EXCERPTS FROM OUR ANIMATED CHAT
ON HER EXPERIENCE AT RISTORANTE LA FERMATA, A ONE MICHELIN STAR RESTO . . .
It opened my eyes to the reality of working in a kitchen. It ignited my passion for cooking. I finished my internship, went back home to graduate and came back the next year to work for a few months in La Fermata.
ON HER TIME AT THE BRASSERIE CICOU AND CHEZ KARINE PATISSERIE . . .
Brasserie Cicou taught me the basics, how to work under pressure, to be strong, to be the best version of myself. At Chez Karine, we made thousands of macarons, petit fours and small cakes every day. My teachers supported me in advancing my career and encouraged me to move abroad for further exposure.
ON LEARNINGS AT RESTAURANT NOMA . . .
When you’re working in a kitchen that’s at such a high level, where everyone is constantly at 110 percent, where colleagues have something to prove, the level of competition and pressure is truly immense. The most important thing I have learned from Noma, aside from the discipline and focus of service would have to be that nothing is ever as it seems. An ingredient can transform in flavor, texture, shape, and color in an infinite amount of ways.
ON COOKING INSPIRATIONS . . .
The guests. At the end of the day, it’s about making them happy - their reaction when the dishes are served, their facial expressions as they eat and the pleasant memories they create. However, if given the chance, I would love to cook together with my Aba, my late grandmother.
ON CULINARY ROLE MODELS . . .
Rene Redzepi, hands down. It’s his incredible way of looking at food in general, of looking at each and every ingredient and evolving it in ways no one could’ve ever imagined. His mind and his sense of taste are just seemingly out-of-this-world. Due to his
hard work, the Danish food scene has reached the high level it’s at today.
ON HER FAVORITE INTERNATIONAL CUISINE . . .
New Nordic – for its emphasis on the seasonality, quality and locality of produce. It makes chefs think about the importance of sourcing ingredients locally, engaging with local farmers and domestic suppliers.
ON HER CHOICE INGREDIENT . . .
Butter! One of the most versatile, specially in baking. You can make anything and everything from butter – pastries, sweets, bread, sauces and thickening agents. The possibilities are endless!
ON HER COMFORT FOOD . . .
My ultimate comfort food is falafel dürüm with a garlic-yogurt dip. Any and all stress is immediately relieved with the first bite!
ON HER MOST-TRUSTED KITCHEN COMPANION . . .
The Pacojet. It’s the best ice cream maker. It allows me to make the craziest ice cream flavors and to get the perfect texture, the ideal quenelle each and every time. It likewise micro-purees deep-frozen foods into ultra-fine textures without thawing.
ON THE SAYING “TOO MANY CHEFS SPOIL THE BROTH” . . .
Yes, definitely! If there are too many doing the same thing, yet no one knows what they’re doing, with no leader in sight to lead them, then the end product is bound for total disaster.
ON A DIFFICULT-TO-MASTER RECIPE . . .
Sourdough – because it’s a living organism. It’s temperamental. When it’s too hot, fermentation goes way to fast and you end up with frisbees instead of bread. When it’s too cold, fermentation is a lot slower and the bread doesn’t rise. ON CHALLENGES OF OPENING ARAN KILKENNY . . .
Time, money, construction, building permits, you name it! We took over an empty unit for the past decade, so a lot of work had to be done to it. Since we had no investors, Bart and I had to do as much as we possibly could. We managed to rebuild, clean, furnish and set-up the kitchen, all in a month’s time.
ON ADVICE FOR FUTURE CHEFS . . .
Anthony Bourdain said it best, “If you’re twenty two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how the others people live and eat and cook. Learn from them – wherever you go.”
ON HER FITNESS ACTIVITIES IN IRELAND...
I hike with Bart, along with our two miniature Dachshunds – Koji and Kimchi.
ON HER DREAM PASTIMES IN THE PHILIPPINES . . .
I go for dives in oceans and seas.