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Over a 30 year career at the highest
level Ann Oliver has earned a reputation for cooking food that is
symbiotic with wine. Wine State national dinners, APEC Ministers
Dinner, multitudinous high profile wine dinners and special events.
A recognised ability to work in strange places, unfamiliar kitchens and frequently with kitchens who speak another language, Oliver seems able to communicate and draw the best from the situation. Four years of traveling to China and working with and making friends with many people has meant she has had the assistance of other chefs on the ground. Oliver admits without their help some of the events she has cooked for would not have been possible. Until now all offers to work in Beijing have been refused, but Ann feels sauchin now has the right contacts to enable events in that city to be undertaken. Offers for 2008 would not be considered. |
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