With more than a quarter century of experience
in food, hospitality and hosting the best BBQ, Raymond van
Rijk, a graduate of The Maastricht, School of Hotel Management,
The Netherlands, has decided it's time to pass on his knowledge.
of Peak House Restaurant, Havelock North, has lived in
Indonesia, The Netherlands & France, but
settled in New Zealand's premium wine-growing region of Hawke's
Bay 30 years ago.
was keen to put his years of grilling and spit-roasting
experience to good use: "I love sharing the knowledge
I've gathered, and seeing people gain confidence. The pleasure
they get from their own abilities, tasting food they've cooked
and it tastes great, and knowing that they can do it again
because they have the techniques and they can be creative
with that, not just following a recipe."
Raymond understood was that the BBQ Gourmet course - the
first of its kind in New Zealand - had to be structured
and specific: "I didn't want to create a course that
just gave a few recipes - I really want people to learn everything
they can: the how and why."
on the team are Noel, John & Kirsty - an enthusiastic
group of chefs and food specialists who teach, work in product
development and test & devise new equipment. "We
love to get out of the kitchen, but still indulge our love
Raymond's BBQ Gourmet is on the move, not just business wise
- although Raymond's BBQ Gourmet is certainly busy, with courses
pre-booked months in advance - but globally. He's already
teaching all over New Zealand with courses scheduled in Auckland,
Taupo, Hawke's Bay, Wairarapa, Christchurch & Wellington.