Chef Ian Ramirez of Mad Honey Culinary Studio recently joined a delegation of newly appointed “Aussie Beef Mate” chefs from all over the globe to Queensland to see and taste the region’s food and culture. We caught up with Chef Ian stateside to get the details:
Welcome back - now that it’s been a few weeks, what’s stuck with you as a highlight from your experience?
Number one I’m so grateful to have had the opportunity to go! There were so many highlights - like getting to know my fellow “beef mate” chefs from all over the world and share the experience with them. I cooked side by side with a group of chefs from Asia, and introduced them to making tacos!
I know you went all over, any favorite spots along the way?
Wambiayana station in the outback was a favorite - a once-in-a-lifetime experience, getting access to things that most chefs and visitors to Australia never get to see. I love the outdoors, so camping and cooking out, seeing the stars at night with absolutely zero light pollution is a memory I’ll take with me for a long time.
How would you sum up what you’ve learned to your chef peers here in the US?
It’s hard to appreciate the scale of what raising beef looks like in Australia until you see it. The territory for grazing is so vast and varied, it’s so different from what we’re used to seeing. It’s telling how open and transparent everyone was - we got to see and ask about every aspect of what they’re doing, there’s nothing to hide and a lot of pride in the world-leading practices at every level of the supply chain.
I was also really impressed by the care and all the animal welfare measures the farmers take to keep their animals healthy and free from stress. They’ve learned that eating quality in the final product and a stress-free life for the cattle go hand in hand, and these animals have a truly natural lifestyle.
Any other highlights?
Cooking with a group of culinary students and at the Kilcoy innovation center was great too - I love learning and teaching in a kitchen, and there was lots of both going on.
Working with a master butcher from MLA was eye opening; their training materials and guides for isolating and cooking each cut are some of the best I’ve seen, and I know I’ll be referencing them a lot now that I’m back home.
Any memorable meals out at the restaurants?
Ooh, hard to pick a favorite, but Sum Young Guys in Noosaville on the Sunshine Coast was pretty amazing and highly recommended. It’s southeast Asian fusion food, led by some really talented chefs. Among the beef dishes, they do a Wagyu tartare with cardamom, coconut, curry leaf and taro that’s outstanding. And a “Crying Tiger” short rib dish that I’m still thinking about.
Cheers mate! Can’t wait to see what you cook up next now that you’re back.