03 Apr 2017
This month, we’re thrilled to introduce Melissa Molinari, the talented Head Chef who’s been busily driving The Black Truffle’s exciting gourmet expansion.
From our newly launched Grab & Go range of quick and easy breakfast and lunches to an expanded selection of Heat & Eat meals and booming demand for catering, we’ve never been busier at The Black Truffle. Steering the ship from our shiny new kitchen is Melissa Molinari. Read on to see what makes our talented Head Chef tick.
TBT: What inspired your love of cooking?
MM: My Grandmothers. They were both incredible cooks and I spent many school holidays alongside them in their kitchens watching. Growing up in the country we cooked and grew everything ourselves, so from an early age I always helped mum at home. This started my love of cooking.
TBT: Where had you cooked prior to joining The Black Truffle team?
MM: I had come from a gorgeous restaurant called Strathlynn in Northern Tasmania, where I grew up. Before that I was the Head Chef at Federal Group Casino in Launceston. I did some of my apprenticeship at the Subiaco Hotel here in Perth.
TBT: What is your role at TBT and what does it involve?
MM: I’m the Head Chef at TBT and my role is overseeing the production of all food, and making sure the shop is always full of our customers’ favourites. The kitchen team consists of seven Chefs and two Kitchen Hands, including myself. We have a great team of people who work tirelessly to ensure the demands of our customers are always meet.
TBT: What is the most challenging part of your job?
MM: There never seems to be enough hours in the day – there’s such high demand for our food!
TBT: And what’s the most enjoyable?
MM: Using some of the best produce in WA (especially during truffle season).
TBT: Is it hard to resist sampling all the goodies you create?
MM: Yes. I taste most things that are come out of our kitchen, as it’s part of my job, but it’s hard to resist a custard-filled cannoli! They get me every time.
TBT: What do you enjoy most about cooking in TBT kitchen?
MM: The freedom that I’m given to be creative. I get to use some incredible ingredients and that’s a real privilege.
TBT: When you first started working in TBT kitchen, what surprised you most?
MM: The amount of food we produce on a daily and weekly basis, and from such a small business. It’s mind blowing.
TBT: Can you share a juicy secret from TBT kitchen?
MM: I’m not sure it’s a juicy secret, but I doubt our customers realise that all our desserts are made in-house.
TBT: If you could compare yourself to any food, what would it be and why?
MM: Organically grown foods. I’m a huge advocate for ‘make food your medicine and believe eating organically grown foods from clean and healthy environments will change your life. We are very blessed to live in a part of the world where we have access to some of the best quality produce available.