Revelations: Kate Brooke-Green, head chef and head of food, Mollie's Motel & Diner
We delve into the life and inner thoughts of a top chef. This week: Kate Brooke-Green, head chef at Mollie's Motel & Diner
What was your best subject at school?
Definitely art – I did my first degree in fine art
What was your first job?
It was in a small bakery with no till system, so I had to add everything up in my head – nightmare!
What was your first job in catering?
At Passione on Charlotte Street in London, when Gennaro Contaldo owned it
What do you normally have for breakfast?
Some form of eggs at the weekend, and porridge and fruit during the week
What do you do to relax?
I love long walks, going to an art gallery and a binge watch of a good TV series.
Which is your favourite restaurant?
It changes with the seasons. My local is Rochelle Canteen, which I adore and where I've never had a bad meal. I also love Quo Vadis for a celebration and a classic Martini
What's your favourite hotel?
Amanwella, Tangalle, Sri Lanka
What is your favourite drink?
Red wine. I love a good glass of Pomerol
What is your favourite cuisine?
Italian
Which ingredient do you hate the most?
Nothing is going to ruin cheese like Branston pickle
What flavour combinations do you detest?
Chocolate and lime
Which person in catering have you most admired?
Chef Nancy Silverton
Which person gave you the greatest inspiration?
Absolutely my mum
If not yourself, who would you rather have been?
Someone who led a full life, during exciting movements. I think Vivienne Westwood must have had fun
What irritates you most about the industry?
The expectancy that the hospitality industry will never allow for a balanced lifestyle
What's your favourite book?
Generation X by Douglas Coupland
What is your favourite prepared product?
Cheese, of course
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