2019 HAL World Cruise
Monday, March 4, 2019
Developing an interest in the culinary arts at an early age, Mitchell Tait began working in award-winning kitchens at the age of 16. He apprenticed at Zest Restaurant in New South Wales and went on to augment his experience across Australia. Because Australia is a nation of large-scale immigration, it has a unique blend of culinary contributions and adaptations from around the world, including Indigenous Australians, Europeans, Asians and Pacific Islanders. Modern Australian cuisine is a fusion of contemporary adaptations, influences and interpretations. Before moving to London to increase his culinary experience, Chef Mitchell was the Executive Chef at Auckland’s “three-hatted” restaurant, Clooney. All the while, he has been forming and refining his own food philosophy and personal style. Chef Mitchell’s contemporary cuisine is inspired by the unique nature of his surroundings and letting the ingredients speak for themselves.
As guest chef aboard the MS Amsterdam, Chef Mitchell has presented demonstrations of his art in the facilities of America’s Test Kitchen with host Abby Koch. He has stressed the benefits of using locally sourced products and indigenous herbs and spices.
After attending his demonstrations and the introductory Sip & Savor event, we were delighted to attend the 5-course dinner prepared by Chef Mitchell in the MS Amsterdam’s Pinnacle Grill.
I’ll let the photos tell the story:
Of course, the piece de resistance is the 5-course dinner at the Pinnacle Grill prepared by Chef Mitchell.