Foodie - Celebrity Blogs - Paul Jobin

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Paul Jobin - 'The Inspiring Cook'

www.pauljobin.co.nz

Paul currently oversees the premium restaurant portfolio at SkyCity Auckland. He looks after six kitchens with a Japanese Yakitori Bar soon to be added. His duties are maintain Profit and Loss; Create new food concepts with the Chefs in each outlet and inspire the teams with new dishes and techniques.

Paul currently writes a weekly food column in the Detours Magazine, Herald on Sunday leading on from his cookbook with food topics with two recipes and photographs to match.

Paul has won numerous culinary competitions and food awards, participated in a live radio food show, had recipes featured in magazines and has demonstrated all over New Zealand. He has made guest appearances on TV One Taste NZ Christmas Day Special and Food TV series - NZ on a Plate 1 & 2, Fisher & Paykel World Cooking Theatre Masterclass and presently on Food TV coaches April Ieremia on her cooking segments even I can cook and presents on Best of NZ.

Paul is Consultant Chef for Barkers Food Processors designing new exciting recipes and provides evaluation on other existing products with their brands Barkers & Anathoths. Paul works closely along side Northlands premier olive oil company – First Drop and recently released his amazing parmesan infused extra virgin olive oil which quickly sells out as quickly as it is being bottled.

Paul was previously the Executive Chef at The Lodge at Kauri Cliffs, a Relais Chateaux property based on a panoramic championship standard golf course near Matauri Bay. His cookery talents have been showcased in amazing cities such as Sydney, Bratislava, Prague and New York. Paul is well respected in New Zealand by his peers for his sound Asian inspired cuisine and workable innovative ideas that was showcased in his recent business at Pure Tastes, Paihia, Bay of Islands. His food style is bold in flavour, with interesting layering of textures whilst also being healthy in concept. Inspirations are drawn from many global cuisines, challenging the diners to open their mind, broadening their palate to something new and exciting.

Paul has twice been a Beef & Lamb Hallmarks of Excellence Ambassador for the Beef and Lamb Marketing Bureau and operates the Fisher and Paykel Culinary Theatre at the Ellerslie International Flower Show with two chefs cooking and instigating mayhem on stage. His first cookbook was released in November 2008 a pinch of salt published by Harper Collins which not only celebrates New Zealand iconic and modern foods but is a great read and has amazing tips for the passionate cook.

CLICK HERE TO VIEW PAUL'S RECIPES >>

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The action at Sky City federal street precinct Getting close to August and the new developments with me in Federal Precinct is hotting up. This is where you could swear we were armed like an octopus to try and cover all the balls in the air more>	22/07/2011 07:28 p.m.
Four ‘n’ twenty pies My Dad always said my Mum made the very best pie. His 100% favourite was steak and kidney – hardly surprising when you consider our English heritage. The secret he would emulate as he seated himself at the head of the table ready to slice and serve the great repaste, was the pastry. Apparently Mum’s pie pastry would never give him indigestion and this was indeed something to celebrate as usually he could be afflicted right through the night. Over the years I do now appreciate that the simplicity of a well executed pie is an art. Pastry which seals the fillings without sealing your digestive tract, cooked on the base as well as the lid, tasty and full of flavour, preferrably with actual pieces of meat – rather than jelly and thickening agents. more>	12/06/2011 04:50 p.m.
the winter puddies With another winter firmly established and the woolies out of the cupboard, we have the wonderful season of preparing robust and tasty winter meals which we often shy away from during the warmer seasons. It’s the time to rug up, sit by the fire and indulge in lovely tasty soups, casseroles and puddings. more>	07/06/2011 10:14 p.m.
A Cut Above the Rest In the middle of the nineteenth century, a eminent German scientist Justus von Liebig published a far reaching statement, stating that high heat created a crust or shell around food that prevented juices from escaping during roasting. Searing a protein over high heat sealing in the juices became a common household practice in both commercial and domestic kitchens. more>	29/05/2011 05:17 p.m.
Making a great burger Burgers are like buses - you go for ages without one then several come along at once. I was recently reading up on French-born, New York-based chef star Daniel Boulud and his signature $123-a-pop truffle burger. And that same day I found myself talking to Peter Gordon about his plans for Dine, when he suggested, with a twinkle in his eye, we create Auckland's most luxurious burger - something funky and approachable for the Dine lunch menu that will get people talking. more>	24/05/2011 10:51 p.m.

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Paul Jobin - 'The Inspiring Cook'

Blog Posts

The action at Sky City federal street precinct

Four ‘n’ twenty pies

the winter puddies

A Cut Above the Rest

Making a great burger