![]() So, you’re constantly calibrating for those variables. “It keeps you guessing some nights the wood is denser, some nights it’s wetter. “Fire means you are forever learning,” he says. ![]() Arkhe’s kitchen has no gas or electricity even the deep fryer is a cauldron licked by flames. I want to do this forever.”įire is to Kellie what preserved lemons are to Yotam Ottolenghi, or molecular chemistry to Heston Blumenthal – a signature, but not a gimmick. Kellie laughs: “He threw up in the middle of service. It’s not for everyone.” Indeed, in the first weeks of the Adelaide restaurant’s opening, one chef couldn’t handle the heat. “Doing this job is like being an athlete. “The heat is overwhelming,” says Arkhe head chef Jake Kellie. You cannot fathom what it is like to stand in front of a 700-degree fire for eight hours.
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