At a time of life when many people are usually beginning to think about retirement, “the other side of 55”, Avis Owen was launching herself into training for a new vocation that opened the door to a flourishing career she describes as “my passion and my joy”.
There had already been a fulfilling, people-oriented 16-year ministry in the Salvation Army for Avis and her husband Mark; they had pursued it as God’s calling for them at the time. “I thought we were with Salvation Army for life,” said Avis. They served together in Gore (Avis was Director of Community Ministries), followed by Greymouth. As dedicated as they were, due to life changes, Avis and Mark resigned their commission and came home to Central Southland (Winton), wondering what door would open next.
Fortuitously, Avis saw SIT courses advertised in a local newspaper which activated her to apply. “I had a one-hour interview with Chef Tony for SIT’s Diploma of Professional Chef Practice, (Level 3 - 5).” Upon receiving the news she’d been accepted, Avis was so relieved she burst into tears, confessing “It was one of the scariest things I’ve ever done”.
Avis spent two years under the tutelage of SIT’s Chef Tutors, learning and refining her skills. “I spent more time crying in the toilets than anyone else, because my dishes didn’t look like Gordon Ramsay’s,” she admits. However, it was part of the learning curve – working out what she did best. “I always knew I was a Jamie Oliver - River Cottage kind of girl,” Avis explained. “I love to experiment with flavours, textures and different concepts in the baking, patisserie and catering genre, but I can’t plate like Gordon Ramsay.”
“I’m a perfectionist; it’s not that I let my standards drop, I became realistic and focused on where my strengths lay.”
Even on the tough days, Avis knew she had plenty of qualities under her belt that she could draw on (attention to detail and perseverance), and she knew a lot about journeying with people, which is part of the SIT experience.
“…I would’ve really struggled if I hadn’t done life and the Salvation Army. My life experience and maturity really helped me get through.”
Healthy classroom dynamics and good student – tutor relationships meant Avis gleaned a lot from the tutors; they were a highlight of the programme. “We picked their brains; They shared generously from their own life and work. Their passion for all things food is incredible.”
“SIT is incredibly blessed and lucky to have the calibre of chefs they have. Their experience is second-to-none. The mentoring is exceptional; they never hesitated to teach.”
There was also a memorable class trip on a Central Otago food and wine tour. The degustation menu, pairing food and wine, was a foodie revelation for Avis, who came home saturated with information, having filled an entire notebook!
“After 16 years with the Salvation Army – a no alcohol environment – it opened and broadened my mind on so many levels. I had no idea about the palate … what you can taste, what you can smell, … [It was] a passion I’d had but didn’t understand it. It gives you such an amazing foundation to build upon.”
When Avis hit a low point in her second year, thinking “I wasn’t good enough”, the tutors helped her to get back on track.
“… I wanted to walk away. Chef Scott and Chef Glenn encouraged me to go and cry in the toilets if I needed to... and Chef Marene supported with her common sense and down-to-earth manner …”
The advice helped in relieving the pressure, and Avis successfully completed the programme. “When I collected my diploma I knew a lot of sweat, tears, and passion had gone into it.”
After graduating, Avis found her dream job at local wedding venue, The Hideaway, however, when the restaurant closed soon afterwards, she found an opening in a food retail business, which she settled into for three years, then made the decision to start her own, home-based business, Eden Southern Kitchen.
Describing it as the biggest risk she’d ever taken, Avis had no plan B. “I didn’t have any backstop. The day I resigned… I stepped out of the boat… I was walking on water; it was a leap of faith leaving full-time work and a guaranteed income.” Avis acknowledges she wouldn’t have taken the risk without the guidance of her former tutors.
“…Once I knew I wanted to go full-time, I got lots of advice. We chucked around lots of ideas; it was an important process to go through. I couldn’t have done it without the incredible support, teaching and mentoring from SIT’s Chef Tutors.”
Now in her fourth year as an owner-operator, Avis says she’s never looked back. “I’m living my dream,” she says with satisfaction, describing the variety in her work; “it could be a wedding cake one day, or a treat grazing box the next.”
The Treat Grazing Box is a signature offering, with sweet and savoury options available. Avis curates a delectable selection of individually wrapped gourmet foods for her clients, infusing quality and attention to detail into every box. As much as possible, she makes from scratch; there are exclusive ranges of Danishes and Macarons, as well as ‘boozy’ jams, such as Blackberry and Drambuie. “Everything is done with passion and love”, she adds.
And ‘hubby’ Mark has an important role in the business. “He’s my crash-test dummy,” Avis explains; tasting new creations before they’re added to the menu. On quiet days, Avis takes time to do research and have fun in her test kitchen, trying out ideas and recipes. “I love creating and trying new things; sometimes they fly, sometimes they bomb,” but she’s prepared to take the risk.
It’s something as simple as reimaging everyday foods with new ideas in presentation, that inspires Avis; she constantly looks at ways of taking food up a level. “I can still have a cake go out and I’ll think, did I do that well enough?” However, the repeat business from satisfied customers definitively answers Avis’s question. “The focus has been to keep [the product] at the highest quality level within the most reasonable price; my customers deserve that.”
“The ethos behind the business is paying it forward; it always has been,” Avis says. “I don’t hesitate to support the community with giveaways”.
With a five-year plan in place, currently everything is going back into the business. Starting off small, Avis shares she was thrilled and proud of her first tax bill. “It was amazing, it meant I’d actually made a profit. I’ve worked hard in the last three years to really streamline (the business) and to know what lane I’m in. [I’ve] also stretched myself as well.”
As a Christian, Avis acknowledges God in her success with Eden Southern Kitchen; the business name “from the garden of Eden” is a nod to her beliefs. “I give all the glory to God for this. The Lord has been there every step of the way. He has opened some incredible doors.”
Avis turns 63 this year; with no intention of slowing down, she’s motivated by blessing others and is thankful for the passion and gifts God has given her. “I just love what I do. I’ve found my niche… my happy place; it gives me so much joy. [The kitchen] is where I’m most peaceful and the most content. I’m going out with my kitchen shoes on!” she says with conviction and a giggle.