Since a few month, Sayoko is saving me from having a nervous break down, she is keeping agendas, to do lists and all important schedules and projects under control. Sayoko is the F&B Coordinator, a crazy German Japanese girl working with me since pre opening the hotel. The prefect combination is, and it seems to be like a recipe for a fabolous dish, German gens controlling deadlines of tasks, delivering on time, getting things done and keeping the rest of the team up to speed whilst the Japanese gens must be working for the perfection, tidiness, making things look pretty, finesse and other visual perfections. Sayoko is a Whiskey connoisseur, appreciates good food and has come around quite a few restaurants, a bit of a glamor girl whilst off duty probaly…
Here is the foodie interview, that’s what it’s all about here, in the end of the day, quite interesting…
Sayoko, why are you in London?
For fun.
What is your favorite neighborhood restaurant that you would recommend to a friend?
The Queens Arms, Greyhound Road, Hammersmith, London W6 8NL
What do you always have in your fridge?
Sambal oelek
…and what do you have in your fridge right now?
Sambal oelek, green curry paste, miso paste, potatoes, green beans, German brown bread and a bottle of white wine.
What is your favourite cook book?
Jamie Oliver’s the naked chef.
What is your favourite dish?
Ramen (Japanese noodle soup)
Share your favourite recipe with us?
Parsley pesto: 2 bunches of flat leaf parsley, 100 g Roasted cashew nuts, 3 cloves of garlic, Olive oil, 50 g grated Parmesan, Salt, Mince parsley, cashew nut and garlic, mix with olive oil so it gets a creamy consistence and add salt and Parmesan.
Japanese marinated meat: 500 g of beef, pork or chicken, 2 cloves of garlic, 3 table spoons of sugar, 4cl soya sauce, 1 table spoon fresh ginger, Mix everything and leave for 2 days in the fridge. Then use meat for stir-fry with vegetables or fondue.
What do you never eat?
Candied ginger and German „Harzer Kaese“
What is your most important kitchen tool?
A good knife (more…)
