Main content

David Thompson

Celebrity Chef

Darley Street Thai in 1991, according to Stephen Downes, was "absolutely marvellous" but it only received 12 out of 20 from the Sydney Morning Herald Good Food Guide.

"Where I really started my apprenticeship was at Pavilion on the Park, before that I worked at Bagatelle for about 8 months with a French Chef and was at Pavilion for two to three years and then finished my training at Butlers with Mogens Bay Esbensen. From there, I went to Rogues where I was second chef for a while and then became chef - too young for that. It's a big mistake, it happens a lot in Sydney that kids are promoted too quickly and they burn out - which is a shame and I certainly was too young when I became chef at Rogues - I was 25 or 26; that's too young - I was in charge of three in the kitchen - too young, not really able to take that responsibility, not being serious enough, nor have the mental ability to handle responsibility, to look after a menu; to make sure its balanced, too young - you've got to be at least 30 to 35 to even start to be in charge of a kitchen and truly in charge, in terms of maturity and responsibility".

... Read more.
 
 

Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 comments
Please login to comment
Posted by Eileen15 • 5y ago • Report
I highly recommend David's "Thai Food". It is the only book you will need if you aspire to make authentic Thai food. Without doubt the best reference for Thai cooking written in English.
Posted by Eileen15 • 5y ago • Report
I highly recommend David's "Thai Food". It is the only book you will need if you aspire to making authentic Thai food. Without doubt the best reference for Thai cooking written in English.
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now