Chef’s table NZ

People on the outside look at a professional kitchen and see the shouting, the ranking, the "yes Chef" culture, and they think it's ego. They think it's chefs on a power trip. They think it's outdated, toxic, something that needs to be dismantled. They're wrong. Let me explain what a kitchen actually is before we talk about how it runs. At any given moment during service, you have people moving fast in a tight space with knives sharp enough to take a finger off, oil hot enough to cause third-degree burns in seconds, open flames, heavy pans, slippery floors, and the clock running against every single one of you. There is no margin for confusion. There is no room for "wait, who's in charge here?" Someone has to be. Everyone has to know their place in the chain — not because of tradition, but because of physics. Because of the very real consequences when things go wrong. That's what the hierarchy is. It's not a power structure. It's a sa...

 Let me guess. You watched a cooking show, maybe a documentary, maybe even a movie like Boiling Point — and something clicked. The energy, the creativity, the passion. You thought, yeah, I want to do that. And honestly? I get it. I've been there. But after 20-plus years in professional kitchens, I want to have an honest conversation with you. Not to put you off — but because I wish someone had told me this when I was starting out. The TV version vs the real version On TV, kitchens look electric and glamorous. The chef is cool under pressure, the food is beautiful, and everyone goes home happy. In reality? You're on your feet for 12–14 hours. The kitchen is hot — like, really hot. You'll miss birthdays, weekends, Christmas dinners, and New Year's Eve with your family. While everyone else is celebrating, you're behind a pass making sure their celebration looks perfect. That's just Tuesday. The physical toll is real Your back will hurt. Your feet will hurt. You...

 Hey there, and welcome to Chef's Table NZ! So… who am I? Well, let's just say I'm a Head Chef somewhere in Auckland who spends way too much time thinking about food. Like, way too much. Whether I'm at work, at the supermarket, or just eating a late-night snack, my brain is always somewhere in the kitchen. I've been cooking professionally for over 20 years, and somewhere between the chaos of a busy service and the quiet satisfaction of a dish coming together just right, I thought — why not share some of this with the world? This blog is my little corner of the internet where I'll be sharing: Recipes I love (and some that I've royally messed up 😅) Stories from the kitchen — the good, the crazy, and the delicious My thoughts on food, eating out, and the NZ food scene And whatever else is on my mind! Twenty-plus years in the kitchen and I'm still learning something new every single day — and that's exactly what I love about this craft. So pull up a cha...