the personal notes of a young & expressive cook inspired by the path less travelled. a canvas that's open for interpretation to whoever may stumble upon it.
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A scaled down mobile quality version of this ripper view from last week.
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Dark Chocolate, coffee, pistachio & Raspberry. I've spent the past 5 months testing my ability to be a leader, a teacher and a helping hand to one of my best friends in opening a restaurant. I endured many failures and many second guesses. But the experience has been the most satisfying moments of my life and the respect ive earnt will never be taken for granted. I learnt so much about where I want to aim and the impression i want to leave. The hardest part of the job is saying goodbye. When opportunity arises, i cannot pass it up. Especially when the opportunity lays in the most promising establishment south of melbourne. Until I seek comfort, i crave adventure. Doot Doot Doot, July 201
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We got a full page in the herald sun on Saturday. Set the benchmark and the only way is up. Fuckin motivated
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We almost lost you last year. Which is why I make more of an effort to hang out and be boring with you.
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Take less and give more of you. Be simple and stay creative.
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Reunited with old mate after 6 long weeks. No kangaroo can stop us now.
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Last light of summer. I love it when the seasons change. I find it so interesting to watch summers last berries fall along with the leaves of stone fruit trees. Whilst everything that grows underground starts to wake up and emerge from the nutrient filled soil. Autumn is a great time of year.
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TBNSLB: To be not served like bread. Developing a dish in which every component is prepared using my own recipes. There's been hell, burns, hell-no's and what the hell?'s but I'm currently refining this in time for the new seasons menu. The hybrid brioche is my favourite part as it is not to be served or eaten like we are accustomed to. It is, instead, an interlaced texture that is part covered by beets and part covered by a citrus folded creme fraiche. My vision is for the brioche to play a heavy supporting role in celebrating the baby beetroot, it's stems, and it's leaves.
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These legends secretly entered me into the Australian young chef of the year competition. I got accepted and now have 4 weeks to develop a 3 course menu that will be an expression of my gratitude, individuality, honesty and attention to the finer things. I will cook the food that represents who i am and where I come from. I wont be using components that ive been taught, but rather the one’s that I failed and perfected on my own. It’s my chance to tell my story to a stranger, who ultimately decides whether or not I continue that story in the next phase of the competition. And it’s thanks to these guys that I get to do it. Celebrating by forming a cigar out of the plum tuiles that I created.
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West can't hit a golf ball for shit but he's a solid mate. The first person to pull me up when I was causing trouble when we were younger. The first person I call on. And when you called me last night, I was there. Because that's just what friends do.
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My old head chef called me in to show me around the most luxurious and amazing developments at the willow creek winery. Jackalope, a hotel with 2 restaurants, 50 rooms, garden, vineyard and the most advanced kitchen ive ever seen. So when he handed me a piece of paper with an offer to be his sous chef of the fine dining restaurant, i had no words... All of the times I thought I wasn't good enough to work for him, and to have him give that to me was one of the most humbling experiences of my life. The situation I have now is not an easy one to deal with. I'll start casual while working in sorrento and see how things go. I cant allow myself to get back to where I was last year, but I can't handle the thought of declining one of the biggest opportunities of my life, in what is sure to be the best restaurant south of melbourne. Breathe, dylan. Breathe...
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Never thought I'd actually lose the bags underneath my eyes. I suprise myself sometimes.
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