Issue link: https://viewer.e-digitaleditions.com/i/69212
inner WORKINGS T Belinda Cipriano goes behind the scenes at 1907 goes on behind the scenes. I mean who really is cooking your steak just the way you like it and who is making sure your wine glass is always filled. Sure they work in the restaurant industry and it's their job but who are they – wouldn't you like to know? I did, so I caught up with the well- oiled team behind 1907. OO often we visit a restaurant, enjoy a meal (or don't) and leave without really knowing too much about what 96 SHEILA MAY 2012 This restaurant-cum-cocktail bar has been enriching Perth palettes for the last four years and it's definitely earned its reputation as the place to go for beautiful food and wine - not to mention a mean Dirty Martini. Restaurant manager Harold Faizal and head chef Alan Desouza accompanied me through my gastronomical journey of foie gras and duo of beef as we talked good food and wine, the Perth hospitality industry and the future of the food industry – here's what they had to say: How long have you been in the industry? Head chef Alan Desouza: It's been 11 years all up, but it definitely feels a lot longer than that! Restaurant manager Harold Faizal: I have been in the industry for almost seven years – starting off as a student in the industry and landing my first job as a waiter in a hotel. Hospitality has been my passion ever since. What is you background? Head chef Alan Desouza: I never thought I would be a chef