Excitement, anticipation and lots of nerves from the Editor’s desk.
The Uber had pulled up on a busy Queen Street corner and I could see the Sunglass Hut and a Quest apartment hotel, but it took a few more seconds before I spotted the entrance to the hotel that houses Cooke’s Restaurant & Bar, where I was due to attend a lunch that Clive Weston – Managing Director, Negociants NZ – had hinted would be one not to miss.
THE MAIN INGREDIENT
As the incredibly sad news that US celebrity chef and television personality Anthony Bourdain had been found dead of an apparent suicide started to sink in, our social feeds were flooded with reactions from people from all walks of life. The intimate bond that Bourdain had cultivated with millions of readers and viewers was overwhelming.
Judging for the Cuisine Good Food Awards 2018 is now underway across the country. It’s a lengthy process that we take very seriously, with the aim of providing feedback to New Zealand’s restaurant industry, enabling its continued growth and evolution and rewarding its commitment to being the very best.
As the Editor of Cuisine I have a lot of opportunities to attend events and happenings to celebrate the hottest new chef or a fabulous new dining concept. As I watch the relentless race to Instagram the latest restaurant opening or innovative dish, there is always a nagging thought in my mind of the long-term players; those restaurants and chefs that have stood the test of time
Kelli Brett shares her vision for a new era of Cuisine. Not everyone is lucky enough to get to a time and place where their varied career paths meet in a role that is the perfect mash-up of life skills, knowledge, strengths and passions.