Each of the one-hour rounds saw the chefs prepare a dish from a mystery box, which meant planning too deeply about what to serve was difficult. “We find out who the major sponsors are and usually that’s a hot tip as to what the main product might be – Australia Pork was the main sponsor of this one so from the get-go you could assume you’re going to deal with some kind of pork in each round,” Wright said. “But they then give you a mystery box with five or six different proteins in it, there were prawns, mussels, pork, one of the different boxes had scallops in it as well. “Each round it was a completely different mystery box, so you don’t really get a chance to come up with anything concrete as to what you’re going to prepare. “I like to go in with maybe a few techniques that I like to use with different produce in mind. Quite a few simple things that I know work really well, pretty tasty and you can use across a couple of different products.” Having worked in hospitality since he was 14,
Wright said it was crossing paths with people from all walks in life – and striving to give customers a positive experience – which has led to his love of the industry. “There’s a whole bunch of different people from different backgrounds, it is a very interesting dynamic. “Obviously I’ve got a love for food, and I guess serving food to people and seeing the reaction and people appreciate what you do for them when you serve someone a meal. You might get a little compliment back from a guest one night, it just makes your entire day.”
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Hospitality Review: April 2022
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