Mr Nice Spice - Part 2

It doesn’t stop there, Shane is also involved with the ‘Cook for your Career Competition’, a national competition providing people from any background the opportunity to realise their dream of becoming a professional chef.  The winner has the opportunity to complete a full cooking apprenticeship with Shane at his restaurant Maha.  “Good apprentices are really hard to find, especially now.  I’ll take someone who is 100% motivated over someone that is 100% talented because I can show them that if they work hard they can have it (all)”.  Shane believes meeting the parents and the family of his apprentice chefs is incredibly important.  He can draw on his own experiences as an apprentice working long hours in this cut throat industry and acknowledges without the encouragement or support from his family he may not have been able to keep going some days.  His advice to an aspiring chef, “Your new job is your new life, get entrenched in your work.  Go to work to work if you wan to be a chef at the elite level.  Give it everything!”

At the age of 16 Shane started his cooking apprenticeship at ‘Eden on the Park’ in Albert Park, Melbourne.  He says he participated in ‘everything’, every cooking competition around, which is where he met George Calombaris.  George was working at the ‘Hotel Sofitel’ and not long after their meeting Shane followed George where they both worked under young French chef Gabriel Martin who had trained with the likes of Marco Pierre White.  Martin went on to open his own restaurant, ‘The Treasury’ on Collins Street in Melbourne in 2001 where he hired Shane as Chef de Partie (third in charge). Twelve months later Shane moved on to be the Sous Chef (second in charge) under his friend Executive (Head) Chef Anthony Sekita at ‘Chateau Yering’ in the Victorian Yarra Valley, Shane was now 21.  A year later Sekita resigned and Shane was now at the helm as Executive Chef, a position he enjoyed for five years.  It was during this time that Shane experienced travelling and cooking in various countries of the world and he began to see new domains of cooking.

All roads have lead to here, where Shane is currently filming his very own SBS TV show that enriches and showcases all of the experiences and hard work that he has fulfilled to now.  The set of the show is a beautifully decked out Moroccan inspired kitchen.  Colour is bountiful and the aroma of the spices is incredible.  Shane looks relaxed and comfortable in this makeshift kitchen and in front of the camera.  He jokes and shows no displeasure when he has to retake a scene many times over.  He is shooting a dessert where peaches and saffron are the feature.  “He brought back about two kilo’s of that saffron from this old man in Iran.  Watch what he does with it”, the director of the show informs me, “he’s a magician!”

Every dish on the show is specifically created for this new series and they are created straight from Shane’s head and his heart from his recent travels.  Shane tells me that none of the dishes have been attempted before; he plans them then creates them on the day of the shoot and perfectly every time.  As the shoot for this episode draws to a close, Shane has delivered five delectable dishes.  That’s pretty magical!

“I can’t fail…can’t fail.  I have too many people that rely on me”, Shane informs me, “I’d let too many people down and too many people have sacrificed a lot for me to be here.  My grandfather did coming over (from Malta), my dad did coming over.  Everyone has given so much so that I can have these opportunities”.  The fear of failure is very strong for Shane Delia.  It drives him to get up every morning, it pushes him to keep improving and it energizes him to continue creating.

Over the years and since the emergence of the celebrity chef, it would be fair to assume the stereotype that all chefs are hot headed, obnoxious and egotistical.  There has been many a television cooking show that has displayed this type of behavior and led people to believe that chefs are more than just a little unhinged. Shane Delia breaks this perception, maybe even smashes it into a million pieces.  He’s passionate and driven but humble and generous.  He’s innovative and creative but grounded and authentic.  He’s a giver rather than a taker.  He’s kind and loves a joke.

A son, a husband, a father, a boss, a mate, an Ambassador, an all round nice guy on the eve of airing his very own cooking show on TV.  There is already much hype in both mainstream and social media about ‘Spice Journey’.  It’s been predicted to be one of the top food shows on television in 2013.  What does Shane Delia think about all of this hype and his celebrity status? “At the end of the day I’m just a chef.  I’m really happy being a chef.  There is nothing else I’d rather do.”

Shane Delia’s Spice Journey - Thursday's 7.30pm on SBS ONE.

Mr. Nice Spice - Part 1

In 2012 Shane Delia exploded.  After the launch of his first cookbook and second restaurant in 2011, he was everywhere.  He was on every morning television show and every other cooking show around.  He was in food magazines, festivals, food events and exhibitions.  It was the perfect prelude to his new show that is about to hit our screens on SBS.

