What was your first industry job?
Working in a deli on the Royal Mile in Edinburgh, when I was 14 or 15. I started just before the Edinburgh Festival so it was a baptism of fire.
If you weren’t in kitchens, what would you do?
I would probably be doing some form of growing/gardening.
What industry figure do you most admire, and why?
Anyone who has managed to grow their business without compromising their core values.
What’s your pet hate in the kitchen?
People who move at the pace of a snail.
What’s the oddest thing a customer has said to you?
“Are you open on Christmas Day?” – that crops up pretty much annually.
Sum up your cooking style in a single sentence…
Simple things done well.
What’s the worst review you’ve ever had?
The worst ones are always those when people have just decided they don’t like what you do without even giving you a chance.
What advice would you give someone starting out in the industry?
Get as much experience as possible and stay in jobs for a decent length of time – you won’t learn much by constantly job-hopping.
Which single item of kitchen equipment could you not live without?
A decent knife.
What would you choose to eat for your last meal?
That’s such a difficult question… possibly a cheeseboard, I could eke that out for a long time.
À la carte or tasting menu?
Tasting – but only because I don’t want to have to make a decision.
What’s the best meal you’ve ever had in a restaurant?
The Publican in Chicago really sticks out. It was all small sharing plates and everything was incredible. They were really busy, but we got a seat at the bar and got chatting to some people next to us. We shared some plates with them, then they paid our bill at the end of the night without us knowing, it was exceptionally generous.
What’s your favourite fast food joint?
I genuinely don’t really eat fast food, but if I had too choose it would probably be chippy chips.
What’s the dish you wish you’d thought of?
Bread and butter.
MasterChef or Great British Menu?
Great British Menu.
What’s the most overrated food?
Caviar.
You’re a restaurant dictator for a day – what would you ban?
Battery farmed chicken, but also white chocolate.
Who would your dream dinner party guests be?
If it can be anyone dead or alive, then probably all of my late grandparents together with the rest of my family.
What’s your earliest food memory?
Probably birthday teas – cake, cheese and pineapple on sticks, Party Rings etc. All the quality kid stuff.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Thankfully not had too many near death experiences, but I did feel like I was going to die when I gave birth
Where do you go when you want to let your hair down?
I have two children and a business, so letting my hair down is VERY infrequent. The closest I get to that is sneaking off to my greenhouse and chatting to the chickens for half an hour uninterrupted.
What’s your tipple of choice?
Wine, style just depends on time of year and what I’m eating.
What’s your favourite food and drink pairing?
Champagne with a bag of Torres Jamón crisps, or black filter coffee with a clementine.
What do you consider to be your signature dish?
Depends on who I’m cooking for, but I do frequently default to a roast beef and all the trimmings on a Sunday, so let’s go with that.
>>> Read full article>>>
Copyright for syndicated content belongs to the linked Source : BigHospitality – https://www.restaurantonline.co.uk/Article/2024/04/17/rachel-morgan-co-founder-of-edinburgh-based-restaurant-and-bakery-group-twelve-triangles-on-why-its-important-to-stay-in-jobs-for-a-decent-length?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS