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Meet passionate Chef Glen

Meet passionate Chef Glen

Tell us about your passion for food and cooking? How did it all come about?

I had a real sweet tooth as a kid and after spending the morning surfing; I would have a real appetite to feed! So at age 11-12 I started baking simple cakes and pastries on the weekends. Then when I started high school my favorite class quickly became home economics. I was soon top of my class and loved cooking. I continued baking on the weekends and started making dinners during the week for my family. My parents were stoked – beside the mess I would make! So by the end of year 10 it was time to decide what path I wanted to take and after little thought I decided I wanted to become a chef.

My parents and teachers really encouraged me, as they knew I had a flair for food. There really was nothing else I wanted to do. I loved it! The cooking, the eating, the opportunity to travel and every morning to go surfing! I was determined to become the best I could be. So the journey began.

I chose the hospitality course for my final two years at high school, enabling me to do work experience one day a week. I chose a big resort as my first placement. I loved the rush of service. I was a sponge learning as much as I could. The head chef offered me an apprenticeship but I insisted I wanted to complete school, so the chef asked me if I could work weekends instead. I said, “sure!” If someone wanted to pay me to cook that was great!! For the next two years I worked every Friday and Saturday night and eventually one night during the week. While the rest of my friends were off partying, I was learning as much as I could and loving it. Food started to become my life and I was happy with that!

I finally finished high school and started my apprenticeship at the resort. That was really time to learn. I went to college once a week and worked long hours. It was great. I was fully immersed in the chef world and progressing well. By the end of my 2nd year I was running the pass/grill in the 5 star brasserie restaurant during the week. I ran the Café on a busy Saturday night, wrote up staff rosters and assisted in massive functions of 700 people and more. I lived with some of the other apprentices so we surfed, ate, worked and talked about food! I managed to complete my apprenticeship 6 months early and that was great – I now had my wings.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]I was ready to work, surf and snowboard the world, but it was then that I was unexpectedly swept off my feet by the love of my life and my wife today, Carly. I was head over heels and followed my heart. Carly introduced me to the chef at the winery she was working at. A few weeks later I started there as a sous chef and it was there I really honed my skills. I learnt how to lead a brigade and learnt about local seasonal produce.

  After only a year it was time to move to Perth with Carly and I started at a local café that was organized through a friend from the winery. It was a lot different to what I had ever done, but I was enjoying the lifestyle. Not working nights was a bonus as I could be home with Carly. Eventually the café changed hands – I wasn’t sure how things would pan out but gave it a shot. It turned out great! I was in charge of my own kitchen leading my own team.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Three years later I felt unsure of my future. I needed a new challenge so I decided I would hand my resume to one of Perth’s best restaurants that I loved. To my surprise I got a trial interview. The trial consisted of a 14 hour unpaid day of work. I doubted whether I would be good enough to work there but I kept up with the other chefs. I learnt a lot that day but decided that that line of work wasn’t for me and turned down the job and decided to stay put for the time being. A week later I was told we were opening another café. That was great news and a new challenge! I relished being involved in setting up a café from scratch. I became executive chef of both cafes, writing menus and recipes for two places and most of all training a lot of new staff. It was hard work but I loved it.

[/vc_column_text][mk_image src=”https://happinessofpursuits.com/wp-content/uploads/2015/05/HG4.jpg” image_width=”800″ image_height=”350″ crop=”false” svg=”false” lightbox=”false” group=”_general” frame_style=”simple” target=”_self” caption_location=”inside-image” align=”center” margin_bottom=”30″ desc=”Chef Glen Hagger”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]During this time I completed a personal training course and learnt about the nutrition side of food. I wanted to teach people the joy of food and cooking and how food can really nourish the body. We also bought our own house. (Something I was desperate for so I could grow my own food). I love nothing more than picking my dinner from the garden. There’s something special about starting something from a few seeds then nurturing it for 3 to 6 months and eating fresh from the garden. It makes you really respect food, which is so easy not to do these days with so much processed food and vegetable imports.[/vc_column_text][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Growing your own food really makes you learn the seasons of food. Take asparagus for example, it’s only available for 4 to 6 weeks. I also love fishing – eating a fish that you have just caught is amazing; there’s no better tasting fish.

Chef Glen’s home grown produce”][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”30″]Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For me food is my life. If I’m not cooking at work, I’m cooking at home coming up with new recipes or I’m growing, catching or foraging for food. When I’m not doing that, I’m reading about food or eating amazing food!

