Our Unconventional Journey: From Livestock to London’s Premier Restaurant
Our journey to establishing a renowned restaurant in London is anything but ordinary. Unlike many chefs who venture into the culinary world armed with expertise, our story is a testament to determination, learning, and an unwavering passion for quality.It all began in 2005 when my father, Ali Kepez, became a partner in Cirrik, a restaurant originally founded by "Cirrik Ali," who sadly passed away during the COVID-19 pandemic.
My father, who had never cooked more than scrambled eggs for our family on weekends, found himself navigating the complexities of the restaurant business without prior experience.The first year was a struggle. The staff, unhappy with the change in ownership, were uncooperative, making it difficult for my father to learn and adapt. Frustrated and on the brink of selling the restaurant, my father decided to persevere. Drawing on his background in farming and livestock in Turkey, he knew the importance of quality meat.
This knowledge became the cornerstone of his culinary journey. Significant changes in staff brought in two pivotal figures: the main chef and the grill chef, both instrumental in my father's transformation. The main chef, known as the best in the sector and a family acquaintance, became a mentor, imparting invaluable skills and knowledge. Over the years, my father mastered the art of making Adana and expertly selecting the finest lamb shoulder meat, forging strong relationships with butchers to ensure top-quality ingredients, even if it meant paying extra.
In just ten years, my father evolved into a chef whose passion for cooking and commitment to excellence set him apart. His journey from a novice to a skilled chef is a testament to his dedication and belief in his abilities.Stay tuned for the next chapter of our story, where we’ll share how the COVID-19 pandemic influenced my father's innovative marinating techniques and culinary ideas.Thank you for reading, and please stay in touch!
Our Unconventional Journey: From Livestock to London’s Premier Restaurant
Our journey to establishing a renowned restaurant in London is anything but ordinary. Unlike many chefs who venture into the culinary world armed with expertise, our story is a testament to determination, learning, and an unwavering passion for quality.
It all began in 2005 when my father, Ali Kepez, became a partner in Cirrik, a restaurant originally founded by "Cirrik Ali," who sadly passed away during the COVID-19 pandemic. My father, who had never cooked more than scrambled eggs for our family on weekends, found himself navigating the complexities of the restaurant business without prior experience.
The first year was a struggle. The staff, unhappy with the change in ownership, were uncooperative, making it difficult for my father to learn and adapt. Frustrated and on the brink of selling the restaurant, my father decided to persevere. Drawing on his background in farming and livestock in Turkey, he knew the importance of quality meat. This knowledge became the cornerstone of his culinary journey.
Significant changes in staff brought in two pivotal figures: the main chef and the grill chef, both instrumental in my father's transformation. The main chef, known as the best in the sector and a family acquaintance, became a mentor, imparting invaluable skills and knowledge. Over the years, my father mastered the art of making Adana and expertly selecting the finest lamb shoulder meat, forging strong relationships with butchers to ensure top-quality ingredients, even if it meant paying extra.
In just ten years, my father evolved into a chef whose passion for cooking and commitment to excellence set him apart. His journey from a novice to a skilled chef is a testament to his dedication and belief in his abilities.
