Elliott Chugg joins Festivale Cooking Demonstrations in the Park - person who washes dishes in a restaurant or hotel

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Chest full of corn, rat Lee and butter and his second
Nicholas Johnson, an apprentice of the year, plans to start work on Saturday morning.
As one of the festival cooking demonstrations for park chefs, Chugg says he is keen to show how top combines the classic ingredients of chicken, butter, lemon and salt as a salad in an innovative way.
"It's basically a stuffed chicken breast, fried and finished in the oven, and we used some mustard leaves, Asian greens, and some of the things we got to complete it from the morning Harvest Market, "said Chugg.
"In the end, when the chicken is cut on the green vegetables, we just squeeze the baked lemon on the top, so it's a bit like seasoning.
"Cooking is not difficult," Chugg said ".
"It's easy to put things together.
"You just need to know what you want," he said . ".
"I'm trying to get people to take it home and copy what I showed them --xa0Make it easy.
The big Chancellor is proud to support Tasman produce through all dining options.
This includes restaurant meals for hotel guests and 24-
Room service, business and social activities.
"I can run up to 30 menus at the same time at any time.
The operation of the kitchen and the logistics of bringing everything togetherxa0It's hard to come together at the right time.
"But cooking a piece of chicken is not," Chugg said . ".
"Our menu is Tasman 100.
"We are not interested in taking a look at any mainland product," Chugg said . ".
When Chugg does not cook in the city park or operate the menu at the same time, he will develop future dishes.
"I try to do something a little different than what others do.
When I get inspiration from magazines, TV shows or other chefs, I always try to mix it up.