Pro-Chef International - Culinary Book Publishers
ABN No: 46-070-186-088
Contact us at our
Oyster Bay Office:
Tel. 02 9544 6900 - Fax. 02 9528
5582
Please
Note:
This About-Us, web-page is
meant for
very
passionate and culinary-minded people
only!
You will need plenty of time and
patience,
or you may just as well... skip it!
________________________________________________________
James Mussak
JP, Dip.Teach.
Culinary Book Author / Publisher
The
festive
book-launch,
for the
"Great Chefs
of
Australia"
will be held later on this year...!
We
are anticipating the
function
will be held
at one
of my
culinary friends place.
I will make
sure its a
convenient
located
venue:
either a
large
restaurant,
club or
hotel
(Sydney
Metropolitan
Area)
A nominal
cover fee
will be
charged.
It will
include
food,
drinks, a
free book,
product
samples,
flyers and
more!
We will
announced
more details
about
the
MENU
for this
function,
closer to
publication
time.
(Chefs
& Sponsors
are
automatically
invited,
but please
invite your
friends and
colleagues
for this
great event!)
PS:
With Mothers Day
just around the corner,
why not
get your great Mum a great
Australian culinary book:
"Great
Chefs of Australia-Cooking with
Love & Passion"
Buy it at a
bargain price of :
$39.95 Postage included.
Call now: Tel 02 9544 6900 or
Click here
and we send it to you:
immediately!
BUY OTHER ESSENTIAL BOOKS FROM MY CULINARY FRIENDS:
The "SALT BOOK" from Fritz
Gubler, or Hideo Dekura's
"ENCYCLOPEDIA OF JAPANESE
COOKING"
Click here
_______________________________________________________________________
VIEW MY
PRICELESS
COLLECTION
OF PHOTOS...
MEETINGS...
GREETINGS...
JUDGING...
WATCHING...
INTERVIEWING
AND COOKING FOR
CULINARY VIP'S!
We'll invite
them all...
for the book
launch!
The author
was "painting the
town"
...having
a great night out:
As usual, mingling
with famous
people, but
of course;
just as
important:
checking out the
food
and beverages
served
at the after-party...
at the
Sydney Opera House
celebrating
the 50th Anniversary
of the Australian Ballet!
Fashion identity
April Rose Pengilly, Designer, Akira Isogawa, with my wife
Sigrid Mussak, National Operations Manager for
Napoleon Perdis
Cosmetics
(Courtesy of the Daily Telegraph-Sunday paper, 8th April 2012)
Jane Campion,
Film Director of the movie: "The Piano" & James Mussak
enjoying a great night at the Sydney Opera House,
in conversation,
Jane reckons: "James you are a loveable eccentric!"
( I wonder why she would say so... do you...?)
James Mussak meets Lord Major
Clover Moore, at the
Premiere
Night
of the new season of the Australian Ballet at the
Sydney Opera House.
Some said:
we look like
brothers and
sister...?
James &
David McAllister AM, Artistic Director of
INFINITY "The Australian Ballet"
Congratulation...
to one of
the most
interesting,
innovative
Ballet
I've
ever seen in
my life!
James Mussak &
Akira Isogawa, Fashion Designer, at the Australian Ballet
after-party,
(Akira may be able to design some new-style chefs' jackets?)
______________________________________________________
Deborah Brown, Artistic Dancer, Bangarra Dance Theater Australia,
and
author James Mussak, at the post-performance party
at the Sydney Opera House
(The ambience,
the
first-class
service
and drinks
served at the Opera House Ballet
after-event party,
was absolutely
outstanding.
______________________________________________________________________
You may ask;
What has
this St.
George
Leagues Club
photo to do
with the
culinary
industry...???
What's
the Answer:
The superb
Food &
Beverages
served
in the
Private Box,
at the
Allianz
Stadium
Observing
the match
between
Dragons -VS-
Roosters
(the
Dragons
won-of-course...!)
Above:
Author James
with family
friend
Martin
Newman,
Director of
St. Georges
Leagues
Club, he's
the
Godfather
to my son,
Nathan James
Mussak,
with
Girlfriend
(doesn't he
look like "a
chip of the
old
block"...?
