"When it's in your blood - there is no substitute for that adrenaline"
Asaf Vered is used to intense service and precise plating, but at home he prefers a whole fish in the oven, good bread, and plenty of olive oil. In our conversation, he shares what will never enter his fridge, what mistake beginner cooks make, and how even a bun with meatballs can be a five-star dish.
Sweet or savory? Savory, without a doubt. Give me Atlantic salt and good olives and I am set. How do you treat yourself when you want something delicious? A light fish platter, cold white wine, and quiet time.
From the outside, it looks really tough, working in a restaurant kitchen. It is a profession that demands working irregular hours, crazy intensity, and many personal sacrifices. If you don't love it madly, it is very hard to survive in it. But when it's in your blood - there is no substitute for that adrenaline.
What is the most fun part of it? The immediate feedback. Seeing a plate return completely empty and knowing that you created a moment of happiness. And what is the most challenging? The intensity of the service and the ability to maintain the same level of perfection in the hundredth plate as in the first.
Is there something you did at the beginning of your path in the kitchen that you realize today is a beginner's mistake? Trying to show how much I know in every plate and overloading it with too many techniques. Today I know that true confidence is actually the ability to restrain yourself and allow the raw material to speak.
What do you love to cook most at home? Friday lunches - a whole fish in the oven, roasted vegetables, lots of olive oil, lemon, fresh herbs, and good bread to wipe everything up with. What do people think is terribly complicated to prepare but is actually simple? Searing fish. Everyone is afraid it will stick or dry out, but once you understand the temperature of the pan and maintain patience - it takes 3 minutes.
What do you think about simple home food? A bun with meatballs, for example? A classic is a classic. If the meatball is juicy, the bun is fresh, and the sauce is made with all your heart - it is a five-star dish for me. What is there no chance we will find in your fridge at home? Pre-made sauces in bottles or processed ingredients. Which dish is overrated in your opinion? Dishes that use synthetic truffle oil to create a false sense of luxury.
Do you have any good tips for the home cook? Don't be afraid of seasoning, salt, and high heat. And most importantly - trust good raw materials, they do half the work for you.
