We thought it was time for you to learn a bit more about our team, who they are, what they like, what they eat.
Today we’re asking our owner and Managing Director, Katrina Horton, what makes her tick.
What did you last cook?
KH: Pad Thai. It was Sunday night, and the food stocks were running low. I knew I had chicken thighs and prawns in the freezer, some wilted broccoli and cabbage, rice noodles. But no spring onions, so had to use red onions, and no palm sugar, so subbed in brown. It was a bit crazy, but it worked!
What makes a good team building event?
KH: The people. Always the people. Guests who arrive with an open mind, up for anything, ready to take on a challenge. Also ready to leave hierarchies at the door, and work together as a team to get the job done.
Breakfast, lunch or dinner?
KH: Breakfast. Although in my world, that’s often brunch because I don’t eat generally until late morning. My mother always said it was the most important meal of the day, so I try to make it the healthiest meal of my day. I load up on fibre rich foods, loads of grains, seeds, fruit and yoghurt. In the weekend, eggs and sourdough ideally made in a cafe by someone else! Kohi Beach Cafe is a favourite.
Earliest food memory?
KH: Eating tuatua straight from the pot at a campsite in the far North. I can’t remember the exact beach, just that there was a pond with frogs, and that the tuatua were delicious. I don’t think Mum had even added anything to them, they were super fresh.
Why Social Cooking?
KH: It’s a fully inclusive experience. We bring together those who can or can’t cook, those who are less physically able, different ethnicities, age groups, genders, no one is left out. And everyone feels like they’ve succeeded when they get their meal on the table for their team to share. We’re in the business of truly bringing teams together.
