Launceston chef Josh Retzer takes Hobart kitchen by storm - most popular mexican restaurant dishes

Twenty-
Four is the chef of one of Hobart's most popular restaurants and is very young.
But Josh Retzer is more than a cook.
Retzer is the creative genius of the lunch restaurant in the Brunswick menu, and started working in the kitchen at the age of 14.
From now on, his apprenticeship
In the Greek pub, which no longer exists in Launceston, he is in the Riverside Hotel Metz andxa0Grand Chancellor Hotelxa0Before winning the gamexa0Served as a deputy head chef in Stillwater.
Opened in last November at Brunswick-born restaurant, marking the first time Reze has tasted the responsibility of the chef. Since then, he has been nominated as one of the nine finalists in the world at 2017 best chef Nova Award.
But he said that. and-a-bit-
Year inxa0Craig will, executive chef at Stillwater, is exactly what he is passionate about cooking.
"Being with like-minded people is definitely the driving force to influence more passion," Retzer said . ".
"For many chefs and chefs, some of them just pass by and it's just a job.
"But in the kitchen, you can inspire great passion and creativity by what you do, these (Stillwater)
This is certainly the case.
Retzer is a student who is passionate about native plants and he walks ahead
The route to find his raw materials.
So, if you can't find him in the kitchen, he may go to the jungle, the coast, or the mountains to find the ingredients.
"There are hundreds of different wild plants in tazhou, and we have hundreds of different berries, shrubs and plants.
"In the mountains of Wellington and tazhou, we can get snow berries and peppers that grow only in tazhou and New Zealand --
Not anywhere else in the world.
"They have a very short season, but it's an amazing Berry, and when you get it, you want to take a look more, try it and see what you can match.
"The fact that you're trying something as unique as life is, it's cool, it's something you'll never buy because no one has cultivated them --
They are only picked in the wild.
Retzer says his love for foraging is not necessarily driven by any moral belief, but rather wants to give customers a unique eating experience.
"I feel like I have a wonderful connection to the Earth, and if I see something, I want to try it out and taste it, and if it works well, there's a lot around, I will grab it and throw it on a few plates.
"It depends on the individual, and some people will put it on the side of the plate, but it's a cool way for me to say," Hey, it's not in a bag in the supermarket, I don't need to pay a dollar for this, it's just what you walk through every day, or what you see every time you go to the beach.
"A quick look at Retzer's Instagram page is enough to confirm the artistry and attention to detail in his speech. But the 24-year-
For discovering new ingredients and creating new ones, the old one is also full of passionate flavors.
He described his career as a process of sailing learning and building new thinking.
"Cooking for me is really a good creative channel --xa0Forxa0There are fifty mistakes behind every success.
Therefore, whether it is to match roast pork with fermented strawberries or ice cream with dehydrated ants, Retzer is not afraid to try new things.
"If you are passionate, you will see a lot of different things, different ideas will come to mind, you will know what is effective and what is invalid, if you don't, you will try these things and get a better idea.
"It's just looking for who's using what if it's a very magical ingredient for youxa0Move heaven and earth and let your hands on it.
"I got this great gochujang, a fermented chili sauce that was imported from a small importer in Sydney and he got it from a small family in South Korea.
"Craig at Craig water is using it and it's the best gochujang I 've ever had so Ixa0It took a whole year to try to contact the person to get it.
"Chef Con Vailas, born in Brunswick in 2016, has become one of Hobart's most popular brunch venues.
Last week, the restaurant hosted an alumni dinner at the University of Queensland, where Retzer worked with several of the state's top chefs, including celebrity chef Ben Milbourne.
With a decade of experience and more opportunities, Retzer is confident that his career will only continue to grow.
So, what advice does he have for young chefs who started out in the industry?
"Try not to do your own thing like everyone else and dare to be different.
"I believe that if you want to be successful and do a good job in this area, you need passion and creativity to be different and try different things.
It is also important to find a mentor.
"If you have no one to support you and no one to help you, you will either find yourself hating it or stop it or it is just a job, you may never be enthusiastic about it.
"It's a hard job, but if you can build a passion and commit yourselfxa0You can go far.