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Jonny has over 20 years experience as a chef, he is known to take a no-nonsense approach to cooking, which has made him a big hit in the world of cuisine, overseas and at home. Chef Schwass has a passion for competition cooking and is also passionate about whole-animal sensibility, as well as using local and seasonal food in the kitchen. He has written for newspapers, featured on RNZ and is an advocate for the Canterbury region’s edible resources.