“A phrase I heard early in my career was MOFMOF — maximum of flavour, minimum of fuss”
SAM PARISH
Q & A THE AUTHOR
In a radical, Covid-inspired three-point-turn, chef Sam Parish moved countries (from Australia to New Zealand), had a baby and wrote a cookbook all about adding flavour to favourite dishes
How did you get your start in the food industry? I’ve made a profession of cooking in both media and restaurant dining settings. I was crazy enough to train as a chef while also studying an undergrad degree in media, writing and anthropology, and in my time I have worked as a chef, consultant, recipe developer, food editor, writer, food stylist, podcaster and TV and video producer. I have worked as a chef all over Australia, even at the Google Australia restaurant before making the cross into food media. This experience in the kitchen and on the pass makes me the chef and cook I am today.
This may be your first book, but you have many years of food-media experience Yes, I got my start in publishing working at test kitchens, then moved onto , where I got to work on my first cookbook. From there, I joined the food team for magazine and worked my way up to assistant food editor. It was while I was working with that incredibly skilled and experienced small team that I had opportunities
