Page 34 - foodservice magazine September 2018

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WOMEN IN FOODSERVICE AWARDS 2018
CHEF OF THE YEAR
PRESENTED BY STODDART
JO BARRETT
CO-EXECUTIVE CHEF OAKRIDGE (VIC)
Why did you decide to become a chef?
It’s all I ever wanted to be.
I love the creativity, the art, the technical skills and the connection to nature and all walks of people through food.
What is your philosophy to food?
Food that has a strong connection to the ingredients, the local surroundings and producers, environmentally conscious with a strong focus of the craft of cooking and using up by-products.
What does success mean to you?
Having a happy, inspired team that together we produce consistent, interesting and
delicious food that has a low impact on the environment, and being able to create an enjoyable experience for diners.
What impact have you had
on the running of Oakridge’s kitchen and business?
Since joining Oakridge winery three years ago I have had a big impact on the restaurant, our team and the culture. I was a strong driver in the introduction of our two kitchen gardens where we now take up to 65%, in our peak time, of kitchen produce.
I have worked hard to form relationships with local producers and farmers so we are only
using Victorian produce which has an even stronger focus on representing the Yarra Valley.
Previous to joining Oakridge, it was a seven-day operation and long hours for the staff. I was
able to change it to a five-day operation, which saw the kitchen production become consistent and staff turnover dramatically reduce. It was after this that I believe
we really hit our stride. The restaurant received many accolades and my dessert menu was named Best Desserts (Vic) two years in a row by Delicious. magazine.
I also set up a ‘stagier’ (work experience) program where all members of staff are able to go and work in other kitchens to gain experience. And I set up and run the ‘Oakridge in the community’ board that determines what charity work we do throughout the year. Through this initiative, together with food and education, I hope to integrate Oakridge further into the local community.
What are some of your
signature dishes?
• Smoked trout with Yarra Valley
caviar and caraway pastry; • Potato, orange, coffee and
chocolate dessert; and
• Shiraz lees ice cream with
grapefruit and coriander.
What ingredient is always
in the cupboard and why?
Salt. Not only does it enhance flavour, it can be used for preserving. The power of salt is incredible. A simple ingredient that has the powder to drastically change ingredients.
Is there an ingredient you use
a lot that would surprise people? I use a lot of vegetables in my desserts.
What dish in your kitchen is the most difficult to master?
Making croissants or sourdough bread.
What is the biggest problem facing the industry today?
There’s a number of problems, including alcohol and drugs leading to mental health issues. Also the wages and hours balance. It is really hard to run a business and make a profit or even break-even while not overworking people and paying them properly without going broke.
Over your career, how have Australian dining habits changed? I have noticed people enjoying simple food with a story that makes them feel good about eating it. Overworked food is out. Customers are looking for an experience.
2018
WOMEN
IN FOODSERVICE AWARDS WIFA