Culinary director inspires agricultural diversification
CHEF Philippe Garand recently received a medal appointing him to the rank of chevalier in the French Order of Agricultural Merit, “l’Ordre du Mérite Agricole”.
Culinary director of Holiday Inn Suva, Chef Philippe has a long and remarkable history in the industry, including playing a significant part in the diversification of Fiji’s agriculture over the past 14 years.
“I always remember; 2009 when first time I went to the market in Suva you had absolutely nothing, just the cassava, the dhania, not a lot of variety.
“And I started to talk to all the vendors and farmers, I said ‘guys, if you want to work with us we need capsicum, we need zucchini, we need this and that’, and slowly they understood what I was talking about and they started to grow zucchini. And I’m not saying it’s only because of me but because they understood they can do good business, with not only me but with all the hotels. And I’m a bit proud of it also, I started something,” said Chef Philippe of his early experiences in Fiji.
Chef Philippe always knew his calling was in the culinary arts. Having grown up watching his beloved aunt work her farm and accompanying her on seasonal trips to harvest mushrooms, the passion for the industry was awakened in Chef Philippe as a young child.
“To me it was natural to try to become a chef. I was very good at sports also but I had the passion already for being a chef,” he said. This led him to test out whether the demanding lifestyle of a chef suited him by working at a small restaurant for three months as a teenager. Having found it fit his desires, he completed is culinary school journey in 1978 in Toulouse and now has a rich career history both in France and abroad, including the last 14 years spent with Holiday Inn.
“It is long hours, you stand up, it’s hot, cold, and you need to understand right away you will not have a normal life because you will spend all your time in the kitchen. When people are enjoying their time, you are in the kitchen cooking for them. Christmas, New Years, Valentine’s day, you’re in the kitchen,” he said of life in the industry. “I spend probably too much time in the kitchen but I love it.”
Chef Philippe makes a point to have a positive and open relationship with farmers, vendors, butchers, and all his suppliers and attributes his recent appointment to the Order of Agricultural Merit to not only his own work but theirs as well.
“I think it’s what I enjoy the most; it’s to be part of this from scratch to the plate. Of course I’m a big part of what we put on the plate but I want to know where it’s coming from,” he said. “For me this medal is not just about me but the people around me who support me.”
As a man with a proud success story Chef Philippe’s advice to those just starting out in the field is to work with passion. “Love what you’re doing.
Have fun; it’s about fun. And when you do something put your heart in it, don’t do it like robots. We don’t need robots in the kitchen, we need people and passion.”