Keep the customers satisfied

Chef Jeremy Schmid, who's been at Orbit, Sky Tower's revolving restaurant, since early 2006, says he feels honoured to be part of the Sky Tower's 10th birthday celebrations. This weekend, all diners will be offered menu specials, planned by Schmid, as well as a free glass of bubbles or wine on arrival. The winner of the Restaurant Association Lewisham Award for the most innovative chef in the country, in 2003, Schmid was also responsible for setting up a successful sausage making business in Te Aroha. ''I had a plan to make the best sausages in the land and my plan paid off,'' he says with pride. Today, Schmid supplies his company's chorizo sausages, created specially for Peter Gordon, to Gordon's two restaurants, Bellota and Dine. Jeremy says overseeing Orbit's team of 16 is quite a contrast from his earlier jobs at which he worked in small teams. ''It's been an eye-opener working with a big team. For example, it takes about 7-8 days to implement a menu change as everything has to go through a central computerized system.'' Since his apprenticeship with the Hyatt Auckland in 1989, Schmid has climbed the culinary ladder slowly but surely. He's also worked in London and Switzerland plus won the gold team medal representing the country at Taste of Canada in Toronto in 1993. Although Schmid's schedule running Orbit's kitchen and his own business is pretty hectic, he has managed to build his dream car, an AC Cobra. ''It may have taken two years, but it's definitely been worth it.'' The feedback on his food has reaffirmed Schmid's decision to work at Orbit. ''My favourite part of the job is when a customer comes up and says thanks for a great meal. It's a feeling that can last for six months.''
Sky Tower's Birthday, Orbit, SkyCity, Federal St, Aug 3-5. Details, see www.skycityauckland.co.nz.
By Sharu Delilkan