You won’t find Chef O anywhere else but in the engine room. In jeans and shirt he is kind to everybody during prep. His kitchen is a warm and friendly place and he is loved and adored by all. Yet, when it’s time to cook, so the tension starts to build, the sparks begin to fly and Chef O might scream and shout a little. It’s nothing personal. That’s the way of any creative environment, where daily perfection to tight deadlines is the everyday aim. Chef O’s favourite thing to cook is beef in all its variations. For beef bourguignon, for example, he makes a batch of sauce that starts out at 50 litres and is slowly reduced to 10 litres over a period of 48 hours. There is no compromise; no hasty concoction is allowed. The lengthy process is necessary for the required smell, perfect colour and sublime taste. When it’s all over for the night Chef O gets on his bike.
