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cooking
is Creative Traditional French Cuisine. I use Australian products
and prepare them the old traditional French way. The variety of
food in Australia makes it possible to create new dishes, to bring
the New World and the old traditions together. We try to combine
fine dining, with a friendly relaxed atmosphere. For the colder
months we even have the open fireplace going. We can seat up to
70 guests and have little a separate function room, which is suitable
for up to 20. We cater for Weddings as well as for little functions.
Foodcity:
What's the best part of your job?
Peter: The
food and the customers.
Foodcity:
Worst part of your job?
Peter:
Doing the books (especially since the GST
has been introduced).
Foodcity:
How long have you been a chef?
Peter:
13 years a chef, hospitality since I've been
6 years old.
Foodcity:
Do any highlights from your cooking career
really stand out?
Peter:
The time I spent in Switzerland with Mr Paul Hagman (they call him
the King of Sauces).
Royal Albert Hall, the opening of Alegria - Cirque du Soleil, cooking
for the Royal family with one other chef.
The 2 and a half years I spent in London were special as they are
(cooking as well as lifestyle).
Opening your own Restaurant (the most challenging one).
Foodcity:
What lead you into the hospitality industry?
Peter:
My parents own a Restaurant and always told
me not to get into hospitality. As Everybody knows you never do
what your parents tell you.
Foodcity:
Is it true that all chefs are temperamental?
Are you?
Peter:
You have got to understand that being a chef
and trying to cook and serve high quality food in a short period
of time is a lot of pressure. Each individual chef reacts differently.
Some are calm and some are temperamental. As for myself you best
ask my team.
Foodcity:
What is your favourite dish to prepare?
Peter:
Anything. But my favourites are the Sauces.
Nothing is better than getting good food with an excellent sauce.
Foodcity:
Whats the most popular dish at Tables of Toowong?
Peter:
Duck confit with Mondo flavours. A new approach
to Duck preparation (the guests love it).
Foodcity:
Favourite food?
Peter:
French - Mediterranean
Foodcity:
Favorite TV show/s?
Peter:
I don't watch TV that often.
Foodcity:
Favorite movie/s?
Peter:
The Matrix, Dead Poets Society, Good Will
Hunting.
Foodcity:
Do you have any after work hobbies?
Peter:
Driving my Motorbike.
Foodcity:
Favorite holiday destination?
Peter:
Anywhere I haven't been yet.
Foodcity:
Do you use the internet often?
Peter:
Yes, nearly every day.
Foodcity:
Does it play a part in your business?
Peter:
Yes, it is like a big library, any information
I need I'll find there, plus I do all my banking with it. We have
a Web site on the Net and I can refer my customers to this Page
when I change my Menu (every 6 - 8 weeks)
Foodcity:
Have you any advice to aspiring chefs.
Peter:
Open your mind and have a look what is out
there.
Foodcity:
What's the first thing you would do if you
became Prime Minister?
Peter:
Get the GST under control, so that little
businesses don't have to suffer that much any more.
Tuesday,
1st May 2001
Thanks
to Peter Roelfes for his time and energy.
You can visit his restaurant at www.tablesoftoowong.com.au
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