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Jonny has 20 years experience as a chef, he is known to take a no-nonsense approach to cooking, which has made him a big hit in the world of cuisine, overseas and at home.
Chef Schwass has a passion for competition cooking. He was captain of the New Zealand Culinary team, who won gold and bronze medals in the FHA Culinary Challenge in Singapore. The team also participated in America's largest restaurant event the NRA Hotel Show in Chicago and brought home three bronze medals.
Jonny Schwass opened the doors of Restaurant Schwass on 28 September 2007, a day Jonny will remember as the first event the restaurant managed - catering his wedding. Restaurant Schwass became a major success in a short span of time. The restaurant went onto receive local, national and international recognition and was a three-time finalist in Cuisine Restaurant of the Year. Sadly the restaurant was destroyed in the earthquake on February 22 2011.
Jonny writes a regular column for Dish magazine and was a finalist for the New Zealand Magazine Awards columnist of the year. He regularly features on local radio RDU and on National Radio.
After losing his restaurant, Jonny focused his energy and talent on raising much needed funds and awareness for multiple charities within Christchurch. Each year he hosts (with the support of the greater hospitality community) The City Mission Sunday Lunch, to date he has helped raise $250,000 for the mission.
Jonny takes you on a delicious journey through several simple stages towards his ultimate goal of creating the perfect sandwich!
The Meat: using a pork as a focus, Jonny will show you some simple curing and smoking techniques that will maximise flavour.
The Bread: starters, ferments, and simple bread techniques for everyday use, plus the importance of time and temperature as the two major influences on flavour.
The Sandwich: combining bread, meat, cheese, pickles, and a little heat to produce the perfect handheld food.