Revelations: Taalib Adanse, head chef, Stork, Mayfair, London
We delve into the life and inner thoughts of a top chef. This week: Taalib Adanse, head chef at Stork in Mayfair
What was your best subject at school?
PE, maths and history
What was your first job?
Selling programmes at the Dominion Theatre in London
What was your first job in catering?
It was with Caprice Holdings, at a restaurant called Pasha with chef Brian Scully
What do you normally have for breakfast?
Coffee and a cigarette
Which is your favourite restaurant?
Papa L's on Jermyn Street in St James's
What's your favourite hotel?
Riad El Fenn in Marrakech
What is your favourite drink?
Sobolo – it's made from the hibiscus flower, ginger, pineapple and spices
What is your favourite cuisine?
Outside of African food, sushi
Are there any foods/ingredients that you refuse to cook with?
No pork on my fork!
Which person in catering have you most admired?
Raymond Blanc, he is truly as nice and warm as he is on TV. Working with him was one of the highlights of my career
Which person gave you the greatest inspiration?
David Gale. He taught me the importance of working hard, not over-thinking and the value of simplicity in your cooking
Describe your ultimate nightmare?
Eating any food that has salad cream anywhere near it
What irritates you most about the industry?
Late arrivals, restaurants that do not share service charge with staff, and people who have the energy to run to you with problems but none for finding solutions
What is your favourite prepared product?
Peeled garlic
Who would be in your "fantasy" brigade?
Joo Won and Ben Hobson from Bob Bob Ricard, and the rest would be my actual brigade. I love my team and wouldn't trade most of them for anyone
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