Get creative in kitchen
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