22/05/2007 - 22:00

In the restaurant with...

22/05/2007 - 22:00

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Paul Smith - headchef, Chesters Restaurant

In the restaurant with...

Paul Smith

Chesters Restaurant – Swan Valley

Head chef

 

What do you like most about your job?

Not doing the same thing everyday. Each day creates new ideas, and I love to put together cutting edge menus, using tried produce; things that test the staff in the kitchen.

Biggest mistake you’ve made?

Not accepting the position of     head chef at the Wig & Pen Club in London. To hesitate is to fail.  The positive side is that I am here in Australia now, and loving it.

Favourite food?

When my girlfriend cooks for me. I supply Heafod Glen wine.

Favourite Asian restaurant?

Maya Masala – Great Indian food at cheap prices.

If you had to take guests to a restaurant in Perth other than your own where would you go?

Depends on the guests and the type of cuisine they wanted. With no budget, I would have to say Jackson’s Restaurant in Highgate.

Favourite interstate restaurant?

Rockpool in Sydney. The degustation is fantastic. My favourite way to eat.

Favourite international restaurant?

Chez Nico at 98 Park Lane London. The service and food was impeccable.

What’s your pet hate in the kitchen?

Chefs who say they can cook 200 covers on their own and then, when the pressure’s on in service, they obviously haven’t a clue.

Cookbook you couldn’t live without?

Repertoire de la Cuisine (by Louis Saulnier). My training was classical French.

What kitchen tool would you hate to be without?

The Mar-Four from France, much better designed than the modern mandolin.

What wine or wine style are you enjoying right now?

Heafod Glen 2006 Viognier. Beautiful bouquet, nice full palate.

If you weren’t doing your current job what would you be doing?

I’d probably be a nude model – the pay’s better, (maybe the hours too)…

STANDING BY BUSINESS. TRUSTED BY BUSINESS.

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