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
EDITORIAL - CHEF VIP PICTURES AND MORE
INFORMATION!
(Scroll down - for
Worlds Chefs Golf Tournament
in Manila-Philippines)
James Mussak JP, Dip.Teach.
Author of 5 books:
"Australian Merchant Navy"
(A non culinary book!)
"Great Chefs of Australia-Exposed"
"Great Chefs of
Australia-Cooking with
Wine-Beer-Spirits"
"Great Chefs of
Australia-Cooking with
Love & Passion"
New
upcoming educational
culinary book:
"Great Chefs of Australia
-Creating Menus-
When Only The Best Will Do"
_____________________________________________________________________________
Together...
we
will make Australian
culinary history!
"Where others stand still,
we're
moving forward...
and make things happening!"
- JM JAN 2012
We are 80% ahead of our
proposed publication time, but
we
need
some
more "special" assistance with
this large, intricate and complex task.
We need now everybody's cooperation to
have this book published ASAP!
We
know - it is not an everyday
occurrence to be invited
to participate
in a prestigious over 300-page Australian culinary
book,
that evolves
around the culinary industry - particularly
"WHEN ONLY THE BEST
WILL DO"!
So please bare with us with all these
lengthy explanations...
This book is not about
recipes, but it is to be
consulted for the most
suitable menus and beverages
for very
special, important
occasions,
It will become
a most useful
MENU cook book
for anyone
who has to
organise and cook domestically for a
great party, a special occasions,
or cook professionally
for very large numbers of people.
This great and unique culinary book is more than
just a cook-book,
as it
documents
and reflects upon the
present state of the Australian culinary
arts.
It will challenge chefs and business
owners
to try various menu combinations
to satisfy
the needs and wants of customers!
THIS NEW EDUCATIONAL CULINARY MENU BOOK
IS DEVELOPED
IN
COLLABORATION
WITH
AUSTRALIA'S "BEST OF THE BEST"
INDUSTRY
PEOPLE COMING TOGETHER FROM ALL
STATES OF AUSTRALIA.
This book will take away the stress
of finding suitable
suppliers to create
cost-effective combinations of food and beverage
menus;
therefore
it will
become
a most useful service-guide-cook
book for many thousands
of
professional
chefs, home-gourmet-cooks and catering executives alike!
This
large A4 size book will feature up to 150 specific menus;
it is
a
menu
guide
meant
for all sorts of special festivities and occasions. It will include
great
articles from
several culinary experts, who are giving away their catering
hints and
tips
regarding
how to save on food / wine costs, and beverage
consumption, when one has to cater for
large numbers of people.
Author James Mussak is
the founding President
of Sydney Chefs
Association
ABOUT THE AUTHOR
JAMES MUSSAK:
"Swiss-born,
Australian chef: James has contributed
significantly
and
immeasurably
to the
development of the Australian culinary
and commercial
kitchen culture
for
over forty years. As a former 5-star hotel executive
chef, contract caterer / executive,
restaurateur, cookery teacher, chef recruitment specialist, founding president
of
the
Sydney Chefs Association
- James gained many decades of culinary industry
experience.
James worked in Switzerland, Denmark, Israel
and the Philippines. He enjoys playing
violin,
golf,
and cooking. He is now a culinary book writer,
promoting food & wine,
equipment
and other
essential services to
the culinary industry. He
tests and
develops new culinary
products, and
has been
judging chefs-competition
world-wide for over
20 years."
Some Past & Ongoing Culinary Developments:
- Author of 3 successful
culinary books... and a 4th, new culinary MENU book:
"Great Chefs of
Australia Cooking- WHEN ONLY
THE BEST WILL DO!"
is on the way!
