26 August 2019
We sat down with Michelin Star international three-hat Chef Walter Trupp to learn about his experiences in a busy kitchen and making classic stocks and sauces.
What do Stocks & Sauces mean to you?
In my younger years of running restaurants, I quickly learnt that the sauce is the bridge to the wine. I then realised how important a quality stocks role was in French cooking.
What’s your earliest experience of being judged on your sauce making skills?
When I was working in Europe, a Michelin inspector dined at my restaurant without declaring who he was. After having dinner, he revealed himself and asked me for a tour through the kitchen which I was of course happy to entertain.
When walking through, I asked him “what it is that you look for in a dish?”, he answered “the sauce”. He further told me that “when I look and taste the sauce, I see its construction, texture and clarity, it is then I know straight away the technical skill level of a chef and his team.”
Did you believe what the inspector was saying?
Yes of course, let’s face it, a dish can only be as good as its ingredients you put in it and when you look at the sauces which the Michelin starred chefs are making, you will always see that they are shiny, sticky and crystal clear. It was very powerful.
Are Stocks challenging to make?
Having worked and managed some of the best Michelin Star restaurants in Europe, I know how much time, skill and accurate work goes into making a high-quality stock, not to mention the dollar input for raw materials and appliances. I think all of these factors are becoming more challenging in the everyday kitchen.
In all of this, I therefore cannot praise Prestige Foods newest brand StocksMatter enough, their product has been a real game changer in my kitchen.
Can you explain this a little more?
Sure. Making stocks in a small restaurant kitchen or a home kitchen to a level which has the clearness, stickiness and flavour quality like StocksMatter has, in my opinion, is simply not achievable. It's too expensive for me to do this in house. I trust Prestige Foods because they are producing such quality stocks in a controlled environment, made in large batches and simply done the very best quality ingredients.
We were excited to take you through our ‘big kitchen’ – what did you think?
Wow, super impressive. You have an amazing facility, and you produce your products just like I would in my kitchen, my mind was blown. I have now visited the Prestige Foods' operation a few times with my students and I must honestly put my hands down and say that I cannot make a stock better than what you guys produce. I really do mean it.
In my cooking school, one of my favourite classes is called ‘Stocks and Sauces’ and I would never run a class without showcasing them the comparison of a home cooked stock versus the StocksMatter product. I tell my students that the clarity, clean flavour palette and the stickiness is always superior.
On behalf of the StocksMatter team, we thank you for your support Walter.
It is my pleasure; I am just delighted that your stocks are now finally available online for the restaurant trade and all of the at home cooks. It's a real game changer in my eyes! This means that we will soon see some amazing sauces that lead a dish, and we can enjoy it over a glass of great Australian wine!
Master your cooking skills at ‘Trupp- The Chefs Table’
A cooking school with Michelin star international three-hat chef Walter Trupp.
Located in South Yarra, Melbourne, Walter offers Corporate Team building events, a 16 week Home-Chef Cookery Course and a wide range of cooking classes.
The team from Prestige Foods have all been lucky enough to learn under Chef Walter on a few occasions now. We cannot recommend this experience enough, your mind will be blown by some of the simple everyday cooking techniques he teaches you. Walters' skills are unbeleivable and you will be in awe.
TRUPP - THE CHEFS TABLE
1/53 Barry St, South Yarra
VIC 3141 AUSTRALIA
Walter Trupp: 0429 650 343
info@truppthechefstable.com
https://truppthechefstable.com/
