Marcel’s Monthly Chef’s Table – Selected Chefs Are Dishing Up Some Bites For Your Brain
In this fourth edition (click here to read the previous one) we are going to meet Cameron from New Zealand. I had the pleasure to work together him a few years back in Indonesia. Cameron was an absolute pleasure and a great and professional guy to work with. I liked his easygoing personality. From living and working in New Zealand myself, I know that this is a typical trait of the “Kiwi’s.”
Cameron is
an Hotelier with over 25 years’ experience in hotels, restaurants, bars, and
cafes. Together with a strong and creative culinary background he brings a
unique set of skills to the arena.
As usually, let’s dig right into it and see what Cameron has to say:
What made you decide to work as a chef/hospitality professional in the first place?
“My older sister was a great influence on me. She had been working in restaurants in front of house for many years and so I guess it was a natural progression.”
“During school holidays I would work in my sister’s restaurant for pocket money as a dishwasher and food runner. One day the sandwich man called in sick when we were busy with pre-Christmas rush, so the chef asked me to jump in and help make the club sandwiches. The next day chef told me there was a vacancy coming up for an Apprentice Chef and that I should apply. Unfortunately, I still had one year of college to finish, so I declined but during the year I always helped them out during the holidays. The extra cash was great seeing as my ulterior motive was to earn enough money to buy my first car.”
“That year (1986) I told my parents I wanted to apply for Hotel Management School in Auckland at the Auckland University of Technology (AUT). My grades were enough to be accepted in the first intake (February 1987), so on Sundays, being my day off, I worked in the restaurant as cook and waiter depending on where I was needed. The same chef asked me again if I was keen to come on board as his Cold Larder Chef, but I was already doing my course full-time at AUT. The course was for three years of intensive study, both practical and theoretical, covering both front of house and back of house areas. During my first year, I really started to enjoy the culinary side of the operation.”
“After my first year I went back to the chef who had then opened a new restaurant in a flash area of town, to see if he was still keen to take me on. One month later, I started as Cold Larder Chef in the restaurant and my sister joined later that year as Restaurant Manager. I finished my course, but decided to continue in the culinary side. I guess the single greatest influence was having great mentors to support me in what I wanted to do. My older sister, my parents and having a great chef teach me the basics of professional cookery.”
What made you decide to become an Expat?
“After many years as a professional chef I decided I wanted a change and moved into the front of house/management side. I had not worked in hotels for many years and had a friend working in Asia at the time who connected me with The Hotel Group, who were looking for an Executive Chef/Food & Beverage Manager. There was nothing in Auckland to get me excited at the time, so I decided to travel to Asia to start a new direction and new life as an expat. Seven years on, I’m still here and loving it!”
What are the positive or negative aspects of working abroad?
“Positive: Many parts of Asia are still developing so the hospitality business sector is booming! If you have the skills and right focus you will always be attractive to potential employers.”
“Negative: I miss New Zealand a lot, so I try to get home every three to four months.”
Any other advice for the youngsters,
or others?
“Listen … watch … ask questions … learn … stay healthy … be patient, and your time will come!” Take the opportunity to learn about different cultures and cuisines. Take time out to be compassionate and understanding towards others.”
Your time as a Chef Cameron, how do you look at it today?
“My life as a chef was very rewarding, and I am appreciative of the skills I have and the mentors I have had to guide me in my life. I have the utmost respect for all chefs and the energy it requires to deliver a great product!”
What is it
you’d like
others
to know about you?
“I used to take my “emotions” with me to work every day and many times your heart can cloud your brain. Think with your brain and not your heart and take the emotion away during times of pressure.”
“Many chefs have this emotion: it comes with the territory, but I have learned that being calm and calculating is the better option. Work smarter not harder!”
How can your story inspire others?
“In summary it’s all about the journey not the destination!Have an open mind and as a leader never take sides, always keep your door open and share your knowledge.In life you don’t need to prove anything to anybody else but yourself.”
Visit Cam’s LinkedIn profile here: https://www.linkedin.com/in/camlawless/
Do you have an inspiring story to share? What’s
driving you? What makes you get out of your bed in the morning?
Let me know in the comments section below or drop
me your email at: [email protected]
I am looking forward to your messages!
Picture by Julius Silver on
Pixabay.
Need help, need tips?
Just drop me a message at [email protected].
I am glad to support you!
Are
you an aspiring chef? Do you want to travel the whole world and learn about
different cultures and cuisines? Do you want to work abroad and make career in
a foreign country?
My
book “Slamming
It Out – How I got Shit done in 5 Star Kitchens” tells the
story of how you can become a successful international chef. It is
the ultimate “Become a Chef Guide”!
You
are going to look behind the curtain of Gordon Ramsey’s and Jamie Oliver’s
world. I share secrets and other confidential stuff with you, not even
other TV chefs would spill the beans about!
Now available as eBook and paperback version at: https://www.amazon.co.uk/dp/B07VJHG1P2
P.S. Check out my website www.marcelriemer.co for more great
content!
Thanks for reading!
Marcel
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