Foodie - Paul Jobin - "The inspiring cook"

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Paul Jobin - "The inspiring cook"

www.pauljobin.co.nz

Paul currently works as a freelance chef and demonstrater, tutors part-time at the Culinary Institute of NZ, Waipapa, Kerikeri, upskilling young local hospitality staff, assisting with assignments with Hospitality Standards Institute and organising culinary events such as the Kauri Tucker Dinner as part of Taste Bay of Islands Wine and Food Festival in Northland.

Paul currently writes a weekly food column in the Detours Magazine, Herald on Sunday leading on from his cookbook with food topics with two recipes and photographs to match.

Paul has won numerous culinary competitions and food awards, participated in a live radio food show, had recipes featured in magazines and has demonstrated all over New Zealand. He has made guest appearances on TV One Taste NZ Christmas Day Special and Food TV series - NZ on a Plate 1 & 2, Fisher & Paykel World Cooking Theatre Masterclass and presently on Food TV coaches April Ieremia on her cooking segments even I can cook and presents on Best of NZ.

Paul is Consultant Chef for Barkers Food Processors designing new exciting recipes and provides evaluation on other existing products with their brands Barkers & Anathoths. Paul works closely along side Northlands premier olive oil company – First Drop and recently released his amazing parmesan infused extra virgin olive oil which quickly sells out as quickly as it is being bottled.

Paul was previously the Executive Chef at The Lodge at Kauri Cliffs, a Relais Chateaux property based on a panoramic championship standard golf course near Matauri Bay. His cookery talents have been showcased in amazing cities such as Sydney, Bratislava, Prague and New York. Paul is well respected in New Zealand by his peers for his sound Asian inspired cuisine and workable innovative ideas that was showcased in his recent business at Pure Tastes, Paihia, Bay of Islands. His food style is bold in flavour, with interesting layering of textures whilst also being healthy in concept. Inspirations are drawn from many global cuisines, challenging the diners to open their mind, broadening their palate to something new and exciting.

Paul has twice been a Beef & Lamb Hallmarks of Excellence Ambassador for the Beef and Lamb Marketing Bureau and operates the Fisher and Paykel Culinary Theatre at the Ellerslie International Flower Show with two chefs cooking and instigating mayhem on stage. His first cookbook was released in November 2008 a pinch of salt published by Harper Collins which not only celebrates New Zealand iconic and modern foods but is a great read and has amazing tips for the passionate cook.

CLICK HERE TO VIEW PAUL'S RECIPES >>

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Eat 'em & weep (comments 0) The first introduction to onions, for most kids, is thin slices inside a burger. For me, it was the evening I watched my grandfather smear half an onion across the windscreen of his car. He explained there was a big frost expected overnight and he found the onion had the same frost-protection effect, without all the fuss of laying newspaper over the window. more>	27/07/2010 09:06 p.m.
All sorts of treats (comments 0) Liquorice brings back colourful childhood memories of sitting with Grandma watching Country Calendar on a Sunday night and diving into her lolly jar filled with liquorice allsorts. Another colourful memory comes from my days working at Taupo's Huka Lodge where we were making a liquorice parfait with Dutch drop liquorice - which has such a salty sour taste it almost put me off the stuff forever. more>	20/07/2010 09:37 a.m.
A fruit of two halves (comments 0) My introduction to persimmons was unusual. I was playing tennis next to an orchard. When the ball was lost over the fence, I, being the kind gentleman I am, went for a forage to find it. For my troubles, I was immediately sconed on the head by a hard cluster of orange fruit. With the tennis ball nowhere to be found, I grabbed a handful of the fruit and took them back to my fellow tennis players as a substitute. They were decidedly unimpressed. more>	13/07/2010 07:45 p.m.
Kiwi flair on July 4 (comments 0) When I first started cooking for Americans, one of the events I had to cater for was Independence Day. As a Kiwi I was at a loss as to what was eaten on this most American of holidays, a day full of tradition which falls in the middle of their lazy days of summer. more>	05/07/2010 08:11 p.m.
Out of Africa (comments 0) The first time I ever had a crack at making creme brulee, my baked custard became a voluptuous and oozy mess. The problem was I was using small eggs and needed more egg yolk. I was reminded of this story when an African maitre d' I was working with casually remarked he'd worked in a kitchen in which they made 48 creme brulees from one ostrich egg. Problem solved. more>	29/06/2010 09:54 p.m.

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Paul Jobin - "The inspiring cook"

Blog Posts

Eat 'em & weep (comments 0)

All sorts of treats (comments 0)

A fruit of two halves (comments 0)

Kiwi flair on July 4 (comments 0)

Out of Africa (comments 0)