A day in the life of Adelaide Oval’s top chef Dennis Leslie | Messenger -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-

Dennis Leslie how to spend his day in a Test match, 25 km walk.
Dennis Leslie how to spend his day in a Test match, 25 km walk.
It's not on the court, it's a senior executive chef at the Adelaide Oval in the kitchen. The Australian-
22 years ago, Filipinos started his career at the hotel, began washing dishes at the Adelaide Hilton hotel, and in 2013, he began his culinary journey in one of the state's most iconic venues.
He said it's not your average. to-
Five jobs, but it takes a long time and dedication.
"I started my working day around nine o'clock A. M. and it was full --
"Steam goes forward until I leave, sometimes 13 hours later, depending on what happened at The Oval that day," he said . ".
"I am responsible for managing and overseeing the company Department, including working with chefs to manage the Audi Stadium club and the company Box," he said, "but most of my attention is focused on the Grace Hill restaurant . ".
The Adelaide Oval has 23 functional spaces and events such as meetings and conferences, cocktail parties and weddings.
Dennis's expertise allowed him to cater to these needs and work with his team of chefs to prepare meals for the two in 2000.
He says he manages 60 to 80 chefs at any time, which can prove to be a considerable challenge.
"Managing chefs with different personalities, backgrounds and skill levels is a huge challenge because it is difficult for them to get their work done in a solid mode of thinking, he said.
While his talent is still in the kitchen, Dennis says, he is Jack from all walks of life and cooking is only part of it.
Work away from the stove range includes focusing on any service issues, food and labor costs, ensuring that chefs work as planned, ordering products, attending meetings with department heads, and entering financial data into the system.
But his rest and release will enter the kitchen of the Grace Hill restaurant to prepare dishes for individual diners or private events.
He experimented with a series of techniques such as slow cooking and sous.
Provided for the manufacture of gel and foam (cooked in a airtight bag ).
"This is not a gourmet food;
"It's all about food, making sure all the ingredients are more prominent than the trick when cooking," he said . ".
During the day's work, Dennis admitted that he rarely had a chance to browse the scene when a match or concert was in progress.
"We were there, but unfortunately I never went out to see anything," he said . ".
"Cricket is something I miss very much. . .
I came to the Adelaide Oval from an early age and didn't have time to watch a ball.
"We did meet some of the players and entertainers who came here, so it was a bit positive and a bit negative and it balanced ourselves.
"After a long but rewarding shift, he said that going home to meet his fiancé was the perfect way to end the day.
"Lynne also likes to cook, so it's a good thing to give her instructions and then see her cook for herself. . .
"It must be good to cook," he said . ".
"If we decide to go out, you will often find us in La Trattoria, King William Street. . .
We think they do the best in town.
To survive in the hospitality industry, passion is the key, he said.
"I'm lucky that my chosen career is something I also like to do outside of work and wake up every day and I'm excited to see what happens on this day.
Originally published "My unlikely kitchen life: Adelaide Oval head chefwindow".