Few people know how tough the restaurant business is – if you’re one of the fortunate few who don’t go under in the first year, you definitely need to be applauded. It’s been said it is one of the most back-breaking businesses you could possibly get into. Restaurants are often at the mercy of the season and the economy, and a change in one of these could easily sink your ship. Completely daunting, but here’s a man who has done it and came out on top.
How do you pick your team in the kitchen?
The majority of my guys have been working with me for 2-3 years. I replaced their positions at Test and Pot Luck a couple months ago. Its been a year of strategic planing. My team is very young with huge potential and heaps of passion for their craft. This is the reason I picked them. They are a beacon for the future of Cape Town’s food scene.
What’s the go-to thing you cook for yourself? Your comfort food?
The go to for us is miso soup and sushi rice – its a humble comfort food.
What, in your opinion, is the one technique an everyday man should master in the kitchen?
The technique every man should master is to enjoy spending time in the kitchen. If you have the drive, good food is easy.
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