NEW AWARD FOR A NEW TALENT

SILVER FERN FARMS’ TOP- QUALITY BEEF, LAMB AND VENISON ALLOW THE COUNTRY’S LEADING CHEFS TO CREATE AMAZING DISHES. THE SILVER FERN FARMS EMERGING CHEF OF THE YEAR AWARD RECOGNIZES THE NEW GENERATION OF TALENT COMING THROUGH RESTAURANT KITCHENS.

THREE YEARS IN TO his apprenticeship as a chef, 21-year- old Wellingtonian Paddy Pope-Moody says his motivation to reach the top of his profession grows stronger by the day. And being named the Silver Fern Farms Emerging Chef of the Year, awarded at the recent Silver Fern Farms Restaurant Awards, further strengthens his resolve. “When I started my apprenticeship here at the Hotel InterContinental I wasn’t really sure if it was for me. Now, having worked in each of the hotel’s food-service areas before reaching my current position [in Chameleon restaurant] I know this is definitely the career for me. “Paddy is working for award-winning Chef de Cuisine Paul Limacher in one of the capital city’s leading fine-dining establishments and, while he loves working for Paul, he wouldn’t say he’s loved every moment of his career so far. “My first three months at Chameleon were miserable as it was so hard with 11-hour days of intense pressure to get every single thing on the plate to perfection. I’d never had that sort of pressure before and it kept me awake at night.” Paddy has come to love the need for such attention to detail as he is a perfectioniste by nature. “Now that those crazy days are behind me, I can see that I am getting faster and better at things, and it’s all starting to feel good.” When Paul encouraged Paddy to enter the Silver Fern Farms Emerging Chef of the Year Award, Paddy immediately knew he’d like to use venison as his family had often cooked and enjoyed it. “After Paul guided me in developing my idea, I spent many hours perfecting the dish. I’d never entered any competition before and I really wanted to win it.” Once Paddy had the dish meeting Paul’s high standards, he proudly cooked it for his family for a Mother’s Day feast for 10 guests. “I was very stressed about it being just right. Thankfully, they all loved it.” He continued to perfect every element of his award-winning dish prior to the competition, a lesson he says he has learned from Paul. Paddy says this respect extends to Silver Fern Farms’ produce which is always at the same high-quality standard. “It makes it easy for us to do our job when we are not worried about what variations there might be in the product. ” In a few weeks’ time Paddy will sit his next assessment to qualify as a Commis Chef. “I’ll no longer be at the bottom of the ranks as an apprentice.” Paddy, whose father is Irish, wishes to complete his full chef’s qualification before heading to Europe to work and gain more experience.

THE JUDGES SAID:

Paddy’s venison dish was hard to fault with clever use of seasonal flavour combinations. The fresh, tangy, earthy, creamy and crisp tastes and textures complemented the exquisitely tender and delicate flavours of the venison loin. The meat was perfectly cooked, rested and carved.

THE AWARD:

Paddy, as the Silver Fern Farms Emerging Chef of the Year, will receive a $5000 scholarship to assist with his career.