cHEFS OF SYDNEY

 
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Rhian Shellshear. Pastry Chef. Gelato Messina
& ‘Ice Man’ For Team Pastry Australia.

NOVEMBER 23, 2018

ABOUT:
RHIAN DEVELOPED A PASSION FOR ICE CARVING WORKING AT FINE DINING RESTAURANTS IN SWEDEN. LOOKING TO CHANGE IT UP, HE JOINED THE SWEDISH NATIONAL PASTRY TEAM AND COMPETED AT THE NORDIC CUP FOR SWEDEN. ORIGINALLY TRAINED AS A CHEF, RHIAN STUDIED A FURTHER 3 YEARS TO QUALIFY AS A PASTRY CHEF. 
WHEN HE’S NOT IN THE KITCHEN AT MESSINA, RHIAN TRAINS 4 DAYS A WEEK CARVING UP CHOCOLATE AND ICE. IN JANUARY 2019 HE WILL COMPETE WITH TEAM PASTRY AUSTRALIA AT THE COUPE DU MONDE IN FRANCE.

Q: MOST CHALLENGING SUBJECT TO CARVE?
THE HUMAN FIGURE. IT’S DIFFICULT TO GET THE PROPORTIONS RIGHT. AND BIRDS. THE CHALLENGE IS TO DEPICT THE MOTION OF A BIRD IN FLIGHT.

Q: EATING OUT:
CHEAP EATS? THE OLD RSL IN STRATHFIELD FOR THE “KICK ASS KOREAN CHICKEN”
FINE DINING? SEPIA – I LOVE MARTIN BENN'S STYLE, CLEAN FLAVORS AND NOT TOO PRESUMPTUOUS. AND ESTER, FOR THEIR NATURAL WINE”

Q: MUSIC TO COOK TO?
IT VARIES. SOMETIMES HIP HOP AND OLD SCHOOL RAP, OR SOMETIMES MORE RELAXED FLEETWOOD MACK AND SUPERTRAMP. IT’S ALL ABOUT NOT FOCUSING TOO MUCH AND BEING ABLE TO DISTANCE YOURSELF FROM THE STRESS AND PRESSURE OF WORK.

Q: STEEL?
JAPANESE ALL THE WAY! I HAVE A SET OF MAC AND TAMAHAGANE.

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Jason Staudt. Sous Chef. Barangaroo House.

ABOUT:
JASON STAUDT (DUDE ON THE LEFT) SOUS CHEF, BARANGAROO HOUSE, SYDNEY. 
FROM CALGARY, ALBERTA, CANADA, STAUDT CAME TO SYDNEY FOR A GIRL. STARTED AT BACCHUS IN NEWCASTLE (2 HATS) THEN BECAME HEAD CHEF AT ARIA (2 HATS), BEFORE WORKING WITH CORY CAMPBELL AT BARANGAROO WHICH HE SAYS IS "FUCKING LEGEND".

Q: JAPANESE OR GERMAN STEEL? 
100% JAPANESE

Q: EATING OUT:
CHEAP EATS?
SEA BAY, WORLD SQUARE "I LIKE TO FIND THE SMALL LITTLE GEMS"
FINE DINING? ESTHER AND MOMOFUKU 

Q: MUSIC TO COOK TO?
90'S HIP HOP, CYPRESS HILL & JURASSIC 5. "NICE AND LOUD!" 


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Michelle Powell. Co-Head Chef & Part Owner. Bistro Rex.

AUGUST 3, 2018

"MYSELF AND JO WARD ARE TWO FEMALE CHEFS IN THE KITCHEN KICKING THE BOYS ARSE!"

ABOUT:
MICHELLE POWELL, CO-HEAD CHEF (WITH JO WARD) AND PART-OWNER AT BISTRO REX, POTTS POINT.
FROM GRAYSTANES IN SYDNEY, OR AS POWELL CALLS IT, "THE WILD, WILD WEST", SHE STARTED OUT AS AN ASPIRING YOUNG CHEF AT CAFE SYDNEY AND MOVED ON TO WORK IN SOME OF SYDNEY'S BEST KITCHENS INCLUDING SPICE TEMPLE

Q: ALWAYS IN THE PANTRY?
FERMENTED BROWN RICE MISO

Q: CAN'T LIVE WITHOUT IN THE KITCHEN?
JAPANESE MANDOLIN

Q: GO TO FOR A BITE TO EAT?
BRAND NEW RESTAURANT, LANKAN FILLING STATION, DARLINGHURST 

Q: MOST MEMORABLE MEAL?
BLUE LOBSTER PASTA DISH IN VENICE, ITALY SHARED WITH TWO OF MY BISTRO REX OWNER/BUDDIES BACK IN THE DAY. "WITH A MAGNUM OF ROSE'...!"