An Interview with Orleans Chef Javier Carmona + Win a Taste of the New Orlean's Menu
If the thought of being a chef consumes you then it isn't a choice, rather, it's a necessity.
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Orleans is an ode to its Southern American namesake drawing heavily on the region's Creole cooking style as well as the city's deep-seated roots in jazz culture - the bar and eatery being the sole Auckland restaurant offering a live soundtrack while you dine (live local jazz kicking off from 8pm on every given night of the week).
Looks-wise it draws heavily on the region's aesthetic. Orleans is dimly lit and comfortable, decorated with a mishmash of Americana artefacts and framed pictures of old jazz legends against the laid-back restaurant's dark wooden walls.
We caught up with Orleans Executive Chef Javier Carmona to chat kitchen howlers, the new Orleans menu, and what are some of his hidden food treasures around Auckland.
And thanks to Tiger Beer and the legends at Orleans, we have a $200 Dining Voucher to give away on Fortune Avenue, where the winner will get to sample the new menu at Orleans. Simply head to Fortune Avenue to enter in the draw. Competition closes 31 May 2015.
Tell us a little bit about yourself.
My name is Javier Carmona, soon to be the grand old age of 43, born in Madrid-Spain and raised in Sydney. Spent a fair bit of time traveling from when I was 18 for many years and now settled in New Zealand.
How did you get into the kitchen of Orleans?
I have been Mexico's executive chef since its inception. Once we brought the two businesses under one umbrella, I became the executive chef for the group.
What about howlers in the kitchen - what are some of the funny or awkward stories that occur behind the scenes at Orleans?
No howlers that I can think of, although we have had some exercises in personal, zen, meditative patience since the early days when we were running our gas supply through ordinary, tiny BBQ gas bottles. Imagine Friday, Saturday nights, full restaurant and a 2 hour wait list and your gas supply runs out every 1-2 hours (for 6 months). Painful.
What's your advice for wannabe chefs?
It's not glamorous, it's hard work and pretty intense so think about it carefully before you go charging in. Ultimately, if the thought of being a chef consumes you then, there really isn't a choice, rather, it's a necessity.
Where do you go in Auckland for your food fix?
Considering the fact that, as a father of two young children, my eating out days are practically over. However, places that come to mind include: Ngopi - I just heard about this place a few weeks ago and is up the road from the office. Perfect for a quick lunch, it's cheap, cheerful and they bust out some decent Malaysian food. They're not for profit too. Apero has a fantastic selection of wines and great food. It's a mature establishment with humble owners who love what they do. No bullshit, just quality. I've known Mo since the old days in Sydney and its fantastic to see him do what he does best without having to dress it up to humor the masses.
Not an establishment per se but a great feed nonetheless is New Lynn Night Markets. Proper Ethiopian, Burmese, Korean, Afghani and more. Cheap, delicious and loads of it. They have a great scheme to minimise the need to recycle with all meals served on quirky second hand plates and volunteers to wash them. Right up my cultural alley. And Golden Dawn, most people love this joint. What can I say, if you don't get out very often, it's a great place for a cheeky wine and pretty good snacks on hand too. And lastly, Woodworks, a great addition to Avondale (my hood). Interesting brunch options, licensed and open evenings. It's just what Avondale needed.
Great stuff, and talk us through this new menu at Orleans.
The new menu celebrates street food; smoky Andouille, house-made Worcestershire, Oyster Po'boy's and excesses of a culture heaped with tradition. Its gritty and spicy food that leaves you with a truly unique and recognisable Louisiana flavor.
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