Cameron’s Kitchen has boosted their original menu of fresh meals last month with a fantastic range of Winter Warmers. At the helm of it all, and behind the curtain, one man has been largely responsible, Chef Volker Koepke.
Volker Koepke started his life on a farm in Northern Germany. Life for him growing up was a simple cycle of work hard, eat just as hard.
His family largely ate what they grew themselves, and so the seasons played a large part on the dinner menu at home. Even today, Volker says he loves to embrace each season, and the foods that they respectively bring. Right now, he’s loving all of the slow cooked, braised meats on the Cameron’s Kitchen menu, with the Beef & Mushroom Stew being his pick of the season. However, come summer, a light pasta with Atlantic Salmon and asparagus will become his go-to.
“But, I absolutely hated veggies as a kid.” And this is something he keeps in mind even now, when designing new menu items for a wide range of tastebuds. “I feel the parents' pain, so it’s the least I can do!” he jests.
As he grew up, he realised he really did love creating food. When asked what it was that spurred him to recognise his love of cooking he responds, “I love to eat!”
He became a sous chef as a young man after he left school, but that young man never would have thought he’d still be living his dream of cooking great food for people so many years later. August will mark 48 years in the industry.
German summers, and a trip to Mauritius showed Volker very early on in his career the link between sunshine and a happy lifestyle. So, he scoured the globe for the sunniest place he could find, and ended up on the Gold Coast. There he worked for Jupiter's and managed the kitchens of what were Fisherman's Wharf and the Radisson Resort.
Volker preparing some fresh meals for the Inside Out Health Club.
During his time with these hotels, Volker was tasked with designing meal plans for national and international athletes. Whether it was the local footy teams, or the UK team for the Sydney 2000 Olympics, Volker managed to structure his menu so that it catered to a variety of dietary requirements.
Volker said “It was amazing how much diversity there was in dietary requirements. The weightlifters needed a very particular menu, and then the gymnasts, or distance runners would need a starkly different set of fresh meals.”
Cameron’s Kitchen spared no expense in equipping Volker with every tool he needs to create the most delicious fresh meals possible. Especially with the likes of the FRIMA pan – a piece of tech that lets Volker’s team manage the creation of these meals with precision.
“Chefs love their toys!” chuckled Volker with a grin.
One glance at Cameron’s Kitchen, and you’ll find a colourful array of dishes from all around the world. Volker knows how well travelled many Australians are.
“When you meet people from all over the world, food is always something you end up talking about.”
Volker has selected the dishes he knows are most iconic in their respective countries. Dishes he hopes that Cameron’s Kitchen clients have encountered during their travels around the world.
Over the course of his years in Australia, Volker has watched the evolution of the Australian palette. No longer are the fish and chips the go-to for a Friday night. Australians have broadened their horizons: now they can enjoy fresh meals like a Thai Green Curry, Malay Laksa, or Mushroom Risotto. And so, Volker has carefully constructed the Cameron’s Kitchen menu to reflect this.
“I believe the Australian tastebuds are ready for what Cameron’s Kitchen has to offer.”
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