‘Shane Delia’s Spice Journey’ is a pilgrimage to Shane’s homeland Malta, as well as Iran, Lebanon and ancient Persia where he seeks out the authentic flavors, produce and cuisine of these regions to create his very own interpretations of the cultures and incredible Middle Eastern dishes.

“I wanted to do something starting in Malta and follow my descendants through the Middle East.  I didn’t think I’d get the chance to do something like this so it’s going to be great”, Shane explains with excitement.  The project has been in the planning for two years ever since a production company approached him and asked what he would like to do if he was to have his own show on TV.

It’s easy to see why Shane Delia has become an ‘overnight’ success.  He is clearly talented in the kitchen and passionate about food and cooking, but he also oozes a magical, boy like charm and personality with a killer smile to boot.  He holds a generous energy and when you see him that energy makes you feel like you are instantly one of his friends.  He is a genuine, straight shooting, no frills kind of guy that bares no bones when it comes to the love he holds for his family and his culture. He makes absolutely no secret about that.

“My grandfather, Nenu, is the beating drum in my heart that inspires me to be the chef, father and leader I need to be both at home and at Maha.”  Shane expresses, who dedicated his first cookbook ‘Maha – Middle Eastern Home Cooking’ to Nenu.  The cookbook is a magnificent array of recipes motivated by Shane’s first restaurant in inner city Melbourne, Maha – named after his wife - that opened in 2008.  “I wanted Maha to be an expression of my love for my family.  I also wanted to bring together my French culinary training, my pride in my Maltese heritage and cuisine, and the honest family values taught to me by my family.  This was to be a place where I could cook food that I was truly proud of, food from my heart that nourished my soul”.

The success of Maha was almost instant when five months after opening it was bestowed it’s first honor when being awarded one Chef’s Hat in ‘The Age Good Food Guide’ in 2009, an accolade that has been repeated each year since.  Maha also won Best New Restaurant award from the ‘Restaurant and Catering Association of Victoria’ in 2008 and Best Specialty Cuisine in 2009.

Fellow celebrity chef and friend George Calombaris says in the forward of Shane’s cookbook that there are some things one must understand about Shane Delia, “He tells it like it is and wears his heart on his sleeve.  In a world that makes furniture polish with fresh lemons and lemonade with artificial lemon extracts, Shane keeps it simple and real, and I love him for it”.  George and Shane met as apprentice chefs in 1997 and instantly hit it off.  They say that their friendship isn’t just about food and restaurants – they are like brothers that argue, shout, laugh and cry.  Through it all they remain strong and united – mates for life.

Growing up in the Western Suburbs of Melbourne, Shane suffered from ADD (Attention Deficit Disorder now referred to as ADHD) as a child, which was undiagnosed for some period of time.  Once diagnosed Shane says his academic life changed and other options were open to him. However this didn’t stop the knockers he had to endure.  “I was just a boy from the Western Suburbs who wasn’t meant to achieve anything.  I left school when I was young and told I’d be dead or in jail by the time I was 21.”  Clearly this had very little to no bearing on Shane to follow his passion and his dream to be a chef, something he always knew he would be, something he felt would gain him respect from his family.  The Delia family motto is ‘Fortis et Hospitalis – strength in hospitality’.  This is something Shane proudly wears tattooed on his arm.

In 2006 Shane started extending his own branch on the Delia family tree when he married his love, Maha.  He attributes Maha to providing a strong base at home with their two children, daughter Jayda and son Jude, so that he can focus on what he does.  “She thinks I named the restaurant Maha to suck up to her but it’s really because I’m proud of our relationship and she is my inspiration” Shane proudly tells.  “My wife and I have similar backgrounds.  Both of our parents came from overseas, we were not born into money but we both had really happy upbringings”.  Shane holds his Lebanese in-laws in very high regard claiming that they patiently taught him everything he knows about Lebanese food and culture.

