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As a boy I wanted to be an interior designer – not possible then. But I always
loved cooking. My Oma was a great cook, and my mother famous for her special
regional dishes. Even the North Friesland coat of arms depicts a cook’s
cauldron! So maybe I was destined to be a chef.
1961: I started at the brand new Parkhotel Thorsden in Husum (Germany). As the
only apprentice amongst 12 cooks life was tough. But after 6 months with the
intake of 3 new apprentices the tide turned, and I have never looked back.
After doing National Service I left Germany, first working for Hilton Hotels in
Canada. Then I worked my way around Australia, later opening my own restaurant,
The Stockman’s Tea House.
I was a Chef Instructor at William Angliss College Melbourne, and then moved to
Chisholm TAFE in Frankston Victoria. Over 25 years I must have taught over 2,500
apprentices; teaching is hard, but a wonderful and rewarding experience.
I kept active in the development of food and hospitality in Australia, as a
Committee Member AGPC/ACF Victoria for over 17 years, and President of the
Australasian Guild of Professional Cooks (1986). I was involved in founding the
Australian Culinary Federation, and served on the National Committee of ASCCA
and ACF for 7 years. I was elected Honorary and Master Member of the Australian
Culinary Federation (Victoria) in 1999.
Competitions help you develop and hone your skills. To measure myself against
other chefs I represented Australia at 1984 IKA HOGA Culinary Olympics in
Frankfurt, Germany as a competitor and Team Captain of Victoria, winning Silver
medals plus the Silver Grand Prix. I think it is more meaningful to be judged by
your peers.
Teaching gave me immense satisfaction, and a highlight was managing and training
the National Apprentice Team, for the 1988 IKA HOGA Culinary Olympics. We won an
outstanding Super Gold medal, the team becoming Junior World Champions.
I am now a WACS (World Association of Cooks Societies) accredited international
food judge, judging competitions including Culinary Olympics in Germany; Hong
Kong Five Star Hotel Competition; South Africa Chef of the Year; Junior World
Championships in New Zealand; and Australian Salon Culinaires.
I have organized and judged at the Melbourne Culinary Challenge, Daryl Cox
Culinary Competition, Les Toques Blanches Culinary Challenge, the Yarra Valley,
Dandenongs & the Ranges Salon Culinaire, and was Chairman of Judges at several
Foodservice competitions.
I was Director of the award winning 28th WACS Congress in Melbourne (1998). We
staged a Conference, Trade Fair, Individual World Cooking Competition, and
associated social activities, attracting 800+ delegates. Voted ‘best ever’ by
the WACS Committee, it is a benchmark for WACS Congress events.
I opened Toolangi Park Lodges B&B in 2003 and won Champion Gold Medal “Best Bed
& Breakfast with Food” in 2004. Sourcing local Yarra Valley regional
ingredients, my menus change seasonally. My food style is Modern Australian,
with a classical European base.
Over the years, maybe that’s what I have become – a modern Australian, with a
classic European base! |
