by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
"This book preview contains selected pages from The Official Australian Open Handbook. If you wish to purchase the book or find out more, please go to
Chefs : 2009
182 GREAT, GRAND & FAMOUS CHEFS AND THEIR SIGNATURE DISHES My y eanwhile, on the other side of the world, a young man arrived in a foreign land. He knew nothing of the language, little of the culture. He did know a bit about cooking. He worked with those who could teach him. He learned. He opened a small restaurant. Then a bigger one. Pretty soon that restaurant was one of the best in the world. Even so, he didn't care to talk about it much. But if you pressed him about it he would say, with the humility that is so prized in his adopted land, "I'm just a cook. It's only food. Yes. In the end, it's just food." Tetsuya Wakuda, the accidental chef. "I am very lucky, I think." Australia is lucky, too. Tets, as he is universally known, was not intending to stay---he was just planning to earn some money before embarking for America. Famously, he knew only that in Australia kangaroos and koalas were 'everywhere' (he soon learned differently) but he knew enough of the language to tell a Greek real estate agent that he needed three things---a room, a job, and English lessons! The real estate agent had a suggestion. He said, "Tetsuya, the best school is in the kitchen. They feed you, teach you English then they pay you at the end of the week. What other school does that?" TRUST YOUR INSTINCTS If this suggests that Tets found both his home and his vocation completely by accident, then that is not strictly true. For three years he had worked in a large Tokyo hotel, learning western food as well as Japanese. "All the basic techniques." But as training was entirely dependent on the whim of the chef for whom one worked, Tets was not convinced that cooking was really for him. Indeed, he had an idea that he might become a gunsmith. But when he arrived in Australia at the age of 22 he found himself, thanks to the good advice he had received from his real estate agent,