Third generation baker Sam Heaven is New Zealand's entrant in the World Skills Competition being held in Russia next year. He chats to Mark Story.
What standout skills saw you qualify for the World Skills Competition being held in Russia next year?
The competition is one of the most intense competitions for chefs under the age of 22, you have to show that you're capable to compete with the best in the world over a four day event with a wide rand of skills. Anything and everything you could think of to do with cooking or being a chef, they will test you on. I believe in qualifying I showed I was flexible with the way I worked being able to work with what was given to me in the mystery box challenge.
As a third generation baker, were you always destined for a foodie career?
I have no idea if it was destined for me to get into hospo, but I am incredibly proud to say I am in the same career as my father and grandfather.
I still remember memories of a young boy laying out a mini bakers uniform on the end of my bed and then not being able to sleep, the excitement, the Christmas Eve kind of feeling. The best thing about it all now is getting to work all together as three generations. We all have our strengths and when we get together all working in one kitchen it's a lot of fun with a high level of banter.
You say the passion was "pulled down" not "pushed down" - what do you mean by this?
In no way was it ever pushed upon me. When I was younger I always jumped at the opportunity to work/learn with my family. When I was very little I would always ask if I could go to work with dad, the midnight start and seeing the sun come up was all a part of it.
What do you love most about the industry - and what's your favourite food genre to work in?
The industry for me is all about creativity. There areso many ways to make a cake or a chicken main course and that's how it all starts. It's about how I do it different. How can I bring out the flavours more? How can I improve the eating experience of this dish? It becomes additive.
The pursuit of something more with food then just meat and two veg and some burnt-over reduced sauces is what I'm working on right now. I'm trying to find a new food genre as I'm looking at New Zealand plants and what they can bring to the experience. I tend to match this with a scientific approach to cooking with multi-sensory eating, matching my food with sauces and different smells to enhance a flavour or to stimulate a memory is just one example.
