I am a qualified chef. I put home chef because I am that as well
I am extremely passionate about braising meat - long and slow to achieve that tasty, tender and juicy outcome.
I teach the cooking of meat part time and I am the author of Your Meat Mate.
This is a book about cooking red meat. It provides the skills and knowledge to cooking red meat to perfection. It is for the everyday home chef who wants to learn to cook meat like a professional in the comfort of their own home. I would be more than happy to send you a copy.
I am of the firm opinion that one can create delicious meat meals simply by using skills and knowledge to cooking meat the way it should be cooked. In other words extracting the maximum value from the meat.
Having said the above I will use interesting and wholesome ingredients to accompany the meat to create a terrific experience for the customer
My back ground:
I studied hotel management at Ryde College in the 80's. During that time I worked in commercial kitchens in Sydney. I had take away food shops in the 90's. I now manufacture my own range of sauces for food retailers in both retail and food service size. In 2012 I went back to Ultimo TAFE to qualify as a chef. I did Commercial Cookery. Straight after TAFE I did the Commercial Cookery trade test
For more information about myself please visit www.philbysfinefoods.com.au
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