Five minutes with chef Pascal Aussignac (+WIN)

Pascal Aussignac. Photo / Supplied.

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.

What would your business partner Vincent accuse you of doing too often?
He frequently tells me to stop spending too much money!

What kitchen tool has travelled with you through the years? Does it have a story?
My oyster shucker. I lived near the ocean all my youth and until the age of 20, I couldn't eat an oyster. This was crazy for a chef, so I trained myself to like the taste, and now I love them. As proof of this I like to keep the shucker with me as a memento of who I am and what I am here to do. Oysters now feature regularly on the menu at Club Gascon and I can't wait to taste New Zealand oysters when I visit.

Overseeing, cooking at and managing more than a handful of popular eateries and wine bars feels like...
A lot of work! But I love it!

A day in the life of Pascal involves...
A lot - I like to keep active. One day a week I will go to the flower market and buy all the flowers for my restaurants, I'll then come back and do the displays (they are very important to me) before a quick lunch at maybe 10:30 - then prepare for a service, cook through lunch, have a coffee in my wine bar, go to boxing class - go home, feed my cats and then back to Club Gascon for the evening service! Recently I have started cycling and when I can find time I like to cycle around London, normally a Sunday morning.

What can we expect to see from you at Taste of Auckland?
Ok...a showcase of my restaurant, Club Gascon - I am looking forward to doing several demonstrations for you on stage, as well as judging the 'Best in Taste' award on the opening night.

For me, this is a real honour as I have now won 3 times at Taste of London for my dishes, so to be asked to be the judge overseas is very special!

I also hope to meet with Chefs and see what they are doing and to try their food - I look for inspiration in everything and cannot wait to meet people, including the public too who arte of course, the most important part of a Taste festival! If Taste NZ allows me I would love to play some good French music for you people too!

* To celebrate Taste of Auckland, Viva is giving away the ultimate mini getaway to Waiheke Island. The winner and a friend will be treated to lunch at Poderi Crisci, dinner at Cable Bay and accommodation and brunch the following day at The Oyster Inn. Enter this amazing competition here.

- VIVA