See Naifu D67 in action
Chef Martin Teplitzky is an enthusiastic ambassador for Naufu Knives exclusively supplied by the Chefs Knife Store. He believes Naifu to be the sharpest chefs knives. He is, as you can read below, a chef of immense experience and uncompromising standards.
In this short video (2.37 mins.) Martin gives a glimpse of the delicacy, versatility and skill that can be acquired when working the very best professional chefs knives.
Here you will see: coring, seeding and chopping tomatoes, carving of a rack of lamb, chilies seeded and chopped, dicing celery and mincing parsley, boning out a partridge. Slicing liver and slicing a rib of beef.
In a career spanning over thirty years, Martin has owned two critically acclaimed restaurants in Sydney, Bon Cafard and the iconic Berowra Waters Inn, reviewed
restaurants for the ‘Time Out Food Guide’, run a restaurant consultancy company and lectured in cookery at schools throughout the UK, including Leith’s School of Food and Wine, London.
He has had a proud history of teaching and mentoring chefs, notably Sean Moran of Seans Panorama and Rose Gray of The River Cafe.
With his produce-driven recipes and through applying culinary principles from around the world, he has created a cooking style that relies on sourcing the finest produce available and treating it with restraint and respect. He has won many awards during his career, including Chef of the Year in his native Australia and twice nominated for restaurant of the year in the UK.
Martin has returned to Sydney where he is establishing the new Take Two Eggs cookery academy.