Home' Hospitality Business : HB AUG 2016 Contents Seriously tired?
Shift workers are 6 times more likely to die in crashes caused by
tiredness. If you finish your shift and you feel more tired than usual,
have a 15 minute nap before you drive home. It could save your life.
1624 NTA Fatigue_Press-Hospitality Business (A4+5)_LB_FA.indd 1
11/07/16 3:17 pm
At just 29, French chef Jerome Soubeyrand has already clocked
an incredible 12-year career working for some of the world’s most
famous chefs. Pastry’s his specialty and he’s so good at it that
names like Heston Blumenthal and renowned French chef, Joel
Robuchon - widely known as the world’s best - have entrusted
him with their reputation. He spent a year working for another
famous chef, Paul Bocusi at Chef de France in Orlando, Florida,
before also doing time with Helen Darroze and Daniel Boulud
in London, where he worked for five years. Roles in Sydney
and Melbourne landed Jerome a job at the high profile Noir
Restaurant, before his travels brought him to Queenstown where
he’s now settled as sous chef at Pier 19 right on the shores of
beautiful Lake Wakatipu.
YOU HAVE A VERY IMPRESSIVE PEDIGREE – PROBABLY ONE
OF QUEENSTOWN’S MOST EXPERIENCED CHEFS. WHAT
BROUGHT YOU HERE FROM THE OTHER SIDE OF THE WORLD?
Discovery. I always wanted to travel, to explore different cultures
and discover different types of food. I think as a chef, if you want
to develop your techniques and skills you have to move around.
WHAT DO YOU THINK HAS GIVEN YOU THAT SPECIAL EDGE IN
YOUR CAREER THAT’S LANDED YOU SUCH AMAZING ROLES?
I don’t know. I’m quite a hard worker. It’s really tough in pastry –
really, really hard. You need to be really precise. There’s a lot of
pressure and you have to be really careful when you’re weighing
everything up and putting it onto the plate. I think I’ve just been
HOW DOES YOUR ROLE HERE IN NEW ZEALAND DIFFER
FROM YOUR PREVIOUS WORK? DO WE HAVE DIFFERENT
COOKING AND PRESENTATION STYLES HERE?
My role here remains quite similar to past jobs in Europe. It’s just
the pressure that is different. When people in New Zealand are
dining out, their focus is more on the taste of the food and the
origin of the product. Back in Europe, people are expecting the
same thing, but over there the presentation of the food is also
a major factor of the dish, especially in the places where I’ve
WHAT ARE SOME OF THE TRENDS WE CAN WE EXPECT TO
SEE HITTING OUR PLATES IN THE NEXT FEW YEARS?
I believe New Zealand can expect a lot of exciting and different
trends in the next few years. When I was working in Europe we
were experimenting with a lot of different techniques and products
like agar or Xantham or gellan, and more. I haven’t seen a lot of
restaurants working with these products over here, but that’s what
will bring you different textures, flavours and presentation.
YOU HAVE A BEAUTIFUL FLAIR FOR DESSERTS
AND PASTRIES. WHO WAS YOUR MENTOR IN THE
KITCHEN AND WHO INSPIRED YOU THE MOST?
Behind all the head chefs I worked for were great head pastry
chefs. I followed all of them with a passion, taking on board all
of their advice. I don’t think one of them inspired me more than
another. They all taught me, showed me and helped me a lot. I
would say that now my techniques and style are a mix of all of them.
HOW DID YOU FIRST GET INTO COOKING
AND A CAREER AS A CHEF?
Like a lot of chefs, I discovered the pleasure of cooking with my
mum. As a child I would help her in our little kitchen back home
in France. By the age of 16 or 17 I wanted to cook more and more,
so I decided to go to culinary school. In my first year I was sent
to my first Michelin star restaurant and that was where I finally
learned true gastronomy - a real kitchen. I was amazed, but
something was missing and after a few days I knew what it was.
Pastry! The head pastry chef showed me how to plate desserts,
and at that moment I understood that’s what I really wanted to do.
WHAT SORT OF COOKING STYLES AND FOOD DID YOU GROW
UP WITH AND DID THIS INFLUENCE YOUR STYLE TODAY?
I am from Lyon. Some say this is where gastronomy comes
from, so the food was quite rich and flavoured - for example,
dauphinoise potatoes in a creamy garlic sauce and nutmeg.
It is rich, simple, classic and tasty. I have been taught to try
everything, and that helped me and still helps today, as I
discovered so many different flavours that I can use in the dishes
I am creating.
WHAT’S OUR KIWI PRODUCE LIKE TO
WORK WITH? ANY FAVOURITES?
You have really good produce and it’s high quality. The really good
thing in New Zealand is that you will usually only be supplied with
New Zealand produce. Without any doubt I would say that I love
to work with the New Zealand green lip mussels. Back home we
don’t have mussels this size! I was so surprised when I saw them
for the first time! The size allows you to create more dishes than
what we could do in Europe.I
– Pier 19, Queenstown
Hospitality BUSINESS | August 2016 | 21
Links Archive HB JUL 2016 HB SPT 2016 Navigation Previous Page Next Page