Category Archives: Captains & Legends 传奇

The Perfect Chef 令人回味的盘上艺术家

Chef Raphael Szurek

Chef De Cuisine of Silvester’s Restaurant, Sydney Harbour Marriott Hotel

悉尼港万豪酒店 – Silvester’s 餐厅厨师长

There are not many fine chefs in the market, yet there are a lot of good cooks. Raphael Szurek is unique in this sense as he does not see himself as only a chef, but also as an artist who loves to explore and create. Trained under the world-renowned Lyonnaise chef Paul Bocuse himself, Raphael has completed a Culinary Arts & Hospitality Management Degree and a Bachelor of Hospitality & Restaurant Management in France. This young chef has donned his apron in both 3 Michelin Stars Four Seasons Hotel George V and Le Grand Vefour and Fauchon before moving to Europe and Asia which includes China and Vietnam, where he was the chef for award winning French Grill restaurant at JW Marriott Hanoi. 

Today, Raphael is the Chef De Cuisine for Silvester’s Restaurant in Sydney Harbour Marriott Hotel at Circular Quay. He led this amazing restaurant to win the 1 Chef Hat by Australian Good Food Guide Awards In 2019. Not to mention winning the LUX Best Hotel Restaurant in Sydney 2018, Winner of TAA Awards for Excellence in 2018 under the category Brasserie/Cafe of the Year and was selected Top 50 Restaurants & Bars among the 2,800 restaurants under the umbrella of Marriott International. 

Although Raphael’s cooking style is rooted to his French culture, his 10 years spent in South East Asia, has allowed him to understand local and seasonal ingredients. He strongly believes in supporting responsible food suppliers and sourcing sustainable seafood. “Cooking is all about respecting the produce and not to overdo it. The food we put on the table for customers must taste good and original,” he said with confidence. This is why he finds Australia a dream place for chefs, as this country has a variety of high-quality raw materials. This is also one of the obvious reasons why Silvester’s cooking is so popular as it emphasises on being authentic. 

Besides creating, Raphael loves to capture the perfect moments of his creations. This is a chef that has a hand in the whole process. From the farm to the kitchen, from putting his creations on the table to capturing the shot with his camera. Raphael is definitely the Perfect Chef. 

一年余后再次遇上悉尼港环形码头万豪酒店 (Sydney Harbour Marriott Hotel at Circular Quay) Silvester’s 餐厅的法国籍厨师长Chef Raphael Szurek, 显然比上回见到的他更忙碌,周末也在工作。

这一年多来,Silvester’s餐厅在主厨Chef Raphael Szurek的领导下赢了不少奖项:Best Hotel Restaurant 2018 – Sydney-Australia (LUX), Brasserie/Cafe of the Year (TAA Awards for Excellence 2018)等。

2019年开端,Silvester’s 餐厅荣获澳洲 Chef Hat 奖项 (Australian Good Food Guide 2019)。同时 Silvester’s 餐厅也入选为 Marriott International 亚太地区的50家最佳餐厅之一。 Marriott International 在亚太地区一共有近 2800 家餐厅和酒吧,能进入此列实属不易。

Chef Raphael Szurek 是世界名厨 Chef Paul Bocuse 的学生,拥有烹饪艺术和酒店管理学位和酒店和餐饮管理学士学位。他曾在巴黎数家最优秀的米其林三星餐厅 Four Seasons Hotel George V、Le Grand Velour、Fauchon工作。从欧洲到亚洲 (中国、越南),他也曾经是 JW Marriott Hanoi 获奖法式烧烤餐厅的厨师。

Chef Raphael Szurek虽然是法籍厨师,但在亚洲工作了十年,也常寻用东南亚当地食材入馔。但Chef Raphael Szurek 始终讲究食材的原汁原味,如何运用食材在一道菜中带出不同的口感很重要。Chef Raphael Szurek 特别喜欢澳洲道地优质食材,Silvester’s餐厅强调的就是餐饮料运用的材料都会是原产自澳大利亚当地最上等的食材。

Chef Raphael Szurek 特别喜欢 citrus 口味,Grima Brothers Farm Beets Davidson plum, desert lime 就是这一季其拿手的招牌沙拉,一盘不同颜色的果菜,新鲜嫩叶一些脆脆的口感,有酸有甜,很是开胃。

Glacial 51 Toothfish Tandoori yogurt, coriander & mint sauce 带有些东南亚的口味,但绝对不失鱼肉的鲜美。

Butternut Squash Gnocchi Miso, toasted sesame seeds是十分受欢迎的意大利式的主食,由 Chef Raphael Szurek 调配新一季的新口味,有着诱人的麻香味。

Milk chocolate & Peanut butter ganache, black current sorbet 是一道甜点,但看上去象是艺术品多一点点,是挑战口味的另类组合。

Chef Raphael Szurek 的厨艺风格强调食材质量、色彩、口感,好看又好吃。

English text by CHT, Chinese text & photography by Layzhoz Yeap

Homage to Art 颂扬艺术

Claire Spencer
Chief Executive Officer of Arts Centre Melbourne
墨尔本艺术中心首席执行官

Born and educated in the UK, and swerving from a linear career path, this dimensional power house went from a Cambridge degree in Theology to be a chartered accountant with Ernst & Young before settling down to her vocation in the performing arts. “Performing arts is kinda my thing.”

