Interview with award-winning chef Ricki Fleming

The Parmelia Hilton in Perth has had some major refurbishments on its events and meetings floor.

The new design was created by ZMH Interior Design and includes fresh wall coverings, distinctive wall panels, mirror highlights and feature lighting.
Eight of the hotel’s nine venues, are located on level one, with six of these offering natural light. And then there’s the striking outdoor piazza, perfect for sunset cocktails and meeting breaks.

Recently, Cream went along to see what all the refresh fuss was about and the results are truly impressive.

Whether you’re wanting to hold a posh hen’s night out in the piazza garden, or host a relaxed business conference in one of the spacious event rooms, you’ll like the everything-is-new-but-relaxed factor.

Best of all, guests can chose from one of the newly released menus crafted by Events Chef, Ricki Fleming, who tailors the menus to suit any theme.

A recent winner of the prestigious WA’s Best Chef Award by the Australian Hotels Association, Ricki chats with Cream about current culinary trends, the popularity of food shows on reality TV, and – no surprise here – healthy eating.

Interview by Antonino Tati

Hi Ricki. First of all, tell us what brought you into the fabulous world of food. Did you always know you wanted to be a chef?

I always enjoyed cooking at home but I never really thought about it as a career until I was injured in the Army on active service and medically discharged, that is when I put more thought into the idea of becoming a chef.

Are your skills in the kitchen mostly self-taught or did you have someone to look up to and learn from as you were growing up?

Most of my skills are self-taught but over my journey I have had the privilege of working and learning off some really talented chefs.

Do you like seeing so many cuisine-related shows on television, or is becoming all a bit too much, even for a fine foodie such as yourself?

I do think there are too many cooking shows on TV now days. However I think with all these shows, a lot more people are open to trying new cuisines and creative ideas – which is great.

You’re quite the healthy eater yourself. Does your own diet influence your dish ideas for a venue such as the Parmelia Hilton.

I try to keep with the trends and seasons for the menus and not so much be influenced by what I would like to eat. This allows the team and myself to be more creative with what we do.

What are two of your more exciting dishes on the Parmelia Hilton Events and Functions menu?

I think one is definitely the Pork Belly with Scallops and Mango Salsa. It seems to be one of the big items at this time. And the second would be the Grilled Salmon with Dill Salsa Verde and Cauliflower Puree, and Saffron Buerre Blanc, which all complement each other with their delicate flavours.

What’s been the biggest job you’ve prepared and cooked for at the Parmelia Hilton and how did you overcome one of the main obstacles or challenges?

The biggest single event the team and I have catered for would be the High Tea Party which was held over two days and hosted about 3000 people. The main challenge we faced was quick turnaround for each session so we had to plate up all the high tea items for each session without anything drying out or being late.

What are two or three food trends you see taking off?

I think people are starting to become a lot more health-conscious so they want food that is lower in sugar and fat but that still tastes and looks great. Raw food is another trend on the increase. For our event floor guests, shared food is becoming more popular. Family-style entrees on a Lazy Susan. Also, local, sustainable and seasonal produce is – more than a trend – due to the environmental impact.

You recently won WA’s Best Chef Award 2015. Are awards important to you?

It is nice to be recognised for what I do but without the team that I work with it would not be possible to achieve what we do, so the credit should go to them.

After a big night of cooking in the kitchen, what’s one dish you like to treat yourself to?

After a long busy shift in the kitchen, something very easy, like a nicely cooked steak and a salad.

To book an event at the Parmelia Hilton, Perth, call the events team on (08) 9215 2440.

Photography by Antonino Tati.