{"id":67020,"date":"2020-02-14T05:59:51","date_gmt":"2020-02-13T18:59:51","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/goldenplains\/?p=67020"},"modified":"2020-03-18T16:24:24","modified_gmt":"2020-03-18T05:24:24","slug":"cooking-with-class","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/cooking-with-class\/","title":{"rendered":"Cooking with class"},"content":{"rendered":"

Two decades in, Peter Ford reflects on the journey with his catering business, what he\u2019s created and the current state of the food industry. Read part one here<\/a>.<\/strong><\/p>\n

PICTURE this, you\u2019ve been working hard for over twenty years in your chosen profession. You\u2019ve had some wins, and some challenges.<\/p>\n

You\u2019ve worked with some of the best, but also seen how you don\u2019t want to become, specifically 37 years old, burnt out and angry at the world.<\/p>\n

What would you do?<\/p>\n

In the case of Peter Ford, in mid-2000 it was take six months off and train for a triathlon, the irony being, \u201cI was able to do more training when working an a la carte<\/em> job,\u201d as he puts it.<\/p>\n

When he started Peter Ford Catering 20 years ago, he saw many of the offerings in the market as mostly \u201cspit roast meats and buckets of coleslaw.\u201d<\/p>\n

So, over the last two decades he sought to bring in the quality of an a la carte<\/em> menu to wherever his clients wanted it, whether that be a park, their home or pretty much any other location you can think of.<\/p>\n

That\u2019s not to say Mr Ford has shunned more traditional offerings.<\/p>\n

\u201cWe have the opportunity to do a whole animal and cold salads,\u201d Mr Ford said. \u201cBut we also do an eight-course degustation, and we\u2019ll do that in a marquee.\u201d<\/p>\n

Peter Ford Catering grew out of opportunity, he was feeling guilty about not working, his wife Louise had gone back to nursing and there was also the triathlon training.<\/p>\n

Then opportunity came out of pretty much nowhere.<\/p>\n

\u201cSomeone asked would you mind doing a dinner for us?\u201d he said.<\/p>\n

\u201cSo I did. I knocked up the dinner at the Ballarat Club. There was a caterer there who was about to have a baby and was moving on. It was serendipity, I slipped in doing the cheap arse lines and Rotary dinners.<\/p>\n

\u201cThen it grew, and just grew and grew.\u201d<\/p>\n

Still unsure about whether he knew enough to be successful in the catering game, Mr Ford sought advice from Melbourne based catering expert Markus Neilson who invited him down to work a season with his business.<\/p>\n

\u201cThat\u2019s where I changed my a la carte<\/em> head into off-site catering,\u201d Mr Ford said. \u201cUp to this day we still talk and help each other out.\u201d<\/p>\n

Early on there was a lot of trial and error trying to deliver high-quality food from remote locations.<\/p>\n

Things like when the three off-site ovens the team were using went Goldilocks. One was too hot, one too cold, and one just right. That meant food availability dictated when people ate.<\/p>\n

Fast forward 20 years and Mr Ford and his team have got it down to a fine art.<\/p>\n

\u201cWe know how to engineer the impossible, and one of the most dynamic things about Peter Ford Catering is people can\u2019t believe we do it out of a four-by-three metre kitchen,\u201d Mr Ford said.<\/p>\n

\u201cNow we say to people just tell us when you\u2019re ready to eat and we\u2019ll go \u2018bang!\u2019\u201d<\/p>\n

The thing about Peter Ford Catering is it\u2019s a high-quality product delivering a high-quality service, and that can cost.<\/p>\n

He takes aim at those who think they can make a sandwich for \u201c50 cents\u201d and whose expectation on food is cheap, but also demand high-quality.<\/p>\n

\u201cWell, make the sandwich for 50 cents,\u201d Mr Ford said. \u201cBut don\u2019t go out and expect a business to make it for 50 cents when they are paying rent, dishwashers, power bills, and they\u2019ve brought the crockery and the tomatoes. Like get real people.<\/p>\n

