Written by her biased big sister:
Sam aka Kirsten Adamson is a brilliant interpreter of food. We've yet to have a bad meal from her (except those apprentice years but she got over that). I guess we are biased, and pretty lucky to have a chef in the family.
Its handy having a chef about, catering weddings, birthday parties, generally impressing your friends with your "Pet Chef" as it is just soooo fashionable these days. On the down side I do have to clean up after her, dish-pig isn't something I had ever counted on being !
Luckily she has always made a good meal at the drop of hat, and we haven't really had to hassle her too much for a meal.
Sam has a dreadful propensity of raiding my vegie patch and freezer for anything home grown.
Q: How can you tell if a chef's been in your freezer ?
A: all the good organic beef cuts are missing (surprising that) . . . . . (and the wallaby, and the lamb shanks . . . . )
Q: How can you tell if a chefs been in your vegie patch ?
A: Your parsley is bald, and there's a gap in the rows of purple carrots.
OK that's all pretty lame, but the decline in my paddocks has always been to a worthy cause and we have been eating a diverse range of foods since she qualified.
On the other side of the coin, that of a professional chef, Sam has had a rather impressive repertoire of residences at various restaurants, cafes and hotels through out Tasmania, the mainland and London.
Sam is just finishing up a stint at Strathlyn, but has also worked at Fee and Me, Hob Nobs of Westbury and The Sporties in recent years.
When we all lived on the big island she worked at The Republic, All Bar Nun, and a number of unmentionable mass food producing institutions.
While being the typical Aussie in London, she worked at the distinguished Limoncello inbetween sight seeing and picking up my kids Uncle for us.
In all we think she's pretty all-right, and we hope you can all enjoy her cooking as well !
