions to chal­lenge my­self and tech­nique, and I have won medals in both Worldskills and Nes­tle Golden Chefs Hat.

My phi­los­o­phy is to use qual­ity fresh pro­duce sourced lo­cally, and to keep things sim­ple, but done well.

A FEW TIPS OF MINE WOULD BE TO:

Use good qual­ity wine – if you wouldn’t drink it, don’t use it

Show at­ten­tion to de­tail and tech­nique

Recipes are to be used as a guide­line ex­cept for patis­serie – don’t be afraid to get cre­ative In­vest in good equip­ment Cre­ate a good re­la­tion­ship with your lo­cal butcher, fish­mon­ger and farm­ers – sup­port lo­cals

Katie Phillips, head chef at Toowoomba Golf Club Mid­dle Ridge

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