- Master Chef Live
Sydney 2011 - Chef
Demonstrator - Conducting
Smoked Sea-Salt TASTINGS
- Fine Food 2011 - Book Author
/ Chef - Promoting Bestfield Rice Bran Oils in Australia
- Food-Pro 2011 - Celebrity Chef - Lico-Swiss
Australia (Swiss precision tools)
- Live TV Cooking Demonstrator - Australia Day
2010 Hyde Park - Hereford Prime
-
Conducting Australia Week at Cairo Intercontinental
Hotel CityStars - (for Austrade)
- Culinary Projects Manager
- V-ZUG Ltd - Swiss Made
Cooking appliances
- National Culinary Wine Consultant - Buller
Winemaker VIC/NSW Australia
- Founding president of Sydney Chefs Association
- Member of the Australian Culinary Federation / NSW
- Member of the Restaurant & Catering
Association / NSW- ACT
- Renard International - Hospitality Consultant (now
Spectrum International)
- Frm. committee member for Le
Toques Blanche (for many years)
- Graduated as a Dip. Teach. in 1986 -
TAFE - Institute of Technology University
Ultimo
- Commercial Cookery Teacher / Lecturer at Ryde and East
Sydney TAFE for 6 years
- General
Manager, Pro-Chef
International (Chef Employment Agency, for
18 years!)
- Countless culinary articles
written, appeared in: Open House, Hotel
Executive,
Peter Knipp's Cuisine & Wine Scene, Catering Update, Leading Edge, Rolling Pin
International,
PMQ-Pizza Australia, Food Companion International, Sydney Morning Herald.
- James was the personal
chef and cooking for, Liza
Minelli, Sir Elton John,
Sir Rod Stuart, Linda
Ronstadt, Demmis Roussos
and many other mega-stars,
plus head of states, TV
personalities e.g. Kerry
Anne
Kennerly, Bob Hawke,
John Singleton, Abe Saffron,
Sir Peter Abeles and so
on...
PPS:
For your information:
despite my distinguished
culinary career of over 40
years,
at the home front I am better known as the "Cook",
"the Janitor" or "the Handyman"... !
Here are some of mine
recent food
creations:
Snapper with wild tomato chutney and
lemon-myrtle mayonnaise...
Tassie smoked salmon with lemon-myrtle
dressing...
Rack of lamb with peppercorn crust...
Fried snapper with lemon myrtle dressing and chutneys...
all washed down with wine
beer and spirits.....
Chef (Mozart) James... Dinner Music... some say: he's
better seen than heard...?
Here is some very great good News...
...coming from my culinary friend:
Martin Z'Graggen,
he is the English translator of the
German written
Pauli Cook Book,
(the Bible Cook-Book who is well-known
to
all chefs around the world) who is now
available as an
App
- for instant culinary information on
your fingertips!
I am proud to say: Martin is a
participant of our New culinary
publication
"Great Chefs of Australia" and he was a
contributor in my earlier works.
Well done Martin. Thank you!
Above: Chef Martin Z'Graggen interviewed
in Switzerland
see some more details on the following
website:
http://www.pauli-cuisine.ch/portraet/martin-zgraggen.html
View the Sport Event of the
year:
CHEFS
GOLF (SEAC)
playing golf with 144
executive chefs coming
together...
from all over the world:
Ball room Sofitel Philippine
Plaza Hotel - with chief
organiser, Werner Berger
from Werdenberg Corporation
- Manila
Chef James in a c t i o n...
PS: Tiger Woods could not
attend this tournament...
James - Playing Golf -
with Walter Keller, Exec.
chef Westin Hotel Sydney
and
Jonathan Bruell, Exec. chef
Observatory Hotel Sydney
Glorious Advertisers a
plenty...........Yeah... we
NEEDED sponsors like that...!
Keep on dreaming........
Playing Golf...
with former exec. chef of
Water Gate Hotel Bangkok:
Thomas Riedlinger (Thai
Chefs Golf Association)
Forward comrade... we have
to get back on the greens...
Many Australian Top Sponsors
Names... were present at the
Chefs Golf in Manila -
Philippines
Chef James at the New
Sutherland Shire Council the
"Ridge Golf & Driving Range" (and playing golf in the
Philippines)
"Celebrity"
Chef James ....plays
chef golf (SEAC) ...conducts live TV cooking demonstrations ...and cooks
at home!
I WOULD LIKE TO SAY
THANK YOU
VERY MUCH - TO ALL THOSE KIND PEOPLE
WHO AGREED TO HAVE THEIR PICTURES
TAKEN WITH ME AT
THE MASTER CHEFS
SHOWS
AND
THE ONES WHO ARE PARTICIPATING and THOSE
WHO ARE CONSIDERING
TO CONTRIBUTE
TO OUR
NEW EDUCATIONAL MENU COOK BOOK:
"GREAT
CHEFS OF AUSTRALIA COOKING- WHEN ONLY THE BEST WILL DO!"
