STAFF STORIES / SEB

I started in September as a bumbling politics graduate, with little kitchen experience. At first I was rather intimidated by the quality of the food produced by the chefs. Over the period of 7 months I have grown in confidence and ability and now feel like a valuable member of staff.

SEB'S JAM
Ding ding dong – Waipod Phetsuphan

FAV MEAL TO COOK AT HOME
Has to be stir fry. Quick and easy, with room for experimentation. Infallibly an excellent dish to eat.

FAV A RULE OF TUM DISH
Monkland Blue Burger. Fantastic balance of flavour and very easy to assemble.

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE       
Jorge Luis Borges. I would very much enjoy a first hand encounter with his hybrid of classics, reinterpreted through a penchant for surrealism.

WHAT WAS MY ROLE AT A RULE OF TUM WHEN I STARTED & WHAT IS IT NOW?
I started as a line chef + general hindrance, but now I’m a key staff member and a ‘genuine structural aid’ in the kitchen.

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I’m not certain I had that much perspective. There was some idea of being a scientist, but at that age I used to wear a policeman hat and write down the obscene crimes committed by my parents (such as leaving the toilet seat up) in a little notebook. Based on that, I would have to go with ‘petty official’ or maybe a parking warden.