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<\/p>\nThe Washoku Oceania Network (WON) is proud to present the 20th Chef\u2019s Chat.<\/p>\n
Only one month to go!<\/p>\n
This time around, we sat down with Hiro \u2014 our upcoming guest speaker \u2014 and had a proper yarn about his cooking roots, his food philosophy, and what it\u2019s really like chasing the dream here in Australia.<\/p>\n
\u201cYou forget a tasty joint quick-smart, but you never forget the place that looked after you.\u201d That little gem (and plenty more) came up during the chat. Ended up being a bloody ripper of a conversation.<\/p>\n
<\/p>\n
\u2015\u2015 G\u2019day Hiro, cheers for coming along today. Look, we\u2019re just keen to have a relaxed yarn if that\u2019s alright with you. We\u2019ve got heaps we wanna ask, so let\u2019s keep it nice and easy \u2014 no worries? Fire away whenever you\u2019re ready.<\/p>\n
I actually started out as a restaurant manager, working front-of-house. So I was right there on the floor, copping customers\u2019 reactions in real time \u2014 way before the chefs ever heard anything.<\/p>\n
The thing I noticed pretty quick was how differently the place felt depending on the chef.<\/p>\n
Some chefs were dead-set on doing things their way and nothing else. Others were happy to listen to what customers were actually saying and tweak things accordingly.<\/p>\n
From the floor staff\u2019s point of view, working with the second type \u2014 the ones who actually took feedback on board \u2014 made the whole vibe so much better. The place just felt more in harmony, easier to work in.<\/p>\n
That\u2019s when I started thinking:
\n\u201cHang on\u2026 if someone who really gets front-of-house jumps into the kitchen, maybe we could build an even better restaurant?\u201d<\/p>\n
So bit by bit I got more hands-on with the cooking side. And over the years I\u2019d worked with some big-name chefs from fancy spots \u2014 but honestly, a lot of them were so stuck in their own ways that it actually threw the whole team out of whack.<\/p>\n
That\u2019s why, for me, the big question is always:
\n\u201cHow do you balance listening to what customers genuinely want\u2026 while still staying true to your own cooking philosophy?\u201d<\/p>\n
That balance is everything.<\/p>\n
It\u2019s kind of tied to what I just said, really \u2014 it\u2019s all the same thread.<\/p>\n
Back when I was younger, heaps of chefs were the yelling, angry type (laughs). Everything had to be their way, no discussion, no compromise. Didn\u2019t matter what anyone else thought.<\/p>\n
Even something as simple as salt levels \u2014 you\u2019ll get people saying \u201ctoo sweet\u201d, \u201ctoo salty\u201d, all sorts. But some chefs just refuse to adjust to what the locals actually like, or the kind of crowd that comes to that particular place.<\/p>\n
Then you get the other chefs \u2014 the ones who actually hear the feedback and tweak things. And mate, that difference goes straight to the bottom line. Sales, atmosphere, everything.<\/p>\n
Because I\u2019d spent so long on the floor, I kept thinking:
\n\u201cThe way we collect and understand customer opinions here \u2014 that\u2019s gold. I reckon I could carry that straight into the kitchen one day.\u201d<\/p>\n
So the real turning point? It wasn\u2019t even when I became a chef.
\nThe seed was already there way before I ever picked up a knife properly.
\nThat\u2019s how it feels looking back anyway.<\/p>\n
How can I get a smile out of them? That\u2019s the main thing.<\/p>\n
Of course technique matters, no question. But it\u2019s not just about nailing the cook.
\nHow much background story should I give this dish? Does it even need explaining?
\nBeyond using beautiful ingredients, is there anything clever I can add to make it more special?<\/p>\n
I\u2019m always turning those kinds of questions over in my head.
\nAt the end of the day, if the customer\u2019s not smiling\u2026 none of the rest really counts.<\/p>\n
No additives, no artificial colours \u2014 just respecting natural ingredients.
\nThat\u2019s the one thing I\u2019ll never compromise on.<\/p>\n
Whether it\u2019s a high-end place or a more casual, affordable spot, there are heaps of ways to create amazing food using only natural ingredients and seasonings. You don\u2019t need preservatives or synthetic stuff.<\/p>\n
When the food feels safe and clean, it directly affects the whole \u201cvibe\u201d of the restaurant.
\nStaff feel more relaxed and genuine smiles come naturally. That relaxed energy flows straight through to the customers.