\u201cI pay $41 to $42 a kilo for flathead, I pay over $3 for a lamb cutlet and we do a rack of lamb and it cost me $9.50 and I haven\u2019t even started cooking it.\u201d<\/p>\n

Mr Ford and his team have been able to combat that dichotomy of high-quality verses low cost by delivering on the former.<\/p>\n

Essentially, you get what you pay for and his reputation precedes him, with clients often willing to recommend the business.<\/p>\n

\u201cWe deliver and we have integrity,\u201d he said. \u201cI cook in people\u2019s homes, they are there with us.<\/p>\n

\u201cBut to maintain the quality you have to say if you want to pay $30 for a three-course meal, expect to pay a dollar for your meat.\u201d<\/p>\n

It hasn\u2019t always been perfect fairy tale for Peter Ford Catering over the stretch. There have been significant challenges.<\/p>\n

His quaint but functional little commercial kitchen in Wendouree, which is actually an old butcher shop hidden away in a strip mall that Mr Ford got on amazing terms, well, he almost lost it.<\/p>\n

In a desire to do more he expanded the business to a permanent caf\u00e9, rolled the sweetheart loan for the Wendouree kitchen into a principal and interest mortgage, and when the caf\u00e9 went south he nearly lost the lot.<\/p>\n

\u201cI opened the caf\u00e9 and had the catering business and let everything go to shit,\u201d he said. \u201cThat\u2019s the paradox. You can have a brilliant chef who\u2019s a crap businessman, or you have a great businessman who relies on the archetypal fiend chef.\u201d<\/p>\n

If it hadn\u2019t been for his suppliers and customers who rushed to help save the business, the 20-year mark might never have happened.<\/p>\n

\u201cI love that people love our brand that much,\u201d he said. \u201cPeople gathered round because they didn\u2019t want to see Peter Ford Catering disappear and they all put their money in.\u201d<\/p>\n

It\u2019s lucky in many ways, the business didn\u2019t go under. Mr Ford employs over 30 wait staff, as well as kitchen hands, chefs and support staff.<\/p>\n

\u201cWe\u2019ve got a very eclectic crew,\u201d he said. \u201cWe work with what we have, so in an age where there\u2019s not that many qualified chefs available now, we\u2019re training everybody up to carry the role.<\/p>\n

\u201cWe embrace the human condition. We have families work here and they come and go from the kitchen as they need to, so long as the truck is packed with food to the standards that we command.\u201d<\/p>\n

Looking back over the length of his full journey through the food industry, Mr Ford is keenly celebrating the return of the chef as a master craftsman.<\/p>\n

It\u2019s a long way from where it all began.<\/p>\n

\u201cChefs are at such a premium at the moment,\u201d he said. \u201cIt\u2019s a great time to be a chef for various reasons. They are highly sought out and in some ways conditions are improving.<\/p>\n

\u201cBack in the 80s there was the shaming of the trades. We were going to have a clever country, we all should be tertiary educated, let\u2019s push kids through. So, we had a lot of disenfranchised youth who really had to use their hands.<\/p>\n

\u201cThere\u2019s people who do trade, and there\u2019s people who use their minds, people who use personality. We lost all that opportunity. Now we\u2019re praising everyone for bringing back the trade schools. We shouldn\u2019t have lost them in the first place.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Two decades in, Peter Ford reflects on the journey with his catering business, what he\u2019s created and the current state of the food industry. Read part one here. PICTURE this, you\u2019ve been working hard for over twenty years in your chosen profession. You\u2019ve had some wins, and some challenges. You\u2019ve worked with some of the […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":141,"featured_media":67021,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[7],"tags":[],"post_folder":[],"class_list":["post-67020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nCooking with class - Golden Plains Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/goldenplains\/news\/cooking-with-class\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with class - Golden Plains Times\" \/>\n<meta property=\"og:description\" content=\"Two decades in, Peter Ford reflects on the journey with his catering business, what he\u2019s created and the current state of the food industry. 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