Ruben Koopman’s journey just keeps getting bigger. And now for the next installment… When it comes time to interview a chef like Ruben Koopman, I know the story is always going to be big. And his story is bigger than most. Poised to launch a whole new series of outlets in the Caribbean, Ruben as…
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Andy Third is the good guy at the helm of Mr. Good Guy, and he's still at the tools. Ibis Styles are in the vanguard of new hotel restaurants that are - restaurants that just happen to be on the premises.
"That’s where I am now, building one step at a time, I want to touch one person at a time through my cooking, my travel tours, the lessons. For Sicilians, food is medicine, love, life... where’s the roast dinners now? It was that smell of good food cooking that permeated the whole neighbourhood – it was an epic era that we need to awaken again"
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
The service here is always... unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.