Mogens Bay Esbensen
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Mogens Bay Esbensen
Mogens Bay Esbensen (born 1930) is a prominent Danish born chef and author who is widely credited with introducing Thai cuisine and ingredients to Australia, and is considered a pioneer of Modern Australian cuisine. He operated ''La Causerie'', ''Pavilion on the Park'', ''Butler's'' and ''The Old Bank'' restaurants in Sydney and ''Nautilus'' in Cairns. He now lives on the island of Læsø halfway between Sweden and Denmark. Career Esbensen was born on a farm 60 km south of Copenhagen in 1930. He started cooking at age 4, and at age 15 trained as a chef under Ejler Jørgensen, a famous Copenhagen chef and restaurateur. At age 22 he was executive chef at the ''Hotel de France''. In order to travel he joined Scandinavian Airline Systems (SAS) as a flight steward where he cooked in flight meals. In 1959 he was posted to Bangkok, Thailand, returning to Denmark at the end of his one-year posting. He returned to Bangkok to take up a position of food and beverage manager at the Rama ...
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Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a '' toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel o ...
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