We had a chance to chat to budding young chefs Kenny Tse from Monster Kitchen & Bar, Heather Kovacs of The Boat House, and Ben Waterston of Les Bistronomes, who will be curating a stellar plant-based menu under the guidance of The Monster’s acclaimed Michelin-starred Executive Chef, Paul Wilson, for Canberra’s Good Food Month.

They shared with us their favourite cooking experiences, ingredients and what to expect from their vegetarian Young Chefs Dinner hosted at Monster Kitchen & Bar.

Kenny Tse

Can you remember one of your earliest cooking memories?

My passion for cooking really started just as a hobby, cooking with friends. In 2008, when I was back in Hong Kong, I had my first experience in restaurant kitchen as a chef at Zuma which taught me so many skills that I use in my cooking today.

What is your favourite thing about the dining scene in Canberra?

There is so much opportunity to foster chefs and for us to learn in Canberra by being in a smaller city. It’s a real community.

What are some of your favourite ingredients to cook with?

Soy Sauce, Kombu and Dashi.

What are you most excited about being one of the young chefs as part of Canberra Good Food Month?

The opportunity to showcase my food to so many people. It’s the first big event that I’ve been part of since moving back to Australia in 2015, so I’m very grateful to be part of it.

What can diners expect from you?

My dish is inspired by my Japanese background, fused with the Western influence I have learnt working in Australia. I’ll be making a Corn Chicken –  fried artichoke , corn custard, shredded king brown, dashi and Mushroom croquettes.

Working with Paul since I’ve been at Monster Kitchen & Bar has really helped expand my skills from texture, colouring, taste and technique.

Heather Kovacs

Can you remember one of your earliest cooking memories?

I cooked a lot with mum as kid, we’d often make homemade pasta from scratch.

What is your favourite thing about the dining scene in Canberra?

The versatility and variety. There are so many different and incredible dining styles available to us here, from fine dining to more casual restaurants, bars and cafes.

What are some of your favourite ingredients to cook with?

I love to cook with savoury ingredients, chicken would be my go to protein.

What are you most excited about being one of the young chefs as part of Canberra Good Food Month?

Just the unbelievable opportunity. If you asked me a year ago, what I thought I’d be doing right now, just as we were going into lockdown, I never thought I would be given an opportunity like this. I’m just so excited to get into the kitchen with Executive Chef Paul Wilson and the other young chefs!

What can diners expect from you?

I’ll be making a sweet pea tortellini with white onion puree and crispy onions on top. I just want our diners to be able to enjoy tasty food and have a good time.

Ben Waterson

Can you remember one of your earliest cooking memories?

My dad teaching me how to make spaghetti bolognese when I was just 8 years old.

What is your favourite thing about the dining scene in Canberra?

It’s like a tight knit family here. I’ve made friends working at Les Bistronomes that I know will be friends for life.

What are some of your favourite ingredients to cook with?

Eggs (I love the versatility of them), beef and sage

What are you most excited about being one of the young chefs as part of Canberra Good Food Month?

The chance to work with a new team, be in a different kitchen and new environment. It’s a one night event, so I just want to have as much fun as we can and give the diners something really exciting and delicious!

What can diners expect from you?

A sweet ending to their meal. I’ll be making a poached pear dessert.

 

There are still a few tickets left for the Young Chefs Dinner, held on Monday 29 March in the Monster Dining Room. Book your table in now!