Sara Konkoly

WHAT IS YOUR FAVORITE BREAKFAST?

My favorite breakfast is Yerba Mate.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

I would say fish, fruits, and vegetables.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

To be able to  Draw

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I wish I had learned more music; know how to play the guitar better and sing.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

French cake… .mmmmm

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

For my house, I can’t think of anything but for my restaurant, definitely some fresh fish!

IS THERE A FOOD THAT YOU DISLIKE?

No; I like everything

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

Some secret recipe from Angel Leon for sure; the Chef of the Sea.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

My most memorable meal is fish chupin. It is a dish my family and I greatly associate with, we call it Sopopo.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

My mother.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

I have never had a problem or sense of difference in dealing with kitchens run by men versus kitchens run by women. It has a lot to do with how you stand up and make yourself respected but maybe I’ve just been very lucky.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

It seems to me that we must revalue what we have now more than ever; I see this as a productive way of looking at things because you realize what things are working and what is not. In the case that they are not, you know that it is necessary to stop. 

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

The positive is having been able to stop and get away from the much noise and movement around a profession that was losing its essence to my liking. The negative is the feeling of helplessness and uncertainty.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

I used the time to observe and find myself more and better with the environment.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Punta del Este, Uruguay
Restaurante Lo de Tere
Address: Rambla General Jose Artigas casi, 20100 Punta del Este, Departamento de Maldonado, Uruguay
Telephone: +598 4244 0492
email: [email protected]
website: http://lodetere.com/
Instagram: https://www.instagram.com/mariaelenamarfetan/

WHAT IS YOUR FAVORITE BREAKFAST?

My favorite breakfast is a hot chocolate made from hemp milk made with chocolate and not cocoa, with butter spread toast.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

My childhood dish I think about often is roast pork with rosemary with homemade fries.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

If I could ask for a talent today it would be singing because I sing very, very badly 😂 I dream of having a pretty voice.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I always wanted to be in the kitchen but my passion for baking only came to me during my studies.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I like to make the classics (tarts, Paris-Best, Saint Honoré)

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

The chocolate is always in my cupboard.

IS THERE A FOOD THAT YOU DISLIKE?

I hate mushrooms and scallops.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

The recipe that I would like to discover is that of Arnaud Donckele, his steamed tomato, and basil bread.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Flowing berlingots with creamy banon goat cheese, watercress, and matcha tea from Anne Sophie Pic. This is the dish that marked me for life. It was prepared with great finesse, delicacy, precision in this dish, and the tastes were frank, striking, gourmet, all of which I like.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Benoît Charvet, Jordane Stiee and Julien Dugourd were exceptional trainers for me.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Unfortunately, I have never had the chance to work alongside female chefs. There are not many in this environment, a great regret.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

It is true that this health crisis is very sad. If I have one piece of advice to give it is to keep morale up, bake or cook at home, treat loved ones and take note of all the ideas that you can think of in a small notebook so you don’t forget anything when you return to work.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

In my professional career which began 13 years ago, I have never taken the time to take care of myself. Listen to my body, my desires like reading or enjoying my family and my little cat, things that I rarely do. Now, I am able to focus on things like that! The negative is that I really miss the human relationship side, I just want to find the teams …

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

I thought a lot about new designs for the new map. However, it is difficult to project on the seasonality because we have no visibility on the reopening of restaurants. But I write everything down in my little notebook.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Aix-en-Provence, France
Le Art - Château de la Gaude
Address: 3959 Route des Pinchinats, 13100 Aix-en-Provence, France
Telephone:  +33 4 84 93 09 30
website: https://chateaudelagaude.com/fr/
Instagram: https://www.instagram.com/maellebrug/ and https://www.instagram.com/chateaudelagaude/

WHAT IS YOUR FAVORITE BREAKFAST?

My favourite breakfast has to be pancakes with bacon and maple syrup. My dad used to keep sour milk in the fridge solely for this purpose and it meant pancakes were a guarantee come the weekend.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

A grilled cheese sandwich and tomato soup is the ultimate comfort food for me. If I’m ever having a low day, feeling a bit homesick, or even just in need of something cosy, it is a go-to fix.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

 I’d love to be a really good dancer – one of those people who just feel the rhythm and go with it. I won’t let it stop me from dancing but wouldn’t it be nice to own the dance floor every once and a while?