_______________________________________________________________
LARGE
CATERING
CHEFS...
TASTE OF
SYDNEY &
MASTER
CLASSES
AND CHEFS
COMPETITIONS
PICTURES
AND MORE...
My friend
"Happy:
Keerthy
Hapugasdnjia
Culinary
Consultant
to Mayor
International
Airlines
Owner of
Cargo
Spices.
Former Hyatt
and Super
Dome
Stadium,
executive
chef,
Martin
Koestlin,
now General Manager for MAK Catering Sydney
Fresh
Catering,
MasterChefs,
Aria,
Becasse, and
many other
top clients
using MAK
catering
hire for
their
special
Functions
Thank you Manu, for your
culinary friendship and
moral support!
Manu... trust me, I will cook
you a
genuine Swiss
Cheese Fondue..!
Here is the Swiss/Aussie
chef James' special Fondue recipe:
Ample quantity of grated Swiss
Gruyere and Emmenthaler
style cheese, 50/50,
add a bit of
Corn flour, white wine,
(cider or beer) ... a pinch of
nutmeg,
a shot of Kirsch, and heat
it up slowly and it's all is done...!
Now... I am adding one of my special
favoured
ingredient:
"my Love & Passion
for the
culinary industry"!
Wait... we are nearly
finished... may I suggest...
let's have another
TRUMER PILS...
whilst we are waiting...
And... voila... it's all done -
"Food for the
Gods"!
Cheese fondue is eaten with
cubes of crusty
bread....
Swiss custom has it:
If you accidentally drop a
bread-cube,
you must KISS the person
next to you...!
10 out of 10 - James...!
PS: Thanks
heavens,
he did not
drop a bread cube...!?
Here's
3 Cheers.!!!..
one for the 2 of us - and one
for YOU,
taking your time to view
all these pictures.
Thank you, thank you all!
THANK YOU EWALD...
Ewald Ringer, CEO for
TRUMER
PILS - Australia
Happy smiling
culinary friends... they
will count the calories
later... !
Comments from Liz Adeniji
-
(Nine-MSN) - ( "the best
cheese dish I ever tasted"!)
Cheers... with TRUMER PILS!
(...its easy to fall in
love... with a good
beer...? what do you
think...?)
(James with Katharine, Sales Executive
from Brown Brothers Wines,
....Do you think wine people
drinking just any beer... ?
of course not: they only
drink TRUMER PILS beer!
My culinary friends,
Ewald Ringer, TRUMER CEO and
Diane Munns,
Accredited Practising
Dietitian and
Nutritionist.
"Cheese
is good for the health...!!!"
PS:
Help is at hand if you are
overweight, contact
Diane
Munns,
Northern Beaches
Diabetes & Weight
Management
di@diabetesweight.com.au |
www.diabetesweight.com.au
_______________________________________________________________________________
See some of my
culinary friends...
who are part of my new book
and some chefs who
congratulated us... and wished
us
all the best with the new
culinary MENU book:
Massimo Mele, Executive Chef
- Hugo's Restaurant
Massimo, Mille Grazia Tante for your support!
My great culinary friend: Martin Boetz Chef / Owner
Longrain Restaurant
Sydney-Melbourne
Ja, ja...... alles klar...
wir sprechen
auch Deutsch und Schweitzerisch...!
Meeting with my Turkish
culinary friend and chef:
Somer Sivroglu...
owner of Efendy Modern
Turkish Restaurant.
"If you have not eaten
Turkish food,
you have not lived your
life to the fullest"! JM
_____________________________________________________________________________
HERE ARE SOME SPECIAL
MEETINGS
&
PAST CULINARY EVENTS
PICTURES:
Having lunch with my
culinary friend
Hideo Dekura world's
best Japanese Chef:
Swiss lunch in the making -
with world-famous chef Hideo Dekura,
Chef,
Book writer:
www.culinarysdekura.com
Learn how to cook Japanese with
Hideo Dekura's 600-page Cook
Book......
Author,
Hideo Dekura, Chris Spratt,
GM, (Maxwell Foods) Author James Mussak
having Swiss Chocolate
Fondue - "We've moved our
offices outdoors"!
