The greeting continued.

After my last post I need to clarify the names used. Much of what goes on in a government position is classified in confidence. Even after leaving. The names and explications are meant with the utmost respect to protect them and myself.
Ok.
Freckles. The head Gardner. The father of the most beautiful black and white whippet x mini foxy pup.
Herbs. One of the many gardners who cared for our herb garden. He was dentally challenged so conversations often created some hilarious moments.
Bob the boat builder. Our head butler. He had a plan to build a boat in his single carport. We never saw more than plans.
Wus. The executive laundryman. I have never understood why he had this name. But he was a man blessed with memories and stories of better time when things were done the rite way “my way” as he would say.
Obviously this list does not contain all the people I met so I will endouver to introduce them as my story unveils.
Next. My first task.

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The Interview

Oh crap I got a phone call back to attend an interview. Little did I know the position was apprentice chef to the governor of Queensland.  I sure noticed when I was dropped off at the security building just past the massive ornate white gates. Ok a little more nervous now. An interview for a job with the governor is like being in a police line up(I think) you keep running the thoughts through your head about what they will find with security checks ready to say I didn’t do it.
The formal interview went well though and I was invited with the head chef to have a tour.  Wow people live like this  noooooo I though it was just on tv. What an eye opener, opulence like I had never seen and that was just the staff only areas, I was not cleared to see private rooms.  The head chef though was to me a food god in clean pressed whites with an aura that was immediately humbling. I got the job.  Why, not because of the interview but my reaction to the centre piece sculptures and vegetable carvings that chef showed.”amazing I want to learn to make these”
Next – first day – meeting the staff

Mmmmmmmm Duck

Last Night I decided to cook up some duck.  Now the duck I had in the freezer from an unfortunate incident with a fox just after easter.  I really wanted something warm, hearty, easy and super tasty.  So que the music and away.  After boneing out the Duck and leaving heaps of Meat(been year since I boned anything).  What do you do with Duck bones covered in meat, yes make stock yum yum.  Duck Bones, Star anise, onion carrot and pepper corns shoved into a pot with water and simmer for about that long.  The Duck meat trimmed up beauitifully into a nice dice, saute in my favorite Le Creuset Casserole pan until brown and remove.  Add onions, carrots both fine slices, Shiitake mushrooms sliced, garlic and some olive oil.  Once brown a spoon of flour over the top and mix in.  then strain stock and add slowly while mixing until a smooth soup consistency  ooooh! smells so good. add a swig of rice wine, star anise  Salt and pepper. return the duck and cover with the lid and place in hit over for 20minutes ish.  Now the smells in the house remind me of days cooking Duck Confit,  basically you render down duck fat, then slowly cook marinated duck thighs in the fat until starting to fall of the bone. One of the best ways to eat duck.  After 20 minutes I ripped it out of the oven added a cup of rice and 2 more cups of stock and back to the oven for 25minute.  I am telling you it was just perfect, warm, hearty, tasty, earthy and never enough.  Hope your not to hungry now.

Cake Idea

New Idea. How would wedding cakes for each of the tables at the reception be. a larger on for bridal table and enough for each guest at the other tables. Use them like centre pieces.

Please leave your thoughts.

Rowan Nancarrow

Trained very traditionally by Master Chef Myles Seymour.  Under his expert guidance I learnt to work, act, live and love as a Chef.  We had a special passion for Pastry and Artist expression.  While serving my Apprenticeship I received many accolades from within the Industry and from the community.  Being indentured to Government House Brisbane for my first Five Years my skills were honed to Michelin star levels.  Among other fantastic posting around Brisbane and the Gold Coast I was privileged enough to be selected to work on The Great South Pacific Express,  the Orient Express train traveled between Cairns and Sydney.  The Carriages were all hand crafted from local timbers and endangered master craftsmen.  Many of the fitting and fixtures were one of bespoke items and the Staff were similarly hand selected from many highly skilled applicants.  Serving First class meals on a moving boutique hotel is an experience I will never forget and one that for me will forever be missed.  Unfortunately the train was decommissioned after 5 years of operation.

While working my free time was often taken up practising and creating for friends, family and customers.  I truly believe that every edible art piece that I create reflect a little of the passion and love that I have for Pastry, cakes and center pieces.  Please view the images I have placed in this Gallery and dream up some amazing creation for your celebration and challenge me,  you won’t be disappointed.

How did I become a Chef?

Blind Luck.  as with most people I knew in high school my results were, a little lower than I expected, ok a lot lower than my parents expected.  So what to do, no university, no business college  I know technical college.  Yeah what will I study then, catering yes thats me.  After 18 months studying food and catering stuff I was back where i started, just now I was holding an Associate Diploma.  So one morning I decided to look in the paper for an Apprenticeship  bingo there was one advertisement.  so the application went in.