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I thought I wanted to be a lawyer. I realised halfway through my bachelors degree that going to law school really wasn’t for me but had no idea what I would do instead. I was also terrified of telling my mom that I’d changed my mind (she is an incredibly successful and brilliant lawyer herself) but she was actually the one who pointed out how much I love to cook and that… People actually do that for a living. The restaurant industry at home in Canada wasn’t at all what it is now and I didn’t see the same kind of professionalism in becoming a chef until I really thought about it and what the possibilities were if you put your head down and had goals to aspire to.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

 I think a tarte Tatin is the ultimate. Done well it is a perfect combination of sweet, tart, crunchy, flaky, and a little bit sticky too. The caramel from the apples that bakes into the edges of the puff pastry and goes all sweet and chewy is like pastry heaven.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

I love a bowl of macaroni and cheese with peas, something my mom used to make for us as kids. Every now and again I top it with a bit of sriracha – it doesn’t look particularly glamorous but it is so tasty.

IS THERE A FOOD THAT YOU DISLIKE?

 I’m not a fan of offal. I’ve given it an earnest go and have to admit defeat. I used to have a bit of a complex about being a chef and not liking particular foods but I’ll try most things.. At least once and so have cut myself a bit of slack on that front. A trip to Japan really expanded my food horizons, I let down any food barrier associations and tried some very different foods and came back feeling confident that I don’t have to like everything knowing that I’d gone so far out of my comfort zone.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

Jacques Genin’s caramel mous and if I had to choose a flavour, the mangue-passion. His shops in Paris are like jewellery shops they are so beautiful and his caramels are edible perfection.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

My husband and I got married with just two very good friends as witnesses in advance of a larger party and ceremony to mark the occasion. Following the civil ceremony, we went for lunch at one of our favourite restaurants here in London. I had called ahead to ask for a bottle of champagne on arrival and was informed that they don’t serve champagne but could provide an alternative bottle of bubbles. When we arrived and they realised we’d chosen to celebrate our legal nuptials there, we were gifted a beautiful bottle of champagne from their secret store, held for very special occasions. The food was exceptional as always but the outstanding service is really what we remember from that meal.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Before I knew I wanted to cook for a living, my mother’s love and skill for cooking was my biggest inspiration – spending Sundays in the kitchen with her putting together the non-negotiable weekly family dinner is something I very much miss now, being on the other side of the ocean.
When I first started working in professional kitchens I worked for a chef named Kevin Turner who had trained in San Francisco and exposed me to the ways of Alice Waters. He taught me about maximising the seasons and the beautiful simplicity of ingredients and treating them with the utmost of care. That way of cooking is still my biggest source of inspiration. Once I finished culinary school I was offered a job at Marcus Wareing’s two-star restaurant in London’s Knightsbridge. The first months of work there were a total shock and I felt in over my head. I was exhausted working ‘part-time’ at 60 hours a week, felt old at 24 in a kitchen full of 18-year-old boys, and had never seen that level of… Precision and pride put into a restaurant kitchen at such scale. I’d be lying if I said I felt like I’d landed my dream job in this first few months but I now look back on it as the most formative part of my career and that comes down to working with Shauna Froydenlund, who together with her husband Mark, now runs the restaurant as Chef Patron. Shauna is an incredibly talented chef but I’d say that isn’t her most defining attribute. She is the most calming, intuitive people person I know. She always knew if something wasn’t right and, most times, how to fix it, sometimes without you yourself knowing what was wrong in the first place. She’s always believed in investing in people before the product because she knows that you can’t have the latter without the former. There were times I didn’t think I could face that environment anymore and she was always the grinding force keeping me focused on what mattered. As you know, Helen Carey and I also met in that kitchen. She has become one of the most important people in my life to date. If I ever need a sounding board or a bit of inspiration, professional and otherwise, she is always my default. I’ll be completely honest, when I first met her I was pretty intimidated by her exacting approach to everything she did – it is now one of my favourite things about her.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Unfortunately, I have very little experience working in kitchens with women at the helm so can’t confidently comment on how that dynamic differs. I can, however, say that my experience working in kitchens where the ratio leans strongly on the male end of the spectrum, as it normally does, is always impacted by the influence and energy of women being a part of that mix. I apprenticed under an old school French chef who was absolutely insistent on having female chefs in his brigade in an effort to temper the testosterone that otherwise dominates. For a long time, and perhaps because we’ve been such a minority in kitchens, I’ve seen a lot of women feel threatened by another woman’s success and it’s pretty disheartening. Success isn’t finite – one woman’s achievements do not undermine another’s and I think we are making steps in the right direction to recognise this. Chantelle Nicholson is a massive positive influence in this regard, always building up the women around her.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