(Photo by Keiko Dekura)
_______________________________________________________________________
Chefs in our new culinary
book: When only the best
will do!
My culinary friend
Eddy
Coffey - Acer Arena
Stadium Executive Chef
_____________________________________________________
Recommended books
for chefs
or chefs who just want to become
Master chefs!
"No professional chef, gourmet cook or
food lover...
should be
without Fritz Gubler's
most interesting,
educational:
THE SALT
BOOK"
Order one for yourself right now and...
please
mention my name...
http://www.arbonpublishing.com/Who-We-Are
Cheers... from
the hectic, office of author James Mussak
and fellow book writer Fritz Gubler...
comparing
our great
Australian
culinary books!
"SALT"
By my culinary friend, Fritz
Gubler,
of Arbon Culinary / Book
Publisher, North Sydney
An absolute must have
educational book, for any
professional chef,
hospitality students,
apprentice chefs, cookery
teachers, lecturers
and home gourmet cooks!
For more information: Tel
029544 6900
_________________________________________________________________
Gordon Ramsey
& James Mussak
signing books to each other!
Hassan
M'Souli & James Mussak
signing books to each other!
We love Mussels, steamed
with Buller Wine
Signatures by Sydney's top
chefs, playing football
together
Organised by Mel Nathan
Top chefs signing a "Collage"
at a chefs special meeting!
Winners are grinners...!
Competitor Executive Chef, Peter Van Es
and
Judge James Mussak
________________________________________________________________________
Chefs at Hilton Sydney - pictures taken at World
Master Chef Classes!
______________________________________________________________________
"I am not in "POLITICS",
the "politics" in the
culinary industry
keeps me
busy as it is". JM
No matter what side of
politics you're on...
its
nice to be congratulated by
other leaders!
Kevin Rudd congratulates
author James Mussak, wishing all the best
for the
new book. (Hyatt Hotel Canberra)
(At the World's best
Riesling
Wine Tasting / Judging)
____________________________________________________________________
Bob Carr
& James Mussak
I congratulate my culinary
friend Bob Carr,
for his appointment. He was
the Premier, when we
were strolling together at
Sydney's Longest Buffet.
He is 100% on the side of
the culinary industry people
I am looking forward to seeing
some great changes in the industry
...hopefully for the better!
______________________________________________________________________
Invitation
to all
budding Master-Chefs
and armchair Judges...
could you please judge my
dishes!
(...?...out of
10.......?)
Let me know...
greatchefs@sydney.net
Food produced by author
James Mussak:
Snapper with toasted
macadamia nuts, wild tomato chutney,
lime & myrtle mayonnaise...
Tassie smoked salmon - with lemon-myrtle
dressing...
Rack of Australian
"Salt-Bush" lamb, with
wild mountain peppercorn crust...
AND
SMOKED SEA-SALT (FROM SMOKE
AND ROAST COMPANY)
Fried snapper fillet skin-on, with lemon-myrtle dressing and
rosella chutney...
I WOULD LIKE TO SAY
THANK YOU
VERY MUCH
TO ALL THOSE KIND PEOPLE
WHO AGREED TO HAVE THEIR PICTURES
TAKEN AT
THE SYDNEY MASTER CHEFS
SHOWS.
THE FOLLOWING PICTURES HAVE BEEN
TAKEN
AT MASTER CHEF LIVE
AND
WORLD
CHEFS SHOWCASE
AND
HTN
COMPETITION AT RYDE CATERING COLLEGE TAFE.
AND OTHER VIP CHEFS
FUNCTIONS & EVENTS
ON
A VERY PASSIONATE NOTE:
Here is looking at you... the authors
trusty old camera!
....
I have had many memorable
moments, in my over 40 years of culinary
career
as a chef, culinary consultant and recruitment
specialist,
meeting with
some of the
world's most
prominent chefs,
e.g. having a smoke
with
Anthony Bourdain,
Gordon
Ramsey,
Anton Mosimann,
Bill
Gallagher (WACS),
and other culinary GREATS- but meeting,
interviewing and to be photographed with
so many
leading
Australian personalities was more
than
I ever could
have asked for.
So forgive us... if we get a little
bit over-excited!