\nThey think, \u201cThis place feels safe and good,\u201d and next thing you know \u2014 \u201cWe\u2019re coming back.\u201d<\/p>\n
It\u2019s that simple chain reaction.<\/p>\n
Freshness, hands down.<\/p>\n
For veggies, it\u2019s all about seasonality.
\nAustralia\u2019s massive, so the seasons can shift depending on where you are, but I still try to go as local and seasonal as possible \u2014 paddock-to-plate whenever I can.<\/p>\n
At the end of the day though, it boils down to one thing:
\n\u201cWhatever is the absolute best quality ingredient available right now.\u201d<\/p>\n
That\u2019s it.<\/p>\n
When I was living up in Queensland, there was an abattoir pretty close by.
\nRockhampton is known as the \u201cBeef Capital\u201d of Australia \u2014 seriously good cattle country.<\/p>\n
Back then, the processing methods were a bit old-school, and you could tell the cattle were under a fair bit of stress.
\nStress really affects the quality of the meat.<\/p>\n
So these days, I\u2019m super conscious of:
\nWhat kind of environment was the animal raised in?
\nHow was it handled and processed?<\/p>\n
I make a point of choosing suppliers and producers whose philosophy I trust. That\u2019s what gives me real peace of mind and keeps things safe for everyone.<\/p>\n
These days, whether you\u2019ve got mad skills or you\u2019re just starting out, information is everywhere \u2014 YouTube, AI, all of it.<\/p>\n
So what really matters now is whether you can think creatively.<\/p>\n
Don\u2019t overcomplicate it.
\nThe most important question is:
\n\u201cAm I actually enjoying this?\u201d<\/p>\n
If it\u2019s fun for you, that enjoyment almost always translates into something delicious for other people later on.<\/p>\n
Hand-rolled sushi (temaki).<\/p>\n
Start with the basics:
\nNo MSG, no preservatives, no artificial anything.<\/p>\n
That foundation alone creates a sense of surprise and trust for a lot of people these days.
\nOnce they realise everything is clean and natural, the emotional impact is already there \u2014 then the flavours just hit even harder.<\/p>\n
Slow cooking, for sure.
\nIt\u2019s fantastic from a nutrition standpoint, helps with shelf life, cuts down cooking time when you plan it right, and it\u2019s a great way to tackle food waste too.<\/p>\n
It\u2019s an old-school technique, but there\u2019s so much modern potential in it. I reckon we can keep rediscovering ways to make it work brilliantly today.<\/p>\n
Whether there\u2019s a smile or not.<\/p>\n
Of course it\u2019s awesome when people rave about the taste, but what really gets me is when the whole experience \u2014 the service, the vibe, everything \u2014 leaves them satisfied.<\/p>\n
\u201cYa forget a tasty joint quick-smart, but ya never forget the place that looked after ya.\u201d
\nI genuinely believe that. It\u2019s spot on.<\/p>\n
Heaps of rough patches, mate \u2014 more than I can count.
\nBut the thing that really matters is:
\n\u201cWho believed in me when things were shit?\u201d<\/p>\n
When you\u2019re struggling, it\u2019s usually the mental stuff that hurts the most, not just the physical or money problems.
\nHaving the right people around you \u2014 the ones who\u2019ve got your back \u2014 that\u2019s what carries you through.
\nHands down, that\u2019s been the biggest thing for me.<\/p>\n
I don\u2019t have a massive long list, to be honest.<\/p>\n
But at the bare minimum:
\nI\u2019ll never serve anything past its use-by date, never do dodgy re-use or shortcuts like that. Low-level stuff is a hard no.<\/p>\n
And I won\u2019t get so obsessed with my own satisfaction that I ignore the customer\u2019s.
\nTheir happiness counts just as much as mine.<\/p>\n
Those two things? Non-negotiable.<\/p>\n
If I had to define it, it\u2019d be: \u201cWhat actually makes a place a proper \u2018shop\u2019 \/ restaurant?\u201d<\/p>\n
The goal is simple:
\n\u201cA place where people walk out feeling happier than when they walked in.\u201d
\nThat\u2019s my \u201cHappy Project\u201d.<\/p>\n
Food memories fade pretty quick sometimes \u2014 six months and it\u2019s gone.
