Nigel Lobo admits that the passion, energy and motivation that he had for becoming a chef almost evaporated the first day he was in the kitchen. ‘In the initial stages, it gets monotonous,’ he says. ‘Imagine cracking 500 eggs for breakfast, peeling 50 kilos of potatoes for hash browns, or cleaning 40 kilos of spinach daily for a year as a target.’ The Dubai resident, whose first introduction to the culinary world was ‘watching chefs such as Gordon Ramsey on Hell’s Kitchen’, nevertheless persevered and today is executive chef and group culinary administrator at the Royal Orchid Hospitality Group in Dubai.
留言