Time management is one thing I always think I’m not particularly good at. I guess I do a reasonable job, but it’s actually quite hard doing it effectively. I think flexibility is key, and always being open to change and accepting of change, and if that’s the case then nothing is ever that much of a problem or a chore. The older I get, the more accepting I am of things not going how I necessarily planned.
It’s constant in a restaurant, because things go wrong every day, from the moment you get in until the moment you leave. Things are going right the whole time as well, but, you know, there are little hiccups, like somebody doesn’t show up with what you’ve ordered, or somebody doesn’t come to work, or a table of five shows up as a ten, or the other way around – so there’s constantly dealing with things like that. And it’s probably one of the key qualities you look for in recruitment in hospitality – flexibility, the ability to work under pressure and be flexible trying to maintain an open mind at all times.
I often think if I were limited to cooking a particular cuisine, then I might not actually still cook. Because what I love about the style of food I do is the freedom to move wherever I choose, in terms of ingredients, across the globe, and use them as I see fit. And that is what’s exciting – that’s my creative outlet, I guess.
I think anybody with children would, nine times out of ten, much rather be hanging out at home having fun, because you want to be around this little person that is now in your life. But the reality is that one also has to make a living and create a future for your child, which is how I view opening another restaurant [The Modern Pantry in Finsbury Square opened in September 2015]. Part of me is also thinking, what the hell am I doing, opening another restaurant right now? But I guess you have to constantly challenge yourself – at least, I feel I do – and you want to create something to benefit your family in the long term. I think life is a long series of compromises, because every time you make a decision you had to do that because there are options. That is just part of being human.
People say it’s tough for a woman because you actually have to have the child, and you have to have time off – but that’s not tough, it’s a joy, and who wouldn’t want that? But then, obviously, one has to go back to work, but that is also just the reality of life. Balance is interesting: the way I view it, I just need to be with Sonya [Hansen’s two-year-old daughter with her partner, Peter], I need to see her a couple of mornings a week, a couple of evenings a week, and a couple of whole days a week, and then I know she’s happy. I judge my work/life balance – my work/Sonya balance – by how she is.
In terms of my own career development, I have been incredibly lucky to have had bosses who have been very open-minded, very non-sexist. They’re creative, nurturers, and people just thrive, so I have never felt held back or second best.
Sometimes I go to a restaurant because I really want to check it out, see what I think of it, make my judgments for my own needs. But when I’m out with friends and family, I try just to focus on that. I really like good, simple food, and I don’t need it to be fancy pants: as long as the person who serves me is friendly, and when I get to the end of my meal I don’t get charged an arm and leg, that’s actually all I require.
When I go to my own restaurants [when I’m not working], I purposely sit with my back to everybody, so I can actually just be there [and enjoy myself]. I do have to really push the off switch, and just remember what I’m there for.
One of the things I really hate to hear is when friends don’t want to cook for me because I’m a chef. It assumes that I’ve got this really ridiculous level of expectation from every meal that I have. I’m like everybody else – I just like comfort food, most of the time I like things to be simple, and I don’t want to be fussed. I’m happy with Vegemite on toast if that’s what I get served!
It’s actually a little bit upsetting to think you put that pressure on other people. Imagine how it is for me: people come round for dinner expecting some gourmet feast but I’ve overcooked the rice and burnt the lamb, because I make the same mistakes as anyone else.
