Meet the Chef: James Lander
Sous Chef at the newest addition to Wooloongabba @thepriorykitchen. Smiling Chef, and master knife wielder . This man not only will leave you feeling full, but in a happy place .
Foodie Adam: What is your secret to your happiness, I swear whether it’s in person or photos you’re always happy
James Lander: Thank-you Adam, a happy chef, I thought that was a myth The secret to my happiness would have to be balance. Balance, to me, is the ultimate success and happiness
French Toast, from The Priory in Woolongabba
FA: When did you begin your culinary career, and where did you study?
JL: I would like to think it began as a child, I grew up just outside of Coffs Harbour, we had an incredible veggie garden, a small orchard and commercial fish farm growing Silver Perch, formally it began in Coffs Harbour at Nautilus Resort. I moved to Brisbane when the 2008 financial recession hit and was qualified by Richard Webb at Sprout Cafe in Auchenflower in conjunction with Southbank Institute of Technology.
FA: Where have you previously worked?
JL: After qualifying, I decided to travel Australia and worked at Ayers Rock Resort, spent some time cruising the Whitsundays as a personal chef on a private yacht. 4 or so years ago I came back to Brisbane and have since worked for Gina at the Venzin Group, Little Clive and now I am learning from the wonderful Michael and Amy at The Priory.
FA: Do you notice much difference between working from different venues, like in your case Little Clive to The Priory?
JL: There is vast differences between all venues, owners and management have different styles and each kitchen and team poses different challenges and dynamics. I welcome each as an opportunity to challenge myself and better myself professionally.
French Toast Stack, from Little Clive in Annerley
FA: What/who was your biggest influence towards where you are today?
JL: My parents definitely, my step-dads work ethic is phenomenal and my mother has always the most welcoming and hospitable person I know, and her cooking (i hate to say it) is better than mine.
FA: What is your favorite ingredient and/or cooking utensil that you couldn’t live without?
JL: My favourite ingredient would have to be edible flowers. They are fresh, fun and colourful, and who doesn’t love flowers. The utensil I couldn’t live without is a crooked handle palette knife, it is every chefs secret weapon.
FA: What challenges have you had while becoming where you are?
JL: The biggest challenges I have faced while establishing a career as a chef, is getting used to rarely seeing your partner, friends and family. I couldn’t tell you how many birthdays, bucks nights, weddings and funerals I have missed. Luckily now people generally give me 3-6 months warning before a major event
FA: What is your comfort food?
JL: My mother’s apricot chicken casserole. It reminds me of home and everything good in the world.
FA: What are some of your favorite places to eat out at, and your favorite dishes from them?
JL: I am in love with Longtime in Fortitude Valley, their Pork Belly Bao is amaaaaazing. Ribs and Burgers, just down the laneway from my work.. a burger and a beer for less than $20 bucks. You’ll find me there at 4.30 most afternoons.
FA: When you’re off of work, what do you get up to?
JL: I try and get out of the city as often as possible, I love the walking trails and rainforests between the Sunshine and Gold Coasts, we have so much natural beauty on our doorstep and I find the City to be quite suffocating at times. I feel a lot more peaceful when I have my camera in hand trying to find a waterfall.
FA: If you could work in any other industry (besides hospitality) which would it be?
JL: Photography for sure
Smore’s Pancakes, from Little Clive in Annerley
FA: What is your take on Brisbane’s current Food Scene?
JL: The cafe scene has exploded in the last 5 years, overall though, I think the Brisbane food scene has become quite well rounded. Whether you want to wander and discover the hidden laneways and find stylish espresso bars or get a health kick at any of the number of wholesome and organic brand of cafes, or enjoy alfresco dining and get sweeping city views at any one of the venues along Eagle St, Brisbane has you covered.
FA: What food trends do you see emerging in the future in Brisbane?
JL: There will be a merging of health and convenience. Consumers want to know what they’re eating, where it came from, and how good it is for them. Gourmet convenience and morally conscious dining.
FA: Any fun moments in your cooking life, you’d like to share?
JL: I have been so privileged to travel, learn and meet some amazing people with this job, some of the best fun i have had has to be the nights out after some crazy services with my fellow chefs and comrades, the 3am feasts and Monday trips to Byron for sunrise
FA: And lastly, Any future plans you’re willing to share?
JL: It’s all under wraps.. But until then you can find me at The Priory in Trafalgar Lane most days from 7
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Check out @thepriorykitchen for some amazing meals, and his personal @tillchefdouspart for some great shots of his life .
