award
 

Awards & Recognition

Certificates

My cooking career started in 1974 when I joined the New Zealand Defense as a cook apprentice, where I did a four year apprenticeship completing City and Guilds certificates 704 and 706. After these, my path took me in various steps to Sheratons and Holiday Inn World Wide, where a good selection of training courses were offered or were obligatory, of which two are shown below. On relocation from China with a choice of hand carry for two months or place in a shipment my resume, the worst happened and all my certificates from my development years were lost and unrecoverable. Luckily a copy survived of some and with a plea to some ex-colleagues for new references, a new package was placed together, but this page will continue to have many missing entries of Hotel courses as in Train the Trainer, Effective Speaking and others that I have participated in over the years.

Certificates

My cooking career started in 1974 when I joined the New Zealand Defense as a cook apprentice, where I did a four year apprenticeship completing City and Guilds certificates 704 and 706. After these, my path took me in various steps to Sheratons and Holiday Inn World Wide, where a good selection of training courses were offered or were obligatory, of which two are shown below. On relocation from China with a choice of hand carry for two months or place in a shipment my resume, the worst happened and all my certificates from my development years were lost and unrecoverable. Luckily a copy survived of some and with a plea to some ex-colleagues for new references, a new package was placed together, but this page will continue to have many missing entries of Hotel courses as in Train the Trainer, Effective Speaking and others that I have participated in over the years.

Letters

These letters are from various customers and colleagues are always highly valued! Some are humorous, some are a simple message of thanks, while others are just a heart felt message of thanks, but in all cases it has been mine and my teams pleasure to be able to make an enjoyable meal for each of our guests, many of whom become friends and colleagues that make our stay in each city all that much more pleasurable!

Thanks & Farewell

These cards or notes were given for various reasons from various places that I have worked around in. Most were just for giving a little personal service that everybody desires, or taking a bit of time with staff members, treating people as persons – in other words – just doing the right thing by people. I place them here because they bring back good memories, and maybe there may come a time when some of us will work together again or you will walk into a restaurant and this bearded Kiwi chef strolling around looks a little bit familiar! There is one thing that I have come across time and time again – that is “the world is a very small place, and you never know who you will bump into again!”

Thanks & Farewell

These cards or notes were given for various reasons from various places that I have worked around in. Most were just for giving a little personal service that everybody desires, or taking a bit of time with staff members, treating people as persons – in other words – just doing the right thing by people. I place them here because they bring back good memories, and maybe there may come a time when some of us will work together again or you will walk into a restaurant and this bearded Kiwi chef strolling around looks a little bit familiar! There is one thing that I have come across time and time again – that is “the world is a very small place, and you never know who you will bump into again!”

CookBook Layouts

The position of an Executive Chef has many facets to it, from ordering, cooking plating, storage and so on that most of us are all very familiar with. Another aspect of the Chef story is actually getting the food on the plate and presenting it to the guest in a way that is eye appealing and encourages the guest to feel hungry even before taking the first bite! This is where a Chef needs to be a master of Food Styling or Food Design. Food Styling has two aspects to it, firstly the presentation of plated meals that will be made on a day to day basis and secondly, the designing of plated food for photographic shoots in advertising. The idea is to help advertise your product and to enable a wider audience to see what you are creating in your own part of the world. How good an artist and how good the imagination is, plays a key roll in how well the food is presented on the plate.

To take the daily restaurant presentation of dishes first, even before even starting to write a menu, a Chef would have in his mind the type of styling he or she wants to achieve for a particular type of outlet and start to plan his menu accordingly. Are the dishes going to be Coffee shop presentation, and if so, of a modern look, classical, what type of plates are being used and what are the cooking and staff facilities available to achieve the end results? Maybe the Chef is looking at an Indian restaurant or a Chinese restaurant menu, in which case the dishes will be planned accordingly for presentation in those particular styles. As the menu is written, each dish is pictured in the mind and incorporated accordingly. One good tip I picked up from a colleague who worked in Japan, was to actually sketch the dish on paper as how you envisage it being on the plate, noting placement of items, sauces, garnishes and so on. In this way, you can get a clearer picture of your finished item before you even start cooking

Newspaper Cuttings

We all love getting our names into the newspapers and I am no different! The pieces below have been written mainly over the last five years and all have one thing in common, – me, food and cooking!!!! With the age of the scanner and digital photography, the articles can now be placed onto computer for safe keeping and for viewing at any time, so excuse me the first attempts at clear scanning, and click on each to bring up the larger window!

Newspaper Cuttings

We all love getting our names into the newspapers and I am no different! The pieces below have been written mainly over the last five years and all have one thing in common, – me, food and cooking!!!! With the age of the scanner and digital photography, the articles can now be placed onto computer for safe keeping and for viewing at any time, so excuse me the first attempts at clear scanning, and click on each to bring up the larger window!

Magazine Articles

When you have a Public Relations department in the hotel as a regular part of the team, plus the hotel being high profile in the community, it becomes a matter of course that the Chefs are featured quite regularly in all manner of magazines and brochures. Some require just one quick snap of the camera, others would like a series of photos plus some recipes, but all feature a bit about Chef Willi and the food! Some of the latest ones are reproduced below, just click on the picture to get a bigger view.