Annabelle White is a familiar face in the New Zealand food industry, having been an accomplished cook, food writer, and television cook throughout her career.
White has been passionate about food and the industry since a young age. She said her inspiration came from watching Julia Child on television and an absolute love for how food can transform people's lives.
White's involvement in the food industry began at the age of 15 when she worked front-of-house in a restaurant and attended school at the same time. This continued throughout her university years.
"I consider food something that can transform people's lives and is a marvellous representation of culture and life. I truly believe that everyone is better off each day with having a good meal, so to celebrate that and work in this field was very attractive," said White.
One of White's greatest inspirations and mentors for many years was top New Zealand chef, Mark Gregory. His application precision, care for detail and reliability, consistently powerful palate and performance have greatly impacted White. She said that Gregory taught her simple fundamental things, from seasoning eggs to how to cook a perfect piece of fish. White added that he never belittled her more domestic cooking approach in comparison to his fine chef's fare.
White said it is essential always to ask questions and travel with a notebook, not a mobile phone. She believed that those in the industry must be prepared to embrace every aspect of all the industry's mediums, as the industry requires chefs to be applicable to television and radio appearances, magazine interviews, and now social media. She said chefs should be prepared to take photos, make notes, and to keep questioning that natural curiosity that is so important.
Throughout her career, White has written 12 books, been the food editor for various magazines, and was a food columnist for over 25 years. White doesn’t consider herself a chef but a cook and a teacher, which she describes as a helpful combination.
Highlights from her years in the industry include cooking seafood in Fiji with Jean-Michel Cousteau and interviewing Nigella Lawson. However, her published cookbooks that still appeal to people and are full of timeless recipes have given her pride on a personal level.
"Passing on those great recipes from generation to generation and having people stop you in the street and say gosh, thank you so much for the Thai chicken curry or thank you so much for the date and orange muffins has meant a great deal."
In recent years, White said the greatest joy comes from teaching cooking, whether it be at the food shows throughout New Zealand or even for small groups. White is a trained teacher, which has enabled her to convey simple instructions about cooking to her audience.
According to Annabelle White, one of the most important aspects of the industry is that food writers should not forget that they are communicators about good food and that it isn't necessarily about their opinions. She said that the audience requires relevant information about their cooking and helpful tips on budgeting that they can implement into their own cooking.
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