Our second in charge of the kitchen, is Marc Howard. Marc joined The General this year and has helped in various forms from painting and paving, to kitchen construction and now, he is finally doing what he enjoys, cooking! We sat down with Marc to get to know him a little better.
- In 20 words or less, how would you describe yourself for people getting to know you?
Friendly and easy going….I’m a simple guy.
- Tell us a little about your past experiences in kitchens?
All of my past experiences have been different to each other from fine dining, cafes and mines. The ranges of kitchens I’ve worked in has broadened my skill set. I’ve been lucky to work with good people and have learnt a lot. I still have a lot to learn.
- What are your favourite things to do outside of work (hobbies/interests)?
I love to work on my property, go surfing and hang out with my family, particularly my child.
- What’s your favourite dish to cook and eat? Why?
Ah….. Reuben sandwiches! Because they’re awesome, they’re delicious, who doesn’t love reuben sandwiches?!
- Why do you want to work at The General?
It’s never boring, every day is something new and different. I have the opportunity to be more creative, which is really good. And I have worked with Ben Sommariva before, and I know he’s really good and I’m learning a lot from him. So it’s good for me in that I’m learning more and it keeps it interesting. I also like working here because it’s a good lifestyle choice, as much as I love working here, I get to spend more time with my family.
- Where has your passion for food and wine come from?
I didn’t love it cooking at first, but I do now, it came about as an accident, I worked as a kitchen hand when I was 16 with a very good friend of mine, he started giving me simple tasks and could see that I had initiative he offered me an apprenticeship, I took it and from there I’ve fallen into it. It wasn’t something I ever thought I would do and now I really enjoy cooking. In regards to wine that’s a growing passion, since working in Willunga and The Vale and now here, working with winemakers and around winemakers it’s something I find myself more and more interested in. It seems like a no-brainer that I should be interested in it I work with food, and food and wine live together.