A chef with experience

Press, 26 July 1989, Page 8

A chef with experience

By

CLARE BARRY

From cooking for 300 airmen in an Air Force mess, to preparing inflight meals for the Prince and Princess of Wales and cocktail parties for United Nations representatives, the South Island winner of this year’s Lamb Cuisine Gold Plaque Competition, Mr Tony Gibson, certainly has experience. Mr Gibson, of Grimsby's Restaurant, will represent the South Island against chefs from three North Island regions in the grand final cook-off in Auckland on August 14. Mr Gibson began his career in 1975, with a 10year stint as a chef in the R.N.Z.A.F. He then became a partner in the Christchurch restaurant, Tiffany’s, for a year, before spending 2i/ 2 years as a tutor at the Christchurch Polytechnic. Mr Gibson was personal chef to Dame Ann Hercus, New Zealand’s Ambassador to the United Nations in New York last year, and began at Grimsby’s early this year. His entry for the competition is “Rack of Lamb Antony,” which he will have to prepare in two hours in his kitchen at the Auckland Technical Institute.

Judges in the South Island region made a special commendation to Martin Barnett, of Aggie’s Restaurant in the Pacific Park Hotel, Christchurch.

He was also the winner in category C (restaurants with seating for more than 100 customers).

Tony Gibson was the winner in category A (fewer than 50 customers), and Charles Noville, of Canterbury Tales Restaurant in the Parkroyal, Christchurch, won category B (50-100 customers).