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INTERVIEW WITH AUDREY KUHL
website
website
photography: STUART BUCHANAN at THIRD LIFE PHOTOGRAPHY
Audrey Kuhl is a renowned Chef at the Yarra Valley Estate. She is the Chef and the Owner at the Gut Tribe Kitchen @theguttribechef.
We were lucky enough to get introduced to Audrey and interview her. Stuart Buchanan's University assignment was also in place and he was keen to combine business with pleasure while taking images of Audrey's signature dish and completing his task for the University course.
We were lucky enough to get introduced to Audrey and interview her. Stuart Buchanan's University assignment was also in place and he was keen to combine business with pleasure while taking images of Audrey's signature dish and completing his task for the University course.
NM: Good Day Audrey and thank you for agreeing to assist Stuart and run this interview with our media channel. could you please tell us something about your background and why did you choose being a chef as your career?
AK: I was born in Mexico shortly after my parents temporarily moved there from the USA. Some of my fondest memories as a child are of watching my Mexican grandmother cook beautiful meals with such joy that you could taste it in all of her food. I knew then that I wanted to share that experience with others. Once back in the USA, where I spent my childhood, my interest in cooking continue to grow as I would assist my mum and grandmother in the kitchen.
When I was 14, my family relocated to Canada where I continued to pursue my interest in cooking with the ultimate goal of having my own business. To that end I took business and culinary arts classes in high school and completed a university degree in hotel and restaurant management.
Once I finished my schooling in Canada I moved to Melbourne and obtained my Bachelor’s degree in Business and completed my chef certification nearly 10 years ago. After years of working in high end hotels, restaurants, and large catering companies I finally started my own business this year.
Two years ago, I found clean eating as a way to get my health back on track. I enjoyed the lifestyle so much I decided to make it my business. The Gut Tribe Kitchen focuses on making clean eating accessible to everyone. I love to help people with intolerances and food allergies most commonly celiac, low FODMAP, gluten free and dairy free. I make ready-made meals using fresh and local produce to help those who are pressed for time and also do in-home meal prep services to help those who want to learn how to prepare food efficiently for their family. I addition to these services I run cooking classes and provide corporate/retreat catering.
Once I finished my schooling in Canada I moved to Melbourne and obtained my Bachelor’s degree in Business and completed my chef certification nearly 10 years ago. After years of working in high end hotels, restaurants, and large catering companies I finally started my own business this year.
Two years ago, I found clean eating as a way to get my health back on track. I enjoyed the lifestyle so much I decided to make it my business. The Gut Tribe Kitchen focuses on making clean eating accessible to everyone. I love to help people with intolerances and food allergies most commonly celiac, low FODMAP, gluten free and dairy free. I make ready-made meals using fresh and local produce to help those who are pressed for time and also do in-home meal prep services to help those who want to learn how to prepare food efficiently for their family. I addition to these services I run cooking classes and provide corporate/retreat catering.
NM: Audrey what is your favourite dish?
AK: Having lived in a few different countries, several dishes come to mind but nothing beats my mother’s green enchiladas. I have had them my whole life and it’s definitely my go to whenever I visit her. Nothing like mum’s cooking as the best comfort food!
AK: Having lived in a few different countries, several dishes come to mind but nothing beats my mother’s green enchiladas. I have had them my whole life and it’s definitely my go to whenever I visit her. Nothing like mum’s cooking as the best comfort food!
NM: Are you passionate about anything else apart from culinary?
AK: I have been fortunate enough to do extensive travel and collect experiences from around the world. Traveling remains one of my main passions.
I am an avid AFL fan and have supported The Richmond Football club for the past 10 years.
AK: I have been fortunate enough to do extensive travel and collect experiences from around the world. Traveling remains one of my main passions.
I am an avid AFL fan and have supported The Richmond Football club for the past 10 years.
dish presented: Lemon Myrtle Panna Cotta (vegan and gluten free)
I also love basketball and played competitively up through university and still play recreationally.
NM: How would you relate past and present food related trends?
The culinary world has been slow to address the needs of those with food intolerances and special dietary needs. There is a big increase in the number of customers asking for gluten free, dairy free, vegan, and responsibly sourced produce. Consumers are becoming more health conscious about what they eat and I think the culinary world needs to do a better job in meeting those demands. There is definitely a gap in the market. I found it quite difficult even two years ago to go out to eat somewhere and get a meal that was gluten and dairy free. Even though it is getting better, there are still plenty of struggles for those trying to live a certain lifestyle or for those with severe intolerances or allergies. This ultimately led me to starting my own business. There is a need in the market and I am doing all I possibly can to help.
Contact details:
www.theguttribe.com.au
0458606276
The culinary world has been slow to address the needs of those with food intolerances and special dietary needs. There is a big increase in the number of customers asking for gluten free, dairy free, vegan, and responsibly sourced produce. Consumers are becoming more health conscious about what they eat and I think the culinary world needs to do a better job in meeting those demands. There is definitely a gap in the market. I found it quite difficult even two years ago to go out to eat somewhere and get a meal that was gluten and dairy free. Even though it is getting better, there are still plenty of struggles for those trying to live a certain lifestyle or for those with severe intolerances or allergies. This ultimately led me to starting my own business. There is a need in the market and I am doing all I possibly can to help.
Contact details:
www.theguttribe.com.au
0458606276
ABOUT
The Gut Tribe Kitchen
We are passionate about clean eating. Food should taste delicious and be good for you at the same time. We strive to showcase how simple and easy cooking is with the freshest ingredients, easy to follow recipes, and of course in the least amount of time possible. In our business we do a few different things.
We assist people who need help getting on track with their eating or are time poor with in home meal prep sessions. We run regular cooking classes specializing in gluten and dairy free cooking. We do occasional markets where we showcase our different food products (honey, seasoned salts, kombucha). We also do event catering for retreats and health conferences as well as do team building workshops for corporate clients. Boy do we stay busy!
The Gut Tribe Kitchen
We are passionate about clean eating. Food should taste delicious and be good for you at the same time. We strive to showcase how simple and easy cooking is with the freshest ingredients, easy to follow recipes, and of course in the least amount of time possible. In our business we do a few different things.
We assist people who need help getting on track with their eating or are time poor with in home meal prep sessions. We run regular cooking classes specializing in gluten and dairy free cooking. We do occasional markets where we showcase our different food products (honey, seasoned salts, kombucha). We also do event catering for retreats and health conferences as well as do team building workshops for corporate clients. Boy do we stay busy!
Bohemian Rhapsody Weekly Magazine expresses its special thanks to Audrey for her time and opportunity to cover her cooking and signature dish as well as to Stuart for sharing his images with us.
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