Show Chef

Karl Winsborough, At Your Service!

The premise is simple. If you are a restaurant owner and are in between head chefs or your current chef doesn’t turn up, Show Chef will slot right in to whatever role is needed. If you want to plan a different or special night in and want the restaurant to come to you, Show Chef is there. Or if you’re arranging an intimate gathering of friends and colleagues and you want a true chef to prepare and cook the meals, Show Chef is for you. Karl Winsborough is taking his joy of cooking and industry experience and putting it in reach of those not otherwise accustomed.

For such a massive undertaking, it’s no surprise that Karl’s fearlessness and adaptability are rooted in his training with the Royal British Navy. In that kitchen, chefs have to be versatile and skilled, and Karl was trained in all areas from butchery to bakery to pastry. He shares, “I was trained in everything - and I mean everything. They don’t cut corners in the Navy.”

Karl’s passion and skills developed, and in 1994 at the tender age of 20, Karl earned himself the illustrious title of Chef of the Year for the Royal Navy, backing it up the following year and taking out the title again in 1995.

In 2004 Karl worked as a Celebrity Chef for the highly regarded shipping magnates Cunard and Seabourne, and a Leading Chef on the maiden, tandem Trans-Atlantic Voyage of the two most luxurious Ocean Liners in the world – the Queen Mary II and The Queen Elizabeth II. This was no mean feat, especially with all meals having to be cooked fresh every day. Karl was also the Celebrity Chef on the ships’ show Chef’s Galley, where he was in charge of a kitchen and a team of chefs.

Over the years, Karl has cooked at the WACA for the Australian Cricket Team and VIPs, catered functions for Channel 10 and even arranged the Christmas Party for the Governor General of Perth and his staff at Government House.

Karl’s credentials are solid; however, his focus remains the same: quality ingredients prepared and cooked the right way. He is fearless with his attention to detail, and yet his range is so extensive that when he commits to the finer dishes, they are not overbearing and pretentious. As long as he’s doing what he loves, in his own words, “I can do fish’n’chips to caviar.”

So what are your options for getting your own slice of Karl Winsborough?

Well, restaurant owners: Karl can easily slot himself into an existing role if you are in between chefs. If it’s more of a staffing issue, Karl can look at the hiring of staff and even do the interviewing for you, as good employees are such a core ingredient in a successful business. It sometimes pays to get a professional like Karl to come in and hire the right staff and set the foundation for a respectful and competent team. Having open lines of communication so that staff know and understand their responsibilities and expectations can lead to increased staff morale and lower staff turnover. Or, if you just need a menu change, Karl can come in and create some new dishes, re-vamp the existing setup or create something entirely new. Show Chef Karl will pretty much do as much or as little for your business as you need him to.

At home, you can hire Karl to create a menu, source and purchase all the fresh ingredients and prepare the meal in your kitchen. Karl knows his way around Perth and handpicks produce from local markets and growers so you are guaranteed the finest quality ingredients.

Karl also does functions, from corporate gatherings to weddings - all the way through to the cake. And you can find all of these services under the one umbrella of Show Chef. See Karl’s website for more details.

On the day that I met Chef Karl, he was giving a bit back to the community, and lending his services to the Mandurah RSL Club. When I approached him about this, Karl explained that the RSLs are close to his heart and that sometimes it’s not all about fame and money. And I agree. Anyway, I was lucky enough to enjoy three dishes that were each as interesting as they were tasty.

The first was Poached Cobbler served with a simple vegetable broth of potatoes, carrots and celery. Soft and tender, the cobbler melted in my mouth.

The second dish was Chicken Breast stuffed with Truffle Mousse. I must admit this one was my favourite. Served on a bed of fresh, crunchy asparagus and potato mash, this was again overall a simple dish, but the truffles lent a richness to it. Magic - just magic.

And the last was Orange, Thyme and Garlic Lamb. Poached then pan-fried along with fresh green beans and carrots, the lamb was served with a natural jus and orange compote. It was very hearty dish and I could see many diners taking full advantage of the flavours and soaking up any leftover juices with a nice hunk of bread.

Karl is a well-rounded chef and a true specialist in this field. Get him talking and he is not shy of sharing a yarn or two about his travels far and wide. I have no doubt that Show Chef will be a sure hit, so get in early and secure Karl’s services now while you can. With his ever-increasing popularity, there is even the hint of TV appearances to come. We’ll just have to keep our eyes on the box…

By Tania De Freitas