Cheers from Sunny and James... having a
quiet drink at the ACF NSW meeting!
Here's looking at you CHEFS...!!!
Where's is YOUR MENU...?
(The authors old culinary friend
Sunny Sia,
Area
Executive Chef, Stamford Plaza Hotels -
Australia
Tony Bilson: "Godfather of Australian Cuisine' " and
James Mussak: "King of Chefs"
At our age, we are still working hard as ever and
dealing with all our ups-and downs......
we just call it: "Culinary Passion in Action"!
Junior Master Chefs
don't come better than FORMER contestant
Marcus, he has asked me to
have
a photo taken
with Tony Bilson; you may have seen him on channel TEN cooking
Tony's
Lobster Risotto & Chanterelle dish...?
Marcus also insisted on tasting all the Smoked Sea-Salt
flavours we had
on our Master Chef stand: R101...
out of all the hundreds of people
visiting us -
Marcus was the most inquisitive of them all!
Another Junior Master Chef: Pierre Khouri, a
previous contestant
You can never be too young to learn... to become a real Master Chef!
My culinary friend
Kylie Kwong - A chef with the sweetest smile on earth!
Sorry... Mona Lisa... but you have to move over!
My most beautiful charming culinary friend: Master Chef Live TV
presenter: Indira Naidoo
Old mate Chef
Matt Kemp:
EX -
Balzac Restaurant, looking at his own entry, in my
latest book.
Another great
passionate chef,
who loves to share his knowledge and
skills!
Number 1, true-blue Celebrity TV Master Chef:
Gary Mehigan
Thank you Gary!
My long-standing culinary friend:
Eddy Coffey - Olympic Stadium Exec. Chef
My culinary friend and Mega Top Master Chef &
Restaurateur:
Giovanni Pilu
(doesn't he looks like he could be my younger brother...?)
Lovely Celebrity Chef
and Author: Anna Gare
(why does she look so clever... and so beautiful...
and I'm not...!?)
Adriano Zumbo
(I must have
been eating a kilo of his famous Macaroons ...all washed
down
with
Chambord,
wine, beer and black Nespresso coffee,
hence it may explain the blurry picture...?)
Who wants to become Master
Chefs...? No problem...
Just contact us...
or contact HTN, and we steer you in the right
direction!
Airforce Chef
STG. Halley - She's organising menus /
food and cooking for thousands
of Australian Air Force's men
and women on a
daily basis!
I look forward to seeing her MENU (for Pilots) in my new book!
My long-standing culinary friend Executive Chef &
Catering Manager:
Jock Stewart,
Australian Culinary Federation - Vice President NSW
Matthew Butcher, General Manager of
Smoke & Roast
in action with
young wannabe
Junior Master Chefs, tasting and
contemplating how to use the Smoked Sea-Salts.....!?
We had so many hundreds of children of all ages in our
stand R101 Master Chef Live.
World-Class:
Wurst & Brot .... that's all we wanted to eat all
day long...
at Master Chef Live... and we did...! Thank you
for your kindness in supplying us
with food and drinks during the long hours on the stand.
___________________________________________________________________
One Night in Chile!
A great function with superb FOOD, wine,
beer and Chilean folk dancers,
at the VIBE HOTEL RUSHCUTTERS BAY
CHEERS!
Meet up at the VIBE hotel with my book sponsor:
Dan
Morice, Owner and Producer
of Hereford Prime Australia's best Beef - Guaranteed!
Author with
Ignacio Concha, Consul General of Chile -
Photo taken at the "One Night in Chile" - VIBE
Hotel Rushcutters Bay
JAMES MUSSAK AND EXECUTIVE CHEF,
RIADH DEBBABI - VIBE HOTELS -
RUSHCUTTERS BAY SYDNEY
Taking Dancing Lessons from Chilean Folk Dancers, at
Rushcutters Bay Vibe Hotel
(Chilean Food by chef EXECUTIVE CHEF,
RIADH DEBBABI
________________________________________________________________________________
GREAT MOMENTS OF
CULINARY ENJOYMENT
IN PICTURES. AS ENJOYED...
