Quick Questions with Kirsty Chiaplias
What inspired you to open Babajan?
I was inspired by a few people and colleagues. I had a little cafe in Little Lonsdale Street and at that time I worked mostly with chefs that had been involved in Turkish cuisine, and it really excited me. I learnt a lot from all of them. I wanted to showcase its beauty in a modern way.
What did it take to open your restaurant?
It took a lot of love and energy. I'm always trying to create and broaden my reach with consumers, and naturally, I'm just a person who always wants to achieve more.
What do you remember from your time at Angliss?
I remember always wanting to study at Angliss. I remember it from before I even started my apprenticeship. When I found out that I will be doing my training there it felt like a dream. I really valued its credentials and do believe it's one of the best trade schools to go to.
What can people expect from your masterclass?
People can expect a lot of flavours! I'll be making the perfect rice pilau with almonds and fried onion and braised beans with tomatoes and fenugreek