Meet our Development Chef – Gaile Wundke #Meet the Chef

Lisa Edwards
6th January 2017

Continuing with our series to find out more about the people who make our food. What makes them tick.

Here are our Development Chef, Gaile Wundke’s answers:-

How long have you been a chef?

I have loved cooking all my life from a very young age and whilst never classically trained I have enjoyed learning about food every day of my life and still do. Every TV programme, every magazine, every stage demo. You learn from everybody, every day.

WHO WAS YOUR FIRST MENTOR?

The person who was my first inspiration was Marco Pierre White. When he first appeared on our screens he was a revelation. 

What is the most valuable lesson you have learnt in the kitchen?

Be very careful with sharp knives, no-one is ever experienced enough not to cut themselves! Always respect the pot washer – without them you have nothing.

Which chef do you admire most and why?

Rick Stein, he is so watchable and had a genuine love for food.

How would you describe your style of cooking?

I would say that I don’t have a particular style, my food is very varied and I like a challenge. I am definitely not a quick pasta dish type of cook.

What do you hate most about the Restaurant business?

The unreasonable hours and the inability of people to produce quality food consistently.

What meal do you like cooking most for yourself?

I don’t – my enjoyment is 100% cooking for others and seeing them enjoy the food I’ve prepared. My choice – Wine, crisps and cheese in front of Masterchef – The Professionals.

What is your favourite drink?

Chardonnay! Pink Cava.

What car do you drive?

Currently a Kia Carens.

What do you do for fun?

I love getting together with my closest friends to eat, drink and have a sleepover.

Married or Single – if married to whom and how long – children?

I’ve been married to Stephen for 11 years although we’ve been together for 17. We have one son, Jake who is 14.

Which team do you support?

I don’t! – Hate football, would happily see it banned.

Taste Cheshire are paying – where would you like to go for a meal?

Chef’s Table in Chester, Cheshire and The Fat Duck, Bray, Hampshire.

What foods are cool at the moment?

Lebanese – just an explosion of flavours that all work so perfectly. Korean & Vietnamese – great tastes.

Who is making it happen in the industry at the moment?

Jamie Oliver with his campaigns to create helathier foods for kids is vital, Gregg Wallace who is communicating good and healthier cooking to a wider audience than ever before – and he is just a simple market gardener with a love of good food. Both great ambassadors.

Three Favourite Films?

Les Miserables, Remains of the Day, Bridget Jones

Twitter or Facebook?

Facebook.

How long do you see yourself being a chef?

I don’t imagine a day when i will ever stop cooking. My mother is 81 and on Boxing Day produced the most amazing 15 ingredient traditional Roast Turkey dinner, perfectly. I hope I can do that when I am her age.

What’s the secret to a restaurant dish?

Simplicity of ingredients that all work together. Don’t try too hard but do everything on the plate perfectly and present it so the star is the food not the plate.

What annoys you most when you go out for a meal?

Inconsiderate diners – shouting rather than speaking or letting their children run riot.