Chef Ann Goddard prepares cuisine fit for royalty at Aveo Peregian Springs

Cooking exquisite meals all over the world; sounds like the ultimate culinary dream, right?

That was Ann Goddard’s reality before coming on board at Aveo. Having joined the Royal Navy at the ripe age of 18, her twenty-one years in the service would see her travel all over Australia, whipping up fine fare for the military's most decorated officers.

Now, she’s loving a slightly different kind of royalty who just love the stories she tells.

Where were you before you started with Peregian Springs Country Club?

My Naval background put me in the limelight for admirals, royalty, Prime Ministers and visiting dignitaries. It was a little nerve wrecking, but a wonderful challenge!

I served as a personal chef to the Naval Officer in command Victoria and the Commanding Officer HMAS Cerberus, cooked meals for thousands of sailors, and worked in kitchens big and small across my career. I stepped back from the Navy to be a mum - my greatest challenge yet!

While raising our three gorgeous children I volunteered at the school canteen, ran cooking demonstrations showing kids and their parents how to prepare healthy food, and facilitated a knitting group in Eumundi making blankets for those in need. I definitely wasn’t short of things to do!

Where does your passion for food come from?

It goes a long way back. I’ve just always loved food and what it does to bring people together. I brought my children up on a rural property with close connection to the local markets. I think it’s so important to understand where food comes from and to hero local produce.

So what do you enjoy most about your role as Chef Manager at Peregian Springs?

I love providing fresh, wholesome, home-cooked food to our residents. I love hearing about their lives and I feel we are truly privileged to hear their life stories.

There’s always something new to learn from each other.

What’s on the menu at Peregian Springs?

Our menu at Peregian Springs is very much driven by our lovely residents. We have family long table dinners on Monday nights and a different theme each week.

We’ve done:

• ‘Trip to Tassie’ featuring Potato and Leek Soup, Smoked Salmon Caesar Salad and Coronation Chicken Salad with Baked Apples and Ice Cream for dessert.
• ‘Roast Day Sunday’ complete with Roast Pork and Lamb, and desserts such as Apple Tart and Sticky Date Pudding.
• ‘Pub Grub Thursday’ is your typical pub grub! Grilled Sausages with Caramelised Onion and Gravy, the old Lamb’s Fry and Bacon or Chicken Parmi.
• Friday is Battered Fish & Chips with Salad.

The list goes on...

Could you tell us a memorable story from your time at Peregian Springs?

I once catered to a resident's 100th birthday party! We made all of her favourite foods for her and her family. It was special.

Any words of wisdom for aspiring chefs?

Listen and learn, and always sharpen your knives properly!

A friend once gave me this quote, which I live by:

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love."

Hopefully residents feel that through my food.

What an amazing food philosophy Chef Ann has! It is clear that all her diverse years of culinary experience benefit the lucky residents at Aveo Peregian Springs. We are proud of the high calibre of all our Aveo chefs, as great cuisine is an integral part of great retirement living. If you are interested in making the move to an Aveo retirement community, our First Step Guide is an ideal place to start. Get your free copy below.