Kitchen Porter of the Month: Valentin Varnavici, Alain Ducasse at The Dorchester
We feature some of the best chefs in the world on The Staff Canteen but where would they be without their kitchen porter?
- If you want us to feature your KP email michael@thestaffcanteen.com
We thought it was time to celebrate the unsung heroes of the kitchen in a new monthly feature, KP of the Month, and this month it is Valentin Varnavici who currently works at Alain Ducasse at The Dorchester.
Valentin was nominated by executive chef, Jean-Philippe Blondet who said: "Valentin is reliable, passionate and hardworking, and within the last year has demonstrated his determination to assist his colleagues in creating the most efficient KP team the restaurant has ever had."
Career as a KP
How long have you worked at Alain Ducasse at The Dorchester for?
I have worked for Alain Ducasse at The Dorchester since August 2016; a little over a year now, and in that time, I have been promoted to Supervising KP.
Why did you want to be a KP?
The answer is simple: I really like what I do. It is a little bit like working magic on a daily basis; taking something unusable and often dirty, and making it useful again for others to enjoy.
Are you interested in cooking or happy to stay as a KP?
I love cooking for my family and friends, but even though it is a passion of mine, I am not sure it would be the best idea, so I will just stick with being a KP for now. My goal is to become Stewarding Manager for the hotel over the next 5 years. That would be a great position to achieve.
Working at Alain Ducasse at The Dorchester
What is it like to work at Alain Ducasse at The Dorchester, and what is Jean-Philippe like as a boss?
Working here is amazing. Everyone has so much passion and their work ethic is exceptional. I mean, the restaurant has 3 Michelin stars so I am really proud to be part of the team.
Jean-Philippe Blondet is a great chef. He is very funny and always keeps the team motivated and busy. He gives me the freedom to run my own team as well, which I really enjoy. I am very happy to be useful to the team and to have opportunities where I can assist my colleagues.
As a KP, what’s the most annoying thing chefs do in the kitchen?
They mess with my pot wash organisation! This is obviously a joke but it is true that I like to keep things tidy and structured as our pot wash area is pretty small. And of course, not to forget when the chefs are in a rush, they sometimes need that one pot or pan at the very bottom of the pile.
Is there anything chefs could do to make your life easier?
Put the clean pots and pans back where they were originally.
And do you get to try the food?
I do sometimes get to try different dishes, but my absolute favourite time is when the chefs cook the team dinner – we are about 50 people, so there is always a good amount of food for everyone. And it is always really delicious!
Do you have a favourite dish you have tried at the restaurant?
I couldn’t choose just one. I like most of them and I am always curious to see what is to come.
Would you encourage other chefs to nominate and celebrate their KPs?
Yes, I think that KPs are an important part of the whole operation and it is always nice to receive recognition. Everyone is an important part of the team and is necessary to keep things moving.
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