Southlander Ethan Flack has carved out a successful career as a chef in the UK. Over the years he’s always returned to Southland to visit family, mentors and friends, giving back into the community who nurtured his beginnings. He was in Invercargill last week and spent time with graduating SIT hospitality students – assisting in assessments, giving feedback, talking to the students and presenting diplomas.
Ethan’s formative years saw him educated locally in Otautau and Winton, followed by Southland Boys’ High School. It was during his time at Southland Boys he made the decision he wanted to be a chef. Scott Richardson the Catering and Hospitality tutor at the time, took Ethan under his wing helping him get involved in secondary school culinary competitions and becoming a trusted mentor who would continue to provide support and encouragement to Ethan for many years.
His determination paid off early, and while at high school Ethan won a scholarship for his Apprenticeship which he completed at Millennium Hotel Queenstown. It was during his apprenticeship some crucial elements combined to set Ethan on the path to becoming a professional chef working in some of the world’s best restaurants. Firstly, he entered NZ Apprentice of the Year competition. Part of the requirement was to write a piece entitled 'Where I'll be in 5 year's time'. Another mentor, Simon Boyle, Millennium’s assistant manager at the time, had given Ethan a signed copy of French chef Raymond Blanc's book ‘A Taste of my Life’. As soon as Ethan read the book he was hooked and knew where he wanted to go and what he wanted to do. He wanted to work as a chef at Le Manoir aux Quat' Saisons (The House of the Four Seasons).
It was a year and a half from the first email to Blanc's restaurant, asking "how do I get a job?" to being offered a position in Le Manoir's kitchen. To begin with there was not much communication, said Ethan, but he persevered and kept contacting them. Slowly, after about 6 months there was more interaction. Initially Ethan was offered a 2 day trial in the kitchen after a phone and Skype interview. It was too far to go to the UK for only 2 days! He was then offered 2 weeks work experience, which he accepted. He bought a one way ticket and flew to the UK. Half-way through the second week Ethan was offered a job at Le Manoir, his career path was confirmed and he was about to learn from the best.
Raymond Blanc is one of Britain’s first ‘celebrity’ chefs. He has written numerous cookbooks and appeared on television in cooking programmes and series. He’s also well-known for training many other celebrity chefs, including Marco Pierre White and Heston Blumenthal. His restaurant is the only one in England to have maintained its 2 Michelin star status for more than 30 years. Blanc’s philosophy of garden-to-plate cooking, where only the freshest local produce is beautifully prepared and cooked, is more popular than ever as diners want to know their food is produced sustainably, is good quality, as well as tasting delicious. Ethan spent 6 and a half years at Le Manoir. He said it was hard work, often doing 16 - 18 hour days but he learned so much, developing a strong skill set from the high standards expected in the kitchens there.
Currently Ethan is still working in the UK, for Tommy Banks at his 2 restaurants in Yorkshire. Tommy Banks has the prestige of being Britain’s youngest Michelin-starred chef (2013). His Restaurant ‘The Black Swan’ was rated the best restaurant in the world in 2017 as voted by TripAdvisor. Ethan carries the title of Executive Sous Chef and proudly says they grow 70% of the produce they serve in the restaurants on the Bank’s family farm nearby. It’s his job to help bring the connection of what they grow, to the plate – the very best seasonal ingredients transformed into the most delectable dishes. He works between the 2 restaurants as well as assisting Tommy with outside events, festivals etc. Ethan is now in a position to share his knowledge and ability with others and to mentor and inspire the younger guys coming through - to want more, to chase more, he said. He’s frequently in the restaurant kitchens helping, encouraging and motivating the chefs to give it their all. Having come full circle, he revels in the joy of giving back – it’s clearly a reward in itself to become the type of mentor he’s been blessed with throughout his career. He believes in passing the passion on and encouraging others to pursue their dreams as he did.
The importance of mentoring is a reoccurring theme throughout Ethan’s journey as a chef. "It's massive." said Ethan, "It's a key to continued success, their belief in you helps make your career better. Their guidance and giving you direction really helps." he said. "The mentor has a point of view that is valid, and you can trust. Out of that relationship based on respect, comes honest and open feedback". He’s also quick to point out the support he’s received from his wife Josie and his family, and how important they’ve been to his ongoing success.
When asked what disciplines he practises to help him be successful, his first response was “listening - never underestimate it!” He also added keeping an open mind was a positive, and taking care of yourself – your mental and physical well-being was paramount. He said he runs, bikes and plays sport to maintain his health, which is important when you’re working long hours. “It all adds up in the end - having a healthy breakfast, getting exercise, talking to family regularly, it’s all about living a balanced life” said Ethan. He adds “When you enjoy what you do, it doesn’t take such a physical and mental toll on your well-being.”