A Day in the Life - James Beck, Chef and Restaurant Owner
From experimenting with cracking eggs with a miniature electric saw to foraging in the garden with his twins, a day in the life of chef James Beck involves a lot of playing. We followed him on Instagram for a day to get an insight into the preparations behind Hawke's Bay food festival, Winter F.A.W.C.
Story by Dish
Photography by James Beck
May 20, 2015
It's just over one week until Hawke's Bay is host once more to one of the country's best food festivals, Winter Food and Wine Classic (F.A.W.C). Over a series of four weekends from the 5th June, the region will come alive with a series of winter-oriented food events, dinners and workshops, showcasing the natural bounty of the region. To view the full programme of events and to book tickets, visit www.fawc.co.nz.
To celebrate the season of eating, we've invited three Winter F.A.W.C participants to take over our Instagram account (@dishmagnz), giving us a candid insight into the preparations that are taking place for their unique food events. This week, Dish followed James Beck, head chef and owner of Taste Cornucopia, Hastings for the day. We were introduced to James last year at summer F.A.W.C, attending his beautiful six course dinner and learning more about his international Michelin-starred kitchen experiences. Here's what a day in his life looks like...
10am: Little Helpers
I love family time. This morning my twin boys and I had a forage in our vege garden. It’s important to teach kids where their food comes from.