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Chas T H E
C O A S T
H O T E L
VAUGHAN
CHAS VAUGHAN IS THE NEW HEAD CHEF AT THE COAST HOTEL. HE HAS A HUGE PASSION FOR COOKING, HAVING GROWN UP AROUND A FAMILY THAT WAS INVOLVED IN THE COOKING INDUSTRY. FOCUS GRABBED A PLATE IN THE KITCHEN TO FIND OUT MORE.
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hen did you first become interested in cookery as a career? My family had restaurants; my godfather had the largest independent bakery in Australia. I worked in my uncle’s butcheries as a kid. So, it was just natural. What training did you undertake, and where was your first job? I did my apprenticeship training at TAFE in Wollongong, and in that time worked at about four different restaurants. After coming back from cooking in Dubai, I took my first Head Chef’s job at the Four in Hand, Paddington, one of Sydney’s most famous gastro-pubs. When it comes to creating a seasonal menu, what do you take into consideration? When it comes to a seasonal menu, I take local produce, food trends and seasonal exotic produce when I look at writing my menus. I like to change my menus four to five times a year, so everything that is created in the kitchen always seems new and fresh in a forward progression. What local produce features on the menu at The Coast Hotel? The local produce I have on the menu at the moment is a majority of fresh seafood. I do weekly tours and daily talks with my suppliers, to build good relationships, so they get a feel for what I am after and can help me deliver it to the public. Such things as local whole fresh fish, oysters, mussels and if I can, meat produce supplied by local suppliers.
26 coffs coast focus.
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What is your favourite dish on the menu currently and why? I don’t have a favourite dish on my menu. I love all the dishes I prepare and cook. They’re like my children; I love them all equally. When it comes to special events and functions, what range of food and services can you offer? With special events and functions, though I have standard menus I like to personally tailor every menu to the customers’ needs which helps in making them happier with the product they receive. It’s not something that many restaurants in Coffs Harbour do. Where do you source new ideas from? I draw my ideas for these menus from my years cooking overseas and the diverse range of restaurants I have worked for in Australia. Also, working with experienced chefs my whole life, like Tony Bilson, Rob Dickinson and others. What would you say is the biggest influence on your cooking? I’m constantly thinking of bigger and better ways to please the customers. I’ve even had the pleasure of working with one of Coffs Harbour’s most talented chefs, Ko Murakami at Mont & Sea. By surrounding myself with these factors, there is a plethora of constant ideas and achievements I can aim or set out to reach. The influences on my cooking have been my Italian background (due to Italians’ high love of food) and my overseas travels, which have always found me something new and different. Also, communicating with chefs who always have the same ideals. Thanks Chas.
PALATE & PLY IS ONE OF THE BUSIEST CAFÉS IN TOWN. WITH ITS LOCALLY ROASTED COFFEE AND ITS FRESH MENU, PALATE & PLY IS CERTAINLY THE PLACE TO BE. FOCUS GRABBED AN ARTISTI COFFEE WITH NEW HEAD CHEF SARAH PEARCE TO FIND OUT MORE.
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hen did you first The Potato Rosti would have to be my become interested in favourite. It’s not only a vegetarian option, but cookery as a career? it comes with mushrooms, roasted tomato, From a very young age, poached eggs, and hollandaise sauce. With I was always interested bacon or smoked salmon, it’s my kind of in cooking and learning new recipes. There fulfilling breakfast. was never any doubt that I wouldn’t pursue a When it comes to special events and career in cooking. Every chance I got, I was in functions, what range of food and the kitchen cooking. services can you offer? What training did you We offer a wide variety undertake, and where was of wraps, rolls, and your first job? sandwiches, antipasto In 2004 I completed platters, cheese t ha w er my Certificate 3 in id platters, vegetable ns I co Commercial Cookery and dip platters, fresh produce is I produce t ha w e, bl la ai and Certificate 3 salads and a variety av cally, what lo ce ur so n ca in Pastry Cooking of cakes and slices. opriate to dishes are appr and Baking. In Where do you our clientele.” 2008, I completed source new ideas my Certificate 4 in from? Hospitality Management, My inspirations and am currently completing come from many a Certificate 4 in Commercial places, including customers, Cookery to update my skills. family, friends, television shows, My first job was at a bakery and a hotel in cookbooks, seasonal produce and work a small outback country town, where I was colleagues. offered my apprenticeships. What would you say is the biggest When it comes to creating a seasonal influence on your cooking? menu, what do you take into My partner and family are my biggest consideration? influences, always willing to try my creations, I consider what fresh produce is available, they express their ideas and opinions. Their what produce I can source locally, what dishes encouragement and support has given me all are appropriate to our clientele. the confidence and enthusiasm I have towards What local produce features on the menu cooking. at Palate & Ply? Outside of work, what do you enjoy We source our eggs locally from Waterfall cooking? Produce, locally grown bananas, avocadoes, I enjoy cooking just about everything fresh fruit and vegetables. Our breads are baking cakes, slices, breads, nice barbecues, baked locally from Banana Coast Hot Bake a family roast, risotto, pizza, pasta and soups. and Bellingen Woodfire Bakery. I really enjoy cooking altogether, no matter What is your favourite dish on the menu what it is. currently and why? Thanks Sarah.
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