AT
THE WORLD CHEF SHOWCASE
HILTON SYDNEY - 1 OCT - 2 OCT 2011
Author James Mussak in the office of my culinary friend:
Gary
Johnson, former executive chef, Hilton Sydney
with some of his very passionate fabulous kitchen staff,
helping to organise and coordinate
a super successful
"World Chefs
Showcase". Well done my friends!
_________________________________________________
Author James Mussak's "impression"
at the HILTON
HOTEL SYDNEY -
World Chef Showcase:
I was in good company with Paul Judge, Kurt von Buren,
Kurt Looser,
Adam Moore, meeting up with top chefs, Mark Best,
Luke Nguyen
and NY-USA-based VIP chef; Gabrielle Hamilton (Victor of Iron Chef 2008)
My heartfelt congratulations go to the
hard-working
Joanna Savill, World Chef
Showcase Festival Director,
and Indira Naidoo:
You are true Champions!
Congratulations and "Thank You"
for all the goodies we received
from sponsors in the Show bag, from all of the following
businesses:
Hilton Hotel Sydney
Australian Government - CITY OF SYDNEY
Fairfax Events
- Sydney Morning Herald
LAN Airlines
Citibank
Brown Brothers Wines
Coopers Beer
Chambord
San Pellegrino
Nespresso
Herbie's Spices
Author with Super Spanish /Ozzi Chef:
Frank Camorra - Owner of Movida Restaurant
Melbourne
Chef Frank Camorra in
action: cooking pigs ears and making blood-sausages
Chef Frank's creation:
Yummy, yummy, crackling pigs ears
and blood-sausage roulade served with pickled mild chili
/ pepper sauce.
Great culinary book in the background!
Super Pastry Chef:
Philippa Sibley,
Good Food Guide-MELBOURNE Chef of the Year!
Nobody in the world knows more about Chocolate than my
culinary friend:
Willie Harcourt-Cooze.
He grows and farms his chocolate in Venezuela and makes
it in England.
Perhaps you have seen
the Movie:
Willie's Wonky Chocolate Factory?
It is a movie about the
dramatised
version of setting up
his chocolate factory in Devon UK. England. You can buy
his
A-grade, pure
chocolate from APROMO trading. (Sydney) Try it and
you'll love it!
Please don't disturb me; I'm busy...! Patissier / Pastry
Chef:
Adriano Zumbo in action...
My favourite picture: Kathryn, she's the lovely daughter of
Brown Brothers Wines
marketing
manager Ross Brown.
A GENEROUS WINE SPONSOR OF MY BOOK!
David Cheng, Executive Chef
- MOMOFUKU RESTAURANT - St.
Pellegrino's rated
"World's
Best Restaurant"
now open at "The Star-Sydney" (Casino)
My culinary friend, 3 Hats Chef,
Peter Gilmore, QUAY SYDNEY -
He's the winner of the Best
Restaurant in Australia.
I know him from the time when he was only half his
weight... as I was then, too!
Dan Hong "THE NEXT
GENERATION CHEF" Making a great "Steak Tartar" the Asian way
(presiding another Merrivale Restaurant named: MS G's in Sydney)
NOW... LET'S GET
SOME CULINARY EDUCATION!!!
My old stomping ground RYDE TAFE at the
HTN Chefs Competition 5 October 2011
"The best ever chefs competition RESULTS, I have ever
seen in my culinary career!"
(PS. I have spent 6 years teaching - at RYDE and East
Sydney Tech.)
Why would anyone become a
Chef Apprentice these days...?
...because they can win Motorbikes, P&O Cruises and $2500
in price money!
(yeah... in my time we would have just got a Certificate
and a gold-plated medal...!) ; )
The Author's choice of an award-winning entry!
Miss Escoffier:
"Gods in Heaven... let me be the Winner!"
Apprentice Chefs in
red-hot Action at RYDE TAFE
Try to win $2,500 and the Bike below!
I have no doubt... this would be the award-winning photo of
HTN BIKER chef:
Rod Andrews
"SHOOT THE CHEF" - SMH-PHOTO GRAPHICS CONTEST
Voila! Australia's
"best of the best" Apprentice Chefs at the
prize-giving ceremony:
YOU ARE ALL WINNERS - CONGRATULATIONS!