During this time I completed a personal training course and learnt about the nutrition side of food. I wanted to teach people the joy of food and cooking and how food can really nourish the body. We also bought our own house. (Something I was desperate for so I could grow my own food). I love nothing more than picking my dinner from the garden. There’s something special about starting something from a few seeds then nurturing it for 3 to 6 months and eating fresh from the garden. It makes you really respect food, which is so easy not to do these days with so much processed food and vegetable imports. Growing your own food really makes you learn the seasons of food. Take asparagus for example, it’s only available for 4 to 6 weeks. I also love fishing – eating a fish that you have just caught is amazing; there’s no better tasting fish.  Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For

Foraging is another love of mine. The foraged figs I picked this year were just amazing! Two kilograms of fresh black figs picked in half an hour would cost $80 in the shops – it’s surprising just how much free fresh food is around. Eating a fig warm straight off the tree is just awesome. So sweet like eating jam! For me food is my life. If I’m not cooking at work, I’m cooking at home coming up with new recipes or I’m growing, catching or foraging for food. When I’m not doing that, I’m reading about food or eating amazing food!

What has been your biggest challenge in following your passion and how did you overcome it?

I had to sacrifice a lot of my social life in the early days. I would work every Friday and Saturday so I lost a few friends but gained many more, socializing a lot with my work friends. I have also missed a lot of family occasions like birthdays and Christmas. I decided to change from working nights to days to have more time with family and friends. I still have to work weekends but I know no different so I don’t mind.

What lessons have you learnt along the way?

Always believe in yourself. Be confident in your decisions and don’t give up. Sacrifices will have to be made, but if you want it bad enough it’s worth it.

What discoveries about yourself have allowed you to realize your passion for food and cooking?

I have discovered that I have a real green thumb!

What have you enjoyed most about your career?

Probably the summers down south surfing everyday, working hard and hanging with Carly and friends. Creating dishes, always eating amazing food, progressing and overcoming new challenges.

What’s next for you? What does the future hold?  

I recently started providing cook classes to the public and I plan to keep on building my cooking class business. Another goal is to release a paleo food line including condiments, granolas and pre-pack desserts. I want to set up a website with cooking videos and blog about growing food, etc. Eventually I’d love a food van and cooking school. I’ve got a lot of work to do!

What advice would you give anyone who has a passion for food and cooking?

You have to really love it. It’s a hard industry but the rewards are worth it. Choose a path that suits your lifestyle. Many chefs I’ve known have done something else after their apprenticeship because it didn’t agree with their lifestyle. Immerse yourself in it, live and breath it. Learn where the food comes from and do you best to share that knowledge. The world’s full of junk food. Show people what real food is! 

How do you think each of us can live the fullest life possible?  

Do things that make you happy.

If you’re not happy make a change.

Don’t be scared to fail.

Don’t waste your time with people who mess you around and don’t accept you for who you are.

 

Get outdoors – nature is truly amazing. With all the technology these days it’s easy to lock yourself away and not appreciate your surroundings.

Something as simple as a sunset on a summer’s evening can bring great joy and stress relief. Best of all its free!

People who inspire you:                                                   

My wife Carly, she’s amazing, so talented and is my rock. Matt Moran’s always been my favorite chef. He’s all about produce. His food is simple but always so good.

Happiest place:

Augusta camping with the family, Smiths beach surfing, my garden and bbq out the back with the family.

Biggest passions in life:

Family, food and surfing.

Best bit of advice you have ever received:

Don’t give up and be confident in your decisions.

Most inspiring film you’ve seen:

“Chef” it inspired me to take the leap and do what I really love.

Most inspiring book you’ve read:

Quay Restaurant cookbook. Peter Gilmore’s food is so complex and unique. He has worked so hard to become one of world’s best chefs.

Anything is possible… what’s your wish?

My own island with perfect surf, where I can live off the land with just the family.

Best light-bulb moment:

Paleo gnocchi.

Philosophy you live by:

Quinoa, Amaranth, Chia and Kale

Quinoa, Amaranth, Chia and Kale

Does that sound like a foreign language to you? Before I knew what they were, they could just as well have been words that meant “How Now Brown Cow!” Now days, trying to eat healthy requires a whole new learning curve. I feel like I’ve gone right back to grade school and need to learn a whole new language.

I’m not that old and everything I was taught about healthy eating has been turned on its head. The food pyramid is totally upside down! Eggs were “bad” for you because they caused high cholesterol, now they are good for you! Butter was an absolute no, no and now it’s the Bees Knees (in moderation of course). Not forgetting bread and cereals that were devoured for breakfast and lunch. Now bread is considered evil and cereal and sugar, well you just shouldn’t go there!

The latest I’ve read is that fermented vegetables like Sauer Kraut are really good for you. That’s beside all the other “super foods” that have suddenly appeared on the menu. Foods like quinoa, amaranth, chai seeds and kale. Did you know:

  • Quinoa and Amaranth are ancient grains that were staple foods of the South American Aztecs.
  • Chia seeds were also an Aztec staple food.
  • Kale is a leafy green relative of the humble cabbage that hails from the middle-ages. It was one the most commonly eaten green vegetables in Europe.

