Nate Quinell Slicing, and dicing very thin. It’s going
to go into a rosti mixture. Press it down with the spoon, cream it together.
My book contains over 80 recipes, both entrees and mains, desserts. The book also has different
tips and tricks for the blind. Not just for the blind, but it may be elderly, vision impaired,
or even just at the basic home, to enable safety within your kitchen.
If you go straight through from the smaller end, about three quarters of the way through,
and still keep it all held at the end, turn it sideways, and go through once again, so
that I’m cutting away from my fingers. Just like that, a nice dice.
That’s a beautiful dice (Kathomi Gatwiri) And then slightly smaller, you can go…
It contains also my full life-story, of how I got my disabilities, and how I’ve reached
my goals of becoming a chef, and putting out the book. I’m also a trainer, teacher, with
Training and Assessment, and I’ve been training a lot of people safe and hygienic ways to
be able to put together recipes just like in the book.
Lots of different things in the kitchen I do find difficult, such as seeing different
things like whether one powder may be salt, or pepper. So I either have to get someone
to tell me what that is, or I also have another every-day tool, a new technological tool,
called a Pen Friend, and you can put a small label down, and put the pen on it, and it
reads it out aloud. So it could say, ‘smoked salt’, so that’s a great way to get through
different things like that. Or to have things in an exact place, where you know where they
are all the time. Like the first one is the salt. But again, someone may swap them around,
so it all goes up and down and all over the place. But it’s just another thing that
you have to get used to, in the kitchen, and I go through different tips and tricks like
this in my book. Then here is a talking temperature probe
Oh okay (Kathomi Gatwiri) I don’t like the word disability. One reason
for that is myself being blind, deaf with two cochlear implants, and I’m also an insulin
dependent diabetic, was told at one stage, there was different things, in my career,
I would never be able to do. And, I have stuck to my passion over the years, and continued
to try to reach it, and I became a chef. My book is available for $25 and I’m donating
$5 from every book through to Guide Dogs Australia, who do a fantastic job, they’ve actually
helped me do a lot in regards to this book. I put the whole book together being able to
do training before, and having my class help me put together my recipes and everything,
ready for photos. So that’s how they’ve been done, if you’re wondering.
And thank you very much for everything over the past Karen.
Thanks Nate, this is the loveliest way I could possibly say goodbye (Karen Collins)