Shane’s love of food and cooking doesn’t stop in the kitchen.  He has put up his name to be Ambassador for both the ‘Ilhan Food Allergy Foundation’ and ‘Ozchild’. "We know Shane's commitment to food allergies and the quality of care that he takes in preparing his food at Maha,” Stephen Dabkowski, CEO Ilhan Food Allergy Foundation explains, “it's been a productive association allowing the Foundation to increase it's fundraising to support important research into the causes and possible cure for anaphylaxis." CEO of Ozchild, Tony Pittman adds, “The passion that he has for food is aligned to his passion for children, because within his culture food has been the core of extended family meetings, allowing for contribution, sharing and conviviality. Shane strongly believes in the strength an extended family can offer children’s growth, development and security. From his own life experiences, Shane understands the problems that children face as they grow up and the effects of the youth justice system upon the lives of the young and vulnerable. His life mission is to help children to overcome as many adversities as possible”.

Next week my Shane Delia feature story continues and concludes.  

 Shane Delia’s Spice Journey airs on Thursday May 2^nd at 7.30pm on SBS ONE.

Quick Q10 with Shane Delia

This is the first installment of my new series ‘Quick Q 10’.

‘Quick Q 10’ is me asking ten quick questions to a hospitality person.  It may be a chef, a barista, a sommelier, a restaurant owner.  Whoever it is they will be a person that has a passion or an interest in the hospitality industry.

A couple of months ago I was lucky enough to go on set with celebrity chef and owner of Maha Restaurant Shane Delia.  It was heaps of fun and great insight.  And Shane is really exciting. The passion and love that he expresses in his cooking is enchanting.

I met Shane on the set of his new SBS TV show ‘Shane Delia’s Spice Journey’.  The show is a culinary pilgrimage to Shane’s homeland in the Middle East.  Over the coming weeks, to coincide with the premier of Spice Journey, I will share my story about Shane Delia. But first here’s a taste of the man himself with my ‘Quick Q 10’.

Quick Q 10 with Chef Shane Delia

FFYR - Congratulations on your new SBS TV show, Shane Delia’s Spice Journey.  It looks fantastic – how did the concept and the show come about?

SD – I got a phone call from a production company about two years ago out of the blue when setting up St Kat’s asking if I was interested in doing a show in the Middle East.  Because of my interest in Middle Eastern food, my descendancy and my wife being Lebanese it was a perfect fit.

FFYR - You have been described as innovative, driven, passionate, humble – how would you best describe yourself?

SD – I’m just a cook…I’m just a cook! The only thing I can do is cook.  I love being in the kitchen.  All of the other stuff has been a blessing and a bonus.

FFYR – So would you say your success has been accidental?

SD – I always wanted to be successful, but my perception of successful is to have things in my life like my kids, my wife, my family, and my parents around me.  To be happy is my measure of success.

FFYR – Do you think fame has changed you at all?

SD – You’d be stupid to think that all that stuff doesn’t affect you.  It affects everyone positively and negatively.  You have to remember I’m just a boy from the western suburbs that wasn’t meant to achieve anything. 

FFYR – Tell me how that was for you growing up.

SD – I suffered from A.D.D as a kid and was one of the first waves of kids to be properly treated.  It was a big turning point when I was properly diagnosed and suddenly my academic life really changed.  But my heart was still with cooking.

FFYR – How do you feel when people recognize you during your ‘down time’?

SD – You take the good with the bad and there is more good that bad.  It’s nice when somebody in public comes up and says, “I really like what you’re doing”.  That’s great.

FFYR – Your wife, Maha, must keep your feet on the ground?

SD – Yeah definitely.  We come from similar family backgrounds.  We both had really happy upbringings.  I’m really lucky she provides a strong base at home so I can do what I do.

FFYR - You have said that you knew you would always be a Chef and that becoming a Chef would gain you respect from your family.  But if you weren’t a Chef and could be anything in the world – with no reservations – what would you be?

SD – To be God honest I am really happy being a Chef.  There is not one other job that I’d prefer to do than be a Chef.  The freedom and creativity, the people I work with and the customers I see.  I get that instant gratification.  I put a meal down and it’s either hot or not.

FFYR - What keeps you inspired to create?

SD – This show has been good for that – to do more, to travel.  Keeping my staff motivated drives me to create new things and regular customers push me to be creative.

FFYR - Are you are a realist or a visionary?

SD – I think I’m a realist.  I have to live in reality…I have to.  I’ve got a family to support.  I don’t like to let myself drift off with the fairies although I do have these visions about what I’d love to do.  My head’s in the clouds and my feet are firmly on the ground.

Shane Delia’s Spice Journey airs on Thursday May 2^nd at 7.30pm on SBS ONE.