JOSHUA HARRISON

Director of Culinary, Soul Cafes

Juggling Soul in the Bowl, Soul on the Beach and the upcoming brewhouse-cum-beer garden, Shotgun Social; Harrison already has a lot on his plate. Then, the pandemic happened. At the time of writing, both cafes are back in business, offering dine-in with strict physical distancing, take-away and delivery services. “We have always prided ourselves on maintaining international HACCP standards, but since the onset of the Covid-19 pandemic we have become far more aware of sanitary processes. We check staff temperatures, provide hand sanitiser for guests, and have adopted a seating plan designed to ensure physical distancing can be maintained. We also sanitise workspaces frequently, as well as tabletops, floor surfaces and bathrooms,” explains Harrison in a brave attempt to embrace the new normal.

With tourism as the main source of economy on the island, Bali’s restaurant industry is badly hit by the travel restrictions. No government’s subsidy or aid also means that each restaurant has to struggle and survive on its own. “There are restaurants that will remain closed until the tourists start to return and perhaps, some that may never re-open unless the global situation changes quickly,” says Harrison. His advice for home-chef: the quality of the ingredients is paramount; practice makes perfect and always cook with love.