Inside The Cafe

The Food Hub had the pleasure to speak to Head Chef Domonic Defalco, of Biggin Hill's Cafe "The Nightingale Cafe". We love this little place, cute and dainty right by Biggin Hills Airport/Museum. Lovers of History and the RAF can have a spot of lunch whilst watching planes take off from the airport. The Menu is strictly for a delicious brunch, lunch or cakes. The food is very good but today The Food Hub wants to know what it is like to run a smaller kitchen. We wonder how many differences or similarities there are compared to Paul Morris' Larger Kitchen.

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We went straight into the line of questioning, Dominic was more than happy to help, more than happy to have our readers learn about his difficulties and of course, We recommend this particular cafe, ever need a spot of lunch with a nice view and to be near all these buildings that were used during WW2.

We asked Dominic to describe his experience when working in a relatively smaller kitchen environment we wanted to know how he adapts to limited space and resources. We believe no matter the size of the kitchen you are working in, talent always overcomes these problems. If you're good at your job and have experience in all types of kitchens, then ultimately it shouldn't be too difficult, but this is the issue we come back too, its all about not falling behind with the sheer amount of orders he receives. "A small kitchen is a just a microscopic version of a large kitchen". It turns out, there is not a lot of differences, but it will be the smallest of things if there are any, for example Dominic told us "the difference is there is less space, less equipment and fewer to no staff". This is very difficult for any chef, sometimes Dominic will be the only one in the kitchen, being in charge of everything, doing it all on his own and making sure all dishes go out in a timely manner. In this case it shows us that having a team in the kitchen helps a lot of course, the more hands to help, the better. We believe this can create a huge amount of stress for the Chef but he told us "being organised and methodical is the key", "sometimes working backwards from the tasks helps". This is excellent for us to know, a smaller kitchen may not be as organised as a team in a big kitchen, but Dominic and Paul tell us that they both have their own philosophy, they get stuff done in ways that they understand, telling us that Chefs have their own gameplans and ideas in order to bring stability to the kitchen and making sure dishes are cooked and sent out in a timely manner.

It was important for us to know and understand how Dominic prioritises and organises tasks in his kitchen to ensure a smooth flow. We wanted to know if it would be difficult or easier due to the size of his kitchen. Dominic claims that "to answer this question, it is so interdependent with the space, equipment, storage and staffing that he has available". Does this mean its harder or easier with the size of his kitchen? He tells us that not only in "any organisation" but "also on any given day! Its impossible to give a 1 fit all answer". This helps us understand that not only does it rely on space, equipment, storage and staffing, he will take things into his own hands in order to keep things running smoothly. Sometimes in this case of a small Cafe, if someone who doesn't work in the kitchen is available to help, he will ask. As a Chef its okay to ask for help, just because you are the Head Chef and in charge doesn't mean its all down to you, you can ask for help wherever you think its needed. This helps you to become a better chef, here at The Food Hub, we want you culinary fans to get on the same level as these Chefs we've interviewed to inspire you to create recipes at home or even think of becoming a chef if that is the career path for you. Dominic hasn't finished yet, he told us "being prepared is the key, the menu is the blueprint". He tells us having this preparation allows you to look at the service period as if it were a football match. "The aim is to win, so no complaints is a winning game".

Some Cafes are like a small community, especially the nightingale cafe, they do a lot for the community and for the elderly, it is a fantastic cafe that helps all and looks out for all. We asked Dominic about how often small kitchens require the chef to interact with customers, how does he handle customer feedback and requests whilst running the kitchen? He Believes that interaction "is essential". We agree, how are you meant to become friendly or trustworthy with the customers, in this case with the Cafe its good to have these qualities as customers frequently come back and tell their friends and family about the place. Dominic has "worked both front of house and back throughout a 30 year career". We give this Chef our props and respect, for 30 years he has been consistent and cooks wonderful brunch, lunch and cakes. He believes "within a 30 year career, to succeed in a small business you need to be capable to do both".

We at The Food Hub are appreciative of Dominic, his interview helped us learn even more about small kitchens, in conclusion our conversation with him shed light on the difficulties of running a smaller kitchen, we found out the size of the kitchen makes a difference yet depends on the day and what tools and help he has at that time. So in a nutshell here at The Food Hub, Chef Dominic showed us that it is imperative to have a plan and skills, It's not always easy but with the right approach, it can be a tasty success.