In his customer's shoes
Claude Bosi of two-Michelin-starred Hibiscus Restaurant will sometimes act as a customer in his own restaurant just to experience what it is like.
EVERY six weeks or so, Claude Bosi makes it a point to sit down and dine at the two-Michelin-starred Hibiscus Restaurant in London, and try all the new dishes. No, it's not because he's a loyal customer. In fact, he is the restaurant's chef-owner.
"The waiter says hello to me like I am a normal customer, I enter through the reception, they explain to me the dishes, choose for me a wine, and I will ask questions to see if they know what they are talking about," says the 43-year-old.
Why does he do it? Because "I want to have the same experience my customer has," he says. "It's easy to do a plate of food that's good in the kitchen, but you forget as a chef that the plate changes from the time it's in front of you to the time it's in front of the customer... Eating at your own restaurant is the best criticism you have to be ready for," adds chef Bosi.
BT is now on Telegram!
For daily updates on weekdays and specially selected content for the weekend. Subscribe to t.me/BizTimes
Lifestyle
Former Zouk morphs into mod-Asian Jiak Kim House, serving laksa pasta and mushroom bak kut teh
Massimo Bottura lends star power to pizza and pasta at Torno Subito
Victor Liong pairs Aussie and Asian food with mixed results at Artyzen’s Quenino restaurant
If Jay Chou likes Ju Xing’s zi char, you might too
Mod-Sin cooking izakaya style at Focal
What the fish? Diving for flavour at Fysh – Aussie chef Josh Niland’s Singapore debut