Jimmy Boswell has had the unusual career combination of being an internationally renowned chef and a paramedic with a side-line in adventure sports.

Jimmy has worked with international chefs such as Jamie Oliver and is renowned locally as the Gluten-Free Chef after publishing his book “The New Zealand Gluten-Free Cookbook” with Penguin in 2012.

Jimmy has been a presenter on Maori television’s ‘Whanau Living’ and appears frequently on other shows including live on ‘Good Morning’ as well as ‘The Garden Pantry’ on Sky Living channel, ‘Cam's Kai’ and other masterclasses and food shows over the years. He has a very popular food recipe site called Taste Of Home (www.tasteofhome.co.nz) and 70,000 followers on Facebook. Jimmy has Sicilian roots and favours the characteristics of this style of cooking over more elaborate cuisine.

As he recalled for an interview with Stuff in 2016: “I’ve been around food all my life. Mum was a very good cook and I started cooking when I was about five. I love the south, it’s more peasant food. That’s more real food over contrived stuff. It’s functional food.” This background has influenced Jimmy’s own cooking style: “In New Zealand we are exposed to a lot of different food and cultures from around the world. I bring that into the restaurant with a lot of that fusion. It’s a lot of fun.” As well as being an acclaimed chef, Jimmy also qualified as a paramedic and spent several years travelling and working in extreme tourism, cheffing and doing contract ambulance and paramedic duties.

Jimmy trained as a paramedic in the 1980's and this became intertwined with cooking and extreme sport to evolve a skill set that he could use anywhere in the world. This took Jimmy to exotic countries like Nepal to work in bungy jumping and rafting operations. Jimmy recalls how he started bungy jumping, “ I became involved in extreme sports in New Zealand in the late 80's and 90's with grade 4 and 5 white-water rafting as my core passion. I spent a lot of time over that period in and around Mangaweka and became active with bungy when it was in its infancy. I have jumped so many times that I stopped counting at 1,000.

In the late 90's I was asked to go to Nepal and be jumpmaster at The Last Resort 12km from Tibet on the north western highway. It was the second highest commercial jump in the world at 160m and we were jumping 30 people a day. It was a three and a half hour bus trip from Kathmandu.” At Lindisfarne, one of his experiences had a strong influence on his future direction recalls Jimmy, “I was in Mr. Reed’s St. John’s cadet division (I remember he was ex-British Army) and this had a huge impact on my future development.

Our division competition team was so good, we excelled in drill and went to many adult competitions and won trophies. As a cadet, I achieved highly in the region for St. John’s and that followed through in my life.” Jimmy believes that being a boarder at Lindisfarne was also a defining experience for him; “Lindisfarne was a pivotal part of my life. I only really realised it after I left but the teaching and the whole boarding experience instilled a base that would serve me well in times to come.

The school, its teachers and house masters looked to support and get the best out of each of us. I was involved with swimming, hockey, St Johns and while I didn't excel in the academic side of things I was given a huge base of understanding and support that created a sense of independence that later allowed me to pursue my choices. I learned there was never any ‘buts’. I never said and still don't say ‘but’ as I know if I want to do something I will give it a go.

I do have to mention Mr Pine, Mr Monk and Mr Reed as standout masters that took a personal interest in me and through the good and the bad had a positive impact on my life at the school and beyond. It was people like this that helped me become the person I am.” Jimmy has not kept in touch with many boys from his school days and would relish the opportunity to re-connect with some of his friends from those days.

Alongside the accomplishments of being a recognised development chef, author and TV presenter, Jimmy ranks his experience as a father to his two sons (now aged 26 and 28) as being his proudest achievements.

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Article added: Wednesday 06 November 2019