Kitchen talk Q&A
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Grant Ciolli was well prepared for a career in the competitive restaurant industry after watching his older brother pursue the same path, writes KATE WALSH.
Tell us about your background.
I started my apprenticeship at the age of 16 at an Italian restaurant in Canberra. My background is Italian so I thought it was the perfect place to start. After starting I worked at numerous places to learn different skills and styles of food, from cafe to a la carte restaurants, until I found an amazing executive chef, Peter Sackel of a long-standing hotel in Canberra, who has a lot to do with who I am today as a head chef.
After taking over the hotel for a year, it was my time to move on. I chose to move to Illawarra as I felt it was the perfect place to make my mark as a chef. Gerringong was my first destination, where I worked at a boutique hotel for three years under executive chef Dudley Wood, who opened my eyes to the world of fine dining.
Today I am the proud head chef of a small team of passionate chefs at Seabreeze Dining in Kiama.
What is your most memorable moment in the kitchen?
My most memorable moment is when my brother Joel Turner, my inspiration and well-travelled chef, surprised me by dining at the hotel restaurant I was running. After eating my food he told me he would be proud to get me a job at some top restaurants around the world.
Is being a chef what you imagined it to be?
I've been lucky enough to have had insight into the industry from my brother at a young age so yes, it was everything I imagined.
What is the most unusual ingredient you have used?
I've cooked with many different ingredients. I've been a chef for 12 years, so it's hard to remember when ingredients seemed unusual. Everything seems normal now.
What is your go-to dish at home?
You can't go past a quick and easy spaghetti bolognaise - the first dish I learnt how to cook from my father when I was five years old.
How do you relax after a crazy night in the kitchen?
I own a high-performance car that I love working on. But most of my relaxing happens in the mornings when I go bodyboarding.
What is the best advice you can give to another chef?
Do not serve anything unless you would pay for that dish yourself.
Who are your heroes and why?
Marco Pierre White and Anthony Bourdain. Both excellent chefs and businessmen.
What is the best advice for preparing seafood at home?
Always make sure your bench is clean. Always use the freshest seafood from reputable suppliers. Always use a very hot pan - the common mistake is the pan is not hot enough.
What is the most important trait a chef can have?
Dedication, because it's a hard and competitive industry.
Are you ever tempted to pursue a different career?
I have been tempted many times, but my passion and dedication for cooking good food keeps me in this profession.