Join us for a fascinating conversation with Dr. Robert, a culinary leader and star chef bridging the gap between local ingredients and plant-based cuisine. As an Eativist for Knorr, he’s redefining menus at his famous Orchid Bistro. This is a must-read for food lovers and trendsetters!
Owning a restaurant sounds like a lot of work. How do you cope with the demands?
Dr Robert: Ah, the bustling world of owning a restaurant indeed comes with its fair share of demands. However, when your passion aligns seamlessly with your profession, navigating through these challenges becomes not just manageable but invigorating. I’m deeply enamored with what I do, and the thought of a life without it is inconceivable.
In the face of mounting demands, my love for my work acts as a driving force, propelling me to embrace each challenge as an opportunity for success. It’s a harmonious synergy – the more the demands escalate, the more resolute I become in my pursuit of excellence. It’s not just a job; it’s a calling, and every challenge is a stepping stone towards the realization of my vision.
As a Knorr Eativist and restaurant owner, how will this dual role impact your lifestyle, career, and approach to health-conscious culinary offerings?
Dr Robert: Juggling the hats of a Knorr Eativist and a restaurateur brings an exciting dynamic to my journey. In my role as a restaurant owner, I’ve consistently championed the cause of healthier eating, making ‘Eat For Good’ a natural and integral part of my ethos. Now, as a Knorr Eativist, I find that it seamlessly aligns with the principles I’ve always upheld.
This dual role not only enhances my commitment to health-conscious culinary offerings but also fortifies it. It’s a synergy of purpose – my role as a Knorr Eativist reinforces and amplifies the efforts I’ve been making in my restaurant. Far from being a challenge, it’s a role I wholeheartedly embrace, effortlessly and proudly carrying the responsibility it entails.
Moreover, this new dimension in my culinary journey goes beyond personal fulfillment; it allows me to make a meaningful impact on a larger scale. Being a Knorr Eativist isn’t just a title; it’s a platform to contribute to a positive culinary narrative. It’s a privilege that I carry with a sense of purpose and pride, knowing that I can play a part in shaping a healthier and more delightful culinary landscape.
What’s your go-to advice for new restaurant owners looking to ensure their customers ‘Eat For Good’ while remaining successful?
Dr Robert: The core principle to remember is that change begins with what graces our plates. As restaurant owners, we must be mindful of the ingredients that find their way onto our customers’ plates.
Embracing a ‘Eat For Good’ lifestyle involves a multi-faceted approach. Firstly, adopting better cooking techniques is paramount—methods that retain flavor without compromising nutritional value. Equally crucial is the selection of top-notch ingredients, ensuring that every dish is a wholesome masterpiece.
And, of course, a touch of culinary magic from Knorr can elevate the dining experience to new heights. Their commitment to quality aligns seamlessly with the pursuit of crafting healthier, yet incredibly flavorful, culinary offerings.
Recognizing the growing trend towards healthier lifestyles, positioning your restaurant as a haven for good food with health-conscious options becomes a key to success. When your establishment is renowned not only for its delectable fare but also for prioritizing healthier alternatives, success becomes the natural outcome. It’s not just about serving meals; it’s about curating an experience that resonates with the evolving preferences of discerning diners. In this symbiotic relationship between health-conscious choices and culinary excellence, success becomes not just a goal but an inevitable destination.