“Don’t be anxious about starting at the lowest grade in an organisation.  Don’t be afraid to come in at entry level.” 

Spencer switched from accountancy to arts when there was an opportunity to work at the Sydney Opera House.  “Coming from England, it was all very exciting to me. By the third day, I realised that this was an incredibly complex business with many different stakeholders, revenue streams, clients and enormous potential.  That was what attracted me.” What started out as a short assignment turned into 11 years with the Sydney Opera House before Spencer took up the Chief Executive Officer position with the Arts Centre Melbourne (ACM). 

Neither an art nor creative practitioner, Spencer serves as a catalyst that allows artists to showcase their talents to audiences who enjoy and are impacted by the performing arts. “At ACM we try to create a sustainable business that supports creative output. We are fortunate to have assistance from the Victorian and federal government, and generous philanthropists who believe in optimising financial and artistic outcomes. There is creativity in both pursuits.”

Having custody over ACM’s properties is no small feat. The Hamer Hall, State Theatre, Playhouse and Fairfax Studio are symbols of creativity. “Melburnians love these venues and are very invested in what we do and how we look after these buildings. There is also a constant demand for ACM’s world class facilities which are always booked out. It is a great problem to have but juggling the schedules can be quite tricky.” 

“Art is in the eye of the beholder. It can be entertaining and profound or deeply unsettling and make you cry. The impact is what defines it.”

Albeit initial self-doubts, Spencer is successful and effective at the helm of ACM. “There is still much work to be done.  The Victorian state government recently announced a major redevelopment of the art precinct involving ACM and the National Gallery of Victoria (NGV) – an ambitious ten-year project which involves two new buildings, a complete refurbishment of the old buildings, a new public park that will encircle the ACM and NGV.  My intent is to stay as long as Melbourne will have me and to create an art centre that will serve the next two generations of Melburnians. That’s my passion.” 

在英国出生和受教育,Claire Spencer却偏离了直线性的职业道路,这名多维度的活力人物从取得剑桥神学学位,到成为安永会计师事务所(Ernst & Young)的特许会计师,再涉足表演艺术。“这也确认表演艺术才是我的归宿。”

当获得在悉尼歌剧院的工作机会时,Spencer毅然决定从会计转投艺术领域。“我怀着激动兴奋的心情从英国来到这里。直至第三天,我意识到其实这是很复杂的业务,联系着不同利益相关者、收入来源,客户和巨大的拓展潜力,这也是吸引我的地方。”至于担任墨尔本艺术中心(ACM)的首席执行官之前,曾经在悉尼歌剧院工作了11年,原先认为只是短期任务。

“永远不要担心从一个组织的最底层开始,在踏入初级阶段也无需惶恐。”

Spencer并非艺术工作者,也不是创造性的实践者,而是一个催化剂,让艺术家们无后顾之忧,向观众群展现表演艺术才华。“在ACM,我们试图打造一个可持续的业务,支持创造性产出。而深信财政优化达致艺术成果,我们很幸运得到维多利亚州和联邦政府的援助,还有慷慨慈善家倾囊相赠,这是创造力的两全结合。”

作为ACM产业的管理人并非易事。Hamer Hall、中心剧院、表演厅和Fairfax Studio皆是艺术创造力的象征。“墨尔本人热爱这些场馆,对我们如何维护与看管这些建筑给与投资和响应。ACM世界级表演场馆设施总是被预订一空,从中可看到源源不断的需求。这里有个棘手问题,就是兼顾时间表的难度非常高。”

艺术折射于观者的眼中。可以是具有娱乐性、感觉深刻或让人不安而落泪。影响与触动是自定义。

纵然历经最初的自我怀疑阶段,但事实证明ACM在Spence引领下走上成功和效率轨道。“我们任重道远。维多利亚州政府最近宣布了一项重大的艺术区再开发项目,涉及到ACM和维多利亚国家美术馆(NGV)—这是宏大的十年计划,包括两栋新建筑,还有对旧建筑的一次彻底翻新,另外将建设环绕ACM和NGV的全新公共园区。目标和激情促使我只要还在墨尔本,我会一直不遗余力的创建艺术中心,为墨尔本人的后两代服务。”

By Billie Ooi-Ng Lean Gaik

A True MasterChef  真实的大厨

Chef Johnny Jong
Executive Sous Chef of Crown Melbourne
墨尔本皇冠行政副厨师长

We are probably guilty of taking short cuts whenever we can. It’s human nature to dodge challenges because it’s so much easier to have instant gratification. 

