Diversity and the Future

Recently, we spoke to Hong Kong born chef, Ron Zajac as part of our ongoing series of interviews. Here’s what he had to say.

My family were immigrants to New Zealand, my mum who was a single parent who tried many businesses including a restaurant in Auckland. So I helped out and eventually got an apprenticeship. However, I do think my love of food goes back a long way, being Chinese and Mediterranean, food is in our DNA.

Surprisingly, I work as a director and producer at a Hong Kong TV station. I Also produce a short series that teaches simple cooking tips online.

The rush for one; testosterone and adrenaline. Second is the people. Some of my most cherished friendships are fellow staff. Third is the exploration, the world of food is filled with amazement.

Seafood! Being Cantonese and Kiwi, seafood is life! It is also filled with contradiction, very delicate but yet the flavour can stand alone.

Nothing warms my soul like a good curry! During my apprenticeship, I studied under a chef from Hyderabad and the scent has stuck with me ever since.

In a Yakitori joint in Shinjuku! Normally chicken is nothing to write home about, but I could write a novel just to describe the experience.

The world is changing, especially to the paradigm shift with which macro-nutrients are good for the body. Another challenge is the way we source our ingredients, however, these challenges will only improve our diet in my view.

A close second is the shortfall in staffing of younger chefs driven by cultural barriers, and generally undervaluing hospitality as a long-term career. We tend to value university qualifications, and hospitality is something you do while you’re in university.

Diversify from vertical farming to algae. From lab grown meat to animal welfare. From a vegan to ketogenic diet. I don't believe in one model for all but improving the well-being of the planet is a must.