Chef Heather Kaniuk admits to not “really having too many career expectations” when she left for London as a 20-year-old....
New Zealand born Brian Park started his career as a 16-year-old kitchenhand in his father's restaurant. Based in Botany Downs, the traditional Korean restaurant exposed Brian to the finer arts of the cuisine he's known since childhood – as well as a "typical chef's" heated nature.
I was a little shy as a child,” says food stylist, chef and author Aya Nishimura, “often day-dreaming in my inner world. I guess I haven’t changed much since. I loved reading books, painting and collecting things like beautiful leaves or seashells.
Verve catches up with some cool Kiwi chefs to talk about the festive season with Pierre-Allain Fenoux, Adel Jener and June Street.
It’s good to see the upward trend of sustainable cooking and food sourcing becoming a feature among new restaurants.