Moving on up from customer to cook at New Plymouth cafe
Teo Ana Falanai started at George’s cafe as a customer enjoying the kai, but the 33-year-old is now the manager.
Falanai has no certificates in cooking or hospitality, but isn’t lacking in experience when it comes to cooking.
She grew up putting food on the table for her eight siblings and nieces and nephews, and could always make a meal out of nothing.
“Cooking is my thing, I was just a home cook, but I love it.
“We weren’t very wealthy – I’d open the cupboard and the fridge and make something out of whatever we had.
“I started by cooking chicken in the microwave for my brother and sister. I’ll never do it again, but it worked.”
During one of her visits to the cafe in the Moturoa suburb of New Plymouth as a customer, she got talking to the boss, Landon Elder, who asked if she would be interested in a part-time job.
Over the past three years Falanai, who was previously a cleaner, worked her way up to manager.
She does everything at the cafe, apart from being a barista. Although she’s quick to say she’s training in that, too.
“It’s quite a lot of work.”
The cafe specialises in fry bread and boil up, traditional Māori food. As you walk in a sign announces: “Fry bread and boil up just like Koro would make”.
The fry bread can be served on its own or with a topping such as savoury steak and mushroom or sweet golden syrup.
The preparation can take a long time
“Cooking is my thing, I was just a home cook, but I love it.” Teo Ana Falanai
as bones for boil-up have to be put on the night before, she said.
Falanai said now that she’s cooking all day, she doesn’t want to cook when she gets home.
At home she’s got her husband and 14-year-old son.
“My 14-year-old boy is 6ft 4, size 14.5 feet, 140 kilos. Everyone thinks he’s my husband and he’s like ‘eww’.”
They live in a three bedroom home with all of Falanai’s in-laws.
There are 11 of them in total, with one toilet and one shower, but they make it work, she said.
She was drawn to George’s because she loved the food.
It’s a small team with a family feel and suits her well, she said. “I started by eating the food and now I’m cooking it.”