whats-on, food-and-wine, international women’s day, ginger catering, janet jeffs, marie koening, good food month canberra
Janet Jeffs was just 19 when she started her apprenticeship in Adelaide, learning her trade under renowned chef Cheong Liew in the late 1970s. A few years later she helped Maggie Beer establish the legendary Pheasant Farm restaurant in the Barossa Valley. “I remember a lot of Cheong’s advice was about experimenting and not being afraid to pursue your own style,” says Jeffs, executive chef and director of Ginger Catering based out of the National Arboretuem. And now she is helping the young chefs in her kitchen to discover their own passions. Marie Koenig has been with Jeffs for close to 10 years. Now head chef, Koenig says their relationship is built on mutual respect and trust. “While I was already passionate about local produce and the basic ingredients, Janet has nurtured that passion,” she says. Jeffs has seen many changes in the hospitality industry in the past four decades but the changes that COVID has imposed have been among the most drastic. “It was an incredibly difficult year, what with the drought, the fires and lockdown,” Jeffs says. “Lockdown meant total shutdown for Ginger Catering and when we could reopen there was much uncertainty and changing information. “But being a good leader, a good mentor is about leading by example and learning how to stay relevant in a changing workplace.” Both women say that one thing the past year has given them is more respect for primary producers. “Ginger has always had a strong direct relationship with our growers, many have been with us since Juniperberry at Red Hill days, such as Boxgum Grazing, Sassafras nuts, Allsun Farm,” says Jeffs. “The pandemic definitely made us think about our growers more and it was a great concern that we could not continue supporting them at the same level – most vegetables were in the ground, some specifically grown at our request and they could not simply slow down production. When the restaurant closed down they all lost that income stream.” Koenig’s parents run Ingelara Farm, growing organic potatoes and garlic as well as a range of seasonal produce. “I retreated to the farm during lockdown and while feeling very safe it was a reminder how important social interaction is,” she says. “My parents’ business was very lucky through the pandemic, even though they had been affected by the fires last February, their very loyal customer base at the Capital Region Farmers’ Market rallied to support them, and with an increase in home cooking overall there was still a strong demand for fresh local produce at the markets.” If Jeffs has any advice for young women wishing to enter the professional it harks back to her own early days. “Believe in yourself and your abilities, in a male dominant industry with strong egos it can be rather daunting,” she says. “It is important to still stay grounded, question yourself and test yourself – there is always more to learn. “However, through all of that, believe in your worth and stand your ground.”
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Janet Jeffs was just 19 when she started her apprenticeship in Adelaide, learning her trade under renowned chef Cheong Liew in the late 1970s.
A few years later she helped Maggie Beer establish the legendary Pheasant Farm restaurant in the Barossa Valley.
“I remember a lot of Cheong’s advice was about experimenting and not being afraid to pursue your own style,” says Jeffs, executive chef and director of Ginger Catering based out of the National Arboretuem.
And now she is helping the young chefs in her kitchen to discover their own passions.
Marie Koenig has been with Jeffs for close to 10 years. Now head chef, Koenig says their relationship is built on mutual respect and trust.
“While I was already passionate about local produce and the basic ingredients, Janet has nurtured that passion,” she says.
Jeffs has seen many changes in the hospitality industry in the past four decades but the changes that COVID has imposed have been among the most drastic.
“It was an incredibly difficult year, what with the drought, the fires and lockdown,” Jeffs says.
“Lockdown meant total shutdown for Ginger Catering and when we could reopen there was much uncertainty and changing information.
“But being a good leader, a good mentor is about leading by example and learning how to stay relevant in a changing workplace.”
Both women say that one thing the past year has given them is more respect for primary producers.
“Ginger has always had a strong direct relationship with our growers, many have been with us since Juniperberry at Red Hill days, such as Boxgum Grazing, Sassafras nuts, Allsun Farm,” says Jeffs.
“The pandemic definitely made us think about our growers more and it was a great concern that we could not continue supporting them at the same level – most vegetables were in the ground, some specifically grown at our request and they could not simply slow down production. When the restaurant closed down they all lost that income stream.”
Koenig’s parents run Ingelara Farm, growing organic potatoes and garlic as well as a range of seasonal produce.
“I retreated to the farm during lockdown and while feeling very safe it was a reminder how important social interaction is,” she says.
“My parents’ business was very lucky through the pandemic, even though they had been affected by the fires last February, their very loyal customer base at the Capital Region Farmers’ Market rallied to support them, and with an increase in home cooking overall there was still a strong demand for fresh local produce at the markets.”
If Jeffs has any advice for young women wishing to enter the professional it harks back to her own early days.
“Believe in yourself and your abilities, in a male dominant industry with strong egos it can be rather daunting,” she says.
“It is important to still stay grounded, question yourself and test yourself – there is always more to learn.
“However, through all of that, believe in your worth and stand your ground.”
- To support local producers the restaurant is hosting a Sunday lunch during Good Food Month with a menu showcasing produce from Oyster Haven, Boxgum Grazing, Stepping Stone Farm, Allsun Farm, Evan St Garden and Murringo. Tickets to Our Kitchen, Our Growers lunch available from gingercatering.com.au
