NATASHA RUDRA October 17 2016
Canberra chef Anshul Chandna is heading to Basque country to work at the three-Michelin starred Azurmendi.
You might know him as the man in the kitchen delivering the Australian National University’s Meet the Chef dinners, working to put together meals for celebrity chefs such as Justine Schofield, Adam Liaw and this week’s Silvia Colloca dinner.
Chandna said he was inspired by Biota chef James Viles, who visited the ANU for a Meet the Chef dinner. He said he was particularly struck by the public discussion between Viles and myself during the event.
“Whilst listening to your conversation with him, and his honest (yet very probing for a genuine chef) responses to it, something changed within me,” he says. “By the end of your conversation I had decided to give my very best in chasing my dreams.”
He applied to join a project known as The Brainy Tongue, a collaboration between the world’s top chefs and scientists, including Janice Wong and Heston Blumenthal.
“Finally in mid-September I ended up hearing from chef Eneko Atxa through a letter in inviting me to come and work in his restaurant for 2017 season,” he says.
Atxa runs Azurmendi in Larrabetzu just outside Bilbao, and has three Michelin stars and is ranked number 16 in the World’s 50 Best Restaurants.
Chandna says he is overwhelmed by the experience which is most chefs’ dream come true. But don’t worry – he plans to return to Canberra.
“At this stage,I plan to work the whole season with Eneko and change my entire culinary vision by the time I come back to Canberra. Writing a book is something I also plan to pursue while I am there.”
Original Article from goodfood.com.au