Master chefs in the making

James_Henry_Bones_Omnivore

James Henry from restaurant Bones in Paris is one of the Omnivore crew in Sydney.

I’ve fallen hook, line and sinker for the Omnivore Sydney chef cast. It’s nothing to do with dazzling good looks, or turn it on for the camera charisma. It’s about their low-key humility and humble charm.

The Omnivore world tour is billed as “100% jeune cuisine” – or young cuisine. Indeed, many of the Omnivore chefs are aged 30, or thereabouts. At Friday’s masterclass series, Luke Powell said he had been cooking for 15 years, since he left school aged 15. They’re the rising stars of the culinary world and they’re light years away from what the generation before them - their mentors and the world’s master chefs – have achieved.

They’re still in the starting blocks: pottering around in their first restaurant, like James Henry of Bones restaurant in Paris, or about to open one, like  Powell who spilled the beans to the Omnivore masterclass audience on Friday that he will be opening his first restaurant in Chippendale, next door to Ester where he currently works, maybe by the end of the year. Then there is Pasi Petanen who opened a pop-up venue, Cafe Paci in Sydney, because it gives him a 12-month lease to find his feet in the daunting restaurant world.

It’s a breath of fresh air from the ‘lights, camera, action’ egos and impeccable TV personas of the generation of chefs they trained under – who know how to hold a television audience and engage a crowd with a winning smile.

These rising stars are far more down to earth. In Friday’s masterclass Petanen demonstrated  the rye pancakes his mother used to make in Finland, albeit it with added pigs blood, Powell impressed the audience with his hand-made charcuterie skills, and James Henry, when asked by MC Simon Thomsen if he embodied this generation of young chefs who trained under great chefs who are branching out and doing something much more approachable, was so humble in his reply that the audience could barely hear.

These young chefs demonstrate a more approachable cooking style. They run restaurants that are far more affordable. They’re the ones to watch.

The Food Sage attended masterclasses as a guest of Omnivore.

Advertisements

9 Comments

Filed under Chefs, Cooking classes, workshops, masterclasses

9 responses to “Master chefs in the making

  1. Goodness, they can cook AND be that handsome AND be humble? Bless them. 🙂

    Like

  2. I’m drooling and it’s not over the food 🙂 Oh to be younger.

    Like

  3. It will be nice to see some sincerity and humility along with the talent. I’m so over clever camera angles and ego-basting.

    Like

  4. This sounds very refreshing and real! The masterclass would have been great!

    Like

    • Excellent masterclasses – practical tips, such as Ross Lusted (The Bridge Room) cooking vegetables in a jar of water, oil and vinegar, which he placed in a pan of boiling water. Traditional Croatian way of cooking and preserving vegetables, which i can’t wait to try. They talked a lot of using every scrap in the kitchen. James Henry makes tomato salt from dehydrated tomato skins. Amazing stuff.

      Like

  5. LOL Celia and Maureen! Rachel, great post!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s