How I Got Here: Old Palm Liquor and Neighbourhood Wine’s Executive Chef on the creativity of cooking
WORDS BY CAIT EMMA BURKE
“You always retain a vital life skill if you learn how to cook, and it opens your eyes to many other creative avenues.”
Have you ever stalked someone on LinkedIn and wondered how on earth they managed to land that wildly impressive job? While the internet and social media might have us believe that our ideal job is a mere pipe dream, the individuals who have these jobs were, believe it or not, in the same position once, fantasising over someone else’s seemingly unattainable job.
But behind the awe-inspiring titles and the fancy work events lies a heck of a lot of hard work. So what lessons have been learnt and what skills have proved invaluable in getting them from daydreaming about success to actually being at the top of their industry?
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Welcome to How I Got Here, where we talk to women who are killing it in their respective fields about how they landed their awe-inspiring jobs, exploring the peaks and pits, the failures and the wins, and most importantly the knowledge, advice and practical tips they’ve gleaned along the way.
This week we speak to Almay Jordaan, the Owner and Executive Chef for much-loved Melbourne restaurants Old Palm Liquor and Neighbourhood Wine. After attending culinary school in South Africa, Almay worked her way up from the very bottom of the kitchen hierarchy to where she is today. Along the way, it’s her love of food and the creativity inherent in cooking that’s meant she’s continually evolved as a chef and business owner. Here’s what she learned along the way.
What do you do and what’s your official job title?
I’m the Owner and Executive Chef for Neighbourhood Wine in Fitzroy North and Old Palm Liquor in Brunswick East.
Take us back to when you were first starting out. Did you study to get into your chosen field, or did you start out with an internship/entry-level role and climb the ladder? Tell us the story.
I started at culinary school in South Africa after I finished school, and I absolutely loved the focus on ingredients, the in-depth focus on the French repertoire and the attention to detail in absolutely everything. I have a special interest in the history of food and food security.
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I have been focusing solely on cooking for 23 years now and opened my first restaurant 10 years ago. I started right on the bottom of the kitchen hierarchy and I still occasionally find myself in a kitchen dishwashing shift, although these days it’s more likely on the pass or kitchen/business management duties.
What challenges/hurdles have you faced getting to where you are now? Can you tell us about one in particular?
There have been many predictable hurdles for a female in the restaurant industry, but I would say opening two restaurants and having two kids in the space of 10 years was a lot. I am forever going to chase the elusive work/life balance. Also, as you work your way up the hierarchy in a restaurant, it becomes more business and a lot less creative, the latter being an absolute necessity for me personally.
What do you want people to know about your industry/your role?
It’s a great industry to be a part of if you love produce and you’re creative! You don’t have to be a chef in a restaurant kitchen, there are so many diverse pathways in the culinary sphere. You always retain a vital life skill if you learn how to cook, and it opens your eyes to many other creative avenues and cool collaborative opportunities along the way.
What’s the best part about your role?
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The best part of my job is all the beautiful produce I get to work with, as well as working with chefs with whom I can share creative planning regarding menus. I bake occasion cakes for the restaurants too which I love, no one ever looks exactly the same! It is literally my job to wander food markets and try new recipes, heaven!
What would surprise people about your role?
People are often surprised that I am not in the kitchen all day, six days a week. My job is only possible now if I work with other chefs who help me with that role, whilst I need to divide my time between running the kitchens and the businesses with my husband and allowing enough time for my two small kids. Occasionally you’ll still find me behind the pass!
What skills have served you well in your industry?
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Skills that have served me well in the kitchen practically have been a sound knowledge of how to utilise a very large range of produce. Creativity on the fly. Good soft skills in the kitchen go a long way to keeping teams happy – I’ve yet to grow a thick skin!
What advice would you give to someone who wants to be in a role like yours one day?
If you’d like to open your own restaurant one day, be prepared for lots and lots of hard work, like you’d apply to starting any business from the ground. Be prepared to own it when you’ve made a mistake, and don’t be afraid or embarrassed to change your concept to adapt and survive, but most importantly start with a solid business idea and ask relevant leaders in the industry you’ve chosen what they think of it before you spend money.
What about a practical tip?
Read the whole recipe before you start!
Read the rest of the How I Got Here series here.
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