Aussie Beef & Lamb recently convened a delegation of chefs from all over the world down in Australia, including two North American lads, Ottowa-based Chef David Godsoe and Chef JP Patterson from North Carolina. They got to see Aussie beef and lamb production up close, cooking and tasting all along their way. Below, we get their take on the experience, and how it’s changed their operations back home.
Editor’s Note: Lambassador Chef David Godsoe is Culinary Director at E18hteen Hospitality Group in Ottawa, Canada. More on him here!
Lambassador Chef JP Patterson is Corporate Executive Chef at McConnell Golf, a network of private clubs based in North Carolina. More on him here.
You recently had the chance to go Down Under to see Aussie Beef & Lamb up close. What are some of your impressions from the trip?
DG: The hospitality culture in Australia was something I felt right away, and really at every stop on the journey. Everyone made us feel at home, so warm and welcoming. I think it’s an Aussie thing!
JP: I’d second that for sure – being with other chefs only amplified that effect. Even though we didn’t know each other and there was some language barrier, we were all excited to be there, to learn from our hosts and each other.
What’s a highlight that’s stuck with you?
JP: We visited a lamb farm and winery in the Yarra Valley, Yeringberg. It’s a multi-generational, family place, and it’s just magnificent. Getting down to the roots of where the lamb - and wool - come from and seeing the passion and care that goes into it is a story I’ll carry with me for a long time.
DG: At that same place, we had an awesome meal in the barn cooked up by Chef Tarek and his team. It was a kind of deconstructed shwarma, which literally hits me where I live – Ottawa is the shwarma capital of Canada, there’s a shop on every corner, and cooking it up on a farm in Australia right at the source was pretty special. And the dogs! Working dogs are amazing.
JP: Yes! Watching those dogs bring in an entire flock of sheep was incredible.
Now that you’re back home, how has your experience impacted your restaurant operations?
DG: I met with my management team at the restaurant group and shared my pics and stories, and also with the front of house teams, giving them the tools to talk about it with guests. When they can tell the table that the chef went to Australia to see where the lamb comes from, that rack for 2 is an easy sell.
JP: My team and the members here at the club were following along with my journey “Where in the world is JP” -style. They are hungry for the stories and to see what ideas I’m bringing back to them. I’m workshopping an Aussie lamb slider bar idea to see what builds and toppings guests will go for. It’s delicious!
Aussome stuff you two! For more on the chefs’ favorite bites from the trip, check out this article.