Ahead of this year’s Young Chefs Lunch presented by Citi, held at Garum, we caught up with the rising culinary superstars to chat all things dining in the City of Perth.

Elijah D’Vauz, Petition Kitchen

GFM: How did you get into cooking?
ED’V: What inspired me to become a chef and get involved with cooking was my love for culture & diversity. My ethnicity being so mixed that I had no choice but to fall in love with food – the cooking methods, the flavours of cooking and the importance of family meals was always important to me.

GFM: What would be your favourite dish to cook and why?
ED’V: My favourite dish to cook would be something that I could share with my friends or family as this is how I grew up with a Westernised Asian up-bringing. Always eating together with my family or in a group, it has proven the importance and relevance of culture. Food that I enjoyed particularly were noodles, curries & a rice served with a meat or a fragrant broth.

GFM: How do you spend your time before or after work?
ED’V: I go to Telegram, Arrival Hall or Chu Bakery for my morning coffee, if I start at 3pm. If I open for breakfast or I start at 9am, Petition is where I get my coffee. When I finish my shift and I need to eat dinner, I cook what is in the fridge or what is in the pantry or simply left-overs. If I am not working, I am eating at different restaurants – trying new foods and pairing wines.

Yasmine Yianni, Garum

 

GFM: How did you get into cooking?

YY: My love of cooking stems from my Greek Cypriot culture. Growing up in that culture, food becomes the centre of everything. My dad holds a big part of my inspiration in becoming a chef. He is an amazing cook! I love him for that! Also my Yiayia (grandmother) is a brilliant cook, her hands are gold! Some of my best memories as a kid was sitting on her marble bench top chopping parsley and coriander, and of course stirring anything with that century old wooden spoon! So you can say that ever since I was very young, I wanted to be a chef.

So grade 11 came and you needed to have a little idea about what you wanted to study, I obviously knew straight away, so grade 11 I did all of my work experience hours at May Street Larder in south Fremantle with Chef Scott Bridger, and then my pre-apprenticeship in grade 12 working a Voyage Kitchen in Sorrento with Chef Russel and Darren. After I finished grade 12 I moved onto my actual apprenticeship and I started at Ascua Restaurant with Chef Nick Treszie, And then just before I became a second year I started at Garum with Chef Mario Di Natale and now currently with Chef Stefano.

GFM: What would be your favourite dish to cook and why?

YY: At home we eat very middle eastern, Cypriot, with some Turkish influence. So I love cooking Cypriot food, couldn’t choose a favourite!

GFM: How do you spend your time before or after work?

YY: Definitely after a Thursday shift, some of us head down to a club called butterfly for their Latino night for a drink and dance. Otherwise love heading down to the beach before my shift so anywhere along the coast for coffee is always good.

Sofika Boulton,Wildflower

GFM: How did you get into cooking?

SB: I started washing dishes while I was still studying, decided I love kitchens more than what I was studying and went for an apprenticeship – been addicted ever since. My food story is quite an interesting one and I was lucky enough to get to try a lot of different foods – my godmother is Bulgarian and my godfather is Maori so a good hangi was a staple for us. Like a lot of Australian children, I never got the chance to learn about native ingredients until now – I really hope what we are doing at Wildflower will help change this!

GFM: What would be your favourite dish to cook and why?
SB: Hardest question ever! My favourites here are always over the jarrah grill, there’s something special about working over fire, it’s my favourite part about the whole kitchen.

The stocks/sauces are special too – you spend 3-4 days roasting bones, lifting pots, skimming stocks and CONSTANTLY adjusting temperature wondering if it’s worth it – but then you finally taste the sauce when it’s finished and it all goes away. Liquid gold!

GFM: How do you spend your time before or after work?

SB: Great question. For coffee, my go to is Voodoo on Wellington St or Standing Room Only in Piccadilly Arcade. There’s so many good coffee places around Perth so you can’t really go wrong.

For dinner, I’m a sucker for ramen, my favourite is Ramen Keisuke Tonkotsu King. Also can’t give enough love to the chicken larb at Long Chim, if you haven’t tried it yet and you like spice, get there now!

Drinks, I love whiskey. Varnish on King is my hands down favourite place to go get a whiskey and hang out. Petition Beer Corner is great for ever changing and delicious beers – plus biggie juice is a regular.

Also Joe’s Juice Joint – if you know, you know.

Find these aspiring chefs at the Young Chefs Lunch presented by Citi at Garum, Saturday 28 November. Tickets on sale here. 


Perth Good Food Month presented by Citi, in association with Visit Perth, returns to Perth this November with tickets on sale now. View all events here.