Continuing our staff favourites interview series, (previously we spoke to Kate Vandenburg), our second interview takes place at one of the BDC’s most loved institutions, Jack’s. We had a word with the Chef, Michael, about his favourite events, his favourite things to cook, and his feelings on the history of the BDC...
Continuing our staff favourites interview series, (previously we spoke to Kate Vandenburg), our second interview takes place at one of the BDC’s most loved institutions, Jack’s. We had a word with the Chef, Michael, about his favourite events, his favourite things to cook, and his feelings on the history of the BDC (which used to be known as the Royal Agricultural Hall, and hosted agricultural fairs, including a cattle show).
I: Hi Michael, nice to meet you! How long have you been working here?
M: About 4 years. It’s a fun place to work. Covid was interesting obviously, what with no catering.
I: Of course.
I: When there are events or exhibitions at the BDC, do you ever get to go and have a look around them?
M: Quite often we’re just doing the catering, so not so much. Sometimes after lunch, but often when they’re busy, we’re busy.
I: If you could go and have a wander round, what would be your ideal event to go and look at?
M: When they had the Anthony Joshua weigh-ins, that was quite a fun one to do, to wander down and have a look at that. Anything sport related is always good, always fun. And then, equally, I quite like walking round the ‘Exclusively Houseware’ show, because there’s lots of gadgets and stuff, which is always quite fun for a chef… Anything food stall related.
I: How would you feel if the BDC went back to its roots and hosted a cattle show?
M: I mean what does a cattle show entail? I kind of get the impression that the middle floor didn’t exist, at one stage, I think people would’ve stood up here (top balcony), and looked over and down, and bought the cattle. I guess the showrooms would’ve been stables? I mean it certainly would be interesting, would we be selling them or opening a zoo for the day?
(Personally I’d love a zoo for the day).
I: Okay. Final question – what’s your favourite thing to cook?
M: Every chef’s nightmare of a question (laughing)… Speaking of cattle, I quite enjoy cooking a steak… It’s always really satisfying, when you sort of cooked it, let it rest, given it loads of love, loads of attention.. Lots of herbs, loads of butter, all the good stuff.
I: Medium rare? Rare? Blue?
M: Medium rare. When you cut into it, and it’s perfectly pink all the way through… quite satisfying.
I: What would you have with it?
M: I would say chips, and a bernaise sauce, and… probably a tomato salad of some description on the side. If we’re going full Off Menu, when you have to choose sides and everything.
I: I love that podcast!
M: And a whiskey sours then, for the drink.
That completes our second interview in the series! Next week we’ll be talking to one of the members of marketing agency Signify Digital, who have been residents of the BDC for four years.
If you’re interested in your own office space in the Business Design Centre, you can get in touch with us here. If you’re intrigued by the events mentioned above, and want to find out what exhibitions are coming up, then you can find out here.
For any other enquiries, please don’t hesitate to contact us.
