Receta Interview With Gregory Czarnecki
Dave and I are fortunate enough to live very close to Waterkloof Wine Estate and we try and dine there every time the menu changes. We have become quite friendly with Gregory Czarnecki, the head chef of the restaurant on the estate and he is always most generous with his knowledge and his time. Greg is from Beaune which is the Burgundy region of France and we ensured we visited his home town when we were in the area.
Waterkloof Chef Gregory Czarnecki
Who has been the most influential person in your life?
Alain Senderens, my mentor. I have learned so much from him. On every aspect of the restaurant business from cooking, to front of house, wine pairing, menus … . It really taught me a lot working with him. I’ll always be grateful of that experience.
What started you on the path of cooking?
I guess coming from a French family that enjoys cooking and eating, the culture for good food got passed onto me and from an early age I started enjoying cooking. Don’t know if my parents enjoyed eating my dishes but yep that’s how it started.
Which three ingredients could you not live without?
Butter, salt and bread
Which of your kitchen tools would you take with you anywhere and everywhere?
My knives obviously but if I have to name another it would be a thermo mix.
Do you have any pet peeves in the kitchen?
In the kitchen not really anything in particular but something that annoys me and that will influence the running of kitchen service is guest showing up late or not showing at all. That drives me mad.
Which meal is your all time favourite?
My Sunday night Regina with Avo and grated Parmesan. I love that Sunday night!!
Which restaurant could you visit over and over again?
Mosaic at The Orient, I just love Chantel Dartnall ‘s cooking.
If you could only have one recipe book, which one would it be?
The Larousse of gastronomy. All you need as a chef is there. From there the possibilities are endless.
If you could work alongside one chef for a day who would that be?
Daniel Humm from eleven Madison. I really love his work.
Which ingredient will you not eat or cook with?
That’s hard … I would say Zebra, I have seen people selling zebra meat. I just can’t. That’s like cooking a unicorn.
What is on top of your bucket list?
Who has time for a bucket list … Ok my answer is to have a bucket list.
What is your food philosophy?
Whatever you do doesn’t matter as long as you do it well. Respect the product.
Disclosure: This interview was facilitated by Leanne from Random Hat Communications. The photograph was provided to me. This post is in line with my blogging policy.
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