It has been a very tough year and it’s hard to see light at the end of the tunnel but it has to be there. Just because everything seems a bit of a mess right now doesn’t mean it will always be that way and the best you can do for yourself is to make sure your rest to take it head-on when the opportunity comes. Use this time to hone your craft, read and learn, or volunteer with a project that aligns itself with your values and vision – you’ll never look back on any of those endeavours as time wasted.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

At first I was a bit exhausted by the prospect of cooking every meal for myself but not others – not something I’ve done in a long time. I love what I do because it is rooted in hospitality, bringing other people joy and memories through food and that avenue was very swiftly taken away. I’ve since found pleasure in trying new things or trying to perfect old recipes and idea

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

In September I gave birth to a baby boy, our first, and life has kind of been transformed since then, but I’ve been trying to find the time and energy to bake each week because it is such a calming, restorative activity for me. I can’t wait to be able to share my love of food with him and to have him actively involved in the kitchen.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
London, United Kingdom
Waitrose Cookery School
website: https://www.waitrose.com/home/inspiration/waitrose_cookeryschool.html
Instagram: http://www.instagram.com/_mintcake/ and https://www.instagram.com/Waitrose/

WHAT IS YOUR FAVORITE BREAKFAST?

A Whole-Food Kale Apple-Berry Smoothie, the recipe is on my grid! 

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Sinangag (Garlic Fried Rice); I make a version now using miso paste instead of table salt, and pepper. That gives it more depth of flavor and lowers the sodium content.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

Drawing by hand!

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Yes, I wanted to work in the apparel manufacturing industry first.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

 I haven’t chosen a favorite yet but something I can make plant-based!

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Miso paste. The secret to everything!

IS THERE A FOOD THAT YOU DISLIKE?

Being plant-based I stay away from meat & dairy.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

 My grandma’s gravy. I never got to ask her for it before she passed.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Anything my husband makes, because the combination of flavor and love is unbeatable! 

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I am not exactly a Chef, just an avid nutritionist-turned-cook. My husband is the original Chef in our family and I look up to him a lot. Same with my Mom and Mother-in-Law.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Unfortunately, I have not encountered a woman-led kitchen yet. However, in our catering company, my husband and I are 50-50 and we prioritize a calm environment most.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Cook what nourishes your soul! It is in connecting with your hearts, our roots, that inspires hope and brings out creativity. We can only control ourselves and this is the perfect time to cocoon.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Learning about whole food plant-based cooking is the number 1 positive effect. Since adopting this change in eating habits, our health as a whole family improved. From defeating anemia, pre-diabetes, and obesity– we thrived. As for a negative effect, of course, the suffering our business and clients are enduring. We cater mostly weddings and a lot feel like their life is on hold.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Yes! We are working on a whole-food, plant-based Filipino cookbook which will be out in the Spring.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Manila, the Philippines
website: https://www.cleodiamartinez.com/
email: [email protected]
Instagram: http://www.instagram.com/cleodia/

WHAT IS YOUR FAVORITE BREAKFAST?

I love breakfast and it very much depends on my mood but it always involves a cup of black coffee. I do love my mum’s fluffy omelette either with charred broccoli (cooked into it) or thick slices of her home-grown tomatoes.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

One of our favourite, celebratory family meals – duck and noodles. The egg noodles are hand-made and cut by hand thinly. The duck is slow-cooked in its own fat and juices until very soft. The noodles are cooked and then tossed with the pulled duck meat and its juices and it is simultaneously the simplest and most delectable and comforting dish. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I wish I could whistle – not the gentle ‘humming a tune’ kind of whistle but the piercingly loud kind. Also to drive a car and to have a decent French accent – mine is atrocious. 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I wanted to be an artist, then a literary translator. But it’s never too late. I might revisit both when my children are a little older.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Pastry-making is not my strongest skill, I am more of a bread maker. However, my favourite to eat is the flan patissier – a thick custard slice. I keep wanting to make it – thank you for reminding me to!

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Butter. I panic if we ever run out.

IS THERE A FOOD THAT YOU DISLIKE?

I am not the biggest fan of avocado unless it’s a well-seasoned guacamole. I tried and tried, but sliced avocado on toast is just not for me.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

Not so much a secret recipe, but I wish I watched my grandmother cook when she was alive. I regret not being interested in cooking when I was a child, I could have learned so much from her. 

