Home » News » Features » Face to Face With

Face to Face With

Gary Miller
Tuesday, 15 May 2012

Gary Miller

New Zealand Chefs Association Inc.
PO Box 24 057
Royal Oak
Auckland 1345
NEW ZEALAND
NEW ZEALAND

Tel: 64 9 6222 748 (int)
Fax: 64 9 6222 861 (int)
Email: info@nzchefs.org.nz
Website: www.nzchefs.org.nz

Association Info ›

Q1. Give us a brief history of your career and what made you choose to be a chef.

Schildern Sie ihren beruflichen Werdegang und erklären Sie uns, warum sie den Kochberuf gewählt haben.

Donnez un bref historique de votre carrière et indiquez pourquoi vous êtes devenu cuisinier.

Haga una descripción corta sobre su carrera y lo qué lo hizo escoger ser un chef.

From a very early age I always enjoyed being around food and creating with it. I always knew I wanted to be a chef.

I attended North Oxford Technical College in Banbury England where I did a 2 year City & Guilds Course. After completing my studies I headed to London where I worked in various 5 star hotels and Michelin Star Restaurants, working my way through the ranks.

In 1993 I was offered the opportunity to travel to New Zealand to be a part of the kitchen management team of New Zealand’s first ever casino. This was supposed to be for 18 months, I stayed at Christchurch Casino for 14 years.

In the past three years I have set up my own company which specialises in consultantcy services for the hospitality, food service and events entertainment sectors.

Q2. Who was the person that was most influential in your career?

Welche Person hatte den größten Einfluss auf ihren Werdegang?

Qui fut la personne la plus influente pour votre carrière?

¿Quién fue la persona más influyente en su carrera?

So many people have had an influence and still do today. But if I had to single out one person it would have to be the Director of Catering Studies at my former college. Mr Alistair Hawthorne. To an aspiring 16 year old chef he was inspiring. He was a no nonsense person, when he instructed you to do something, like get your hair cut, you did it; no questions – unlike the youth of today. When you did well he praised you but more than anything he challenged me to be the best possible chef I could be, he opened my eyes to the fact that there was a whole world of adventure to be had and that as a chef I could travel, work and learn.

Q3. What is your culinary philosophy and has it changed throughout your career and why?

Was ist ihre kulinarische Philosophie und hat sich diese im Laufe der Zeit gewandelt?

Quelle est votre philosophie culinaire, comment a-t-elle évolué et pour quelle raison?

¿Cuál es su filosofía culinaria y ha cambiado durante su carrera y por qué?

Now, simple ingredients used to their best effect. Food should taste just as it is described on the menú description. When I was younger it was more a case of how many things could I get on a plate.

Q4. In your opinion, what are the qualities that make a successful chef?

Was sind macht ihrer Meinung nach einen erfolgreichen Koch aus?

Selon vous, quelles sont les qualités principales d’un bon cuisinier?

En su opinión, ¿cuáles son las cualidades que hacen a un chef exitoso?

Determined, hard working, willing to listen and learn, ambition. Able to cope under pressure, to be able to keep your cool when all around you is choas.

Q5. The eternal question: apprenticeship vs schooling. Your take on that and why?

Die ewige Frage: Berufslehre oder Fachschule. Was ist ihre Meinung?

L’éternelle question: apprentissage vs école. Votre opinion et pourquoi?

La eterna pregunta: práctica vs. estudios. ¿Cuál es su elección y por qué?

I believe that a sound structured training environment is what industry wants to see. This can be delivered either through vocational training schools or On Job Training. Throughout the world both of these pathways are available, some are very good and some not so good. Training should be seen as the foundation to a career, a spring board from which to launch a career.

Q6. What was the moment you are most proud of in your career?

Was war der stolzeste Moment ihrer Karriere?

Quel est le moment de votre carrière dont vous êtes le (la) plus fière(e)

¿Cuál es el momento que le llena de más orgullo en su carrera?

I have had so many experiences and opportunities throughout my career it is hard to pick one. But I would say that the majority of my proudest moments have come through team efforts, working as part of a team to achieve a common goal. Things like being part of the 2006 WACS Congress Organising Team, being a part of the New Zealand Culinary Team, working with Rick Stephens to organise and run the 2010 Hans Bueschkens World Junior Chefs Challenge. All moments that I am proud tos ay that I was a part of.

Q7. What is your weakness that proved to be your strength in the course of your career?

Welche Schwäche stellte sich letztlich als ihre Staärke heraus?

Identifiez une de vos faiblesses qui s’est transformée en force durant votre carrière?

¿Cuál es su debilidad que probó ser su fortaleza en el curso de su carrera?

Shooting my mouth off. At a younger age this can be seen as being impetuous. BUT I never said anything that I couldn’t back up. As I’ve matured I have learnt there are other ways to get points across.

Q8. What would you like to be remembered for?

Welche ihrer Leistungen betrachten sie als erinnerungswürdig?

Pourquoi souhaitez-vous que l’on se souvienne de vous?

¿Por qué le gustaría ser recordado?

A person who got things done and to a very high standard.

Q9. Is there anything you would not eat or try?

Gibt etwas was sie nicht essen oder probieren würden?

Existe-t-il quelques chose que vous ne voudriez pas goûter ou essayer?

Hay algo que usted no comería o probaría

Can’t think of anything that springs to mind, but I’m sure there is.

Q10. What are you dreams and goals that are yet to be accomplished?

Welche ihrer beruflichen Wünsche und Ziele sind noch nicht in Erfüllung gegengen?

Quels sont les rêves et les ambitions que vous n’avez vous pas encore accomplis?

¿Cuáles son sus sueños y metas que aún espera alcanzar?

To play guitar on stage with Eric Clapton in front of thousands of people – Layla would be my song of choice.

Q11 What is the question you would like to add to this interview and why? And what is your answer to that question?

Welche Frage würden sie diesem Katalog beifügen und was ware ihre Antwort darauf?

Quelle question aimerais vous ajouter à ce questionnaire ? Quelle réponse apportierez vous ?

¿Qué pregunta quisiera agregar a esta entrevista, por qué y cuál sería la respuesta a esa pregunta?

If you were not a chef, what would you like to do/be? – I’ve always said I’m a frustrated rock star, so yeah I’d give it my all to be a renowned guitartist like Eric Clapton.