Head chef and owner at Bullfish Seafood Bar & Grill, Josh Deluca chats with Teagan Bell about the pressures and pros of being king of the kitchen. Pictures: Louise Barker
Tell me about your career. Why did you want to become a chef?
I actually didn’t want to be a chef – I’d never even thought about it. But my ex brother in-law was a chef and got me a position helping him where he was as a kitchen hand, and I decided that I loved it. I started an apprenticeship from there.
Once I was qualified I took over as head chef at a couple of different restaurants and now I’m here.
Why did you stick with it? What do you enjoy about being a chef?
I think it’s just the environment. It’s fast paced and I actually really like the stress of it. There’s that rush to get everything done in two hours and once it’s over it’s like ‘wow, that was fun’. That’s the biggest thing for me – I hate it but I love it. And especially where I am now, I have the freedom to experiment with things, for example I’m getting a live cray tank and abalone in. So it’s being able to offer diners something nobody else can and something they might not have tried before.
What’s your favourite thing to make?
Pasta and bread. I don’t really know why, I just really like making it. I make focaccia fresh every morning, and I think it’s that whole thing of starting from nothing, with really simple ingredients and making something amazing. It can be so simple but the difference between home-made and store bought is massive.
What’s the most challenging thing about your job?
Just making sure everything is done, and making sure everything is fresh. Especially with the seafood. It can be hard to find that balance between ordering enough so you’re prepared but not over-ordering that it goes to waste. And paperwork. I hate paperwork.
What would you say to an aspiring chef?
You either love it or you hate it. You don’t have much of a social life, you’re constantly working, it’s long hours and it’s hard work, so if you’re not committed don’t do it. Coffee is the key.
What does the future look like for you and your restaurant?
I’d love the restaurant to be the best in Mildura. I really believe it can happen because we’re the only speciality seafood restaurant here. As for me, I don’t think I’ll ever get out of the kitchen. I tried it for two months and it didn’t work. I decided I’d get a standard nine to five and it was fun for four weeks but then I got bored. So I ended up in the kitchen again full time.
