TO COMMEMORATE INTERNATIONAL CHEFS DAY ON THURSDAY, 20 OCTOBER, WE SHINE THE SPOTLIGHT ON GEMLIFE’S VERY OWN MASTER OF GASTRONOMY, CHEF MATT CONQUEST.
What started off as a punishment for Chef Matt, turned into a lifelong passion for cooking and spreading joy through his food.
“I wasn’t very academic and when I was 15 years old, I was asked to leave school halfway through the school year. My dad didn’t want me to be sitting free at home, so as a partial punishment he enrolled me into a hospitality and catering course,” he disclosed.
“I have always preferred hands-on learning and I loved it. From there, I went on to undertake work experience and got employed. I had a full-time apprenticeship at a young age.”
With 20 years of experience under his belt, Matt is grateful to the many mentors he has had the opportunity to learn from since he was a young chef.
“I have learned a variety of cooking styles over the years when I worked in restaurants and catering companies. Now I like to get new inspiration through current food trends and by speaking to my local suppliers on the northern Sunshine Coast,” said Matt.
“I’ve recently been experimenting with sous vide which is cooking that takes place in a precisely temperature-controlled water bath.”
Even though Matt has a seafood allergy, it doesn’t stop him from savouring a wide range of cuisines.
“I enjoy eating modern Australian food with hints of fresh Asian flavours. I like all kinds of food – it’s nice to keep things interesting. I probably cook duck and pork the most. I love a slow-roasted crispy pork along with some Asian-style veggies,” he said.
“My kids are very casual eaters – they’re happy when I cook a simple barbecue. And of course, they love pizzas and burgers,” he chuckled.
Just like every tradie needs their tools, Matt can’t do without his chef’s toolbox.
“I have lots of different tools and my toolbox is filled with everything I need for cooking. A good set of knives is a must,” he said.
Matt’s favourite part of his job at GemLife is engaging with people and watching the camaraderie as they share a meal.
“Food is a social thing. I like the interaction with the kitchen crew, and I love our GemLife Highfields dinners where we bring the community together,” he said.
“I believe a bad meal with good company is still a good meal!”
At GemLife, Matt caters for a wide variety of sales events and functions such as baking hundreds of treats to help GemLife raise funds for Cancer Council Australia, all while hosting Smeg demonstrations to help new homeowners get the most out of their ovens, microwaves and cooktop.
International Chefs Day began in 2004, a passion project by esteemed chef Dr Bill Gallagher who wanted to educate children around the world about the importance of eating healthily while promoting the career of cheffing.