Sometimes, short cuts can be done, but when it comes to a career as a chef, there are no quick pathways but only long and trying rides of one test after another. In the end, the rewards are fruitful as chef Johnny Jong will tell you that hard work certainly pays off. 

As the Executive Sous chef for Crown Melbourne, Johnny has come a long way as a kitchen hand when he started his culinary career as a teenager. 

“When I was in Singapore, I was quite mesmerised by how powerful food is.”

He currently manages the Asian restaurants in Crown which is just one part of their over 20 international repertoire of restaurants. 

“You can’t beat hard work. Popular shows like Masterchef and My Kitchen Rules are very inspiring but may not show the proper ‘preparation’ to become a real working chef. 

“You have to work hard for many years and sometimes work for free to get experience. There are times when you spend what seems like eternity to master a dish to perfection. Unless the contestants are cooks themselves, they don’t experience the gruelling long hours, the years and timeline we really go through to become chefs.”

Originally from Malaysia, Johnny didn’t expect to be a chef when he was a young boy, but had always enjoyed watching his mother cook. “When I was in Singapore, I was quite mesmerised by how powerful food is – it can spark so many emotions when you eat a certain dish, or taste that particular flavour. 

“I was also in awe when I saw the mastery of professional chefs preparing their dishes, so that’s when I became interested in the culinary arts,” he said. 

Johnny is a perfectionist when it comes to putting together his recipes and that’s the reason his customers keep returning. 

His “secret” is in the sesame oil: “My restaurants use Ghee Hiang Sesame Oil which is a pioneer brand and has been around for over 160 years. We’ve sampled so many sesame oils but one day I was shopping at an Asian grocery and found this particular brand, there was no turning back.

“I understand the finer flavours in food and with this sesame oil, the aroma and fragrance is so rich that when you add it to any of your stir fried dishes, it brings out such great flavours that you won’t be able to stop eating!” 

一般上我们尽可能会走捷径,其实躲避挑战就是人类的天性,因为立刻填满欲壑要容易得多。有时候,我们可以利用捷径,但是,一旦涉及厨师职业生涯时,这些都行不通,他们面临的只有漫长的考验和不断的尝试。而大厨Johnny Jong身体力行的告诉你,努力的终点一定是丰盛的回报。

身为墨尔本皇冠 (Crown Melbourne) 的行政副厨师长,Johnny从十几岁时就开始了烹饪生涯,长期埋首于厨房工作。他目前管理皇冠属下的亚洲餐厅,这只是20多家国际餐厅的一部分。“你避免不了必须勤奋用心。类似“厨艺大师” 和 “我的厨房我做主” 等热门美食节目非常鼓舞人心,但可能并没有展现出成为一名真正厨师需要做出的准备。”

“首先历经多年的刻苦磨练,偶尔要忍受无酬劳的工作以取得经验。另外,有时需要耗费漫长如永恒的时间才能把一道菜做得尽善尽美。因此除非参赛者是亲自烹饪,否则他们不会体会成为厨师所经历的无数繁琐岁月中的考验,心力和付出。”

“有时候,耗费漫长如永恒的时间才能把一道菜做得尽善尽美。”

Johnny 出生在马来西亚,小时候并没有想过要成为一名厨师,但他一直很喜欢看着母亲做饭。“在新加坡的时候,食物的强大力量深刻折服了我—当你吃某一道菜或品尝某种特殊的味道时,能够激发复杂而多变的情绪。当我看到专业厨师展现精湛技艺时会感到敬畏。因此,这也是我对烹饪艺术产生兴趣的关键点。”

同时,作为一名完美主义者,Johnny也公开了为何他的回头客不断的食谱秘诀,他的杀手锏在于芝麻油。“我的餐厅使用义香麻油,这是具有160多年历史的先锋品牌。我是在一家亚洲杂货店购物时发现这个令人惊艳的品牌,一发不可收拾并沿用至今,虽然我们之前也试用过许多麻油。我了解到菜肴烹饪添加这款麻油所造就的细腻口感,香味倍加浓郁,而在任何炒菜中加入它,都能带出最佳的风味,让人停不了口!”。