that same chased dream.

culinary style 

my objective is to express my life in word. i have difficulty expressing my true feelings to those around me. like everyone in western culture im fearful of judgement. this blog will be about my life, through my passion. im a training chef. because of the laziness and selfishness of previous ‘mentors’, im stuck at least half a year behind where i thought i would be.

i feel in my profession you have three attributes. if we look at it through the eyes of fifa, every chef starts out with 100 points to spread across the skills. these skills are; humility, talent, passion. unfortunately, across my city ive worked with approximately 10 chefs. 15 months in and ive realised how so many chefs are spreading there 100 points 50/50/0. always 50 to passion. but none can seem to be good and humble. i have been brought up by my unbelievable parents to, in life, do 2 things.

1; find your love and chase it. whether that be a person, object or profession, if you settle for something you don’t want you will be unhappy.

2; work your ass so hard people tell you how good you are so you dont stand there with your dick in your hand telling everyone how no one else is like you.

i live on the gold coast, its an extremely tropical, touristy city in the second most bogan state of Australia (sorry northern territory yo.) its a city so destined to be melbourne that its losing an unbelievable opportunity to grow an insurmountable and unique identity, encapsulated by crashing waves and restaurant districts. at 19 i understand my opinions are raw, i may have perspectives not shared by others, and by telling everyone reading that i think every new coffee shop that opens in a city that just recorded a 27 degree day at the start of july should be sufficiently abused and every person that visits them should be secretly stuffed into the byron bay bowls club courtsey bus upon arrival to ‘insert coffee/bakery here’

for those who read or care, i work at cavalier bar and supper. love to talk to people who love to start conversations, im shy to start.

reading what ive written so far ive jumped across 4 or 5 different topics that are appearing but i just wanted to set out this first post to achieve a few simple things.

tell everyone who i am, what i do, where i work, what i think

tell people who love themselves, to get other people to help love them, sometimes you need to cool your jets

and finally, i want to inspire people to perceive food in different ways. i have so many restaurant concepts, but none involve bland, boring duck with orange and fennel salad, i definitely dont encourage raw food and sure as shit wont give you the best quinoa risotto recipe. but i will share my food, recipes and methods, why i did it and what inspired me. but ultimately the undertone will be my life, how a chefs week goes. and throughtout future posts ill express my vision for changing gold coast food culture. we arent melbourne, i dont think we should want to be melbourne. and i hope one day i can look back on this as memoirs of my journey to becoming a pioneer in the gold coast food industry

leave likes and comments on my facebook, anything you want to know about whether it be chef life, cooking techniques, a recipe you want me to try or a difficult food challenge.

good chat, jaydos