Adam Rust is the head chef of 12 Micron in Barangaroo and the Petite Bouche Chef of The Month for February.
The food at 12 Micron is inspired by Australia's vast elements and aims to offer the absolute best of Australia’s air, ocean, earth and land. From the venue's ambience to the carefully sourced craftsmanship, food and ingredients, Adam and his team bring modern Australian dining with elegance.
THIS IS ADAM RUST PETITE BOUCHE Q & A.
As part of our Petite Bouche chef of the month campaign we sat down with Adam Rust at 12 Micron to ask him some questions about the industry.
YOUR FAVOURITE PLACE TO EAT IN SYDNEY?
“My wife and I enjoy a long lunch at the Boathouse Shelly Beach, for a family night the burgers at JB and Sons in Freshwater or a special night out would be Pilu at Freshwater. I guess that’s the great thing about Sydney, just about every suburb has something to offer for all occasions...”
FAVOURITE PRODUCT TO WORK WITH IN THE KITCHEN?
“I am a protein guy. I love an amazing piece of meat or fish. Nature has done all the hard work for us. All the produce we have access to through our suppliers and farmers in Australia is amazing. Our job is to harness that quality without messing it up or over complicating things unnecessarily.”
A CHEF WHO INSPIRES YOU PAST OR PRESENT?
“My first two head chefs through the late 90s early 2000s, Ian Jenkins and Paul Reynolds. The lessons and skills those two gents taught me, I still use and turn to today. With instagram and social media inspiration can come from all over, not just here in Australia but globally. It’s brought our profession into the spotlight and allows us as chefs to share ideas and information amongst ourselves.”
WHAT CHEF SHOULD WE LOOK OUT FOR IN THE INDUSTRY?
“That’s tough, new chefs can come up almost seemingly overnight. We all know that I think as an industry I would love to see more females in the ranks. We are getting better at balancing work and life to allow that. There is still a long way to go. The hard work, long hours and dedication to our craft are still very real, but we have to temper that to sustain and provide career longevity for our up and coming talent. And us old blokes too! We also need to look at ideas the next generation of chefs have for us. The young chefs that were here when I came to 12 Micron reinvigorated my cooking and made me pick up my skills and ideas.”
WHAT ARE YOUR TOP PETITE BOUCHE PRODUCTS?
“When it’s Japanese Land Seaweed season (December-February) I am obsessed with it. Red Amaranth is a winner also, I have to be careful not to use them on everything. The seasonal mix is always a main stay for us as well.”