How was business impacted by Covid?

Magill Estate closed for lockdown during March to mid-July. Business couldn’t operate as a takeaway as their exclusive tasting menus involve 9 to12 courses. After restrictions lifted, they changed seating in the restaurant from 40pp max down to 20pp max. I returned to work in July and mid-month it got really busy, and I was thrilled to return to my normal 38 hours.

What does your job involve as a Chef de Partie?

Before Covid lockdown I was running the seafood section in a tasting menu, responsible for preparing the four fish courses. Since reopening, I've been assisting with every course, which includes fish for services, break-down of ducks, seafood, and potato dauphine.

Where have you worked in the industry?

I did my industry placement (Work Integrated Learning) at Magill Estate Restaurant for 6 months and they offered me a job at graduation. I had clearly demonstrated the skills needed for high-end cuisine. Le Cordon Bleu prepares you with the skills, but you still have to learn resilience to work in the real world.

(Pictured above) Chef Graham demonstrates Sashimi with banana pepper ferment
Banana pepper ferment is painted onto plate.
Flay the King George Whiting.
Fish is arranged in a circle on banana pepper ferment.
Sprinkle dried seaweed.
Lightly blowtorch to cook.
Drizzle with smoked oil, garnish with fennel frond, watercress, & white chive flowers.
Finish with Fried Whiting Bait. Voila!

Who inspired you to become a chef?

Chefs I respect are Gordon Ramsay (in UK show before America), Anthony Bourdain’s No Reservation tv show about food & its cultural significance, which resonates with me because something doesn’t have to be expensive to be good. I despise culinary elitism. I believe you can put as much love and care into something whether the ingredients cost a lot or not.

What are your long-term aspirations?

Magill Restaurant is in the privileged position of being one of only 4 fine dining restaurants in Adelaide, so I could happily spend the next 5 years where I am! I work in an amazing space, with a great roster (4 days on, 3 days off). The beauty of working at Magill Estate is that in 5 years the work will still be challenging – in fine dining there’s so much to learn, the menu is constantly changing, we use different ingredients all the time. You get exposure to different methods & ingredients, it’s really challenging work.

What achievements are you most proud of?

Winning the Le Cordon Bleu Tod Dolphin Excellence in Industry Award was a great feeling. I felt really passionate about the work I’d done during my industry placement at Magill Estate, so winning the award was an amazing way to celebrate this.


(Pictured above) Chef Graham makes Tomato ice using liquid nitrogen for a popular lobster dish on Magill Estate Restaurant's menu.

What was the best thing about Le Cordon Bleu Australia?

I enjoyed the hands-on cooking workshops most of all. It was overall an amazing experience, I had two amazing lecturers, they were such good teachers and chefs, they could always relate things back to your level. Because classes are small you develop a personal relationship with your lecturers, or even be friends!

What do you think will happen to the industry after Covid?

Sadly, COVID has displayed how fragile the hospitality industry is, it relies on tight margins, and face to face patrons. Hopefully, it will show people how much we depend on our customers and then people will go out more to encourage the industry. I’ve realised there are so many different areas besides cooking a chef can get into, you don’t have to stop at cooking. I’m very passionate about culinary arts, and I see a bright future in it for myself.

CRICOS 02380M / RTO 4959