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Probably a plate of spaghetti and sea urchin. Sixteen years ago, I was a 20 year old language exchange student. I worked as a waitress in a restaurant in Palermo, Sicily. I was 20 years old. After a busy service, the head chef brought this unassuming-looking plate of food. It was so simple (looked like naked spaghetti!) but it was so mind-blowingly tasty. It inspired me to start cooking when I returned to the UK.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

So many people have been supportive over the years. All of my tutors at Leiths school of food and wine. Women that I worked for at the beginning of my career – Jenny Newall, the first caterer I ever worked for. Rachel Turner, that gave me so much catering work when my oldest son was a baby and I was struggling. London caterer Nichola Smith was massively supportive. And of course, my mum – who is the best cook that I know. I couldn’t have achieved everything I have without her help and moral support.

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

In my personal experience kitchens run by women have been mostly calmer. But, I find, the way kitchens are run has changed in the last ten years. I think it is now much easier to find an environment that does not adhere to that hierarchy-driven, shouty and abusive model. 

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Yes, and I speak from experience. In 2015 I lost my job as a recipe developer. It was February, I was unemployed, my son was nearly two years old, I felt depressed. But I decided that I could not allow myself to slip into that state of mind, for his sake if not for mine. So I decided to start writing down my mum and grandmothers’ recipes, just so I had something creative to be busy with. It really helped, I found writing to be very meditative. Also, it helped to talk to my mum as often as we did, remembering recipes, it was therapeutic. That project turned into my first cookbook called Mamushka that same year.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

I guess it has been a gift of time in a way. Despite being busy with a new baby, having this time has spurred me on to finally learn new skills especially with regard to cuisines I knew very little about. I was taught how to make miso by brilliant London-based chef and author Yuki Gomi. I have also been pouring over Preserving the Japanese Way by Nancy Singleton. 

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Yes, I have been working on a new project and have managed to write and test over 100 recipes in the past year. I look forward to finishing soon and dream of cooking from my cookbooks. The Japanese pickles and Parisian flan await me!

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Kiev, Ukraine
linktree: https://linktr.ee/oliahercules
website: https://oliahercules.com/
Instagram: http://www.instagram.com/oliahercules/

WHAT IS YOUR FAVORITE BREAKFAST?

Potato in any form, Rosti, grilled, or hash brown.

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Yes, my Dad’s Sunday roast or his braised (BBQ) chicken.

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

 I’d like to be able to read minds.

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Accounting maybe.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Anything, “bready” like Brioche, croissants, etc.

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Potato or pasta.

IS THERE A FOOD THAT YOU DISLIKE?

I simply don’t like shop-bought tomato sauce or mayonnaise and prefer to make my own.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

How my mom had so much patience. Her recipe for patience!

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

Wolfgat, the setting and the journey of getting there, and the joy of eating amazing food. Any meal at home, because it’s always around the table.

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

Everyone that I’ve worked with. Actually, I learn from every one, no matter the position. If I have to pick, I’d say, Chef Gregory Czarnecki, Executive Chef of the Restaurant at Waterkloof, in Somerset West, which recently won a Top 10 award in the Eat OutAwards (South Africa).  

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

For me, it is irrelevant, each chef has something positive and negative. I don’t see a huge difference.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

Stay positive, but not with COVID! And keep cooking!

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Positive- I spent a lot of time at home, more than ever, since starting in this industry. I started a small business with my partner and just enjoyed my home town again. I am grateful for everything.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

I’m working at Singita lodges in the Kruger National Park, in South Africa, at the moment. Maybe a milk tart (traditional South African tart) rusk, definitely something with a twist.

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Kruger National Park, South Africa
Singita Kruger Lodge
Address: Sweni River, Kruger National Park, Mpumalanga, Kruger Park, 1350, South Africa
Telephone:  +27 13 735 5500
website: https://singita.com/lodge/sweni-lodge
Instagram: https://www.instagram.com/singita_/

WHAT IS YOUR FAVORITE BREAKFAST?

I’m not used to eating in the morning, but if it is a special occasion I would choose Benedict eggs 😋

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Of course, my grandma used to prepare the most amazing pancakes with dulce de leche, and I still make them today. 

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

I would love to have the ability to play an instrument, mostly the piano. 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

Since I was a little girl I always knew that I wanted to cook, but if I had to choose something else, It would be anything related to travel.

