Born: Sydney, NSW
History: I finished Education HSC
Level in 1987. I was accepted at the University
of Western Sydney for a Bachelor
of Science. I fell into Cooking to fund Education. “And that was the defining
moment”. The hook was swallowed and I was caught. I decided to finish University
Part-time and Enrolled in Ryde Tafe Commercial Cookery Trade Certificate.
Torrid couple of years, but the “old man” insisted I must finish what I
started. So I did also if under much aversion from father. “Son more money in
computers”. “Dad more fun in hospitality”. Yeah right. Little did I realised back then that to be a something in “Chefing” there would be
unwavering sacrifices and commitments. So here I am writing expose for awarded
chef’s hat. Dreams can come true for everyone. I was brought up in housing
commission so my opportunities were limited, yet I dared to be different – to
achieve.
Have you
always wanted to be a Chef?
Not at all. Chefing never came into picture as aforementioned, I fell into cooking
to supplement other interest. First dream was to be a carpenter, I was told no
future in building trade. Next was to be in a rock band, you know the celebrity
thing, but the world wasn’t ready. This is probably the initial interest in
being a Chef looking back, lol. I did a Science Degree, to satisfy the old man,
to be the first in my family with a degree. So this is here and now, twenty one
years later.
How
would you define your style?
An eclectic mix of the weird and wonderful. I am only interested in being the
one who doesn’t conform. To be different. To live and die by the sword, so as
to speak. To Open One’s Self to the Dining Public and say this is me and this
is what I can do. A little bit of the heart on the sleeve. So therefore I don’t
contrive to a Style, I let the heart and inspiration take the dish where it
needs to be. Forever Evolving, a constant Passion.
Obsessive
compulsive about?
“Presentation”. One’s Self, the Food, the Kitchen and all that encompasses the
way we do the things we do. There is no second best. But we all must have sense
of humility and accept constructive criticism. I believe the opposite of most.
I am only as good as my next meal, not my last.
Your
greatest culinary inspirations?
Inspiration has not been by others who have achieved but those who are ready to
achieve, I don’t want to be the centre of attention like some of the media ‘superficionardos’
but I am now comfortable being a significant and important driving voice in the
business and that comes from being humble and keeping down to earth by
surrounding myself by staff who are still wanting to achieve. I don’t draw on
any culinary disciplines, because current food trends have evolved and morphed.
My inspiration comes from looking in the fridge and testing my resources to
present something from that and make it the best that it can be, no compromise.
Most ‘eyebrow
raising’ menu item?
In my opinion there are two. Firstly, Bushman’s Tasting Plate which compromises
Emu Proscuitto, Crocodile, Kangaroo, Barramundi and Yabbie’s. Very unassuming
and extremely tasty. Secondly Grade seven Wagyu Sirloin we are the only
Restaurant in the Newcastle
area to sell this high grade of meat.
Signature
dish:
This is easy. The Restaurant is Quacker’s Steak and Seafood Restaurant of Duck
Crossing. So therefore we do a Degustation consisting of Assortment of Tasting
Plates. So everyone gets to try a sample of all that we are. First Course -
Seafood. Second Course - Duck. Third Course - Bushman’s. Fourth Course –
Dessert. For more information refer to our website.www.duckscrossing.com.au. It
is a dish that relates perfectly to what the restaurant is about, the name, the
environment and the people. Bon Appetite!