PRIVATE VS PUBLIC EDUCATION REPORT
I N C ON V ERSA T I ON W I T H
Josh Edwards THE TEA ROOM, GUNNERS BARRACK
Salted recruit More money, perhaps paid to us from the government, would help attract more chefs. Born? 1985 Education? I am currently a second year apprentice with TAFE Ryde College. Best kitchens worked? The one I work in now: Gunners barracks! I also enjoyed working at Salt. Favourite cheap eat? Anything under 10 bucks preferably Asian food. What keeps you going? Wanting to learn more. Favourite kitchen tools? My knives and my blender. Favourite thing about Sydney? The beaches and the multicultural flavour of the city. Most useful cookbook? All of Ramsay’s books and the Cook’s Companion are a good influence for recipe ideas. White Heat and Kitchen Confidential are a great insight when it comes to cooking. Early influences? Marc Philpott the head chef here and also with him at Salt. On classic v modern cuisine? I prefer the classics done in a modern style. Career you would have pursued if you had not become a chef? Following in my mother’s footsteps and working in television. Working as a chef overseas is going to be? Hard
work, very interesting and beneficial to my career. Career turning point? Doing a trial at Salt for a week fresh out of school and peeling hundreds of quail eggs, I think that was part of the reason they offered me an apprenticeship! Favourite sport? Cricket and football. Ingredient obsessions? Lamb’s my favourite meat and fennel’s my favourite vegetable. Purveyor tip? It’s quality not quantity. FCI 88
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F O O D C O M PAN I O N I NTE R NATI O NAL