One of the reason's why i compete in competitions and awards such as this is to expand my network of chefs and build relationships with people in our preofession all over the world... this experience helped me do that.
This experience opened my eyes to what it was really like to be a chef in Europe. That working hard is an international language, and that their is more to creating a dish than just taste and appearance.
Thierry Marx is an amazing man, according to the locals he is heading towards Paul Bocuse status in french cuisine. He acknowledges everyone and respects everyone in his kitchen as he well knows that they are all their to work for him. He demands perfection, but you will never hear him raise his voice to achieve it.
The food coming out of this kitchen is mind blowing. Such subtle flavours are conceived with the utmost respect for the ingredient. From the way it is shaped to the concepts of reacting a diner's censors to deliver an experience they will remember forever.
As much as I did love working at the Chateau their are parts of this experience that I didnt like such as living in a country town as i am a self confessed city boy, not really being use to such a repetitive menu that isnt changed for a year, however I understand why it doesnt change. and their isnt any spontaniuity with dishes and ideas in the kitchen, but again i understand why that doesnt happen.
As a part of this award I am really looking forward in working with Scott Pickett and his brigade at the Point for the shared tables luncheon. Understanding the tradition and history of this event gives me a great honour in being associated with. The menu is to be derived from our learning and inspirations of our time at Chateau Cordeillan Bages.
Finally I would like to take the time to thank all involved to make this life changing experience possible, from sponsors, to personel doing the run around and of course not forgetting to thank the Press Club for allowing me to take up such a fantastic initiative. I urge all junior chefs in Victoria to take the time to compete for this award as it is one that I will never forget...
Petros Dellidis
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Dear Readers,
ReplyDeletewell it is so good to be home again, One of the things i learned is appreciation for the beautiful country we live in.
Working and living in France for 4 weeks was defently an experience, one that i will never forget. It was interesting learning anothers countries culture and their way of life, which differs to ours. It was also very interesting understanding some of the history of food france by seeing the produce that is available not only in the restaurant but also to the general public. The frence economy is not as strong as Australia and the meat in particular does not have the same availability as Australia lots of meats are smoked, cured or prepared in ways that preserve and extend the shelf life of the meats.
It was great to make friends and contacts with young chefs from all around the world. There were chefs from Japan and America as well as the french all traveling to learn more.
The remaining couple of weeks in the kitchen i spent working in the meats section with the other apprentices doing repetative jobs and i didn't get to see a lot of the service work at all. It was great to see the dishes being cooked at service when i could. It gave me a grater understanding for the prep work that i was doing.
So coming to an end i would like to thank Thierry Marx and the chefs in the kitchen for having myself and Petros there for the month, but i would also like to make a huge thanks to the team at Pettavel Winery and Restaurant who allowed me the time to have such an experience. Last but not least i would like to thank the sponsors of the competition and all who were involved in the organisation of the event.