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9 Questions With A Chef: William Mordido

December 05, 2017
  • 9 Questions With A Chef: William Mordido
  • 9 Questions With A Chef: William Mordido

9 Questions With A Chef

We LOVE chefs - what's not to love? They are the heart of eating out, they're the soul of a good night; you cannot have a great restaurant without them. And yet we are inundated with negative images of chefs; they're bad-tempered, foul-mouthed smokers who are unrelentingly fanatical about their craft. Or at least they seem to be that way if you watch TV! And sure, this may be the story for some chef's but we wanted to get to know the rest of them. The ones who make your pastry, cook your desert, prepare your degustation and flip your burger.
If you want to become a chef or hire a chef or simply have a love of cooking and eating, then check out our series of 9 Questions With A Chef.

First up, the talented
William Mordido, owner of pop-up restaurant BUKO, gives some solid advice for those looking to get into the food industry.
I’m William Mordido, a NZ chef with Filipino heritage. I completed a 3-year apprenticeship with SkyCity straight after graduating from Onehunga high school gaining a Certificate in Professional Cookery Level 3 and 4. I spent a further 3 years at Chiko’s Restaurant and Cafe working my way up to Assistant Head Chef and this year decided to embark on creating my own business, Will Power NZ, from which I plan to take my pop-up restaurant, ‘Buko’, all around NZ and the world.

What got you into cooking?

I was always curious and interested in what mum was doing in the kitchen so I started to experiment, especially when I would come home by myself, it was a great way to find my way around the kitchen.

How would you describe the kind of food you love to cook?

At the moment I am exploring a bit of food I grew up with and applying techniques and flavour combinations I have acquired throughout my career. I really want to pave my own path and my business really lets me do this.

      

What's a favourite childhood dish?

If I had to choose, it would probably be Champorado (Filipino rice pudding).

What advice would you offer for up and coming chefs in NZ?

Be humble, be real, be coachable. Don’t follow trends and focus on your own personal progress because at the end of the day you are always going to be your biggest competition. And most importantly (easier said than done) always make time for your family and friends, life isn’t just about working.

Do you ever use Helping Hands to find work?

I did for a brief period of time and I was offered many roles. I think its such an innovative tool and one that very much keeps up with the ever-changing hospitality industry.

How would you describe Helping Hands to someone who's never used it before?

Helping Hands is the ‘Tinder’ for finding work in the hospitality industry. It is very user-friendly and it’s a quick way to find employment as employers are on the lookout for staff, not the other way around.

If you were on death row what would you order to eat and drink?

Anything my mum makes!

What would you cook to impress a date?

A humble apple pie.

What would you Xmas menu be?

Roast Turkey and veggies, gravy and for dessert pavlova and leche flan (Filipino style crème caramel).

 

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