Young chef has culinary prowess
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.