Des Harris will be cooking alongside Central Fire Station owner and chef Sam Clark ata F.A.W.C! event Hats off to Des on November 9. Photo / Supplied.
Des Harris will be cooking alongside Central Fire Station owner and chef Sam Clark ata F.A.W.C! event Hats off to Des on November 9. Photo / Supplied.
Des Harris' 25-year career has seen him cooking in some of the finest restaurants in New Zealand.
On November 9, as part of Summer F.A.W.C! 2022, he will be preparing a six-course degustation meal alongside Central Fire Station owner and chef Sam Clark.
Des was Sam's mentor when they workedtogether in Auckland's fine dining establishment Clooney's.
Together they will be serving diners three courses each alongside four Hawke's Bay wines at the Central Fire Station in Napier at an event called Hats off to Des.
Linda Hall asked Des some questions ahead of his visit to Hawke's Bay.
An example of Des Harris' delicious food. Photo / Supplied
What or who was it that made you think 'I want to be a chef'?
My grandparents. My grandmother was a wonderful cook and, as kids, we were encouraged to help with things like preserving/bottling her own fruit and preparing the vegetables that grandad had grown.
Have you got an embarrassing moment in the kitchen?
A long time ago I was on the pasta station and somebody had chalk served to them in a dish I prepared. The chalkboard was moved after that.
What achievement are you most proud of during your career as a chef?
Picking up chef of the year award for Cuisine magazine's "good food guide".
What's the secret to beautiful plating?
Let the ingredients shine through perfect preparation and keeping it clean and simple.
If you had to make a meal for four in half an hour, what would it be?
We eat a lot of salads and wrap-style dishes at home with grilled proteins and vegetables. Simple and fresh.
