These days there are so many chefs writing books, creating television programmes and publishing menus on all sorts of media platforms that New Zealanders are certainly spoilt for choice.
But I bring something slightly different to the table – years and years of training and experience with some of the world’s top chefs in Europe, and a drive to bring those techniques back here and apply them to the wonderful bounty of produce from this beautiful country.
It’s something I did for over a decade at my award-winning restaurant in Herne Bay, Vinnies. I also brought that experience to bear as a consultant chef for Air New Zealand, where I created menus for business class guests that showcased the best of the country’s food and wine to perfection.
To this day I am regularly involved in tasting, judging, and assessing food as a consultant, and also through my work judging the NZ Food Awards, the OraKing Salmon Awards, the Bachelor of Culinary Arts at AUT, the Gordon Ramsey Scholarship, and in work for the NZ Nutrition Foundation.
I was also the chef ambassador to the Prime Minister’s China delegation during his trip to Shanghai in April 2009, and to NZ Tourism’s Rugby World Cup venture in Tokyo in October 2009. As well as having been a presenter on TVOne’s Good Morning show, and I continue to be a feature food writer for the New Zealand Herald’s Bite magazine. My radio work includes interviews on RNZ and co-hosting/presenting on Radio Live.
I’m also a regular teacher at Milly’s Cook School in a series called Master Classes, where I teach what I consider to be the essentials to a great meal. This work is a reduced essence of all my years in top kitchens overseas – but in a much more relaxed and fun environment!
I’ve taught classes on seafood, sauces, and meat so far this year, and the next class is pastry on October 5th – click here to book.
Consultancy and freelance food styling rounds out these projects, and there’s plenty more in the pipeline.
Look out for these news plans coming soon:
Author - Geoff Scott
Acclaimed Chef, Consultant and Food Writer