In this clip from Chefs Feed, chef Shaun Hergatt shares how growing up in rural Australia shaped his view on flavor profiles. In this clip from Chefs Feed, chef Shaun Hergatt shares how growing up in rural Australia shaped his view on flavor profiles.
[MUSIC] Well we don't actually farm trees [UNKNOWN] in Australia but I lived in a very rural area called Telle, and there was sugar cane on one side. We had cattle on the other, we had our own patch with corn and sweet potatoes, radishes, and things like this. As a sustainable sort of lifestyle. That's where I really learned about food. That's where I learn about growth, where I learn about how things are actually supposed to taste when you actually picked them off the tree. The one thing that I learned about being in the country and growing these things is the respect level for the excellence of flavor. My whole life is about art. And I love to have food that is extremely cool and it looks good and it's these conceptual ideas. But in essence I think my search for perfection of flavor profiles that's the driving force in my mind and also why I get so excited about eating. If it's a burger I want it to taste amazing and perfect. If I go to a fine dining restaurant I want to have that level of Flavor profile blow my mind, but then at the same time if I'm going to sit there and eat a bag of chips, I want that flavor to be perfect too. So everything has its own realm of value, but for me, it's all about taste. Great. Cool. Perfect. All right, now I'm excited to see how they make this thing. I'm excited to eat more. And we'll have another [CROSSTALK] And then, no. I can eat 5,000 calories in one week. [LAUGH]