A day in the life at Coppi
Have you ever wondered what a day in the life of a chef at an authentic Italian restaurant? Today, we’re giving you the opportunity to find out more about Johnny’s role at the award winning Coppi Restaurant in Belfast.
My working day begins at 10am daily, I arrive for work to oversee the delivery of our fresh seasonal produce, every day we take delivery of fresh local seafood from Ewing’s & Keenan’s Seafood, poultry, Beef & pork from Hannan’s Meat Merchant, Goat Kid Meat from Tynedale Goat Farm alongside beautiful local vegetables & Italian cheese from our many other great suppliers.
From here we begin to carry out mise en place, cooking our base for hearty Italian dishes like risotto, fresh tomato sauce & cichetti which is used throughout our menu, filled hand-made pasta with classic Italian sauces & not to mention our in-house baked sourdough breads which are a huge hit with our loyal diners. We worked hard for the past few years to achieve what we call the perfect bread!
Lunch service is solely focused on offering our diners the best quality & value food in a timely fashion to suit the diners tight schedule, we regularly change our promotional lunch offering to showcase the best seasonal produce cooked very simply to represent what we are about at Coppi.
After the lunch rush, we prepare our daily specials for the evening service which usually include the best fish we can get our hands on alongside exciting freshly made pasta, we have our very own team of pasta chefs who hand-make all our pasta in the kitchen daily.
The Coppi kitchen is a great place to be as a passionate chef & I enjoy all aspects of managing our team. We have quite a large team and I enjoy nothing more than getting them excited & involved in all what we do at Coppi.
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