Chef Peter Gilmore – Posing a Threat to Tetsuya? Possibly!

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2009 is definitely Quay’s year. Not only has chef Peter Gilmore picked up countless awards at home, he has also been able to grab the 46^th spot in this year’s World’s Best Restaurants. Quay truly deserves the honor. The ambiance, the service and the food are truly world class. The view of the Sydney Harbour is amazing. It is only in Quay you’d find rare ingredients like organic vegetables being served by efficient and friendly staff. A meal won’t be complete, of course, without the chef’s legendary eight texture chocolate cake.

Let’s Get to Know the Chef

The story of Peter Gilmore is truly inspirational. His rise into culinary fame is something that would inspire every aspiring chef. His mother actually introduced him to the world of cooking. At the age of four, he was already attending cooking classes! Well, it was actually his mother’s cooking classes, but she always took him with her.

It is not surprising that he eventually pursued a career in the culinary arts. Although he did work in some interesting establishments, but he cannot boasts of having had worked in some of the finest restaurants in the world. In fact, his only connection to any stellar restaurant is his present connection to Quay and he inarguably created the reputation of this restaurant. It is also with Quay that he was able to carve a reputation for himself. He spent several years studying the techniques of culinary masters. We can only conclude that all his efforts have paid off.

Peter Gilmore was born in Sydney. He also grew up in the same cosmopolitan. Unlike other boys his age, however, he knew what he wanted at an early age. He began working as an apprentice at the age of 16. Thereafter, he moved to UK to continue his study of his craft. He worked in various establishments before he moved back to Australia where he once again worked in various country restaurants. After several years of working in several establishments, he finally got hold of the reins of Quay. The rest is history. Quay has lost the “Best Restaurant in Australia” title to Tetsuya’s, but Tetsuya is definitely facing a huge threat from Chef Gilmore.

This chef is in for a long haul and he intends to reach the pinnacle of the culinary ladder. He is an innovative chef who right now is experimenting with thermo regulators. He is going to astound the world more and we can certainly count on this.

Chef Peter Gilmore’s Rich Chocolate Mousse from

Five Textured Valrhona Chocolate Cake

Recipe via Nine MSN

Serves: 12

Ingredients:

275g ‘Valrhona’ chocolate

50G ‘Calabaut’ chocolate

4 egg yolks

3 egg whites

50g sugar

500ml cream

1 vanilla bean

Method:

Melt chocolate over bain marie.

Whip cream and set aside.

Combine sugar and egg yolks. Make into sabayon**, by whisking over a bain marie until thick enough that when whisked, the whisk leaves a ribbon mark.

Scrape the seeds of one vanilla bean into sabayon. Pour chocolate into sabayon, while whisking.

Add small amounts of cream as you whisk until chocolate mixture is loose.

Whip whites to soft peak stage.

Combine whites and remaining cream. Fold into chocolate mixture.

Set in fridge for 1- 1½ hours.

Cook’s Note:

Bain marie: a technique used to melt ingredients slowly and gently by placing the bowl or saucepan of mixture over a larger saucepan of simmering water.

Sabayon: the French name for a warm foamy dessert made by whisking egg yolks and sugar in a basin over simmering water.

Image Credit Gourmet Traveller

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