\nBut the feeling of
\n\u201cThat was fun\u201d,
\n\u201cThat birthday celebration was ace\u201d,
\n\u201cMan, it just felt good being there\u201d\u2026<\/p>\n
Those kinds of memories can stick around forever.<\/p>\n
The food itself just needs to be consistently above average \u2014 that\u2019s enough.
\nBut what we absolutely have to avoid is anyone leaving feeling unsatisfied.<\/p>\n
The real aim is a place where, overall, people walk away thinking:
\n\u201cYeah, I\u2019m bloody glad I went there.\u201d<\/p>\n
That\u2019s the project I\u2019m chasing.<\/p>\n
Safety.
\nThat\u2019s it.<\/p>\n
First up: \u201cJust get stuck in \u2014 practice beats theory every time!\u201d (\u7fd2\u3046\u3088\u308a\u6163\u308c\u308d!)<\/p>\n
Sure, honing your technique is important, but it\u2019s not the whole game.<\/p>\n
You\u2019ve gotta figure out what kind of person you really are.
\nAre you the bright, bubbly type? Quiet and steady? High-energy or more laid-back?<\/p>\n
Knowing yourself properly is what decides whether you\u2019ll thrive in a particular kitchen or not.<\/p>\n
Through things like this hand-roll sushi workshop, or any chance you get \u2014 take a proper look at your own direction.
\nThat\u2019s what I really want people to do.<\/p>\n
If right now you\u2019re laser-focused on something \u2014 anything \u2014 that alone means you\u2019ve got massive potential to grow.<\/p>\n
Don\u2019t hold back. Just go for it.<\/p>\n
Kaiseki, ramen, onigiri, hand-rolled sushi \u2014 doesn\u2019t matter what it is.<\/p>\n
I didn\u2019t even come from a cooking background, but I\u2019ve got passion.
\nAnd nothing beats passion.<\/p>\n
If there\u2019s something you want to do, just smash it together, try it out. Feed people, taste it yourself, realise \u201cnah, that didn\u2019t quite work\u201d \u2014 that\u2019s fine.<\/p>\n
You only find out by doing it.
\nDon\u2019t overthink it. Just enjoy the ride.<\/p>\n
\u2015\u2015 Hiro, thanks so much for sharing so openly today.<\/p>\n
(Hiro) No worries at all \u2014 actually talking it through was really enjoyable for me too. It helped me reconnect with my own starting point.<\/p>\n
\u2015\u2015 I\u2019m even more excited for the next session now!<\/p>\n
(Hiro)\u00a0 Same here. Can\u2019t wait to sit around the table with everyone, share some food, and have a proper chat. Come along, try my hand-rolled sushi, eat it, and tell me what you reckon.<\/p>\n
\u2015\u2015 On the day, I really want everyone to experience Hiro\u2019s way of seeing food firsthand.<\/p>\n
(Hiro)\u00a0 Yeah, spot on. No pressure \u2014 just come as you are and have fun. That\u2019s the best thing I could hope for.<\/p>\n
\u2015\u2015 Alright, we\u2019ll keep prepping for the big day. Thanks again!<\/p>\n
(Hiro)\u00a0 Cheers \u2014 see you all there!<\/p>\n
Chef\u2019s Chat (Tabete mite Zadankai)
\nDate: Monday 2 February, 2:00 pm start (about 2-3 hours)
\nTheme: Hand-Rolled Sushi (Temaki)
\nLocation: Dekura Studio, Chatswood
\nFee: $50<\/p>\n
\u203b If we get more applications than spots, we\u2019ll run a ballot.<\/p>\n
To apply, head to the NPO website and register as an individual member first (it\u2019s free). Looking forward to seeing you there!<\/p>\n","protected":false},"featured_media":325,"template":"","class_list":["post-326","event","type-event","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/washoku-oceania-network.com\/index.php?rest_route=\/wp\/v2\/event\/326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/washoku-oceania-network.com\/index.php?rest_route=\/wp\/v2\/event"}],"about":[{"href":"https:\/\/washoku-oceania-network.com\/index.php?rest_route=\/wp\/v2\/types\/event"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/washoku-oceania-network.com\/index.php?rest_route=\/wp\/v2\/media\/325"}],"wp:attachment":[{"href":"https:\/\/washoku-oceania-network.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u203b This session is chefs-only, but we\u2019re planning one for the general public next time.
\n\u203b If you\u2019re a journalist or interested in covering the event, please reach out directly.
\n\u21d2\u00a0washokuoceanianetwork@gmail.