Chef Talk - Matthew Helm
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“My collection of knives would be around 200 over from hunting knives to professional chefs knives...” |
Interviewed: 29 March 2008
Matthew Helm is Executive Chef of the Crown Macau overseeing 8 restaurants & cafes in this 6 star establishment.
Q: As Executive Chef of Crown Macau what are the most rewarding aspects of the position? And how many hours do you work?
A: The most rewarding aspects of any job is the recognition of what you create, this is through solid dedication, ambition and creativity, which the whole team strive for. My average hours are usual 0900 until 22.00pm six days a week, depending on what events are on and who is staying in house of course.”
Q: There are 4 signature restaurants at the Crown-Macau, two of which are Japanese. I hear that Tenmasa and Kira have special ingredients flown in from Japan at least 5 times per week. What ingredients do you import? Is there any common thread in the food philosophy of the 4 restaurants?
A: “For both Japanese restaurants items are flown in 5 times per week, live sea eels, ivory shells, and needle fish. Also vegetables from Japan. Something totally amazing to observe. Each restaurant has its own unique identity, the philosophy is concentrate only on the best seasonal products available especially organic, and provide our patrons an experience that they would not have anywhere else!"
Q: Tell me about your career history. Why did you become a chef? What drives you? What motivates you?
A: “I was not born into a chef family but a winemaking family Helm Wines of Murrumbateman, which taught me the understanding of winery operations and making premium wines. I wanted something that would take me around the world that I could work with everywhere and becoming a chef was it. A lot of dedication and very high goals were set, it is not an easy process to become a chef, your mind and heart must be focussed especially if you travel and work.
- First job: I year Kitchen Hand Murrumbateman Pub
- I year, Owner and Operator of the first Fish and Chip Shop in Murrumbateman
- 6 year at The Park Hyatt Hotel Canberra
- 2 years at The Gleneagles hotel Auchterarder Scotland
- 2 years at The Kempinski Vier Jashrenzitein Munich Germany
- 18 months at The Bathers Pavilion Sydney Australia
- 18 months at Rayavadee Krabi Thailand
- 2 years at The Oberoi Sahl Hasheesh Egypt
- 18 months at The Raffles Hotel Singapore
- 12 months at Crown Towers Macau
Each job is like starting an apprenticeship again so many new things to learn to see to absorbed, the dining experience is one that creates great memories. The Gastronomy world is a magical world."
Q: Knives… every chef’s best mate. How many in your collection? How many are Japanese?
A: "My collection of knives would be around 200 over from hunting knives to professional chefs knives, Japanese I would have about 10 pieces..."
Q: What’s your opinion on Japanese knives V European knives?
A: “Every job has a certain knife, the Japanese knives I find to be a lot lighter and I enjoy using them more these days, the European knifes the blade can be too thick and some too heavy for the delicate tasks."
Q: In the end, all knives cut. Why is it important to have good quality sharp knives? Does it make any difference?
A: "Having a good quality sharp knife makes a huge difference, the job more simplified, easier to control. You’re not forcing the knife to do the work; this is when most accidents happen when using a blunt knife. You should be letting the knife do the work for you. Stay happy and safe at work, last thing you want is an accident."
Q: What’s your opinion on the Chef's Armoury Hamaguri knives?
A: "The first time holding I couldn't believe the weight and comfort in my hands, like a feather compared to original western knives, the ones that we start off with as an apprentice chef.
The knife’s first duty was with a basic onion to make brunoise to test the razor edge of the blade and WOW the Hamaguri did the work by itself, perfect brunoise. I couldn't believe how superior the slicing was compared to other brands.
I also had my Japanese chefs use them over a service period and they loved using the Hamaguri set. They kept asking if it was there as a Christmas present, maybe next year."
Take a closer look at the Hamaguri Series. Click below:
