Meet The Chef: Pete Mitchell
Foodie Adam: When did you begin your culinary career, and where did you study?
Pete Mitchell: Started my chef life back in 2000 in Northern NSW. Completed Tafe course in 2003. Everything else has been learnt on the job with numerous chefs
FA: Where have you worked previously before Coffee Anthology?
PM: A few places around Brisbane. From fine dining ( Romeos Italian Restaurant, Sunbar ), Pub ( QA Hotel, Lawrence Tavern ) to Cafe ( Cafe Primavera, Cafe Di Vita, Java Lounge )
FA: Did you have have any influences in becoming a chef?
PM: No real great influences on becoming a chef. Always watching mum and grandma cook when I was young. And then learning of every chef/cook I have worked with for inspiration. Also watching TV or reading a books/magazines for something new to try.
FA: What is your favorite ingredient and/or cooking utensil to work with?
PM: Favourite ingredient would be anything "fat" related as ( fat=flavour ). Also trying out any new ingredient I haven't personally used before in my cooking.
Favourite cooking utensil: chefs knife. Cant do anything without a good quality and sharp knife.
FA: Have you had any hardships or struggles getting to where you are today?
PM: Like anyone in the hospitality industry the long anti-social hours, not great pay when you are an apprentice. And something that is not spoken about within hospitality and other workplaces but something I have suffered from personally is depression. I would say this would have to be the biggest struggle to be where I am today.
FA: What is your comfort food?
PM: I don't have a comfort food as such. I do like anything I don't have to cook really. Usually something from my childhood, like packet apricot chicken and rice is always a winner.
FA: After you finish doing OT… Where are some places you like to eat out at, and what do you order?
PM: I tend to be a creature of habit. so eating out can't go past a few of my favs.
- Julius or Beccofino - Probably one of the best and most consistent places to go for italian in Brisbane ( pasta and pizza and of course a glass of wine )
- King Arthur - They guys there always doing something interesting with breakfast/brunch ( Coffee and usually the special of the week for food)
- Chia Sea Milton - Consistent great chinese food ( anything off the menu, but the fried calamari is always tender and fresh)
If not any of these then trying out whats new on instagram c/o FoodieAdam Insta page haha.
FA: And besides slaving away in the kitchen, what do you get up to in your free time?
PM: Spending time with the lady. Eating out to see what other places are doing. And of course SLEEP!!
FA: If you didn't work hospitality, which profession would you want to work in?
PM: Younger Pete should have done something in IT to make a bucket load of money to allow me to now do whatever I wanted. But most likely in sales selling hospitality solutions for venues.
FA: What is your take on Brisbanes current Food Scene?
PM: Brisbane seems to be trying to get into the Sydney/Melbourne style of food. I think that we need to have our own take on food as what works there does not always work up here.
FA: What food trends do you see emerging in the future in Brisbane?
PM: Who knows to be honest. Food trends come and go and by the time you jump on board with one trend it has moved to something else. Kinda wish food didn't have to be Insta worthy as some of the best tasting food doesn't always look the best in a picture. Whatever you do as a chef always back yourself!
FA: Any funny moments in your chef life that you’d like to share?
PM: Probably blast chilling chefs jackets or pants on their break. So when they come back after split shift they have rock solid uniforms to have to wear during service. And far too many to be able to share.
