Raquel Stevens
Daylesford has long been celebrated as a culinary hotspot, and among its thriving food scene are local chefs making waves. One such talent is Alexis Saville.
The 23 year old has been experimenting with food since she was a toddler and today she’s an integral part of the award winning team at Japanese restaurant, Kadota. As the only female in the kitchen, her boss, Aaron Schembri says she’s already achieving remarkable success in the culinary world.Next month, Alexis will step into a new role as a guest judge at the Golden Plate Awards, an event that showcases the best in food and service from the region.
In a recent conversation, Alexis shared her passion for food, an incredible self-discovery, the importance of salt and her dream guests at Kadota.
How did your love affair with food begin?
It began at home because my dad owned his own restaurant before I was born. And my mum was always cooking with me in the kitchen. Mum tells stories about how I was making pancakes from about two years old.
Alexis in the kitchen with her Wiggles recipe book.
There was also a period when mum had woofers, which were “willing workers on organic farms” come and cook with us. We had different meals in our kitchen from a variety of ethnicities.
Did you lean towards a particular cuisine?
In early high school, I really started getting into anime and Japanese culture. My dad was born in Italy, so I’m half Italian, and I think I definitely lean more towards Japanese and Italian.
Tell us about the “Cook, Chef and Us” program at Daylesford College.
I was part of it in 2017. Then I did it the next year part-time as a mentor. It’s a hands-on program that sets you up with real life skills.
I remember we got a barista certificate. We went and talked to business owners about how their business runs. Also how to go about an interview. We did learn to cook, but also real world applications.
What advice would you give a young person coming through the program at school?
I have a couple of little titbits. I think you should learn the values of salt, because not a lot of people or apprentices know salt isn’t just for making things salty. If you add salt to something, it can help bring out the umami of that flavour profile. Also, if you’re going into the industry, figure out what you want to do. Do you want to wake up early and make pastries? Or do you want to work late nights and make desserts or do mains? And most importantly, do something that you are passionate about because without the passion, the food’s just not going to be very good.
I think that’s a life lesson right there Alexis. You are now working full time at Kodota. Is this a dream come true?
It’s like a family. Aaron usually comes up with most of the ideas, but sometimes he’ll throw an idea at us and ask us to taste a new dish. We’ll all taste it and give our input. We’re able to help shape and mould it.
Do you have a favourite dish on the menu?
I have a sweet tooth, so currently I think our new Mandarin mousse is good. It’s a cream mousse covered in a Mandarin jelly and then set on a sesame biscuit.
Have you been to Japan?
Once. Aaron and Risa (owners of Kadota) took me because I finished my apprenticeship here. They said if I finished my apprenticeship here with them, then they would help pay for me to go to Japan. We all went together. It was an amazing experience. I really enjoyed Kyoto. It was very quaint and so beautiful.
When you are not chefing, what do you enjoy doing?
I like Cosplay. I’m trying to sew an outfit for it at the moment. I also enjoy making TikTok videos. I enjoy dressing up and watching anime and being part of that culture.
Tell us more about the Golden Plate awards.
It’s an opportunity for small regional cafes and restaurants to show off their cuisine and be judged. There are different categories to win, as well as an overall category. I won apprentice of the year two years in a row. This year I am a judge in the apprentice section, which is exciting.
What advice do you have for fellow apprentices competing this year?
I think one common mistake that most of them make is, I said it earlier, it’s the salt thing. In terms of being at a restaurant and seasoning foods properly you really do need to know the value of salt.
Tell us what’s a fun fact about you?
I’m actually autistic. I was only diagnosed two weeks ago, but I was relatively happy about it. I think it’s wonderful that people can own it more. We are embracing it and understanding it.
Autistic people are a gift to our community. Back to food, what’s in your fridge at the moment?
I’m pretty sure I’ve got eggs, cream, milk. I’ve got natto, which is made by my co-worker’s wife. It is absolutely amazing.
Obviously, you’ve got salt in the house.
I’ve got pink flaky, I’ve got normal flaky, I’ve got cooking, I’ve got table.
If you could have three famous people to dinner at Kadota, who would they be?
Is this dead or alive?
They can be both.
We’d love a ghost at the table. Honestly, I’ve always loved Michael Jackson. And I want three separate dinners. I don’t think these people would collaborate well at a dinner.
That’s fine. Three separate dinners at Kadota.
Okay, Michael Jackson being the first. Chloe Hayden, she was in Heartbreak High.
She’s on the spectrum, isn’t she?
She is. I feel like it could be really interesting energy bouncing off of each other. And this is technically a music group, but I would love to have “Baby Metal” because they’re a Japanese J-pop metal band. I’ve really liked them since I was 13 years old.
Alexis, I think we need to make that happen. Well maybe not Michael Jackson, but we can work on Chloe Hayden and Baby Metal. Watch this space. If you were sent off to an Eco-lodge in the Wombat State Forest for the rest of your life, what three items would you take?
I would want my devices, if that counts as one, because I enjoy playing my games and like watching TikToks. I would want my knife kit. I’d also like my kitchen scales.
Who is your favourite chef?
I really like Gordon Ramsay. I think his TV persona of that big angry yelling man is so funny. Then you see him being nice on MasterChef Kids and saying, “You’re a child and you have that much skill.”
What are you streaming?
I just finished watching Wizards of Waverly Place. They live on Waverly Place and get into a bunch of mishap and mayhem. It’s fantasy and fun.
What would your last meal be?
That’s a really hard one. I feel if I had to pick something, I would probably go with a mini Japanese buffet, with a seaweed salad, sushi rolls, Karagi and definitely some seared Wagyu.
If you were a hashtag?
I’m going to say my hashtag is FYP, which means “For You Page.” I’m saying this in a comedic way because I’m always trying to like people and make sure people are happy.
I don’t think you will have a problem in the world making people happy, particularly if you are feeding their tummies and souls with delicious food.
We look forward to seeing more of Alexis Saville on the culinary calendar in the future.
The results of the Golden Plate awards will be announced on December 3rd. www.goldenplateawards.com.au
Kadota is open Thursday to Monday 5.30pm-10pm. www.kadotarestaurant.com.au
Listen to a podcast of Raquel’s interview with Alexis Saville on the Hepburn Radio Soundcloud. There’s more on the podcast!
Raquel Stevens is a former Network Ten News Journalist. She has been a part time local for more than 25 years, and one day hopes to be a full time local.
