This year's celebration of cheffery, Taste of Auckland 2014, provides the opportunity for restaurant geeks to sample the fare from some of the country's most talented chefs in one festive location. Pascal Aussignac, co-owner of London-based Michelin-starred restaurant Club Gascon, is flying in for the event in November, demonstrating his Primavera tulip dish as well as judging the Best in Taste awards.
Viva talks to the French-born chef about hectic days, prized kitchen tools and tips for restaurant survival.
What made you want to devote your life to cooking for others?
The passion came very early in my life - ever since I was a young kid I knew that I wanted to be a chef. Nobody in the family was a chef and yet they supported me 100 per cent. Cooking is my life; I love it and everything that comes with it across my restaurants.
London's restaurant scene is ever changing and competitive - any personal tips for survival?
Always stop, learn, think, and to some extent - reinvent yourself. Listen to the world, don't be too opinionated. Even if you're good, someone else will always be better than you. Rethink what you are doing and why you are doing it at all times, and always continue to learn and be open to the new. I love adapting my food and bringing it to new audiences. Enjoy it too, especially if it's your life and your job.
Surgeons often listen to music in theatre, do you like to play music in the kitchen or do you prefer peace and quiet?
Unfortunately the sound of equipment and a busy kitchen is painful enough - we don't need any more noise in the kitchen when delivering a service! However lighting is very important to me - in the kitchen it can be too aggressive for a 12hrs+ shift. I would love to be able to work on ambient lighting and music together inside the kitchen one day.
