When I took over the helm of Jaan’s kitchen, one of the first things I needed to do was to get the word out to the public. That starts with coming out of the kitchens to meet diners at lunch and dinner service but I quickly realised that greeting them with a smile and a handshake is just not enough.
During my (some might say) short duration spent behind the stoves, the dining scene has evolved tremendously, and “The Chef” is no longer permitted to hide behind the double swinging doors of a frantic heated kitchen. Simply creating marvellous gastronomic delights these days is just not enough to keep the most discerning customers satisfied and entertained.
During my (some might say) short duration spent behind the stoves, the dining scene has evolved tremendously, and “The Chef” is no longer permitted to hide behind the double swinging doors of a frantic heated kitchen. Simply creating marvellous gastronomic delights these days is just not enough to keep the most discerning customers satisfied and entertained.
Guests today are genuinely very interested to meet the chef. They want to learn more about the source of the ingredients, and how we cook each dish. Coming out to meet them is great but it’s also an opportunity for us to take pictures to share on social media – the perfect way to show the online community what we are creating at Jaan.
This is where I feel the dining landscape has evolved and that chefs today need to embrace social media all the more. After all, almost all our diners take pictures before tasting, smelling or discussing the food – and I appreciate that. To me, it is a testament to the appreciation of the beauty in each dish.
I began using Instagram in July 2014. What started out as a platform for me to document my dishes has now turned into a space where people from all over the world can take a step inside my kitchen. Likewise, I am also able to take a peek into the daily happenings of other Chefs like Sean Macdonald, Ryan Clift and Simon Rogan to name a few.
This is where I feel the dining landscape has evolved and that chefs today need to embrace social media all the more. After all, almost all our diners take pictures before tasting, smelling or discussing the food – and I appreciate that. To me, it is a testament to the appreciation of the beauty in each dish.
I began using Instagram in July 2014. What started out as a platform for me to document my dishes has now turned into a space where people from all over the world can take a step inside my kitchen. Likewise, I am also able to take a peek into the daily happenings of other Chefs like Sean Macdonald, Ryan Clift and Simon Rogan to name a few.
Another great thing about Instagram is the community it builds. For example, the support from @ChefsTalk has been amazing, it not only gives us chefs a platform to draw inspiration but lets me connect with chefs from out of town. I like how geographical boundaries are broken down in this way to pave the way for mutual sharing and learning.
With the rising trend of dining out, along with the strong influence of social media, consumers of today have access to an ocean of information as to how good food should potentially taste; thus creating pre-dining expectations before even entering the restaurant.
As social media has become a big part of most guests’ experiences, I try to evoke their senses and create an emotional connection, allowing them to capture and share that unique experience on their social media platforms.
With the rising trend of dining out, along with the strong influence of social media, consumers of today have access to an ocean of information as to how good food should potentially taste; thus creating pre-dining expectations before even entering the restaurant.
As social media has become a big part of most guests’ experiences, I try to evoke their senses and create an emotional connection, allowing them to capture and share that unique experience on their social media platforms.
From my personal approach, diner’s expectations of all kinds of cuisines are constantly on the rise. I like to understand what diners enjoy and conceptualise dishes that ultimately connect with them. I have been trained in classic French techniques but have introduced my English sensibilities to each dining experience that I create. This is made possible through drawing on personal inspirations and experiences in my culinary career.
My cooking style is always purposeful; there is a thoughtful reason for every element that I place on the plate.
Chef Kirk Westaway is our featured chef of the month. He will be presenting a one night only exclusive menu themed around the tastes of his childhood on 8 December. Get more details here.
