Kitchen 101: From Garden to Plate

Season One 2018 - Garden to Plate.jpg
Season One 2018 - Garden to Plate.jpg

Kitchen 101: From Garden to Plate

100.00

Tuesday 20th March, 6:30pm to 9:30pm
Blayne Bertoncello, O.My Restaurant

Join Blayne in this class to experience creative new ways of using your seasonal produce direct from your garden and turn them into something you find in the top restaurants of Australia.

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With an Italian background and grandparents who were market gardeners, it is not surprising 27-year-old Blayne would embrace a food driven career. Born and raised in Beaconsfield, Blayne and his three brothers were all drawn to the hospitality industry.

Blayne completed his apprenticeship at Noosh in Guys Hill and then moved onto Beaconsfield’s Slippery Jacks restaurant.  After six years working in all sections of the kitchen and eighteen months as head chef, Blayne and his older brother Tyson, also a chef, decided to realise a dream of running their own restaurant.

They opened the doors of O.MY in June. The passion for using exceptional, fresh, seasonal produce extended to a passion for growing it.  A local farm garden was established to produce a plentiful supply of seasonal ingredients required by the restaurant. 

As Head Chef at O.MY, Blayne continues to break culinary boundaries with his incredible pairing abilities. He is endlessly researching and sourcing specialised plants and seeds from every corner of the globe. Propagation takes place at the restaurant farm and the produce is carefully nurtured from paddock to plate in order to create a truly exclusive dining experience.

Join Blayne in this class to experience creative new ways of using your seasonal produce direct from your garden and turn them into something you find in the top restaurants of Australia.

Images courtesy of O My Restaurant