My earliest memories involve food…. Our
farm was a busy one – all the family from their first steps were expected
to be productive and contribute to the growing, harvesting and preparation
of food. Only rations of sugar and salt were purchased, EVERYTHING ELSE
was organically produced on our farm. In post-war Austria, with a family
of 12, food was celebrated and respected… And so started my fascinating
adventure with food.
After completing two apprenticeships as a
cook and pastry cook I worked as a chef de partie, function chef, pastry
cook and executive chef in a number of restaurants and hotels, I joined an
international shipping line as second chef – I will never forget my first
time at sea. I was seasick for almost a year!
1965 - I then joined a passenger liner. The prior chef had an argument
with the purser about the amount of eggs he should order for the duration
of the voyage – he miscalculated and for the last week of the journey the
passengers had to have spaghetti for breakfast every day. They sacked him.
Here I am studying English on the ship writing letters to the lovely
ladies in different ports.
We sailed to 83 countries – I liked
Canada but preferred Australia and when I met my wife Gail, it made
the decision easy. It was a good choice, we have been happily
married since 1971.
1972 as Executive Chef at Leonda – I
catered for royalty as well as government heads. During that time,
became a member of the Catering Institute of Australia and a
foundation member of the Australasian Guild of Professional Cooks.
1980 -
Vice Captain of the Olympic Culinary
Team winning 5 Olympic Gold Medals – competing against 7000 chefs
worldwide – what a tremendous exchange of ideas – the team came
second by only 3 points. Over the years I have been very honoured in
being awarded 24 Medals for competitions that I have entered.
1982 -
Gold Plate Award – Gail and I started
the Melbourne Paternoster and was awarded the Best BYO in Australia.
I became a member of Les Toques Blanche and La Chaine des
Rotisseurs.
1984 -
Black Hat Award – at the time only 5
chefs in Australia achieved the award for outstanding services to
the industry.
1986 -
We tried to make life easier
and I saw an opportunity for selling quality cakes. We
purchased a 1 man run business and after 1 year we employed 12
pastry cooks. Little did we know that life was about to get harder.
1991 –
First prize Ethnic Business of
the Year Award for Australia
1994 –
Gold Medal for Innovation –
Koala Bear fruit cake container
1997 –
Supplier of the Year – Qantas
Flight Catering
Present time – I’ve been blessed – what an
exciting adventure I have had so far – I am sure there is more excitement to
come, definitely worth the extra wrinkles and grey hair
