In this exclusive Q&A, Chef Aryn Hala opens up about her journey, inspirations, and the launch of her new catering service in Gold Coast, Queensland.
As a renowned Chef Aryn Hala with a commitment to sustainability, Aryn shares insights into her culinary philosophy and the challenges she has faced along the way.
What inspired you to start your catering service?
“I’ve always been passionate about cooking and sustainability. Growing up on the Gold Coast, I was surrounded by fresh, local ingredients and beautiful landscapes. This environment inspired me to create dishes that reflect the natural beauty and flavors of the region. My early experiences in my family’s kitchen and formal training at the Culinary Institute of Australia in Sydney further fueled my passion.
After years of working in restaurants and seeing the impact of unsustainable practices, I wanted to make a difference. I saw a need for a catering service that prioritizes quality, sustainability, and innovation. My goal is to offer a unique dining experience that not only delights the taste buds but also supports local farmers and reduces our environmental footprint.”
Who do you admire in the culinary world?
“I admire chefs who have made significant contributions to both the culinary world and sustainability. Alice Waters is a huge inspiration for her work in promoting organic and locally sourced ingredients. Her dedication to sustainable practices in the kitchen has set a standard for chefs worldwide.
Another inspiration is Dan Barber. His work at Blue Hill Farm and the farm-to-table movement has revolutionized the way we think about food production and consumption. These chefs have shown that it’s possible to create delicious, high-quality food while respecting the environment and supporting local communities.”
Looking back, is there anything you would have done differently?
“Like anyone, I’ve made mistakes along the way. Early in my career, I focused heavily on perfection, which sometimes hindered my creativity and growth. Over time, I’ve learned that mistakes are part of the learning process and can lead to innovation.
I also wish I had started focusing on sustainability earlier. It took me a few years to realize the full impact of my choices on the environment. If I could go back, I would incorporate sustainable practices from the beginning and encourage others to do the same.”
What defines your approach to catering?
“Our approach to catering is defined by sustainability, quality, and creativity. We source our ingredients locally and seasonally, ensuring that our dishes are fresh and support local farmers. This not only reduces our carbon footprint but also allows us to offer unique and flavorful menus.
We also emphasize the importance of presentation and customer experience. Each dish is crafted with care, balancing taste, texture, and visual appeal. Our team is trained to provide excellent service, making sure that every event is memorable for our clients.”
What’s the weirdest thing that has happened in your career?
“One of the most unusual experiences was catering a themed event that required us to create dishes inspired by Australian wildlife. We had to get creative and think outside the box, which led to some interesting and delicious results. It was a fun challenge that pushed our boundaries and allowed us to showcase our creativity.
Another memorable moment was when a client requested a completely zero-waste event. It was challenging but rewarding to plan and execute an event with no environmental impact. We used reusable decorations, compostable serving ware, and sourced all ingredients from local, sustainable farms. The success of that event reinforced my commitment to sustainability in every aspect of my work.”
How do you handle negative feedback?
“I see negative feedback as an opportunity to learn and improve. It’s important to listen carefully to what the client is saying and understand their perspective. I discuss the feedback with my team and brainstorm ways to address the issues raised.
Taking action based on feedback shows our clients that we value their opinions and are committed to providing the best possible service. It also helps us grow and improve as a team. Constructive criticism is a valuable tool for continuous improvement.”
What’s the hardest obstacle you’ve overcome in your career, and how did you do it?
“The hardest obstacle was adapting to the challenges brought by the COVID-19 pandemic. The sudden changes in the industry required quick thinking and adaptability. We had to pivot to a takeaway and delivery model almost overnight, which was a significant shift from our usual operations.
We also faced supply chain disruptions and had to find new ways to source our ingredients locally. Despite these challenges, we remained committed to our principles of sustainability and quality. Our team’s resilience and creativity helped us navigate these difficult times and emerge stronger.”
What advice would you give to someone starting out in the culinary industry?
“Be passionate about what you do and stay true to your values. The culinary industry can be tough, but if you love what you do, it will show in your work. Focus on building a strong foundation of skills and always be open to learning and adapting.
Also, understand the impact of your choices on the environment and make sustainability a priority. Support local farmers and use seasonal ingredients whenever possible. Lastly, never underestimate the importance of teamwork and customer service. A successful business is built on strong relationships with both your team and your clients.”
How do you plan to continue your success in the future?
“I plan to continue pushing the boundaries of sustainable cooking. I want to explore new ways to reduce waste and improve our sourcing practices. Expanding our catering services and offering more educational workshops on sustainability are also on the horizon.
Additionally, I’m excited about the possibility of publishing a cookbook that shares my favorite recipes and tips for sustainable cooking. My goal is to inspire more people to make environmentally conscious choices in their kitchens and daily lives. By staying true to my values and continuously seeking improvement, I hope to make a lasting impact on the culinary world and beyond.”
