Young chef has culi­nary prow­ess

Townsville Bulletin - - The Goss -

chef Ja­son Black­man is fresh out of his ap­pren­tice­ship, has trained un­der some of Townsville’s best chefs and is full of en­thu­si­asm and cre­ative culi­nary ideas.

Just 20 years of age, the Townsville­born lad was head­ing to­wards a ca­reer in crim­i­nal law but a grow­ing love of cook­ing dur­ing high school saw him veer away from the law courts and into the kitchen. Cit­ing his style as be­ing in­flu­enced by mod­ern Euro­pean cook­ing, Ja­son said he didn’t ‘‘ pi­geon­hole him­self to just one cook­ing style’’.

‘‘ I don’t like to re­strict my­self to just one style, but you could prob­a­bly say I am most in­flu­enced by tra­di­tional French cook­ing meth­ods, as well as mod­ern Euro­pean in­flu­ences,’’ he said.

‘‘ I lean to­wards heav­ier, heartier fare, such as home­baked pies and rata­touilles, and rich sauces – any­thing re­ly­ing on cream, wine and but­ter!’’

Ja­son said he also en­joyed pre­par­ing the renowned tasty and slightly ex­otic b r e a k f a s t a n d b r u n c h d i s h e s a t Gre­gory’s Bites, with the menu of­fer­ing a wide range of fare from fruit, muesli, toast and pan­cakes to their Moroc­canstyle break­fast ( warm cous­cous flavoured with orange juice, cin­na­mon, nut­meg and car­damom served with a fruit com­pote, honey and cin­na­mon yo­ghurt) to cus­tomer favourite Ku­mara Hash Browns ( gluten-free sweet potato bound with orange mar­malade, co­rian­der and a hint of chilli, topped with baby spinach, smoked salmon, poached egg and nat­u­ral yo­ghurt).

Ja­son started his ap­pren­tice­ship sev­eral years ago in Glad­stone be­fore re­turn­ing to his home town to con­tinue his learn­ing for the next 18 months un­der the ea­gle eye of renowned chef Michel Flores of Michels Cafe and Bar.

He trans­ferred seven months ago to t he p o p ul a r North Ward e a t e r y , Gre­gory’s Bites, com­plet­ing his train­ing in Jan­uary, and now proudly hold­ing the ti­tle of chef.

• Gre­gory’s Bites, on Gre­gory St in North Ward, is open seven days a week from 7am - 3pm. For more in­for­ma­tion, phone 4772 0553.

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