The Chefs Office

Probably. Wouldn't make this statement wrong though

Sadly, I'm going nowhere fast!

Don't worry, I let you know when I'm heading down for sure! F1 is looking quite likely this year, although I imagine it will be a complete zoo at that time of year.

Honestly, I've never been a fan of the whole "foo foo" air kissing side of the Sydney scene. But, I guess that's what the readers/average punter's/friday/saturday night diners like.

This is a confusing paragraph, I attempted to highlight the portions I was to cite, but it was half of it! If they were serious about produce, they'd have high end dairy??? Is this something particular about Australian English that I'm not getting? That is, using the word "produce" to mean all ingredient sourcing? ← Hi Rachel, yes it's an Aussie thing. My time in the US had me understanding produce meant only things that grew from the ground. Down here, it has a much broader application.

Not sure if anyone saw this (or it's been posted before) with being caught up in the festive season: http://www.smh.com.au/news/good-living/bon...4236028253.html

Where was it in Sydney that you visited?

Sure did. KFC "killed" Cartman!

Porterhouse is basically a big T-Bone (more fillet). Sirloin/New York Strip (depending on were in the world you come from) on one side, fillet on the other. That's my understanding but I grew up in Oz and have cooked in Europe, Asia, the US and Australia so my understanding could be a little warped compared to the average Aussie. Then again, I have seen some pretty crazy stuff served up in places in Australia that just are nowhere close to what they are calling themself. Who knows....

I'll go out on a limb here. I still say Colonel Sanders deserves a Chefs Hat for bringing us all such awesome chicken. *takes cover*

BBQ King in China Town Dirty, crappy, terrible service, packed. The old guy waiters just grunt at you. Awesome! Reminds me of when I used to live in HK. Best BBQ meats I've tasted outside of HK.

I remember Nam Loong on Russel Street. After Sunday morning Mandarin classes, we'd all go down there for the char siu bao, before spending the afternoon playing Galaga in the video game parlours. ← Now that would be what I'd consider an awesome day out!

Serve it fully cooked and your hawker stall will go broke very quickly in Singapore/Malaysia!!

Not to be a party pooper but what about Hainan Gai Fan/Hainan Chicken Rice? Deliciously just under done in the best locations!

OK, that does it. I'm due for a trip to Melbourne!!!

Red guide = Michelin? Speaking of Michelin, every year or so, I get a call from someone saying that he represents Michelin Australia and that they're looking for restaurant reviewers for their Australian guide. They always say, "You've heard of the Michelin Guides for Europe? We do it for Australia". Naturally, there's always some hook - you have to pay money to take part in the reviews. I'll look forward to their call next year, and I'll grill them a bit more about it. ← You might get the real deal call next year, or so rumor has it. I hear they are looking at launching in Asia, then Australia.

Would be good to see the red guide here in Australia some day.

now I like the sound of that place, next time I'm up that way I'm there! Right up my alley.

I have gained new respect for the marketing guru that got the section included in the show. Couldn't ask for better exposure.

Congrats! Keep it up.

Awesome! I have just sent you a message.

What do you know about Saudi in general? ← I should have qualified my statement. I do quite a lot of work for Saudi's and properties with Saudi and general feedback from my clients is that would prefer Lebanese staff rather than Egyptians. Personally, I like all of you guys. I'm just relaying what my clients ask of me. Behemoth: Ideally looking for someone who can cook Middle Eastern cuisine. I have access to many many Middle Eastern guys who can cook Western food, just not many that can cook Middle Eastern Cuisine at the highest levels. Can you think of any restaurant names in beirut that will be in the target range? Good call on the wine company idea! I'll get searching now. That is awesome help, thanks!

Thanks for the heads up Pan. The foucs of the client is more so finding someone with a focus on being able to cook for all of their international guests rather than for themselves. This is why ideally wide and varied exposure is required. Saudi in general aren't that keen on Egyptians but very much like Lebanese. A good chef of Lebanese descent would certainly be first choice for them. Paris: yes, forgot about that! Cheers.

Sorry should have been more specific, I meant Arabic/Middle Eastern/North African

Yes, absolutely. Maybe I should have used the term "Middle Eastern" as I'm looking for fine dining cuisine from across the region. I'm doing some work for a palace in Saudi and they have requested I find a chef with high end Middle Eastern experience. Prefer someone from stand alone high end outlets rather than hotels. Middle Eastern cuisine is not me speciality at all. I would of thought in London there may be some very good restaurants as described above just due to the number of high end Arabic clientele coming through? You help is greatly appreciated.