YOU ARE ALL WINNERS - CONGRATULATIONS!
My
old culinary friend:
TAFE - Teacher Herve Boutin
Just in case if you ever wondered how a
Navy Chef Judge looks...?
Author with
Ken Stevenson
- (Navy) Sea Chefs Trainer
Don't touch this work of art
please... or else...!
I can't help myself; but I
am getting hungry!
BTW: Chefs and
others...
I am wondering...where have YOU been all
this time...???
Shouldn't you attend
those chefs competition...?
and come
to the Trade Shows
a bit more
often...???
You might just learn
something...???
_______________________________________________________________________________
READ some great comments, quotes
and accolades...
about the author
and ABOUT our "Great Chefs of Australia"
books:
"Hi
James... the illustrious chef James...
...King of Chefs... welcome... come
in..."
(Welcome greeting, from
MB, the CEO of a large
Hospitality-Business - North Sydney July
2011)
__________________________________________________________________________
"Mate, this is great news with your new
style menu book.
It's about time that
somebody gives us a different
perspective of our great culinary
industry and tackles
the complex
mine-field of our great Nation's
multi-cultural
function menus. We
don't need more recipes with stuffed
capsicums and avocado dips. Your menu
book guide
will be a sensational
publication for us old foodies,
regardless of the who's who - in it..."
(Executive Chef of a large
Convention centre)
___________________________________________________________________________
"James, it's about time that someone
puts some limelight
on the food, wine
producers and providers of
essential services.
No chef or
business owners / catering operation
could run
a successful kitchen
operation without all those equally
committed and passionate food-service
people working hard
behind the
scene. With your new style book you will
give them
a tangible momentum of
their excellent services they all
give to the culinary industry."
(GM of a Large Australian National
Food-Service supplier)
___________________________________________________________________________
"James, thank you for producing this
new-style-educational-menu book.
With
food-cost going up, and up, and up, your
book is going to be God-sent
to many
thousands of function centre managers,
including myself. We all
need
to have a better understanding, new
ideas and being better-informed
of
available products, improving our busy,
multi-cultural food serving
operation, by presenting clever,
balanced cost-effective menu sequences,
this will make us more profitable."
(TB, Manager / Owner of a large
Wedding/Function
& Reception
operation - Darling Harbour - Sydney )
_________________________________________________________________
"James, we would be delighted to
participate in your new book.
Instead
of giving our graduating culinary
students a Certificate...
we would
rather give them a useful educational
culinary book
that no doubt they
will cherish for the rest of their
lives!"
(MB - CEO, chefs /
hospitality training school Sydney)
________________________________________________________________
"James, thank you very much.
I have
sent your book, with my job application
and an overview letter, instead of my
normal resume,
to a prospective new
employer ...and I got the job!"
(ex QLD resort exec. chef, now working
for a 4-5 star country hotel)
_______________________________________________________________
"James, reading your message about your
new book,
I think this function
menu-book idea is a sensation before
it's even printed.
I have not seen
any other book like it on the market.
To include us, you are doing us a
real great favour
Thank you".
(National Sales & Marketing Manager
for Australia's largest Food-Service
business).
________________________________________________________________________
The Australian Government’s Austrade
Food & Beverage Division,
has highly
recommended the previous Great Chefs of
Australia publications,
and sent
these books to the Australian Embassies
(Austrade) all over the world!
____________________________________________________________________
"No doubt, these inspiring, complex
“first of its kind book” brimming with
culinary
hints, tips and
recommendations of products and services
of first-class suppliers,
with so
many experts involved…...the "Great
Chefs of Australia-Exposed" book...
will no doubt soon become a collector's
item."
(Alan B. Magazine Editor,
2008).
__________________________________________________________________________
"James, to be nominated and to be
invited by you to participate in
your new book, "Great Chefs of Australia
cooking for love and passion",
is
almost like winning the lottery. I am
sure it will add an extra dimension
to my resume and will open doors for my
future career moves."
(Young,
award winning chef working in a 5-star
QLD resort).
___________________________________________________________________
"I will buy and give this book to my
very best 100 clients, to my family,
business colleagues and send it to all
my friends overseas."
