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Saturday, January 16, 2021

Kamil Skalczyński, Chef

The culinary arts are so-called for a reason! There’s a level of creativity that goes into making dishes look as good as they taste. Art Sushi, and its creator, the chef Kamil Skalczyński, know this. We met Kamil at the Art Sushi HQ to find out the whole story…

HOW LONG HAVE YOU BEEN IN BOURNEMOUTH? WHERE ARE YOU FROM ORIGINALLY?

I have lived in Bournemouth for two years now – almost exactly! But I originally come from Chorzów in Poland.

WHO INSPIRED YOUR LOVE OF FOOD AND COOKING?

Several authorities in the food world gave me direction in making decisions and remaining consistent in what I do. People like René Redzepi of Copenhagen’s Noma, which has been voted the world’s best restaurant a few times. Also, Wojciech Modest Amaro, who was awarded the first Michelin Star in Poland. There are many others, but I would say the person who really gave me my taste for cooking is my father. He cooked great at home and taught me a lot. My mother always says, “You’re the same as your father!”

WHAT WERE YOU DOING BEFORE CREATING ART SUSHI?

Over the last thirteen years, I have worked and roamed around Poland collecting experience. I have always tried to work in the best places, but it’s up to me to work with the best chefs. One of the places that opened my eyes to the world of creating flavours was the Atelier Amaro restaurant in Warsaw, which has been awarded a Michelin Star.

This is where I met people with passion and respect for the product, as well as patience and humility. I learned a lot there and this experience has allowed me to go in the right direction. And that direction is Art Sushi.

WHAT ARE YOUR FAVOURITE DISHES TO MAKE?

It’s difficult to say one in particular. I like to experiment and combine different flavours. And break stereotypes.

WHAT HAS BEEN YOUR BIGGEST CHALLENGE SINCE STARTING ART SUSHI?

For me, and I think a lot of people will agree, the biggest challenge is balancing everything that happens in my daily life. By this, I mean dividing my time between developing Art Sushi, but also working as a chef at the Hilton. Plus, being a good dad and a good partner. I would like to be able to buy more time!

IF YOU HAVE ANY ADVICE FOR YOUNG OR TRAINEE CHEFS, WHAT WOULD IT BE?

I think that everyone should try to make everything balance. Everything that’s important to you, anyway. Family, faith and humility are the most important things in my life.

WHAT IS THE DREAM OR END GOAL FOR YOURSELF AND ART SUSHI?

One day, I would like to open a small sushi bar, where I will be able to serve quality food. Soon, I will be starting another project — but you will find out about all that in the near future!

Take a look at some of Kamil’s creations below!

If you want to find out more about Kamil and Art Sushi and keep up with all their news, like their Facebook page. Also follow them on Instagram and have a look at their website. And for more stories from the Humans of Bournemouth archive, check our Magazine section.

Dale Hurst
Dale Hursthttp://dale-hurst.com
HQB Media's Editor Dale Hurst is a novelist, restaurant critic and presenter. A graduate in Multimedia Journalism from Solent University, he has a wide variety of journalistic experience, ranging from reviewing top London restaurants to interviewing MPs for BBC Radio. Dale is the author of two mystery novels and also a part-time singer.

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