It’s like, obviously! Nobody wants to get up at 7am or 8am and come to work just to be yelled at for 18 hours, just to go home feeling miserable. We’re at a stage now that that generation of chefs are complaining that there’s no good chefs left in the industry. I trained through the later stages of that era, where chefs still thought it was cool to be angry, abusive, bullying, fucking around playing mind games, harassing young chefs and things like that. I’m fascinated with the fact that people like you and Matt Campbell – this young generation of chefs – are very different to the previous generation: your Gordon Ramsays, your Marco Pierre Whites… So we try and keep things pretty cool and pretty calm – more just going over to people and chatting with them rather than yelling across the whole kitchen and being aggressive, abusive or sweary. I guess the last thing the guests want to hear is some angry-looking chef shouting at all of his staff. We’re quite a small team and it’s a small, open kitchen. That must be a difficult thing for a head chef in a kitchen. You told me before we started this interview that you don’t speak very much. Real Kombucha meets Jamie Park: the Interview But first, here’s a video of Jamie Park at work in the kitchen. If you’re in the mood for a good, long read, scroll on down.

In the following interview, you’ll find out how Jamie Park found his way into food, how he sees the foodie scene changing and developing, his own struggle with mental health and the darker sides of the industry, his impending marathon in Matt’s memory, and why he’s not to be mistaken for a yogi. We were immediately taken with his ideas around a more holistic, healthy approach to food in general – everything from avoiding the bullying nature adopted by chefs of the previous generation, right through to staff meals and nights on the beer – and have looked for a chance to work with him ever since. Already known to many of you from Masterchef: the Professionals, we first met him through our mutual friend, Matt Campbell. One of the up-and-coming names on the London foodie scene is Jamie Park, the Head Chef at Adam Handling’s Frog, Hoxton. Words like vegcentric and sober curious (more on which next week) are rapidly moving from buzzword status to a more mainstream way of life.

People are eating and drinking in ways that would’ve seemed like pie in the sky a decade ago. Real Kombucha Meets: Jamie Park, Head Chef at The Frog Hoxton (video) by Jon Wilks | March 17, 2021 | Featured, Real Kombucha Meets, The Modern DrinkerĪnyone at the cutting edge of the foodie world knows that there’s huge change afoot.

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