Too often we go to a restaurant, say if it’s good, bad or mediocre, pay the bill and that’s where it ends. We either come back or we don’t. But who are the people behind the restaurant? Hours and hours of work go into restaurants, cafes and bars, which people take for granted.
The Shiitake Seven poses seven questions to a chef, bartender and restaurant/cafe/bar owner. Where are they from? Where do they draw their inspiration? Hopefully it can give you some insight into the effort put behind the food.
On Sunday, I’ll be posting the first Shiitake Seven and it is one of my favourites chefs at the moment, who is talented and humble.
If you have any suggestions for people I could interview for the Shiitake Seven, please let me know!