ROSEMARIA
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
I work at Tumbling Waters Retreat as a casual chef. I work under Thierry during the busy periods and run the functions such as weddings and birthdays.
I met Thierry the first night he arrived in Australia on February 21, 1991. I was working as an apprentice chef at the Hilton Hotel Sydney.
He walked into the kitchen after a long flight with a new Italian chef as well. They were both staying at the hotel until they found lodgings. I remember saying to a work colleague, "I'll take the Italian, you can have the French". Well, history has it, I ended up with the French.
We have worked together many times. First at the Hilton. We married and five days later embarked on a trip of a lifetime, working and living on private super yachts. Living and working together 24/7 in a confined space was testing. But we never took our amazing lifestyle for granted and enjoyed every gorgeous moment.
As a chef I have been lucky enough to experience many diverse roles. As an apprentice, I worked hard and was named apprentice of the year. I worked in cafes, did agency work and in mass-production kitchens. I even worked front of house and was manager of the executive floor in a five-star hotel. And I have a hand-made jewellery line called arlu designs.
Sailing the world and catering to the elite would have to be up there with the top jobs. But working here in this kitchen, with such a magnificent view, is not so bad either! Tumbling Waters Retreat is just so glorious. So quiet, peaceful, tranquil. The kitchen sits right on the cliff face overlooking Stanwell Beach.
The boss is my husband. What more could I ask for ... lol ... At home I'm the head chef as Thierry works full-time. We keep it very simple: 15-minute meals. I love salad, any salad, all salads. A special meal for Thierry? That would be a reheated meal that my mother had cooked. Truly! Produce from my family's farm and the Italian mama touch. Nothing better!
After working together for many years, I think the secret is knowing who's boss in the workplace, even though I often forget. And perhaps not bringing work home with you. Being a chef is hard work, but it's a job that is done from the heart. You are not there for fame nor fortune. I'm creative, so for me, it's a creative outlet, and who doesn't love to eat great food?
THIERRY
I work at Tumbling Waters Retreat as executive chef. My role includes menu design, purchasing of goods, staff rostering and supplying high-standard meals to the function room, restaurant and room service.
Among my casual chefs, Rosemaria, my wife is in charge of running the function's kitchen. Sponsored by the Hilton Hotel, I moved to Sydney where I met a 17-year-old apprentice chef by the name of Rosemaria.
I remember one of the very first things I told her, in my strong French accent and poor English, how I had never worked with a girl before. We ended up marrying a few years later.
After the Hilton, I believe we had the best chef job in the world. Cooking on private yachts travelling the world for four years. The joy of designing and cooking varied meals using the freshest, top-quality produce, to often food connoisseurs, was very satisfying.
Rosemaria is often the head chef at home and I am responsible for sweeping floors and benches. We eat very simply at home, often dishes made with less than five ingredients. Working together can be challenging. Key is communication. Knowing who does what, who is in charge of what.