(Australian red meat promotion
executive).
___________________________________________________________________
"This cook book will be an absolute
inspiration for any food lover,
and
make us foodies drool. Hopefully, it
will attract new apprentices
to our
chronic-shortage of chefs in our
restaurants."
(Owner of 3 Sydney
restaurants).
__________________________________________________________________
PS: I would
like to do a bit of
name-dropping here
with some of our
other Australian culinary greats...
appearing in our new MENU book...
Chefs cooking for Kings and
Princesses
and many thousands of VIP
customers.
Paul
Brown
- Executive Chef
Stamford Grand Adelaide
seen with
his friend Paul Bocuse!
You
may ask what has this picture to do with
the
author James Mussak...?
Paul Brown
has been a culinary friend
of mine
for many years. Paul was the executive
chef
to the Royal Household for
His Majesty, King Hamad
Bin Isa Al Khalifa,
the enormously
wealthy King of Bahrain - for many
years.
Paul has cooked for
most of the British Royal Family,
for royalty: from Jordan, Monaco, Egypt,
Greece,
Swaziland, Spain and the
Czech Republic,
Prime Ministers, and
celebrities to many to mention.
He
also became the first Australian to be
admitted
to the elite club CCC “Club
des Chef des Chef”.
Uwe Habermehl Sydney Convention
Center Executive Chef
Chef Uwe and
chef James demonstrated Live TV Cooking
on
Australia Day Hyde Park Sydney,
cooking in front
of a crowd of 160,
000 people.
QANTAS CHEF, Mario Bonello - Teaching
young students...
Chef James, cooking the "best steak"
ever, on live TV
Australia Day Hyde
Park Sydney!
________________________________________________________________________
WAIT... THERE IS
MORE...
Discover MANY more of our
very famous and great chefs, culinary
friends and colleagues, who participated
in our previous books:
Margaret Fulton, Sean
Connolly, Pete Evans, Justin North,
Sheridan Rodgers,
Kimtaka Azuma,
Manu Feildel,
Lyndey Milan, Beppi
Polese, Tony Bilson, Bill Wilson,
Miguel Maestre, “Happy” Keerthy
Hapugasdeniya, Michael Fletcher, Bruno
Gentile,
Gold Logie winner "Fast
Ed" Halmagyi, Brad Jones, Serge
Dansereau, Peter Howard,
Damien
Pignolet,
Angela Brown, Erwin Schick, Dietmar
Sawyere, Ragini Dey,
Camilla
Frost, Herve Boutin, Romain Bapst,
Scott Webster, Zoe
Palmer, Zahi Azzi,
George Hill,
Deepak Kumar, Julie Webster,
Tom Schoots, Shannon Kellam, Ross
Howell,
Henry Leuzinger, Hassan
M’Souli, Thomas Schnetzler, Lachlan
Bowtell, Rod Andrews,
Rodger Bond,
Ito Taichi, Didier Lannoote, Zhe Khaw,
Victor Kruss, Mike Scheumann,
Gary Johnson, Paul Smart, Sebastien
Stephanno, Richard Khader, Stuart
Walton,
Timothy Down, Jan van Dyk,
Ian McKenzie, George Mullen, Erkin Esen,
Greg Farnan,
Gerda
Eilts, Daniel Primmer, David O'Sullivan,
Daz Jacques Antaw, Jeff Bulckens,
Matthew Kemp, John Crispin, Karl Ewald,
Leisa Edl, Leo Rutishauser, Mark
Sweeting
Plus...
over 200 great chefs who participated in
our great cook books!
I will be forever grateful to all of
you great people:
Sponsors and Chefs
- and I would like to thank you all;
from the bottom of my heart to make it
possible.
Without the foresight, love &
passion, goodwill, patience
and co-operation of so many individual
wonderful people,
the previous 3
books, and now our 4th book,
could
not have come into existence.
(James)
_____________________________________________________________________________________
Here's a small gallery of some
smiling faces of a few culinary
friends and colleagues that
I am specially very proud of
and some chefs, who have kindly
participated in my
previous
three books: "Great Chefs of
Australia"
Margaret Fulton OAM
Australia's National Living
Treasure!
A National and
International Icon Chef.
