I was influenced by my mother at an early age in the kitchen and had a Pavlova making business from home when I was nine years old. I started working in professional kitchens while in high school and completing my London City and Guilds professional cookery.
I worked as a general kitchen hand washing pots, peeling potatoes and working on the cold line at Il Casino Restaurant. I then moved onto several other establishments throughout Wellington to a position as Sous Chef at the Terrace Regency Hotel. I then traveled to Ottawa, Canada and worked at the Chateau Laurier hotel for seven years where I learnt ice carving and how to stay warm in minus 40c weather! Wanting to continue to travel I moved out west to Vancouver where I worked at the Fairmont Hotel Vancouver until I was Executive Sous Chef of Outlets. My first job in banquets was mashed potato for 1000 people and a luncheon for the Queen! I moved to Los Angeles to work as Executive Chef at the Fairmont Newport beach then back to Vancouver as Executive Chef Fairmont Waterfront Hotel for three years. I moved back to New Zealand with my Canadian wife and daughter in 2008 and look forward to them experiencing a Kiwi lifestyle! I have always loved the opportunities for travel, meet and work with great people. Every day is different in this business and that is why after 25 years I still love what I do!
Personal Statement:
I enjoy sharing knowledge and the love of food with the students at NSIA. It is important to me that the students leave here with a passion for food that they carry with them through their careers.
I worked as a general kitchen hand washing pots, peeling potatoes and working on the cold line at Il Casino Restaurant. I then moved onto several other establishments throughout Wellington to a position as Sous Chef at the Terrace Regency Hotel. I then traveled to Ottawa, Canada and worked at the Chateau Laurier hotel for seven years where I learnt ice carving and how to stay warm in minus 40c weather! Wanting to continue to travel I moved out west to Vancouver where I worked at the Fairmont Hotel Vancouver until I was Executive Sous Chef of Outlets. My first job in banquets was mashed potato for 1000 people and a luncheon for the Queen! I moved to Los Angeles to work as Executive Chef at the Fairmont Newport beach then back to Vancouver as Executive Chef Fairmont Waterfront Hotel for three years. I moved back to New Zealand with my Canadian wife and daughter in 2008 and look forward to them experiencing a Kiwi lifestyle! I have always loved the opportunities for travel, meet and work with great people. Every day is different in this business and that is why after 25 years I still love what I do!
Personal Statement:
I enjoy sharing knowledge and the love of food with the students at NSIA. It is important to me that the students leave here with a passion for food that they carry with them through their careers.
Shannon Walsh W
Professional Cookery