Ive learnt through my travels that amazing journeys always come to an end, but they often are followed by something else to look forward too. And with that my time at Kermadec is coming into its last few weeks. Ive had an amazing time here from the first day with Ben Bayly (now at the Grove) when we sat looking at a building site which would house our million dollar kitchen discussing what we were going to do with menus, training and how excited we were to be a part of it all.
Giving up a pastry kitchen which in my opinion is the best set up in New Zealand is always a hard choice to make, we had all the 'toys' in which to create desserts that I could have only dreamt of in other kitchens I previously worked in, but at the same time its a pleasure to be handing over my kitchen into the capable hand of my sous chef for the last 2 years Juan Balsani, I have full faith in his ability to continue on and develop his own style which I hope have influenced along the way.
For me its pasture anew, Im off to the South Island to take up the Pastry Chef job at the new Hilton Kawarau Village in Queenstown nestled at the bottom of the Remarkable Mountain Range. Its a new and exciting development in Queenstown which has been a good few years in the building but looks unbelievable when you step through the doors. It will be opening in mid May so we have a lot of work to get through to open up. It will be a great challenge. and hopefully I can squeeze a few days on the mountain to follow my other passion of snowboarding.
Sweet Cuisine as a blog will continue on, it may take a different look, it may not, for me these are a time of change so time will tell. So please be patient if my blog lays quiet for spells. But look forward to posts about the local growers produce and happenings that my new job brings.
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