Chef Jeffrey Gear

Ritchyritz is proud to announce we have ………………………Puppies

I am a registered breeder of Shih Tzu’s with the Dogs QLD  No: 4100082310

My Prefix is Ritchyritz

I also have a Breeders Identification Number (BIN) BIN0006790554243 (Supply Number)

I am registered with my local council Moreton Bay Regional Council Approval No. AN/7772/2017/BAP

We have beautiful Shih Tzu Puppies to go to a loving family.

1 Female Black and White Micro-chipping 953010100274501

1 Female Sold Gold Micro-chipping 953010100278498

1 Male Black and Little White Micro-chipping 953010100180121

1 Male Solid Black Micro-chipping 953010005625501

1 Male Solid Black Micro-chipping 953010005625953

Female Puppies are $4000

Male Puppies are $3000

Price is firm

All puppies have been Vet checked, with Vet certificate, first vaccination, wormed and micro-chipped

If you are totally interested and genuine in my adorable Shih Tzu puppies, please call for more information on 07 3886 2243

TXT message and emails want be answered.

I can arrange transport to interstate if desired at the owner’s expense.

Thank you for taking the time to read my advert. 28/11/2021

1983 My Story begins catering a large after party on a Saturday night for the one and only flamboyant Peter Allen.

The venue “Belle Vue” restaurant, a two-story grand 100-hundred-year-old mansion. Owned, operated, and converted by Richard Milne. In its glory, this build was transformed into beautiful restaurant of the era “80’s”

The Belle Vue wasn’t well known for great food and service, bookings 3 to 4 weeks in advance.

The Saturday night in 1983, approximately 11.30pm there was to be a after party cocktail party for Peter Allen and his cast. The cast came, ate, drank, and left in a very short time, may be an hour. Mr. Peter Allen never came.

Sunday morning, I received a call from my boss Richard, could I please come into work, the cast wish to have there last after party tonight at 11.30pm. When you are a young chef and trying to make a name for yourself, you don’t refuse.

The function was prepared, the time came for the after party. The cast came and still no star.

Our maître d’ Dale, a very tall man, professional to the core, flung open the “in door” to the kitchen, in walked Peter Allen, a man who stood approximately 5 foot 7 inches tall.

Mr. Allen came over to me and apologised for not attending his after party, he mentioned he stayed back after his show, wasn’t happy with his own performance and believed he needed more of rehearsal to get his performance right.

We chatted for some time, mentioning how small the kitchen I work in and how do you get all this wonderful food out so quickly.

Slowly the restaurant kitchen became the life of the party, Peter Allen stayed in the kitchen introducing me to his manager, cast and etc… this after party didn’t go for an hour, I remember leaving 5.30am in the morning.

To this day Peter Allen would be one of the most humble, professional, and nicest celebrity I have ever met. What I took away from him, is to stay humble, be professional and honest to yourself.

This is My Story, the 80’s was an interesting decade.

Jeffrey R. Gear

My love of art oil painting, the relaxation, lowering of blood pressure after a stressful day working in a hot pressurized boiling point of a kitchen.

Being a chef as chefs know, it’s stressful enough, the pressure is always on demand and striving for perfection, which is art on a plate.

This artistic avenue which I have been playing with for over 50 years. Has been my escape from the reality of work, staff issues of trivia, the global problems of society that only governments can fix.

When I paint, issues abound peel away by layers of the day, nothing is more important than you, at that time.

1996 I was lucky enough to meet and study more professional painting technics under John Myatt, UK artist.

Mr. Myatt is a brilliant artist, who could copy an original paining from Picasso, Rembrandt etc… and sell for millions of pounds.  He was caught in 1995 for forgery, spent time for a crime. Now he teaches art and brush technics.

1997 I had my first art exhibition, this was exciting, stressful, humiliating, fun, ordinary, posh all rolled into one. Criticism, like cooking, you need thick skin and take comments on the chin. “Everyone is an artist” like “everyone is a chef”

People ask “do you sell all your paintings” I guess in reality “NO”

I donate some artwork for charity, raising monies for a cause is more important, to help and benefit others less fortunate. Believe we all have a talent, mine is food and what you can create, eat, and enjoy with friends, painting what you can achieve with colour, my animals they give unconditional love, my garden which gives me joy.

I have been asked what you like to paint. Portraits, landscapes from where I grew up on a dairy / sheep farm central highland of Victoria, man from snowy river country, that is another story to be told.  

I copy from pictures of the internet, photographs, other artists woks, if I am coping from a master artist there is always a flaw placed in the painting to ensure not an original, portraits I enjoy, bring the canvas alive and seeing a face appear.

This is MY STORY Jeffrey Gear

The year 1983, a very young professional cook, I was asked by dignitaries of a higher level to Australian Government, to cook for overseas visitors for a week at “Woomargama” sheep station, just outside of Albury in New South Wales. Woomargama is renowned for breeding merino sheep.

My brief was to prepare breakfast and dinner using local Australian produce. Menus was of course where submitted months before any guests arrived. I still didn’t know who or whom I was cooking for.

All food suggestions where approved and preparation began a day before arrival of 30+ guests.

On the day of guest’s arrival, I was briefed again not to engage with anyone, especially the media, this was extremely important and requested. We were told if you heard or over-heard a conversation, you are not to repeat.

My accommodation for the duration of the week, a bed sit off the main hallway of the station house, I remember briefly it was quaint.

I remember too well that day how hot it was, a storm had just hit, I could hear voices in the room next door, (the lounge room). Suddenly the door to the kitchen flung open, like a whirl wind a young lady said in a very posh English voice. “Hello, your Jeffrey.  I’m Diana” I know all about you, how are you? With her hand straight out to shake my hand.

With a shock of seeing Diana Princess of Wales. “I believe I said, OH your royal highness, I’m well, would like some water? How are you? Are you having a good trip?

Diana with her smile, new I was nervous

There was also a chef that accompanied the entourage of guests Mervyn Wycherley (who would have known I would be working with Chef Wycherley in the future.)

Her conversations over that period of a week made anyone feel at ease.

I remember there was baby Prince William. Also, a helicopter ready on the property for Royals to leave if there was a breach to media.

Prince Charles loved talking about food and the fond memories he had when he went to school at Timber Top in Victoria not far from Mansfield where I was born. This was a special time and memories to share of one part of My Story, Jeffrey R Gear