TO MEET DEADLINES -
PLEASE GET IN TOUCH WITH US SOON!
Matthew Butcher, General Manager of
SMOKE & ROAST Company,
and
culinary book author / chef
demonstrator, James Mussak - in
action, presenting:
Sun
Dried-Smoked-Sea-Salt; it's a
new sensational Australian seasoning
with plenty of flavours, suitable
for any kind of cooking, preserving,
salad dressings, seasoning and
hundreds of other uses - for the
home
cooking arena - to the large
commercial culinary industry!
Order the SALT here:
www.smokeandroast.com.au
A personal note: I have had many memorable
moments in my culinary
career
as chef and as chef recruitment
specialist - for nearly 20 years, 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 so on - but meeting with so many
current leading
chefs
- was more than
I ever could have asked for.
So forgive us...
if I get a little
over-excited as the following
pictures will show you some of my
most exciting moments!
I was very active lately, in
various capacities;
in order to gain support
for our new culinary book; at
FOOD-PRO 2011
and
Fine Food
Exhibition.
I have
spent three solid days...
demonstrating culinary products
at
Master Chef Live,
and for 2 days,
guest of Gary Johnson, Exec.
Chef
Sydney Hilton - to observe the
World Chefs'
Showcase,
all in order to
meet
and greet the
“best of the best
top chefs”
in the Australian
"cuisine" scene as well as
world-wide well-known - top chefs!
The success of my research
for the book has been wonderful,
as I was able to meet with no
less than 50 chefs from
World Chefs,
Australia's
Master Chefs,
to
Junior Master
Chefs
contestants, and
many other leading,
award-winning restaurant chefs
and cooks.
The end-result from this most
enjoyable "star-chef" search -
will of course be reflect in our
new MENU book.
"It's not what you know - it's who
you know!"
____________________________________________________________________________
SALT... SALT, SALT...
Did you know there are over 100
different type of salts?
Some are VERY good for you... some
are real bad!
Salt... also known as Sodium Chloride, is
one of the products that
you either hate or love-it,
because you have to learn how to control it!
Even the most ardent "Salt-Hater"
cannot live without it!
Salt of any
type... can INSTANTLY
enhance flavours of
any kind of food and drinks: Wine,
Spirits
just
think of the famous drink: Margarita!
Sea-Salt Chocolate,
(by Lindt & Sprüngli) or
a caramel parfait glace with salted
peanut caramel
& chocolate mousse as perfected by
Pastry Chef Philippa Sibley
or Sea-Salted Calamari and Potato
Chips.
Why do people like Anchovies on a Mozzarella based
Pizza?
the fact is: they are high in SALT content! This preserved
fish accelerates the flavour of
any
kind of bland cheese.
(Perhaps you are a bit like me;
I don't like anchovies so
I scrape it off, but I would not like to miss out on it..?)
SALT... GLORIOUS SALT...
enhances our perception of sweetness and sourness,
it suppresses bitterness. In scientific words:
it expels the volatile molecules to make way
for more AROMA to the back of your nose!
SALT... ENHANCES FLAVOURS
a tiny pinch of salt enhances
almost any flavour,
the flavour of the wine or spirits
you're drinking
JUST TRY THIS...
After drinking a glass of wine or
whatever...
Dip your finger in any kind of salt
and let a tiny
amount dissolve in
your mouth
for a moment, then have
a sip again.... and voila... you're
the judge!
Did you know...
a mixture of
white
wine and salt
makes an excellent stain remover?
A good reason to buy some
more white wine - just in case?
PS: Let me also mention here:
Our new educational book,
"GREAT
CHEFS OF AUSTRALIA COOKING- WHEN ONLY THE BEST WILL DO!"
will have over 150 culinary hints
and tips and more!
THE SALT BOOK -
A 208-PAGE - EDUCATIONAL / RECIPE
BOOK
by Swiss / Australian author FRITZ GUBLER
That brings me to another very passionate matter:
I have a
great Swiss / Aussie mate, he's a fellow
culinary book author: Fritz Gubler, he wrote the very,
super informative: "THE SALT" book.
It is an educational culinary book that nobody should be without,
including salt haters. This SALT
book is indispensable for chefs
and cooks and specially dieticians, who need to know
everything
about how to control
salt!
