Sheila Magazine

sheila I food news as I actually studied computer programming before I ventured into cooking. I decided to get my diploma in hotel management and then decided that cooking was the one to take me to new places, and here I am. I have mainly worked in big hotels in India and Dubai which have many restaurants in them with a wide range of different cuisines from Indian, French to fine dining, steak houses and European. In London I worked at the first stand alone Maze restaurant by Gordon Ramsay. After that I moved to Perth and worked at The Richardson Hotel's Opus Restaurant, then took my first head chef title at the Red Herring in Fremantle, before moving to 1907. It has now been over a year and it's been a great one. of glamour especially with its interior design and velvet booths and a private dining room. It's on par with most fine dining places. Our passion for attention to detail and good customer service always puts us ahead. either invest in overseas education for the industry in the form of exchange programs, or we become the trend- setters. Restaurant manager Harold Faizal: Working at 1907 is thoroughly enjoyable in the sense that it allows the team to express their individuality in the product. Working with an enthusiastic team is always rewarding to see the chef's personality and creativity reflected onto the dishes. Apart from 1907 where do you like to dine and what would you like to see more of in Perth? Head chef Alan Desouz: Rockpool Bar and Grill is always a favourite. This in turn makes it more exciting for me when it comes to pairing wine with the dishes for our degustation menus – not only for balance of flavour, but also personality of the overall individual course. Restaurant manager Harold Faizal: I've always been interested in the hospitality industry – ever since watching the movie 'Dunston Checks In' when I was a kid. The extravagance of it all and the glamour of fine dining and entertainment seemed to lure me in. I come from Brunei, from a mixed family background – Malay and Chinese. GOOD customer service always puts us ahead My parents gave up their jobs to open up their own restaurant in Brunei, which has now expanded across the country, so I suppose the restaurant industry has always been a part in the family. What do you love about working at 1907 and how is it different to other establishments? Head chef Alan Desouza: It has its very own charm from the very moment you enter the restaurant which gives you a feeling for attention to detail & OUR PASSION In terms of the industry how do you think Perth compares to over east and overseas? Head chef Alan Desouza: Perth has a lot to offer when it comes to its local produce and it's got a great scene when it comes to restaurants, hence attracting new chefs here. Although with the mining boom it's great for restaurants as there is room to grow, but Perth is perfect as it's got a bit of everything - fine dining, casual dining, big and small bars and the weather is great most of the year. At the moment our city has a lot of festivals and entertainment activities, so I suppose we need to keep this up and invent new things from there. Most importantly people have to provide their support for these events and festivals too. Restaurant manager Harold Faizal: I love late lunches at Secret Garden café in the city, casual setting, friendly staff and the best location to enjoy fab food and catch up with mates. do you have a 1907 signature dish? Head chef Alan Desouza: An experiment of game meat including roasted rabbit loin, braised leg, rabbit and pistachio sausage with sauce Jacqueline and baby vegetables. they also seem to take our good hard working staff who are attracted to the big money, leaving us a bit short handed. Restaurant manager Harold Faizal: I think Perth has come a very long way over the past two years in particular. We still have a touch more to go, especially with making service more personalised. Although considering the city is one of the most isolated in the world it is hard to keep touch with the trends – this is where we Restaurant manager Harold Faizal: The 'Chariot de Fromage' is my personal favourite at the moment. It's always exciting to introduce the range of artisan and farmhouse cheeses on our cheese trolley to the cheese lovers and plate it up for them at the table. There are a lot of details put together for the selection of cheese, from the type, origin, method of production, and of course, the wine pairing for each specific cheese. I believe small measurements as such help to create a gastronomic dining experience, rather than just an eating expedition for our guests. SHEILA MAY 2012 97

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