Chefs Ink is excited to announce two new Chefs who have joined our family in 2019. Jesse McTavish, Head Chef at North Bondi Fish, and Michelle Schoeps, organic foodie and creator of Love and Bones Broth.
Son of legendary surfboard designer, Bob McTavish, Jesse grew up with a love of surfing, fishing and a deep respect for the ocean. There was something about cooking and ingredients that intrigued Jesse from an early age, and over the past 23 years, he has worked for some of the most renowned restaurants and cafes in Australia.
Jesse is passionate about sourcing quality ingredients and building relationships with suppliers. He’s also a keen forager, and had been experimenting with ingredients he’s found in the Bondi Beach area, including sea rocket, which grows prolifically along the coastline and in the dunes and has a similar flavour to wasabi. If features in the “Prawn Sanga”, which is served with sea rocket, pickles and mayo, and is destined to become a North Bondi Fish Classic.
Michelle is an organic foodie and mum of three who’s passionate about showing kids of all ages and adults how easy it is to cook with real ingredients. She loves teaching kids and teenagers how to make simple meals with fresh, in season ingredients, showing families how to cook on a budget, without compromising on quality ingredients or taste.
Michelle started her company Love & Bones Broth from her tiny kitchen at home five years ago and established an almost cult-like following from the beginning. Michelle’s German, French and Hungarian family roots inspired her cooking and she’s now affectionately known by her customers as ‘The Broth Lady’. Michelle’s popular food blogs Michelle Schoeps Organic and The Broth Lady publish her super simple, delicious and creative recipes made with organic seasonal wholefoods, sourced locally.