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Food Companion International, Our Daily Chef: Robin Wickens chef/owner of Restaurant Interlude
Our Daily Chef Robin Wickens chef/owner of Restaurant Interlude  
Techno cuisine
 
Instead of molecular cookery we prefer to call it techno emotive cuisine, as it uses the latest techniques but still trys to evoke emotion from the diner.
 
What keeps you going? Coffee, Corona.
 
Advice to future chefs? Learn to crawl before you can walk, spend years learning the basics before trying more complicated cuisine.
 
Favourite kitchen tool? Clifton Waterbaths.

Most controversial menu item? Curried Marshmallows (with King George whiting and carrot consomme).
 
Favourite thing about Melbourne? The weather.
 
Most useful cookbook? Roast Chicken and Other Stories by Simon Hopkinson.
 
Early influences? Raymond Blanc.

How does it feel having a two-hatted restaurant? It will feel better when it's a three-hatted restaurant
 
Career you would have pursued if you had not become a chef? Something in the film industry.
 
Career turning point? Opening my own restaurant.

Favourite sport? Football (soccer).

How can we keep attracting young chefs into the food world? Don't ask me I'm just a cook.
 
Countries travelled to this year and what you learned? UK, France, Remembered how cold winter in Paris is.

Obsession ingredient? Salt.

Purveyor tip? Be nice to your suppliers and they will be nice to you

 
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Food Companion International, Previous Daily Chef's

We keep a full archive of previous Daily Chef's.

The table to the right contains the last 6 Daily Chef's. For a full list please go to our Previous Chef archive using the link below.

Please click here to view our full Previous Chef archive!

 
Chef's Name Date Added
Exec Chefs Club Exec Chefs Club1st March 2013
"Firing on all jets..Ben O'Donohoe.."2nd July 2012
Fame on the waters, Sydney chef Dietmar Sawyer Fame on the waters, Sydney chef Dietmar Sawyer8th August 2011
Chefs to put the tea back into 'high tea' high competition - ENTER NOW! Chefs to put the tea back into 'high tea' high competition - ENTER NOW!28th June 2011
Alex Kearns, chase the best produce and keep it simple at Neutral Bay Bar and Dining Alex Kearns, chase the best produce and keep it simple at Neutral Bay Bar and Dining28th September 2010
Istanbul chef, Ish Tosun at Melbourne's Gigibaba (Collingwood) Istanbul chef, Ish Tosun at Melbourne's Gigibaba (Collingwood)2nd November 2009