Flash-grilled: Constantin Apostu
What was your first industry job?
In 2009, I was a commis in a restaurant in Valle d’Aosta (since closed) in Italy.
If you weren’t in kitchens, what would you do?
Probably a role in the tech industry.
What industry figure do you most admire, and why?
Raymond Blanc – he is an inspiration to chefs and the overall industry.
Pet hate in the kitchen?
Poor discipline, in terms of time-keeping and general behaviour.
What’s the oddest thing a customer has said to you?
A customer asked detailed questions about allergens throughout the menu; I was sent to the table to explain it all, then they said they actually didn’t have any allergies.
Sum up your cooking style in a single sentence
‘Soul food’, meaning cooking from the heart; it’s about how a chef treats the ingredients, with respect and care.
What’s the worst review you’ve ever had?
A strident comment that the menu wasn’t more vegan-focused.
What advice would you give to someone starting out in the industry?
Be humble and ‘steal’ insight and advice from everyone you meet in kitchens and front-of-house.
Which single item of kitchen equipment could you not live without?
My knives, of course.
A la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
Hofmann in Barcelona.
Favourite fast food joint?
Wendy’s.
What’s the dish you wish you’d thought of?
Clear lemon tart.
MasterChef or Great British Menu?
Great British Menu (am a fan – but it’s not real restaurant cooking).
Most over-rated food?
Truffle oil.
Restaurant dictator for a day – what would you ban?
No phones at the table.
Who would your dream dinner party guests be?
Robin Williams, George Clooney, Jim Carrey, Drew Barrymore, and Oprah Winfrey.
What’s your earliest food memory?
Breakfast with my brothers – eggs, toast and tea.
Twitter or Instagram?
Instagram.
Where do you go when you want to let your hair down?
Home!
Tipple of choice?
Old-fashioned.
Favourite food and drink pairing?
Polenta chips with Cartizza Dry Val d’Oca prosecco.
