DICED has been sharing an interview from The Main Course, our school newsletter, between Editor Kiri Tannenbaum and The Spotted Pig Chef April Bloomfield about her restaurant and her new book, A Girl and Her Pig. Last week, we told you about April’s life in the kitchen and now we are sharing her thoughts on running a successful restaurant.
Even now that you have three restaurants, how are you able to be in the kitchen?
I try and be in the kitchen every day. Obviously, it’s hard because I’ve started to do a few more interviews for my book. I can’t obviously be in different ones at the same time, but I try and touch on them all at least once a day.
What do you think are the biggest challenges facing chefs today?
Keeping on top of things, persevering and sourcing. Sourcing is really a challenge sometimes.
Do you have an in-house forager?
We used to, now my chefs have started to go to the market a little bit more.
What’s your number one priority in the kitchen?
I have many. To be professional all the time. To taste. That’s really important–it’s number one. To be clean, organized, efficient, and to communicate. All those are priorities. If you don’t have those, then it’s not a smooth machine. And treat the food well.
What is important for you when you are hiring your staff?
Firstly, that they know what we’re about. And to hire people that are like-minded. That’s why trails are so good, because you really get to see who they are and they get to see who you are as well. It’s less about the interview process; it’s more about the connection– whether they fit into your kitchen, whether the other people work well with them. More…