Rahul Krishna, a committed chef at The Special Brew Coffee House & Restaurant, is known for prioritizing the culinary experiences of others over his own personal time. His fervent love for cooking traces back to his childhood, where he spent countless hours in the kitchen alongside his mother, observing her culinary skills.
Today, at 34 years old, Mr. Krishna not only manages marketing for the restaurant but also juggles the responsibilities of being a single father to his two-year-old son, Reynold. His dedication to the food industry is evident, especially as he notes the evolution of food trends over the years. He highlights significant changes in the market, such as the rise of veganism and the increased availability of healthier food options in Fiji.
Mr. Krishna expresses his satisfaction with the growing health-consciousness among the public but raises concerns about the affordability of vegetarian foods. He attributes the rising costs of local produce to recent flooding that has affected supply. For instance, he recently spent a staggering $200 on a small bucket of kumquats, underscoring the challenges faced by both consumers and producers.
To source ingredients for his restaurant, Mr. Krishna prefers shopping at local markets in Nausori and Nakasi, maintaining a commitment to using quality local products. However, he admits that lamb is an essential ingredient for him, both personally and in response to customer demand.
On the domestic front, he spends roughly $300 each month on groceries, with an additional $100 weekly for his son’s needs, which he insists on prioritizing despite their high costs. His family’s shopping list includes essentials such as rice, dhal, vegetables, and various baby products.
In summary, Mr. Krishna embodies the spirit of dedication and adaptability in an evolving food landscape. His passion for cooking not only enriches his professional life but also fuels his commitment to providing the best for his family. The challenges he faces with local food prices reveal a broader conversation about sustainable practices and community support in the culinary world. His story serves as a reminder of the hard work and determination needed in the food industry, coupled with the joy of sharing delicious meals with others.
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