Finding a passion for food in my early teens, I started my Chef career at the age of 15 working in hotels in the Bay of Islands, initially as a kitchen hand and working my way up to chef de partie positions. Wanting to add a solid base to my passion I applied and was accepted into the RNZN school of catering, where I completed an intensive 4 year course, and acquired London City and Guilds 706/1 & 706/2, with the addition of competing and winning medals in several inter service and national competitions, and becoming Chef to the Commodore, managing functions for high profile visiting Dignitaries. After completing a return of service and traveling the world with the RNZN, I left New Zealand to travel independently and broaden my culinary base in Asia, Australia, Europe and England . Highlights of my career to date have been working for Michael Platsis in Michaels, Brisbane, one of Queenslands premier fine dining establishments to the level of sous chef, the opportunity to work with Anton Mossiman in The Belfry and at St James Palace in service of HRH Prince Charles, and Rick Stein, English seafood legend. Further to this I have gained experience in regional cooking of Europe and Asia, working in small traditional local kitchens. I have also managed several kitchens in England and Australia in the role of Head/ Executive Chef.
Personal Statement
It is my goal at NSIA to inspire and train students to think of food as more than just fuel for your body, and to create a solid knowledge base to enter the fantastically diverse world of the Chef trade.
Personal Statement
It is my goal at NSIA to inspire and train students to think of food as more than just fuel for your body, and to create a solid knowledge base to enter the fantastically diverse world of the Chef trade.
Jason McGeorge
Professional Cookery