How would you sum up Green Press in one sentence for us?
Real flavour, no shortcuts.
Tell us a bit about your journey from Michelin Star restaurants in New York to running Green Press in Melbourne and online?
New York helped solidify my palate and eye for detail. From plating up blue fin tuna and pickled enoki mushrooms with tweezers at break neck speeds to juggling pans of banh xeo crepes and pots full of tom yum soup all prepared a al minute.
Green Press isn’t that chaotic, for the most part, but I still work with that same pressure in mind. All great chefs do.
Online is a bit harder. Its unfamiliar and puts me out of my rhythm but I do enjoy getting recipes on our website. We want this to be a big resource for clean eating with flavour.
In your experience, can changing the way you eat change your life?
Absolutely. It is such a stark difference when you take care of yourself with real food. I just started eating breakfast when I wake up, as opposed to three hours later, and I feel great. I feel happier and eager to outdo the previous day. Chefs have a history of not eating or eating very poorly, it’s very much a mental thing, in a way you let the job, the food, consume you.
Also, I’ve been reading a book called The Driving Force by Michael Crawford and David Marsh. They discuss the role of Blue Green Algae and how it transformed the earths atmosphere for over 1.6 Billion years. So if this strain of algae can change an entire planet’s biology, imagine what it can do to ours.
We don’t really think about food and biology together, but our bodies run on chemicals. Put the wrong chemicals together and you’ll need an extra coffee to get through. Put the right chemicals together on a plate, with the right flavour pairings, and you’ll biologically perform better.
What are your favourite foodie magazines or blogs?
I don’t really have too many. Pinterest is a great place to bounce around ideas. I like to start with a seasonal ingredient and see what’s been done. Or I type in my recipe idea and see if it exists. I like the accessibility of so many resources, it stimulates creativity. But there isn’t another site or influencer that I habitually return to.
The Michelin Guide books in New York used to be my bibles.
What would be your ideal lunch from Green Press?
A seasonally inspired salad with a Krispy Klean and a Life Of The Latte. My childhood self would be ecstatic if he knew he was going to own his own brand of iced coffee and donuts that won’t contribute to his waistband.
What’s happening for Green Press in 2016?
More nutrient powders like Forever Young. We’re looking at biological enhancement supplements as well which is a little hush hush but pretty exciting.