Discover
how to salt,
when to salt,
which salt,
why salt,
salt trends, salt facts,
salt recipes, salt techniques,
chefs on salt
and
salt
served at the table. Order this book right now
and please
make sure - you mention my name..!
(JM)
2 Swiss-Aussie Authors hard at work:
Fritz Gubler, in James Mussak's Oyster
Bay office...
...in deep conversation about our
new
upcoming culinary books!
PS: Fritz Gubler,
is the author of:
"Great, Grand &
Famous Chefs"
and
their
Signature Dishes, and
the very large, super interesting
"The
Salt
Book"
and has many other great
books all about
Champagne, Famous Hotels, Tennis
etc.
ORDER THE
SALT
BOOK HERE:
http://www.arbonpublishing.com/Who-We-Are
click here to order 1 book or
buy them by the box full
BIG DISCOUNT APPLY!
Or just call us and order some books: Tel: 02 9544 6900
Ralph Bruegger, General Manager Observatory Hotel Sydney
joining us at the
ACF X-Mas Party 2011
Twice cooked
Pork Belly, with apples, by Observatory Hotel, executive chef Jonathan Bruell,
(Sea Salt Seasoning supplied by James Mussak)
I
HAVE SPENT MANY MONTHS IN RESEARCH FOR THIS BOOK...
SEARCHING FOR THE "BEST OF THE BEST"
CULINARY TRADES PEOPLE,
INCLUDING BUSINESS OWNERS COMING FROM
ALL OVER AUSTRALIA!
THE FOLLOWING PICTURES HAVE BEEN
TAKEN
AT MASTER CHEF LIVE AND WORLD CHEFS
SHOWCASE
AND AT RYDE CATERING COLLEGE TAFE.
Tony Bilson: "Godfather of Australian Cuisine' " and
James Mussak: "The King of Chefs"
At our age, we are still working hard as ever....... I call
it: "Culinary Passion in Action"!
Junior Master Chefs don't come better than contestant
Marcus, he has asked me to
have
a photo taken
with Tony; 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 stand R101...
he was a genuinely very inquisitive young chef!
Another Junior Master Chef: Pierre Khouri, a
previous contestant
You can never be too young to learn... to become a 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: from
Balzac Restaurant, looking at his own entry, in my
latest book.
He never wants to miss out to participate in my books! A
passionate chef
who loves to share his knowledge and
skills!
Number 1, True Blue Celebrity TV Master Chef:
Gary Mehigan ...and me... just in case you miss it,
I am the one on the right...!?
Thank you Gary... for granting me this great picture!
My long-standing culinary friend:
Eddy Coffey - Olympic Stadium Exec. Chef
My culinary friend and Mega Top Master Chef &
Restaurateur:
Giovanni Pilu
(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 ate a kilo of his famous Macaroons ...all washed
down with
Chambord,
wine, beer and black Nespresso coffee,
hence the blurry picture...?)
We want 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 many hundreds of children of all ages on our
stand R101 Master Chef Live.
World-Class:
Wurscht & 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" at the VIBE
Hotel Rushcutters Bay
JM and EXECUTIVE CHEF: RIADH DEBBABI - VIBE HOTELS -
RUSHCUTTERS BAY SYDNEY
Taking Dancing Lessons from Chilean Folk Dancers
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, 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!
I have met with chef Gabrielle Hamilton,
one of New York's most famous chefs in action,
observing her team
in the Sydney Hilton kitchen,
creating the famous
"Eggs en cocotte".
But, forgot to take a picture!
_________________________________________________
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 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 PREVIOUS 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)
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.)
The Author's choice of an award-winning entry!
Miss Escoffier:
"God 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!
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...!) ; )
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 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
Author with Jonathan Sharp (HTN Sydney
- Business & Marketing
Director)
Mr. James, thank you for your cook-book
we
like our mum & dad to use it everyday!
Don't touch this work of art please...
I can't help myself; but I am getting
hungry!
BTW: Chefs...
I am wondering...where have YOU been all this time...???
Shouldn't you attend those chefs competition...?
and come to the Trade shoes a bit more often...???
You might just learn something...???
PS: JUST WHEN YOU THINK ITS ALL OVER
SEE SOME OTHER GREAT FAMOUS CHEFS IN ACTION:
But
first:
PLEASE 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-School - 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 other 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 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 be 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've 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).
