How important are competitions such as S.Pellegrino Young Chef for young chefs?
Competitions such as SPYC are important to give young chefs a platform to be noticed, improve their skills and network with likeminded young chefs. Anytime a young chef challenges themselves and puts themselves on the line, it can only have a positive outcome, no matter the results.
In the 2019-2020 edition of S.Pellegrino Young Chef, for the first time, the S.Pellegrino Award for Social Responsibility was awarded to the signature dish that was able to show how principles of sustainability can enhance food. How do you integrate sustainability into your kitchen?
I think it is imperative that we are all aware of the importance of sustainability, especially in the current world. It is important that as a modern professional chef, you recognise that you can hold influence within the industry when it comes to sustainability.
One of the ways we integrate sustainability into our kitchens at Quay and Bennelong is by promoting diversity in produce, and by buying from sustainable organic farms that are looking at producing their food in a more sustainable way, such as farmers who are working with non-threatened fish species and improved sustainable fishing methods.
How do you think the culinary world is evolving?
The culinary world is always evolving; it always has, and I hope that it always will. Chefs are playing numerous roles in society – it is not just about what is on the plate, it’s about the whole picture. Where does the produce come from, how is being farmed, is it being sustainably produced, is the dish exciting, is it innovative?