Wahoo's Bistro and Patio executive chef Alfred Konrad chose his career at the age of four.It's a tale his mother tells: while the other children set their sights on being cowboys and Indians, he bragged about his future as a chef.It took him about seven years before he started making moves in that direction.A native of Austria, he began to understand how food was produced at the age of 11 when he began spending summers on his aunt's farm in Karnten.“The summers I spent at the farm were interesting, because they ploughed their own land and they had livestock.“My auntie made cheese and it was very interesting for me. I didn't cook, but I looked at how stuff grew and where it came from.”He wasn't interested enough to start until years later.“I don't remember ever having an interest in helping [my mother as a child], but she said I was always around the kitchen because I was hungry, looking in the pots and pans.”Today, he loves cooking fish.“This is only since I came to Bermuda and [when I worked] in Holland where you have the North Sea, but in Austria we don't have an ocean, so fish is rare.“I love fish chowder and I think my most well known dish is Rockfish Picasso and that goes back over 20 years here.“I did it at the Mary Rose, at the St George's Club, and I still have people who have timeshares who look me up for it. It is pan fried rockfish and I call it Picasso, because I put a mosaic of fruits on it.“The fruits are cut in different shapes, so you can use any fruit that is in season. It also has caramelised ginger and that gives it the kick and the fruit gives it the sweetness.”He said that Bermudians were at first sceptical about the mix of fresh fruit and fish but now love the dish.“I put it on the menu at Mulligans because people asked for it.“I have it on the menu now at Wahoo's because people ask for it.”His top tips are simply about keeping cooking basic.“Keep it simple, up to your level. I see housewives try to make a dish that is too complicated and they usually get discouraged because it didn't turn out right.“And don't be afraid to experiment and not to stick to a recipe. And have fun and enjoy doing it.“I still enjoy cooking after 38 years and I wouldn't do it if I didn't enjoy it. If you love what you do, it shows in your work.”A good blade is an essential tool in any kitchen, Mr Konrad added.“A good set of knives and my hands because if you can't do it with your hands you're most likely going to need a knife.“It doesn't have to be a professional set. I have lots of knives, but you just need a few good knives, one with a serrated edge, a chef's knife and a couple for smaller stuff like paring knives.”Many chefs don't cook at home, but Chef Konrad is a little different.“I like to cook outdoors and I have a nice oversized Viking barbecue.“I like to entertain too so I have friends over. It doesn't have to be fancy, just simple fresh and good. My daughters they have special requests. Some of the dishes are ones that my mother made with them in Austria, such as roast pork and red cabbage, apple strudel, and dumplings.“I did this beautiful dish for the girl I was dating and I am now married to. I decided to make something romantic, so I made some duck a l'orange and champagne. She wasn't too keen about the duck, but we still talk about it.”He said it's rare that he is invited to other people's homes for dinner“There is a misconception about chefs but just give me a glass of wine and a bowl of pasta and I'm happy.”Wahoo's Bistro and Patio, on Water Street St. George.