tag:blogger.com,1999:blog-68353383583978393212012-02-15T22:28:24.365-08:00Brian Campbellhttp://www.blogger.com/profile/01788752065606374542noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-6835338358397839321.post-52616372495636004962009-07-19T19:14:00.000-07:002009-07-19T19:18:39.222-07:00<span class="Apple-style-span" style="line-height: 20px; "><p>Welcome to my site, my name is Brian Campbell, currently Pastry Chef of Kermadec Restaurant on Aucklands buzzing Viaduct harbour complex. This is my portal to sharing information learned from my day to day working in the kitchen, exploring the products available in my adopted country of New Zealand and time spent in other kitchens.</p><p>My culinary history start back in Scotland where I grew up in the Islands in the North of Scotland called Lewis which has an abundance of seafood, mostly gets shipped away to the fine dining restaurants of mainland Britain, I realised early that to progress I must leave and search experience in some fantastic kitchens from Glasgow, Leeds, Bath, London to the Midlands and Dartmouth, even the Scilly Isles was a destination on my learning curve, I was eventually tempted to New Zealand to become Pastry chef for the well regarded French Cafe in Auckland, following that I took a brief sabatical to follow my other passion of snowboarding, so when my money ran out I headed back to what I know and was lucky enough to get an offer from one of my biggest influences, Peter Thornley to go to Bracu, A fantastic olive estate with an even better restaurant in the Bombay hills, ( not India) in the south of Auckland. I spent a year with Bracu and when Peter moved to the Refurbished Kermadec with a brand new 1 million dollar kitchen I would have been foolish to turn the chance down to join him.</p><p>Kermadec is now a bustling restaurant complex, with Tasting room where you can enjoy tea coffee and freshly baked Pastries in the morning from our awesome in house bakery to tapas through till late evening, then we have the Brasserie pumping out european styled classics all day, the fine Dining restaurant which serves a more modern style of food. Then we have the Roof garden for private parties which has to be the best view of the Auckland viaduct. </p><p> Its a real pleasure to work with such talented chefs that we have in the kitchen and with some of the best equipment the work becomes a little easier, only a little though. Its hard to find time to stop in the summer season when the downtown area of Auckland is pumping with tourists and locals alike enjoying the fine weather. </p><p>So I hope you enjoy the site and contribute your comments also.</p><p> </p></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6835338358397839321-5261637249563600496?l=sweetcuisineabout.blogspot.com' alt='' /></div>Brian Campbellhttp://www.blogger.com/profile/01788752065606374542noreply@blogger.com