My day with Chef Jonathan Chavastelle

Chef Jonathan Chavastelle

Being a “home cook”, I have had to rely on my many cook books, the Lifestyle Food channel, food expos, Google and the occasional group cooking lesson to learn more about the culinary arts. Being time poor and not in a position to quit my day job to take up cooking full time, I thrive on any form of cooking education I can manage.

Lucky for me, quite recently I just happened to be in a position where I could take a private cooking lesson with a real French Chef, in the comfort of my Grandmother’s Kitchen. My Grandparents own a farm where they require light farmhand assistance in exchange for free food and accommodation. Chef Jonathon Chavastelle and his partner lodged with my Grandparents for a short time and I was offered a one-on-one lesson with the French Chef.

Taking advantage of this generous and exciting offer, I spent the afternoon and evening preparing a 3 course dinner with Chef Jonathon – my family being the lucky guests and guinea pigs.

Chef and I began the day chatting about our backgrounds in food and cooking. After years of cooking, it would seem that Chef Jonathon isn’t as interested in working in a restaurant any longer, but is quite happy to do so if it means visiting exotic locations around the world. After my Grandparent’s farm, the next stop would be to work at the resort in Coral Bay. He had already travelled around the world and would continue to do so… what a life he leads!

Throughout our preparations, it became evident that in my short years of culinary obsession, I seemed to have picked up a lot more than I realised. His menu resembled elements from my own repertoire and I couldn’t have felt prouder. I can’t say that I have been formally trained, but Chef Jonathon was impressed at how much I knew. This exercise was very important to me as it validated that I am infact preparing dishes “correctly”.

Chef’s indulgent menu included:

• Entree – Leek Quiche made with Pâte Brisée
• Veal Cordon Bleu, Potato Gratin and Carrot Puree with a twist of Orange (garnished with Garlic and Herb Emulsion)

I decided to make my famous Bailey’s Icecream and a new Bali Chocolate and Mozart Liqueuer Icecream for dessert. This I prepared at home and brought to the farm to save time.

Throughout the afternoon, we seemed to work in harmony and understand each other’s movements. Though Chef was the teacher, it seemed like more of a collaborative effort and he frequently asked for my opinion and suggestions. It was nice being treated like a real Cook. Something I could definitely get used to.

We zoomed around with my family watching and served a 3 course meal that would make your stomach burst at the seams. French cuisine is so rich and indulgent, but you simply couldn’t leave a crumb on the plate. Chef’s recipes were delicious and I certainly learned some great tips and techniques. I will definitely be making his dishes again.

The day was one of the most enjoyable culinary experiences I have been part of and I hope one day, I will have the chance to enjoy another lesson from a Chef willing to try their luck on a humble home cook…