Here’s Cooking at Intimo Fresco in Maldon
PUBLISHED: 08:11 07 July 2015 | UPDATED: 08:11 07 July 2015
Intimo Fresco’s head chef, Sener Kose, is originally from Kismet in Turkey. Here he shares his tendency to boil over but how he can keep his cool under pressure, even when asked to wash up
Where do you work?
I am head chef at Intimo Fresco in Maldon.
What is your earliest food memory?
I remember being proud when I cooked a whole fresh seabass as a young chef.
What was your first ever job and where was it?
I worked in Braintree first, as a waiter.
What was it about food which excited you enough to make a career out of it?
I like the mixture of the tastes and experimenting with new dishes, and I love to present dishes in a mouth-watering way.
If you weren’t on the stoves, where would you be now?
I would have been a language teacher as I speak Turkish, English, German, Spanish and I’m learning Italian too.
Who would you love to cook for and why?
I’d love to cook for my older sister, my mum and all the rest of my family still in Turkey.
How would your team describe you?
I’m very focussed, hardworking and a passionate perfectionist.
Which is your favourite dish to prepare?
Who was your inspiration to take up cooking and how do they affect what you do now?
My older sister was a chef before me. I was always looking up to her and watching her in the kitchen.
Which are your favourite ingredients to work with?
Demi-glace (beef stock). I make my own every day and then I leave it to stew to create a really rich base for my dishes.
Any celebrity moments you can share with us?
Yes, Hugh Fearnley Whittingstall is a regular diner here at Intimo Fresco. I’d also like to cook for Gordon Ramsay as I find him a great inspiration.
Tell us a bit about you at home — where do you originally come from and how did you end up here?
I live in Maldon now and I came over from Turkey to study English.
At home – who lives there and who cooks most of the time?
I live with friends and we all take turns to cook.
When I was little I wanted to be…
Are there any kitchen disasters you can tell us about that you’d rather forget…
I was a second chef and it was a Bank Holiday and the head chef didn’t turn up. I had no one else to help me in the kitchen, so I had to cook for 70 customers and wash up as well!
If you could change one thing about you what would it be?
It would be my temper!
What’s still on life’s list of things to do?
I would like to open my own restaurant eventually.
Can you give us three top tips for the kitchen?
Hygiene is vitally important, always use fresh produce and don’t try to cook with ingredients which are second rate.