JESHARNAINTERVJU

MARTIN MAYLAND 9.B

MARTIN: HOW LONG HAVE YOU BEEN WORKING IN CATERING AND HOW LONG HERE?

CHEF: IN CATERING 10 YEARS, 7 OF WHICH HERE.

MARTIN: WHAT’S YOUR TIMETABLE LIKE? CHEF: MORNING ‘TILL DUSK. IT’S HARD TO

DESCRIBE THIS KIND OF TIMETABLE.

MARTIN: WHO ARE YOUR GUESTS, WHEN ARE YOU THE BUSIEST?

CHEF: OUR GUESTS ARE PRETTY MUCH EVERY TYPE OF PEOPLE HERE, BUT MOSTLY TEENAGERS. THERE ARE 3 WAVES A DAY USUALLY: IN THE MORNING WHEN SCHOOL ENDS, IN THE AFTERNOON AND IN THE EVENING.

MARTIN: WHAT ARE THE MOST POPULAR DISHES? CHEF: MOSTLY PIZZA AND PASTA DISHES.

MARTIN: DO YOU NOTICE THAT GUESTS ARE MORE AND MORE AWARE OF HEALTHY FOOD?

CHEF: YES, BUT THE TEENS LESS, THE SPORT-ISH TYPES MORE.

MARTIN: HOW DO YOU GET THE INGREDIENTS (HOME-MADE, BOUGHT, BIO, …)?

CHEF: WE USE EVERYTHING. BUT WE TRY TO INCLUDE A LOT OF HOME MADE AND BIO PRODUCTS. SOME PRODUCTS (MEAT, CHEESE, ASPARAGUS AND SOME VEGETABLES) ARE BOUGHT DIRECTLY FROM FARMERS.

MARTIN: IS THERE A LOT OF DEMAND FOR VEGETARIAN FOOD? CHEF: YES, MORE AND MORE. MARTIN: THANK YOU. CHEF: LIKEWISE.

THE END