Electrolux EHET66CS Guia de Instalação descarregar pdf (Página 12)

Tetsuya’s exquisitely refined cooking

has long attracted devotees from around

the globe; indeed, more than half of

his restaurant’s bookings are made

from overseas. And although he travels

extensively, he can still usually be found,

sleeves rolled up, at the stoves in

Kent Street.

Tetsuya, in turn, has long been a devotee

of Electrolux appliances, and his private

kitchen at the restaurant is equipped with

the original Electrolux Gallery collection.

“I’ve known the company for years and

I’ve been using Electrolux equipment ever

since I started in Rozelle. In Europe it’s one

of the most popular brands for commercial

kitchens, and for the home cook it offers

the same durability, reliability and ease

of cleaning needed on a large scale in

restaurants. Induction cooking has been

around a long time, so it’s tried and tested.

It cuts down on radiant heat – which keeps

commercial kitchens cooler – so it’s perfect

for Australian conditions.”

Although Tetsuya jokingly describes himself

as the ‘gadget king’, he stresses that

success in the restaurant means being

consistent. “I need equipment that will give

me the same result each time. For example,

say we’re poaching ocean trout in herbs

and olive oil at a low temperature, we know

that every time we do this using induction

the result will be the same – perfect – which

is essential for restaurant cooking. With

induction, the heat is consistent across

the entire base of the pan. You go to

Alain Ducasse’s kitchens and he’s using

an induction wok – far more efficient and

quicker than gas!

“It’s also about cutting down the time you

spend cleaning up. If something boils over,

it’s just a matter of wiping down a surface –

which means you need fewer chemicals for

cleaning.”

Tetsuya is noticing the increasing awareness

centred on health and well-being issues

in Europe, something he feels is mirrored

in Australia.

“At the restaurant our cooking is definitely

European, with our own touches, of course,

to make it interesting. It’s Mediterranean

really – we hardly use any butter or cream;

certainly not in our savoury cooking, when

we use mostly olive oil. For us, the healthy

choice we make is in the produce. We use

organic ingredients as much as we can,

and we like to know where our produce

comes from, how it’s been reared or grown,

by producers who care” he explains.

“Everyone’s so busy nowadays that people

tend to eat out more during the week. But

I think the weekends are different, and

that the kitchen is increasingly becoming

the heart of home life, where you can

relax with family and friends. You can see

it in the way kitchen design is changing –

open-plan living rooms that centre around

the kitchen, where you can chat over a

glass of wine while you’re cooking. So

although the kitchen may only be used

a few times a week, it needs to be more

user-friendly, ergonomic, stylish and, most

importantly, easy to clean! After you’ve

been entertaining, you don’t want to

spend two hours in the kitchen cleaning

up!” he laughs.

Overall though, Tetsuya sees a more

fundamental shift, observing, “nowadays

people are definitely more educated about

food. Fifty years ago people ate to survive;

now, increasingly, people eat to enjoy.”

And those on the waiting list at Tetsuya’s

would be the first to agree...

tetsuya wakuda cooking authority

By Sally Feldman – a freelance writer

and copy editor on publications,

including The Weekend Australian’s

‘Travel and Indulgence’ section,

Luxury Travel & Style magazine, Vogue

Entertaining + Travel, and ABC’s

Delicious magazine.

Ever since Tetsuya Wakuda started cooking at his tiny restaurant in Sydney’s Rozelle in 1989,

he has been showered with accolades. Recently, his eponymous restaurant, now based in a

stunning heritage-listed house in Kent Street, Sydney, was rated ninth in a list of the world’s best

restaurants and the Best Australasian Restaurant by London’s Restaurant magazine in 2008,

and awarded three chef’s hats (the highest rating) for the 15th year running in the 2007 Sydney

Morning Herald Good Food Guide.

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