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| Chef John Bakker, Gili Lankanfushi |
Interview alongside Chef John Bakker, Gili Lankanfushi, The Maldives
Who are yous too what arrive at yous do?
My get upward is John Bakker too I’ve been the Executive Chef at Gili Lankanfushi for the yesteryear 3 years.
What's something you'd similar guests to know almost Gili Lankanfushi?
Well, basically I’d similar every invitee to know that when yous come upward to Gili, yous shouldn’t await your “typical” resort food. I’d similar guests to know that we’re 1 of the few places that however takes fourth dimension to motility to remain seasonal, buys the best items nosotros tin purchase too presents an ever changing serial of menus that I’d live on proud to serve inward London, New York or anywhere.
What's your thought on the Maldivian Resort nutrient scene?
Honestly, most guests come upward for body of body of water too sun, but increasingly we’re attracting knowledgeable foodies from to a greater extent than or less the populace who await to a greater extent than from us therefore only your average fare. With the amazing back upward of the management hither at Gili I’ve been encouraged to force the limits too motility to brand Gili Lankanfushi equally much of a culinary finish equally it is anything else.
What's your favourite mode of food?
Actually at the instant what we’re doing correct here, correct forthwith is my favourite. I absolutely honey the organic garden; beingness able to walk out dorsum of the kitchen too guide maintain a ¼ patch of the freshest organically grown arrive at correct at your fingertips is amazing. Pair that alongside the abundance of seafood available fresh caught daily, I wouldn’t desire to function anywhere else.
What guide maintain yous learned from your 3 years inward the Maldives?
Tough question, firstly, I’ve learned to actually appreciate working alongside amazing staff. I’ve been therefore lucky to come upward hither too function inward a kitchen of regional experts who’ve taught me far to a greater extent than therefore I tin ever learn them. Secondly, the complexity of the Indian Ocean palate, masalas, sambals, spice mixtures, rubs, marinades, the listing goes on too on too it would accept a lifetime to know everything. I honey it.
The perfect twenty-four hours off would be?
This volition audio really piece of cake to you, but if I could arrive at anything on my side yesteryear side twenty-four hours off, I’d similar to become out for a dainty repast followed yesteryear a electrical flow celluloid at an actual cinema.
What's inward shop for yous inward the upcoming months?
Well, I’m looking frontward to the European tumble seasonal materials starting to come upward available inward September, looking frontward to getting some of the sometime habitation flavours dorsum onto the menu, it’s ever 1 of my favourite times of the year. We are besides inward the planning stages of serial of vino dinners too invitee chef appearances therefore rest tuned to the website for details!
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