I walked into La Boheme restaurant in January 1970 for an interview to become an apprentice chef as I was taken into the kitchen to meet the chef I could smell the aroma of fresh made coffee and fresh baguettes and could see pots bubbling on the stove with beautiful aromas, I got the job and knew this was going to be my other home.
My father was a fine hunter and my mother a fantastic cook, we dined on game most nights. We ate pheasant at least twice a week, black swan, ducks, pukeko,quail, and some times kereru, along with rabbits and hares and wild boar, and best of all it was from our own back yard and all cooked on a coal range.
I heard of a young man who had come to New Zealand the year I was born and opened a restaurant at the age of 24. This young man went on to achieve many things in the hospitality industry, His achievements became my goal.
I worked in various restaurants and hotels and opened my first restaurant Maggie’s Farm at age 24. My second restaurant Mail’s was the first restaurant to be awarded five stars.
I have owned and operated and designed many different styles of food operations and still learn something new everyday.
Now, being a tutor and passing on all that I have learnt is such a pleasure.
Kia kaha
My father was a fine hunter and my mother a fantastic cook, we dined on game most nights. We ate pheasant at least twice a week, black swan, ducks, pukeko,quail, and some times kereru, along with rabbits and hares and wild boar, and best of all it was from our own back yard and all cooked on a coal range.
I heard of a young man who had come to New Zealand the year I was born and opened a restaurant at the age of 24. This young man went on to achieve many things in the hospitality industry, His achievements became my goal.
I worked in various restaurants and hotels and opened my first restaurant Maggie’s Farm at age 24. My second restaurant Mail’s was the first restaurant to be awarded five stars.
I have owned and operated and designed many different styles of food operations and still learn something new everyday.
Now, being a tutor and passing on all that I have learnt is such a pleasure.
Kia kaha
Roger D Mail
Professional Cookery