Website: Caribe' UK
Total years spent working within the industry?
What do you most enjoy about this industry?
I am hands-on and creative so I love working with food, exploring ingredients. I also love the representation that food has. Food has a story, so you can have a conversation and connect with people and celebrate something by simply eating a plate of food.
What does a typical day look like for you?
My morning involves administration and emails, I then walk through Brixton market and pick up what I need for the day, and so I get to be a part of that community, which is nice. I then open up and wait for people to come. Prior to COVID-19, I was on winter trading times which are a dinner shift Monday – Thursday from 5-9 pm, and then all day Friday and Saturday from 12 pm-11 pm. On Sunday we are closed.
Tell us something we might not know about your field?
How many layers and costs there are to run a business, and how that plays out when you interact with customers, and what they expect to be on a menu. For a plate of food, before I see anything, I have taken out tax, rent, light, gas and all other running costs. I now have a different respect for service charge, and for the price of something. You cannot buy creativity, and so I really appreciate why some businesses that do things really well, are able to charge more.
The single most important piece of advice given to you?
Focus on the things that you can control, and not the things you cannot. Another is that nothing happens before its time, and when its ready for you it will be yours. Both pieces of advice allow me to stay present.
Three dinner guests of your choice?
Serena Williams, Malcolm X, Anthony Joshua.
The last book you read or documentary watched?
The last documentary I watched was 'Tiger King' on Netflix.
Finish the sentence, the future in hospitality is……..?
Forever changing, the perception of who works within food is changing.