Corey Hume explores San Francisco’s best restaurants in 2015
Jul 1, 2015
In June of 2015 Executive Chef Corey Hume from Blanket Bay has just been on a journey through San Francisco’s top Michelin Star restaurants. But there was also one very special restaurant in St Helena nestled in the world renowned Napa Valley where he has been particularly inspired by. Corey got to spend time with the chefs in each of the kitchens he visited which included the one Michelin Star restaurants of ‘Gary Danko’ and ‘Michael Mina’. Then San Francisco’s two star Michelin Icons of Daniel Patterson’s ‘Coi’ and Michael Tusk’s ‘Quince’. But the most valuable experience for Chef Corey was three days with the chefs of the number one rated restaurant in California, St Helena. The three Michelin star, The Restaurant at Meadowood with Chef Christopher Kostow.
“This was an incredible experience and at all times very demanding both mentally and physically. The inspiration I've had from being in these establishments, especially from Christopher Kostow, Chef at The Restaurant at Meadowood. His restaurant is iconic because of the focus on foraging and what is grown on site and the ‘organic’ approach they take on their food. It's about pushing food to the limit without losing its integrity. It was a privilege for me to be involved in all aspects of his kitchen from the early morning preparation to the evening service. The kitchens are run with military precision. There is no one task that is not absolutely crucial to the entire success of these kitchens. The produce in general is incredible from California, and was particularly evident at The Restaurant. Chef Christopher Kostow had started a garden at the local Montessori school down the road from Meadowood that supports his kitchen. If we could aspire to reproduce that in New Zealand to make it available locally, not just for export, then that would be a great foundation for us as Chefs in New Zealand to work with. For Blanket Bay, it simply reinforces our philosophy of supporting the niche producers , farmers, foragers, fisherman and growers while we continue exploring for more purveyors which share our passion for excellence and sustainability.”
Corey is currently a Board Member of Bocuse d’Or New Zealand. The Bocuse d’Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world che championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world’s most prestigious cooking competitions. Corey will help oversee the training and development of New Zealand’s first entrant, and hopes to raise the awareness of New Zealand food to the world through the New Zealand Culinary Arts Academy and the Culinary Council of the Bocuse d’Or New Zealand which has formed a panel of New Zealand’s top Chef’s. This competition sees chef’s push themselves and food to the absolute limits, which is judged by a panel of the world’s most highly acclaimed and leading Chefs.
Corey is currently a member of the NZ Culinary Team which won Gold in the Restaurant of Champions in Perth held 7th July 2015, which has seen the NZ Culinary Team win back to back Gold medals since 2003 at this particular competition. Corey had rejoined the team earlier this year after time spent travelling abroad. He was previously an original member of the team from 2003 to 2006.