This week, we caught up with Chad Miskiewicz, head chef at Samuels on Mill at Parmelia Hilton, to find out how he’s been faring during the COVID-19 pandemic.
What are you reading?
I read numerous cookbooks – always a fan of Peter Gilmore at Quay or Bentley by Brent Savage.
What are you watching?
Netflix special The Final Table. I think I’ve watched it about 10 times, but I can’t bring myself to stop.
What are you listening to?
I love the Foo Fighters and am a fan of any of their albums.
What are you cooking?
As a parent, I can always relate to the phrase ‘anything that my kids will eat’.
I’ve been experimenting with a smoker lately, so brisket has been the flavour of this month.
How are you staying fit both physically and mentally?
I wouldn’t say I’m the fittest, but running around a kitchen for 10-plus hours a day keeps me slightly slender.
Or, if I have spare time, I walk my dog with my two girls, which also clears the mind mentally. It’s a great chance to decompress after busy nights creating in the kitchen.
What’s something positive you’ve witnessed or experienced since the coronavirus hit?
Something I have experienced and now understand is how to be a stay-at-home dad and how to deal with the frustration of parenting when you are unable to escape to the kitchen. I take my chef’s hat off to all stay-at-home mums and dads.
What have you learned about yourself amid the crisis?
I’ve learned to be more patient and understanding which is a skill I can adapt to the kitchen.
What’s the one thing keeping you sane?
Spending time with my family helps me slow down from the fast-paced nature of the kitchen. We generally walk the dog together or play in the backyard.
What’s your advice for others in the industry on coping with the crisis?
Food is constantly changing, so as chefs, we need to continually innovate. My best advice would be to always try to put a creative self-touch on each dish you serve.
Your food is a reflection of your love for cooking, and you want people to feel that when they take their first bite.