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

I’m not really an expert in French pastries, but I would love to learn how to make a good puff pastry. 

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

I always need to have a reserve of kimchi in my fridge 😂🇰🇷

IS THERE A FOOD THAT YOU DISLIKE?

I like everything but I choose not to eat animal organs.

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I really don’t know who is the owner of the recipe, but it would be a vegan cheese that I tried recently in a restaurant in Buenos Aires. It was amazing, it had cashews and seaweed and the texture was like a Brie, so creamy 

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

A meal that I would never forget was in a restaurant in Barcelona, Spain called Cèleri. We went with my boss, and the chef prepared a special menu just for us. It was incredible!

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I have three specials mentors. My former boss in France, Marc Abramovici, Javier Rodríguez from “El Papagayo” in Cordoba, Argentina, and my current boss Julio Baez from Julia in Buenos Aires. They really helped me along the way. 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Yes, I note differences. It depends on the place in the world and the culture. I have been in kitchens run by men and women and what makes the difference in the environment while cooking is more related to the personality of the person and not so much to the genre.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

My advice to them would be to be patient to use this time to learn and practice. Using all the tools that we have now with the internet and to keep their hopes up. And to cook and taste many recipes in their houses.

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

The positive thing would be the time I had to take a pause and think about my career and future and what I would like to do with all this that I have learned. 

The negative thing of course is to see the economic distress that the food industry is suffering, all the places that have closed, and all my colleagues that lose their jobs.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Lucky for me I really didn’t stop working during the pandemic, in Julia we are always trying new ideas, something that I really appreciate. 

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Buenos Aires, Argentina
Julia Restaurante
Address: Loyola 807, C1414 C1414AUQ, Buenos Aires, Argentina
Telephone:  +54 11 7519-0514
website: https://julia.meitre.com/
Instagram: http://www.instagram.com/julia.restaurante/

WHAT IS YOUR FAVORITE BREAKFAST?

 My favourite breakfast is avo toasts, or  some quinoa burgers that I made with poached eggs  tomato, and fresh basil (i normally drink mate in the mornings, that’s an Uruguayan kind of tea)

IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?

Yes, my Grandmother used to make us the best minestrone ever (she even used to make fresh pasta)!!

WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?

Jaja I’ll probably think of playing guitar because I love singing 

WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?

I wanted to study marketing that was something that I started a few years ago

OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?

Croissants !!! I love that type of puff pastry

IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?

Hehe, yes I make my own yogurt to have homemade labneh, and I combine it with different flavours ( hibiscus, garlic,dry herbs)

IS THERE A FOOD THAT YOU DISLIKE?

Not really, when i was young I didn’t like the flavour and texture of the eggplants. But I love them nowadays 

IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?

I haven’t thought about it, but I could say the chili crab sauce of David Muñoz.

WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?

I couldn’t decide on one meal I can tell the Mediterranean food is my choice every day all-day, I’m half Italian and is on my blood haha, the taste and the flavors

WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?

I had,one the was the one she taught me since i was 13 years old, that is Maria Elena Marfetan she is the chef and owner of one of the best restaurants here in Punta del Este, Uruguay 

THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?

Yes, they were very different but I have to say that in my experience, the kitchens that were run by women used to have men as a second and the same on the other side. Over the impact.. I can say that both were very good teachers both strict, but great cookers so that I could learn that devil is over the details so we have to take more attention to whatever you are doing in the kitchen.

IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?

To take the time to see what they really like and what they are good at and to exercise it, read, explore, don’t stop trying, don’t be afraid of making mistakes that’s how you really learn. Try to find you as a hero and grab recipes cook and explore your own senses. 

WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?

Positive is that I took time to practice different types of dishes that I normally didn’t have time to make them at home, I also made up a new project of frozen food called ICYCHEF. There are no negatives if you enjoy the time doing what you like.

HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?

Many and also to check over the cooks I liked and took some of their recipes and took the veg and proteins I had here and put them our Rio Platense touch. To use in my catering service!

RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA
Punte del Esta, Uruguay
Ramallet Gourmet
Address: Ave Roosevelt, 20100 Punta del Este, Departamento de Maldonado, Uruguay
email: [email protected]
website: https://ramalletgourmet.net/
Instagram: https://www.instagram.com/icychef/ + https://www.instagram.com/ramalletgourmet/
Telephone: +598 94 350 967 and  +598 4247 8925