We feature some of the best chef’s in the world on The Staff Canteen but where would they be without their KP? 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 Dana Ungureanu from Michelin-starred, The Black Swan at Oldstead.
Nominated by chef patron Tommy Banks, we spoke to Dana, originally from Romania, about working at The Black Swan, why she loves being a KP and why the chefs keep her young!
How long have you worked at The Black Swan at Oldstead for?
Five years this month!
Why did you want to be a KP?
It was my first job in England and if I'm honest I had never heard of KPs. I'm a teacher in my country, I don't think we have KPs there so this job was strange to start with. Everything was different and the job is probably the same as in every restaurant but the people here are very nice, friendly and helpful. They are the reason I like this job!
I’m self-employed so I also now have a small cleaning business which Tom and Anne Banks (Tommy’s parents) helped me to start, that’s why I’m still here – I never thought when I started I’d be here a long time.
And you’re not just in the kitchen?
No, I do housekeeping for the rooms here too. I enjoy doing both but in the kitchen it’s very lively because the boys are very happy all the time.
The kitchen is not like a job, and every day there is a story. They all have something they want to speak about, their parents, their girlfriends – so it’s very lively! And there’s music on all the time and there are always jokes, it’s nice.
>>> Read more in the KP of the Month series
Are you interested in cooking or happy to stay as a KP?
It’s difficult for me, our culture is very different from here and the cooking in England is very different from home. If they need me I can help with small jobs.
KP Heaven and Hell
Hell
One thing, which I think is probably normal, is the pressure in the kitchen sometimes. When it’s busy and they need something quickly.
Heaven
The atmosphere in the kitchen! It’s always happy and lively and if I make a mistake it’s not a problem.
Last night I made the staff tea for the first time – chicken schnitzel, a risotto. I wanted to change the experience and show them food from my country.
What is it like to work at The Black Swan, and what is Tommy like as a boss?
It’s a very fun place to work, it’s like any job though there are good days and bad days but because everyone is so nice it’s always enjoyable. The boys in the kitchen are younger than me so I like to work with them because they make me feel young.
I think Tommy is the perfect boss. I’ve worked here for five years and he has changed the team and the style, now I think he has the best team and they are all friends. I’ve seen a real difference, when I started here it was a small business and it has got bigger and bigger and now it’s like an empire.
As a KP, what’s the most annoying thing chefs do in the kitchen?
They can be messy but I think that is normal in the kitchen, it can be very busy but the good thing is if I need help they will help me. If I’m not in the kitchen because I have another job, they will try to keep clean. They are not bad and that’s the reason I’m here after five years.
And do you get to try the food?
Yes, when I’m in the kitchen I will try different things from the pans or if there is anything left over. But when I had a meal in the restaurant, there was such a difference, having everything altogether – that was the best!
Would you encourage other chefs to nominate and celebrate their KPs?
I think it’s a very good idea! I’m very proud and it’s an honour for me.