SOME INFORMATION ABOUT
OUR CULINARY BOOKS
AND OTHER FAMOUS CHEFS
PS: I would
like to do a bit of
name-dropping
here
with some of our Australian culinary
Royalties
A chef cooking for real Kings and
Princesses!
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”.
Best of all:
Ozzi Chef, Paul Brown
is in OUR NEW MENU book!
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.
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.
Chef de
Cuisine
Angela Brown
(now in London)
Participant
at the "Global Chef"
competition. |
Sheridan Rodgers
National Icon -
Chef Consultant
Radio broadcaster
Fine Food &
Travel Writer
|
Ragini Dey
ABC-TV
Chef / Owner
Ragini's Spice
Kitchen - Adelaide
"Best Indian
Restaurant
in
Australia 2009" |
Tony Bilson
(the Godfather of
all chefs in
Australia)
Chef
/ Restaurateur
Bilsons Restaurant |
Pete Evans,
TV Master Chef /
Judge
Executive
Chef
at Hugo's
Restaurant
|
TV Logie award
winner "Fast Ed"
Edward Halmagyi
The super TV Chef
from
"Better Homes and Gardens"
|
Cheers.... from
Michael Fletcher,
Executive Chef
Gold Coast
Convention Centre
|
Paul Butler,
Executive Chef
National Press Club
of Australia |
Rod Andrews, Chef /
Consultant
Hospitality Training
Network
HTN Sydney |
Kamitaka Kazuma,
Chef / Owner
KAZUMA RESTAURANT |
Jeffery Tan
Chef / Australian
Culinary Consultant |
Manu Feildel
My Kitchen Rules
TV Chef Judge /
Restaurateur
|
Richard Kiefer
Executive Chef
Peter
Doyle's@Quay
|
Rick Stephen
Frm. Brisbane
Club, Executive Chef
(now Singapore
Airlines) |
Judyta Slupnicki,
Chef de Cuisine
Phore
Seasons Restaurant
Adelaide |
Marshall Orton
Sofitel Hotel
(ex. Brisbane, now
new opening
Exec. Chef in
Bangkok) |
Patrice
Falantin,
Executive Chef,
Sofitel Brisbane
|
National Icon Chef Serge
Dansereau
Bather's Pavilion
Restaurant |
Ewald Jeske,
Executive Chef
Sheraton on the Park
Sydney |
Nick Vivian, Culinary
Artist & Executive
Chef, Hunter Valley
Gardens |
"Happy" - Keerthi
Hapugasdenia
Celebrity TV Chef
Culinary
Consultant
Malaysian Airlines
&
Spice Trader
|
Author Lindey Milan
& Author James
Mussak
Dramatic
demonstration of the
new Brilliant Cut
Knife...
at the
Good Food & Wine
Show
Sydney Convention &
Exhibition Centre
Sunday 18 July 2010
|
Author with
Stuart Castricum
Senior Export
Advisor, Austrade
(Fine Food
Exhibition,
Melbourne) |
Author James
Mussak
With Anthony
Bourdain
Having
a Smoke's together
at the Book Launch |
James Mussak with wife Sigrid
and Chef and book author "MATE"
Anton Mosiman
|
Chef / author James Mussak
and culinary friend, TV chef
and author Stefano de Pieri
|
Author James
Mussak
in deep
conversation,
and
exchanging and signing
books
with Gordon Ramsay
Fine Food Show
Sydney |
Author James Mussak and fellow
book writer and drinking buddy,
Dr.
Max Lake
- RIP MATE.
PS: I can proudly
claim, that I have
a
collection of Max's
personally signed
books and that Max
has personally cooked
for me, at his mini
Home-Restaurant
many,
many moons ago! |
Author James
Mussak with
his
personal assistants,
cooking
up a storm at
the
Cairo
Intercontinental
Australia-Week
Cairo /
Egypt 2009 |
Swiss / Aussie Chef
James Mussak
cooks for hundreds
of people
(Australia-Week at the
InterContinental
Hotel
Cairo / Egypt) |
"Each participant: be it as a
sponsors or as a chef, is a great ambassador
of
our great country... by sharing some of their
culinary knowledge and giving
an insight to
an admiring, appreciative audience and
harnessing a moment
of their creativity and
ingenuity in the Australian culinary art". JM
We need now everybody's cooperation to have this
book
published on time. Thank you!
PS:
Click
here to buy our present book:
Click on
the
chefs!