Chef on menu at fundraiser
By DAWN COHEN
AWARD-WINNING chef Gerhard Spatz is not quite comfortable with the idea of being auctioned off.
But when the result will raise funds for surf lifesavers and cancer research, he's prepared to grin and bear it.
The highest bidder at tomorrow night's charity ball at the Ballina RSL club will 'win' Mr Spatz, who heads the club's Spinnakers Restaurant. He will cook them a threecourse meal at a dinner party for eight people in their own home.
His purchase price will be donated to the Ballina Lighthouse and Lismore Surf Life Saving Club and the Cancer Research Foundation.
"A while back, I had my hair shaved for charity," the 37-year-old said.
"I don't have much hair left these days, so if I can keep my hair on, and still do my bit, that will be good."
Already he is planning what he will cook for his 'owner'.
"I am thinking of crab and lobster ravioli, with some nice beef or lamb," he said.
"Of course, it will depend on what they want. I will make some bread for them and I am hoping they have a good oven so I can make a souffle."
Being without the accoutrements of the professional kitchen does not worry Mr Spatz, despite years as an executive chef at international hotels.
"A good chef can cook with nothing," he said.
But he will take a few special tools.
"I can't go far without my surgeon's boning shaver," he said.
"It is designed for shaving bones in surgery, so it's very delicate. I like to shave fruit skin with it so I can extract flavour without getting too bitter. It is so fine that if you touch chocolate with it, it melts."
Tickets for the ball are $65 each and are available at the RSL Club or by calling 66828662.