Leading the way
Meet our head chef Karly!
She’s kind, caring and an absolute kick-ass leader in the kitchen! Karly has been cooking up a storm with us for just over a year now, using her creative edge to bring to life new and exciting plant-based dishes! She has changed the dynamic of the kitchen with her gentle and efficient approach to leading her team, making a normally highly stressful environment a fun and exciting place to learn and grow. Through this year and it’s many challenges, Karly has managed to come through stronger than ever with delicious new menu items and specials, keeping us all hungry for more! Read on to learn a little bit more about our awesome head chef!
Q. Experimenting and creating new plant-based dishes is a big part of your job, what’s your favourite plant-based ingredients to cook with?
Jackfruit; it’s a great alternative to meats and you can add almost any flavor to it.
Q. What inspired you to become a chef?
I’m a very creative and artistic person and wanted a career that I was able to showcase these skills in. That and being a professional artist doesn’t pay well.
Q. Being a chef, it can be hard to find time (and energy) to cook an extravagant meal after work - what’s you’re go-to meal to whip up when you’re short on time?
Steamed vegetables with garlic, ginger and the smallest amount of chili.
Q. Who’s your favourite celebrity chef and why?
Heston Blumenthal; I like the way he has no boundaries and creates some spectacular things!
Q. What’s your favourite Veg Bar menu item?
I am a big fan of the Soul Sister, it’s fresh and light which is perfect for those split shifts.
Q. What is your favourite part about being Head Chef at Veg Bar?
I enjoy being able to work so closely with Jaz to create fantastic plant-based food and to be able to build a team that are just as passionate as you are.
Q. Favourite all time quote?
“You’ve got a heart as loud as lions, so why let your voice be tamed?” - Emeli Sandé
Q. Most important lesson you’ve learnt working as a chef so far?
To be patient, calm and understanding. Working in kitchens, or in hospitality in general, can be stressful so it is important to look after each other. Especially in those high pressure situations, no one enjoys them so it’s important to try your best to make them enjoyable.
Q. If you could visit anywhere in the world right now, where would you visit and why?
Absolutely anywhere because we can’t go anywhere! But, if there wasn’t a pandemic happening. I would go to New Orleans, I have no idea why. I’ve just always been drawn to it.