Forgive my ignorance but when I first heard of these foods I had no idea how to pronounce them, let alone what they looked like, how to cook them or what they tasted like. Only recently have I started to eat them and learn how to prepare them. In pursuit of good health and longevity, I am keen to keep an open mind and learn as much as I can this year about healthy eating. That brings me to the science of it all.

How much can we really trust the science? After all, wasn’t it science that gave us the food pyramid? (Mmmm…. perhaps it was actually economics). I don’t really know and it leaves me feeling rather confused. What was once touted as good for us by science is often denounced later as bad for us. Take Radium for example, when it was first discovered it was considered to be the elixir of health and was included in daily diets through items like chocolate, water and toothpaste. Turns out it was highly toxic and carcinogenic. Now I’m not trying to make a political statement or play devil’s advocate. All I’m asking is what do we believe and what can we trust?

Perhaps we should let history be our guide rather than relying on science. I look at old photos of my Grandmother and Great Grandmother and none of them are obese. They look well and it makes me wonder what they ate. I remember my Grandmother saying one of her favourite things was lard on a slice of bread. Can you imagine? I almost want to gag at the thought of eating fat on bread. I mean really, it just sounds so unhealthy, but apparently in moderation lard isn’t bad for you .

Now we have foods like quinoa, amaranth, chia and kale that have been around for 4000 years making a come back on our plates. The trend is leaning more and more towards growing our own vegetables, eating organic produce and eating food the way nature creates it. We appear to be heading back towards eating like the Aztecs and our grandparents. Perhaps science and history are working together to pave the way for us. I think it’s back to basics and a good dose of common sense for me.

  • What about you?
  • What did your Grandparents eat?

Do you have any recipe suggestions for these super foods?

Family Dinner Night

Family Dinner Night

One of my favourite nights of the week is Family Dinner Night. With a family of adults all leading very busy lives and not living at home, it is the one night that we all try to get together. It’s usually a Tuesday or a Thursday night, depending on what other commitments we all have. Funny enough, it wasn’t really something that was purposely planned. It just came to be and has become a welcome weekly connection for all of us.

I love to cook and have fun in the kitchen, so some nights there is a theme for Family Dinner Night. I know it can be OTT on occasions, but hey, I really get great joy and sastifaction from spending the afternoon in the kitchen, cooking up something delicious for us to share and enjoy. What’s on the menu varies considerably but I always try to cook the things I know my family will love. Time is often in short supply, so short cuts have been known to occur. (Sometimes the shortcut extends to ordering in take away). 🙂

Mostly, it’s an evening of not only sharing food but discussing topical events in the news, having a laugh, debriefing about our weekly experiences, making plans or even debating philosophical ideas or dreams for the future. It can get quite loud and noisy – making it difficult to get a word in edgeways – but that’s all part of the fun.

I thought I’d share our Family Dinner Night OTT Parmigiana Menu. It might inspire you with easy ideas for making a mid-week dinner that pleases everyone’s taste buds. (Yes, I did print out the menu and ask everyone what they would like on their parmi – what can I say? I am probably a little crazy!) All I know is it’s hard work but great fun for me. A pursuit of happiness!

Your turn…..

What’s your favourite night of the week?

 

OTT-Parmigiana-Menu

Garlic Prawns on the Barbie

Garlic Prawns on the Barbie

Garlic Prawns on the Barbie (Barbecue)

Throw a prawn on the Barbie Or cook in ramekins in the oven

Ingredients

1 kilo of RAW prawns peeled and deveined

¾ cup olive oil

1 knob of garlic – crushed

Juice of a lemon

Salt and pepper 

Serve with chunks of sourdough bread

Method

Mix the peeled prawns with the other ingredients and let sit for about ½ hour. 

Don’t let the mixture sit for too long otherwise the lemon juice will cook the prawns. 

Throw the prawns on a “Barbie” or cook in ramekins. 

If you cook the prawns in ramekins you can soak up the juices with slices of sourdough bread.

The prawns must be fresh.  Don’t buy prawns that have been pre frozen.

Banana, Date and Walnut Bread

Banana, Date and Walnut Bread

Grease a 14 cm x 21 cm loaf pan; line base and two long opposite sides with baking paper, extending paper 5cm above edge of pan.

Combine sifted flour, soda and nutmeg in a large bowl; stir in dates, walnuts and brown sugar.  Make a well in the center, add juice, butter, eggs and bananas; mix with a wooden spoon until smooth.  Pour mixture into prepared pan.

Cook the loaf in a moderate oven, 180º C, for about 1 hour, or until cooked when tested.    Place a sheet of Al Foil over the cake half way through the cooking process.  This will keep the loaf from burning.  Stand cake in pan for 5 minutes; turn out onto a wire rack to cool.  I put some AL foil over the top half way through to stop any burning.

Serve warm or cold; spread with butter.

This is nice served with cream cheese icing and perhaps walnuts on the top.

Link to flour-less orange cake and cream cheese icing.