©2018 by 200 Kitchens. Proudly created with Wix.com

For three decades I've been a gypsy knife-for-hire in the super-heated world of professional cooking. Now I've written a memoir about my unique journey and it's a trip I'd love you to take. Come and see the remote resorts and feral jungles of tropical North Australia. Check into a neurotic grand hotel in Switzerland and enter the corporate skyscrapers of London and Melbourne. Party all week long at giant outdoor music festivals and slip backstage with the superstar TV chefs. And with many other stops along the way.


 

200 Kitchens is not just packed with food and cooking - it's also about amazing places and bizarre situations. I also want to give you a taste of the dangerous physicality and mental pressure that cooking professionals must cope with. My story is down-to-earth, full of love and good humour, and told with a deep respect for the joy  that the world's oldest pleasure can bring.

 

 

200 Kitchens is available at the links below.

 

paperback

https://www.bookdepository.com/200-Kitchens-Gawain-Barker/9780987643001?ref=grid-view&qid=1554251554370&sr=1-2

 

ebook and paperback

https://www.amazon.com/200-Kitchens-Confessions-Nomad-cook/dp/1730814158/ref=sr_1_5?ie=UTF8&qid=1543203029&sr=8-5&keywords=200+kitchens

 

For  more information on upcoming books visit the

Bushbrother Books website

 

 


 

 

 

 

This blog features all new material not in the book - more true tales of the kitchen and posts where I put one particular thing on the chopping board and slice it wide open for your edification and entertainment. So turn up anytime you like to see what's new on the menu and sample some of my thought-provoking, laughter making and mouth-watering stories.

 Recent Posts

The Q Word

December 11, 2019

Customers

November 14, 2019

Mercenary Story

October 17, 2019

1/1
Please reload

June 23, 2019

Darkness. Freezing cold. Warm bed and thick eiderdown. A minute passes. Another one. Peek at bedside clock. Shock! Horror! I’m going to be late!

Stress engine starts running. Scramble from pyjamas into street clothes. Thinking, cursing. Alarm wasn’t set! One hour and sevente...

June 3, 2019

“The greatest joy is to vanquish your enemies, chase them before you, rob them of their wealth, see those dear to them bathed in tears and to clasp to your bosom their wives and daughters.”

So said Temujin, the country boy from Deluun Boldog, who rose up to become Universal...

April 27, 2019

This is about what not to do. This is about rules, writ stark and clear; ancient rules handed down through the centuries and known to us today as – common bloody sense.

Rule number one is that food must be safe. It must be made with fresh ingredients in a clean kitchen, and...

April 11, 2019

     When I started out, the restaurant industry drank from a stream of black money. Hospitality was, as the Japanese call it, a water trade where money flowed in and out. This state of affairs was natural - quite casual in fact, and benefited customers, workers, suppliers...

March 26, 2019

Tampopo, a perfect movie morsel from 1985, is a uniquely Japanese take on food, cooking and eating. An endlessly inventive comedy, the film is highly spiced with mad humour, and stuffed with wonderful set-piece scenes. It’s also one of my favourite films.

The central storyli...

March 11, 2019

I had a problem. The power was out, unlikely to be fixed for days, and I didn't just have a whole cold room full of food, but three freezers full too. Cyclone Grace was moving away now, but she'd left fifteen million dollars’ worth of damage in her wake. Five hundred and se...

March 9, 2019

     Kitchens are full of tools. From blowtorches to biscuit presses, from mezzalunas to microplanes, there are hundreds of gizmos on hand to help expedite the preparation and service of food. In this pantheon of culinary doohickies, the one indispensable tool is the knife....

March 3, 2019

     It's almost dawn, the first birds are calling and the smell of fresh coffee rises over the faint saltwater breeze. I get up, pull some faded khaki shorts on, and wander downstairs to the communal staff kitchen. Donnie the barman is up as usual and he pours me a cup. Ev...

Please reload

Please reload

CONTACT

This site was designed with the
.com
website builder. Create your website today.
Start Now