got a certain standard and you must make sure that every single day you hit that level
Always. We have a star so it’s very important that we maintain that level with everything that we do, each day and look to always improve on that success.
Joo tell us how you work with André is it collaborative? Do you both work together? Does André come up with an idea and he’ll say to you, “Can you implement it?” or do you work together?
Andre, me and other sous chefs, all come up with ideas for the menus thinking about the different seasonal product and new product from the markets which are important. After we have worked on the dish, we share the ideas we have we work on combinations on the flavours, texture and practical possibilities for busy service which is important. We may re-shape the dish until we are satisfied and only then does it go on the menu .Of course all the dish need to be tasted and finalised by Andre Garett.
And what’s the most frustrating thing working with André? Does he change his mind every two minutes?
Oh he does yes of course, “I want this,” and the next day he says, “Oh maybe not,” so yes he often changes his mind…
That's the creative process isn’t it?
Yes it is, even he changes his ideas,It’s not really a problem. It teaches me how to create. I’m always happily to accept all Andre’s different ideas and changes as I’m always looking for those possibilities. I can't say no to a good idea, I know Andre’s style of cooking, I know his personality and it used to be very hard when I started working with him, he used to be a very, very hard man and very fiery but now he becomes a lot calmer. He is still hard but he finds a different way to come on the line. There's a lot of different ways to make the team understand where is he coming from without him yelling,
Last but my no means least then Joo where do you want to be in five years’ time? Where is this part of your career path going to take you? Is it your own restaurant or maybe something with the Galvins? Where do you want to be in five years?
It doesn’t really matter whether it’s my business or someone else’s business I want to take charge of the whole kitchen, I want to put my ideas in practice, I want to put my skill on show, so I want to see something where everything is me. In five years’ time hopefully that happens. I'm not sure whether it will be in Galvin’s restaurant or somewhere.
Do you want to be at Michelin star level or do you want a different style of restaurant?
I want the challenge for Michelin star level, yes, that’s the level I’m working very hard at now, and where I want to continue.
