It’s true what they are saying about your early childhood experiences shaping you as an individual you develop as much as be. Rising up on his household’s farm close to Brisbane, Australia, Chef Drew Nocente picked up lifelong classes, that embody kitchen philosophy as nicely. Surrounded by contemporary produce and helping members of the family work the house kitchen, Nocente who at present helms the up to date grill Salted & Hung in Singapore, learnt to respect meals. “It put me in line with what we do now. On the farm, we would butcher animals and use every part of that for the family. That’s been part of my philosophy and it’s been a natural progression for me, how I look at food and how I respect the ingredients in our kitchen,” he says.
Do extra, with much less
Nocente has labored his manner up from being a 15-year-old assistant at a small restaurant in his hometown to changing into head chef of banqueting at Hilton Resort in Perth on the age of 24. In 2008, he labored as a sous chef at Maze Grill, London, underneath the steerage of Gordon Ramsey’s protégé, Jason Atherton. “Jason is all about attention to detail, right from the kitchen to the restaurant. How to fold the napkins, right to keeping the washrooms clean. These seem like little things which in fact, are the major ones when you are running a restaurant of your own,” he asserts.
At Salted & Hung, Nocente follows the ‘less is more’ and minimal waste philosophy. “We may have only four or five ingredients on the plate but all those ingredients serve a purpose,” he emphasises. Utilizing each a part of the vegetable or meat is being seen as the way in which to go, with cooks all around the world making an attempt to observe the ‘zero waste kitchen’ philosophy, however for Nocente, it’s been a lifestyle for a few years now.
“The old school mentality was to throw away a piece of vegetable or meat if it was not perfect. But now, chefs are looking at food a little differently, and trying to use the ingredient in some or the other way. We have more techniques and equipment than we did ten years ago. [Now] there are different ways we can use it without worrying about whether [its] perfect or not,” provides the chef, whose Instagram bio proudly declares, ‘Sustainable eating can be delicious!’
Armed with years of expertise in charcuterie and grill, Nocente has quite a lot of methods up his sleeve with regards to meals. However what all of it provides as much as, is guaranteeing that the utmost flavour has been extracted out of every ingredient. For the five-course meal, Nocente will showcase a couple of signature dishes, such because the Blood Sausage Arancini, Crab Apple Kombucha and White Radish, Charred Prawns and Scallop Tart amongst others when he serves his meal at Journal St Kitchen this weekend. Take his dish, the Grouper, Infused Soy and Charcoal, as an illustration. “The bones are infused in soy sauce for 30 days and while some of them are dried out for part of the dressing, some are used to make a broth in which the fish is cooked. The dish is then finished with some fermented prawn butter,” says Nocente, who is happy about his first go to to India. “I hear it’s festive season in the country, so I’m looking to take in the sights and sounds of another culture,” he says.
Drew Nocente’s five-course dinner as a part of visitor chef collection can be held at Journal St Kitchen on September 13 and 14 at eight p.m; extra particulars at insider.in