NAME Jordan Green
CURRENTLY COOKING AT The Bunch of Grapes Hotel, 401 Pleasant Street South Ballarat, Victoria, 3350.
TELEPHONE (03) 5331 4687
GLOBAL ORIGIN Melbourne Australia
YEARS AT THE STOVE Ten years
WORK HISTORY Jordan's cooking career started in the kitchen of his local pub, The Sugargum in Sydenham, from there he went to work for Master Chef judge and co-host Gary Mehigan at the Boathouse on the Maribyrnong River, which Jordan still quotes to this day as his ultimate kitchen experience. Inspired to further his cooking skills Jordan went to uni whilst undertaking the role of chef at Galli Winery at Rockbank, once his studies were complete his next chef's role was at Northcote's Peacock Hotel.
In order to obtain a variety of kitchen experiences Jordan worked with Chefs on the Run, an agency, where he would also meet his fiance. He worked as Head Chef for Cafe Greco a 130 seat Mediterranean Grill in Melbourne. His next adventure took him to Daylesford's Frangos and Frangos, it was here that Jordan started to actualize the kind of chef he wanted to be, creating simple, honest, regional dishes. Finally Jordan came to Ballarat to provide his culinary expertise at the Java lounge, then Freight and now we come to a new chapter, as Jordan has recently commenced the role of Head Chef at the Bunch of Grapes Hotel.
WHAT THINGS ARE TRENDING ON YOUR CURRENT MENU? Winter dishes, tagines, duck curries, beef cheeks and a twelve hour pork.
BEST LOCAL INGREDIENTS Potatoes, specifically the Nicola potato from Wombat organics. Jordan is actually preparing his special winter mash for the specials board as he is being interviewed. Another favourite local ingredient is Jersey Milk Stilton from Goldfields Farmhouse in Creswick. Although he claims this cheese is just so good on it's own, he does like to use it with butter in his flakey pastries.
MOST MEMORABLE CHEF ANECDOTE Jordan recalls his time clearly at Gary Mehigan's Boathouse, it was quite an intense experience for a chef, cooking for such large numbers of diners for breakfast, lunch and dinners daily, preparing absolutely everything from scratch. Gary was a fantastic teacher, it was here he learned that every minute counts. One day Gary quizzed Jordan on how many cook books he had at home, and where he kept them. Gary then confessed he kept his own recipe book collection in the toilet, so that every time he went to the toilet he could read something, in order to build on his knowledge, therefore creating his empire on s**t. You may wonder where Jordan now keeps his recipe books, in the toilet of course.
INFLUENCES Jordan's cooking philosophy is to respectfully preparing quality local ingredients, infuenced by his time working at the Boathouse and Frangos and Frangos.