Member of the Month March 2021: Burim Asllanaj

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Burim Asllanaj

As thanks for being a regular and longstanding contributor to The Staff Canteen, Burim will receive a TSC mug and will be entered in our Member of the Year 2021 competition.

1.Current Place of Work, Position

The London Cabaret Club/Bloomsbury Ballroom, Holborn, London. Head Chef.

2.What is your cooking style and what should people expect from the food on your menu?

I love cooking French classic cuisine the most. I started off in a French Brasserie when I was 16. Best training I ever got was at Almeida Islington, where I worked for a year and a half.

3.What is your favourite dish to cook and why?

One pot cooking. Anything with lots of flavoured dark, rich sauces like Beef Bourguignons or Coq Au Vin.

4.Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat?

Being born and raised in Balkan (Kosovo), byrek is my childhood absolute favourite. It brings back memories of my mother and grandmother's cooking. I could eat it every day - even my Polish wife and kids love it.

5. What do you like about The Staff Canteen app and website?

The Staff Canteen website and app is the best chef's platform for me. It’s super easy to use, and it’s also a great way to connect with many talented chefs, exchange our views, recipes and culinary knowledge. I love being a part of its community.

6. What are your plans for the future?

To keep challenging myself! I would love to have my own restaurant somewhere in the countryside or by the sea.

7.What are you most excited for As spring starts to show its colours?

Lamb, asparagus, peas & mint - you cannot go through April without eating, seeing or mentioning them on most menus across the country.

Duck Breast, Potato Fondant, Mango and Five Spice Jus

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