Jacob Aomarere-Poole

The Strong Room

Jacob Aomarere-Poole has lived in the Manawatu his entire life.

Growing up, he only had cooking experience once he was 20. At this time, he developed a passion and love for all things culinary, including the hospitality industry.

While Aomarere-Poole was looking for work, he gained experience working in a kitchen. Although being a kitchen hand might not always be the most exciting job, he knew that this was something he could see himself pursuing.

At the Wharerata event venue in Palmerston North, Aomarere-Pool developed his skill. He now works at The Strong Room in Feilding,

Max Loh LE CORDON BLEU

Although Max Loh’s journey is still young, a bright future awaits him. Born to Thai and Malaysian parents, Loh lived with his family in Malaysia until moving to New Zealand at age 17, where he studied at Botany Downs Secondary School in Auckland. From here, it was down to Wellington to study at the prestigious Le Cordon Bleu, where he has been training since 2021.

Loh was a finalist in this year's Beef + Lamb New Zealand Young Chef Ambassador competition. He competed at a live cook-off for the title. Although unsuccessful on the night, Loh said what he learned was invaluable. Loh said that previous competitions had taught him to be courageous and calm.

“I used all my experience and knowledge and produced something I was proud of. I wanted to paint a picture of my work on the plate. In other words, I cooked like I wanted to cook for my loved ones and put my all into it.”

To get into the final, Loh had to present his best beef and lamb main courses for the first round of judging. The competition process passed quicker than Loh had expected, and he noted that his training at Le Cordon Bleu had helped him greatly with competition work.

“I've trained with the Grand Diplôme and Diploma de boulangerie in about three years. With competition work in between those three years and working professionally as a chef in my spare time, I did not have much time for myself. I have gained so much from learning the ways of the industry and meeting new people and ways of their craft.”

Returning to his roots, Loh's favourite cooking style is still Thai food. He said Thai cuisine's versatility and bold flavours bring him joy and comfort.

“From the spices, the fresh herbs, tangy citrus, umami and salty fish sauces all combine into what always reminds me of my mother’s cooking. “My favourite dish I always cook is Phad Kra Pao, Thai spicy basil pork with rice and a fried egg.”

Loh is still working on his craft and learning more about different skills daily. Loh's journey as a chef has just begun, and after finishing his studies in culinary arts, he cannot wait to see what the world has to offer.

“I will always appreciate my background of South East Asian roots because that is still a part of who I am, and I will use that to my advantage in the future of my cooking.

“Asian fusion is still rapidly increasing in popularity, with my knowledge of different cuisines/cooking methods. I will be able to show everyone what the best of both worlds can do.” a bar and restaurant serving local and internationally inspired-cuisine.

“The first executive chef I worked for once told me not to be afraid to try various cuisines and flavours. That advice inspired me to look at foods from around the world and explore avenues I may not have otherwise,” he said.

He said that the Beef + Lamb Young Ambassador competition taught him the uses of secondary cuts when cooking and their application to food. He added that the competition has taken up most of the past three months, but he noted that he is proud to represent The Strong Room and Feilding nationally. He has also been working hard on the preparation for the event.

“This competition was a chance to prove myself against other talented chefs nationwide. I am taking away experience from the ambassadors and gaining exposure in the industry.”

In the future, Aomarere-Poole hopes to travel the world and dreams of working with some of his favourite chefs. After gaining experience, he plans to return to New Zealand and open up a restaurant of his own.

He said he is heavily influenced by Asian cuisine, having trained to cook in that style. Aomarere-Poole also enjoys cooking Italian cuisine, noting the elegance and simplicity appeal to him.

“I have been back at The Strong Room for around nine months. I love the flexibility and chance to experiment with different dishes and cooking styles, running specials to try different methods and flavours to see what our clientele enjoy.”