In restaurant kitchens across Sydney, renowned chef Jowett Yu always enjoyed working with Tasmanian ingredients. This week, he will get to use them at their source.
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Arriving in Launceston on Wednesday, Yu has spent the past days working with TasTAFE Drysdale students preparing for the last of the 2019 Restaurant Tasmania series on Friday night.
The series gives students across cooking, hospitality and tourism courses a chance to put together the one-night only dinner, with everything from abalone to wagyu beef on the menu.
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As a young cook, Yu knew he had to come to the state at some stage. "So I'm excited and happy to come here [after 15 years] and finally work with these amazing products first hand," he said.
In working with the students in Launceston, Yu is also excited to give back to the country he says gave him so much since arriving as an immigrant in 2005.
After stints at Tetsuya and Marque, Yu opened two Sydney restaurants of his own.
He is now based in Hong Kong as executive chef at Ho Lee Fook, reflecting his Taiwanese heritage and time spend in Chinese communities around the globe through a unique take on regional Chinese cuisine.
Tickets are still available for the Friday night event via Restaurant Tasmania. An October event set to feature chef Charlie Carrington was cancelled due to low ticket sales.
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Matt Dennien
Matt Dennien is a journalist at The Examiner, based in Launceston. Contact him via email at matt.dennien@examiner.com.au, or more securely via Signal on +61 437 672 994.
Matt Dennien is a journalist at The Examiner, based in Launceston. Contact him via email at matt.dennien@examiner.com.au, or more securely via Signal on +61 437 672 994.
