1/8/2024 0 Comments Italian restaurants near me![]() Wyn Owen, 50, and Trivelli, 48, have both been there for more than 20 years. Wyn Owen is wary of portraying the River Cafe as a “sickly, happy family”, saying: “it’s a stressful working environment meeting two non-negotiable deadlines a day – lunch and dinner.” In summer, the kitchen can do 200 covers at lunch on a Monday, but its chefs tend to stay for several years. River Cafe founder Ruth Rogers (centre), with current executive head chefs Sian Wyn Owen (left) and Joe Trivelli (right). These have been used to learn languages, research cookbooks or take courses in charcuterie. Working parents are offered flexible hours, and the 150 staff can apply for bursaries from the Rose Gray Foundation for their personal and professional development. Wyn Owen is trying to eradicate double shifts as they’re “the worst thing about hospitality”. The kitchen currently has a roughly 50:50 male-female split, and each week chefs work four single shifts (9am to 5pm or 3pm to 11pm) and at most one double shift. That conveyor belt of talent may be described as an unforeseen byproduct of the environment Gray, who died in 2010, and Rogers, still very much in charge, created together. ![]() Today, it is Tomos Parry of Brat, Max Rocha at Café Cecilia or Yohei Furuhashi at Toklas who are carrying elements of its ethos out into the world. Its founders, Rose Gray and Ruth Rogers, fostered the development of Jamie Oliver, Hugh Fearnley-Whittingstall, Theo Randall, Stevie Parle, and Sam and Sam Clark of Moro, creating a lineage now in its second or third generation. ![]() Famous for its rigorously seasonal Italian cooking, the restaurant is also renowned as an incubator of highly influential talent.
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