Posted by on Sep 7, 2015 in | 0 comments

Simply French

It’s been quite a ride from Brisbane’s CBD to a chic Parisian kitchen for chef James McWha, writes Ruby Boukabou.

In January 2010 James McWha moved to Paris for love. It didn’t last, but another ongoing affair did – his food affair. The 33-year-old chef from Brisbane has worked his way up to junior sous chef at the two star Michelin Taillevent restaurant in the heart of chic Paris, in the 8th arrondissement, by the Champs Elysee.

“I always enjoyed cooking as a kid, fell into it (as a career) by chance in 1999, he says, during a break between shift at showing me around the traditional, classic and very plush French restaurant.

McWha finished his apprenticeship at Brett’s Wharf, became chef of Deery’s at the Story Bridge Hotel, then spent a year learning the art of baking bread at Leavain before moving to France, he tells me as we peek into a boardroom-style, private dining room where it feels appropriate to make a declaration to start or end a war.

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