INTERVIEW: Chef Levi.
A few times a year we will shine a light on one of our employees. The person who can kick it all off is Levi. Levi comes across as a kind and sincere person. He likes to take the lead, but in a controlled and thoughtful manner. But is Levi only creative in the kitchen? Read it here.
Thank you for participating in this interview. Can you introduce yourself to the people who don't know you yet?
Hi! My name is Levi Stoops, I am 30 years old and I am from Brussels!
What keeps you busy besides working at Pois Chiche?
I studied animation at the RITCS in Brussels and I am working on my second animation film. For this I recently submitted a subsidy application at the Flemish Audiovisual Fund. Very exciting!
So, fingers crossed! And how do you start your day? Do you have a morning ritual?
Before dawn I always drink a coffee at La Brocante on Place Jeu de Balle. I can already go there from five o'clock and we often start at six in the morning, which is convenient.
How did you end up at Pois Chiche?
Yezen and I have known each other for a long time. We even worked together in the Ancienne Belgique. A year ago I was looking for work and Yezen had just started a new business. As he was looking for someone in the kitchen and I had already gained some experience in AB's kitchen, it was a done deal.
So you work in the kitchen. What exactly do you do?
On Monday and Friday I lead the kitchen during the mise en place. During the MEP, we process all the fresh food for the week to come. And because 99% of the food is home-made and fresh at Pois Chiche, it is quite a workload. In addition, I stand behind the stove during the service, then I ensure that all hot dishes are prepared in detail and each plate leaves the kitchen in the correct way. Long story short: I process 30 kilos of dried chickpeas a week and then throw them over the counter at the speed of light!
How would you describe Pois Chiche yourself?
Healthy, atypical and no nonsense fast food.
If you were an animal, what animal would you be and why?
I'd like to say a wolf or a tiger but probably a dog or something. I have a very big mouth that I sometimes have to learn to keep shut but I am also really loyal and gentle.
What is your best memory of Pois Chiche?
I can't really name anything right away, but in general it's the nicest place I've worked. It's just really great work, everyone matches well and everyone works hard.
What else would you like to learn during your career?
I would like to dig deeper into the possibilities of the ingredients we have and learn more about typical Middle Eastern dishes that we do not know here at all.
Okay, those were our questions! Thanks, Levi. We wish you a lot of success with your new movie.
See you Monday!