In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
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In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
S1 Ep 2 (Part 2) Jeremy Fenech & Exhibition Owner Chef Tim Scott
Life On the Pass
42 minutes
2 years ago
S1 Ep 2 (Part 2) Jeremy Fenech & Exhibition Owner Chef Tim Scott
In the second part of our podcast with Tim Scott we begin by him discussing starting the restaurant Joy with Michael Fox. They did everything themselves in the beginning. When COVID hit, Tim went back to work in trades like roofing and plumbing. He then formally presented a business proposal to Michael to start a new restaurant, Exhibition, which Michael was excited about. At Exhibition, Tim focuses on fostering a positive and healthy work culture, checking in regularly with staff on their mo...
Life On the Pass
In this episode we chat with Shimpei Hatanaka, the culinary brand chef for Sake restaurant, exploring his background and perspectives on Japanese cuisine in Australia. Key topics include similarities between Nordic and Japanese food focusing on ingredients, Hatanaka's early exposure to seafood through his chef father, working across Sake's multiple restaurant locations, sourcing quality seafood and rice, challenges training young chefs today, top sushi chefs pushing boundaries, and implementi...
