Why I RV for Culinary Inspiration

I grew up in Tasmania, which is a small island off the coast of Australia, and my forefathers were all farmers so I’ve always grown up with an appreciation for cultivating and growing your own food. And while everyone might not have the ability to have a farm or grow their own food, I think it’s important to recognize that food is culture. The soil, the terrain, the climate, the water, even how something is grown and the techniques used—all of these things affect food. And having this understanding gives you a greater appreciation and greater respect for what you’re eating and what had to happen in order to make it to your plate.

All throughout my childhood and even my time in culinary school, fire safety was a top priority. Regardless if you’re cooking over a gas flame or an open fire, you have to be aware of your surroundings and educate yourself. For example, if you’re in an area where the fire risk is high and the fire brigade has deemed it unsafe, you honor that and you pivot your cooking. A big part of what I do as a professional outdoor chef is educate people about cooking safety, especially fire safety. It’s okay to have a fire, you just need to do it within the limits of what you’re comfortable with, what the current laws are and what is most respectful for the land.

I think it’s important to just have a conversation with the people that you meet. Even if it’s the cashier at the grocery store or the person stocking the fruits and vegetables, asking someone a simple question can open up a whole new world. I truly believe that people want an opportunity to be kind, helpful and giving. Being unafraid to ask questions, opening myself up and genuinely receiving other people’s input, that’s how I build community on the road.