Name: Keiran Terry
Company: Alshaya Trading Ltd. – Bouchon Bakery, Café Coco, Veranda and Princi
Job title: Business Director
FAVES
Chef: Jason Atherton – Social Eating House Group
Cookbook: Ottolenghi: The Cookbook (2008)
Cooking technique: Italian (and Japanese)
Food Show: Taste of London to attend or to watch Chefs Table
Favorite binge-watching snack: Mixed Cured Meat & Cheese Board with Pickles & Grapes/Sliced Apple or Pear
Sweet or salty? Salty
How did you get into the food industry?
I volunteered one evening to help my Italian friend work in his parents Milanese-styled Italian Restaurant in Cape Town. All I had to do was serve fresh bread and butter to all new tables, pour water and help clear tables. Apparently, I did a really good job so they asked me to come back the following weekend, I ended up becoming part of the family team and worked there from 1986-89 and then went on to work at the Mount Nelson (5* Orient Express) Hotel…the rest is history.
What do you love the most about your current job?
Being in a position to impart my knowledge and skill set to my team, watching them grow and realize their potential – I’m grateful for all my mentors along the way, now its my turn to pass that on.
What is the most unusual local ingredient that you’ve used in cooking?
Kunefe. We used in two ways to make a mini-cone filled with white/dark chocolate, piped with rose-water cream and sprinkled with chopped pistachios. We also made a classic cheesecake with it on top and finished with wild honey, dried rose petals and pistachios.
Outside of brands you work with, where is your favorite place to eat?
If I’m with the kids they always like to go to either P.F. Chang’s or Blaze Pizza, and then to Pinkberry. For something a little more grown-up, I really like going to Madison & Heig for breakfast, The Cocoa Room/Singa-Pura for Lunch and Table Otto/Babel Gulf Road for Dinner.
Pick one only: fork, or spoon and why?
No sporks allowed. Fork for me as you can pretty much eat anything with it, bar soup which you can drink the Japanese way – straight from the bowl
…that depends on the place and company of course.
If you could create a food fad what would it be and why?
Italian Cicchetteria as opposed to the traditional Spanish Tapas (which I also love). So, lots of small plates to share the finest Italian ingredients, ranging across all segments of their cuisine and regionally inspired served counter style/high chair with an open-plan kitchen where the chef would serve you whilst also cooking your meal; you choose your ingredients from the displays behind them, why, because locally they love Italian and this would make a point of difference.
What has been the most positive change in the local food scene?
Many independent operators introducing new and exciting concepts in pop-up or standalone form – these are in line with what is happening in places like London or New York.
What do you think will be the biggest food trend of 2020? And why?
Healthy & Wellness focused food from local/home-grown purveyor. People are just becoming more aware of the importance of organic, non-processed food and drink as part of their diet.
