Chef Peter Washbourne has worked in some of the biggest cities of the world but is at home in Bridge St, Coniston. Photo: Eileen Mulligan.
Chef Peter Washbourne may not always remember customers’ names, but there is a good chance he will remember their food preferences.
For example, former prime minister Kevin Rudd prefers his sandwiches without butter, former United States president Bill Clinton is happy to choose from the available menu and US talk-show host Oprah Winfrey enjoys plain, low-carb meals.
Peter has worked in prestigious hotels in some of the world’s biggest cities, catering to the high and mighty, but these days he is happier running his cafe, Fresh@5 in Coniston, catering to office workers, teachers, lab staff, BHP workers and passing tradies.
If he sees one of his regular customers in the supermarket, he may not recall their name, but will know they prefer a flat white coffee with two sugars.
In addition to running Fresh@5, Peter also provides corporate catering and teaches commercial cookery. He teaches two days a week at North Wollongong TAFE, passing on his skills and giving back to the industry which has given him so much.
“I think what should drive people is passion, no matter what trade you have,” he said.
Peter’s interest in food started when he was about 14 and went camping with the Scouts.
“The boys would say, ‘OK, who’s cooking?’ So I’d say, ‘No worries’ and make apple pie in camp ovens, and stews,” Peter said.
“At school in those days (the 1970s) they didn’t have home science so Mum enrolled me at Dapto High on Monday nights between six and nine. Housewives would go there and Mum went with me and we basically just cooked for 12 months and I loved it.”
Later, he secured an apprenticeship at the Sydney Opera House.
“I’ve never looked back,” he said. “It’s very important where you do your first apprenticeship, to get all the knowledge you need and the rest of your career should be up and up.
“I stayed there for five years and worked all sections. The Opera House had seven different sections and the apprentices were allowed to go in each particular section for a month.
“The good part about it was the chefs I worked with were of the old-school variety who would teach you everything from the basics at the beginning right up to the very end. No shortcuts. It was that way or no way. And I try to teach students the same way.”
Peter moved into hotels, including the Sheraton Wentworth and Hyde Park Plaza in Sydney, The Oberoi in Mumbai, India, The Palace Hotel in South Africa, the Grand Hyatt Hotel in Cairo, Egypt, and The Park Hyatt in Canberra.
As executive chef, Peter was responsible for everything.
“In India we had 12 outlets and I had to be responsible for each of those and find staff for them and write menus and basically create a great workplace that people enjoyed being part of and creating a team environment,” he said.
In South Africa, one of his most rewarding experiences was training hearing-impaired apprentices. Peter insisted the other workers learned sign language and the trainees “did an awesome job” and are still chefs in Johannesburg.
Then Peter wanted to come home to Wollongong so he took a position at the Chifley Hotel (now the Sage Hotel) before opening his own cafe, Fresh@5, with his wife Danyelle.
“We’ve been here for seven and a half years for a better lifestyle with our two sons Jayden, 17, and Nathan, 15.”
At Fresh@5, Peter provides fresh food that can either be enjoyed in the al fresco dining area or as “grab and go” options.
Vegetarian, vegan and gluten-free options are available as well as taste sensations learnt during his international career.
“We have a menu that’s focused on freshness, variety, quality and at a sensible, reasonable price. We change the menu three times a year,” he said.
“We have a specials board and we do six or seven specials per day and we try to change things up to try and be a bit more creative.”
But when it comes to the home kitchen, Danyelle is in charge.
“You can’t beat my wife’s cooking,” Peter said. “She’s the best.
“Her parmigianas are to die for, so is her potato mash. She makes a mean sweetcorn soup and pumpkin soup.
“Her pasta dishes are second to none. It’s comfort food – 100 per cent.
“I’m a very plain eater but I like food well prepared and seasoned well, and plated and presented well and, above all, served well.”
Fresh@5 at 5 Bridge Street, Coniston is open Monday to Friday from 7 am to 2:30 pm.
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