{"id":25462,"date":"2016-04-19T14:11:00","date_gmt":"2016-04-19T14:11:00","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=25462"},"modified":"2016-04-19T14:55:43","modified_gmt":"2016-04-19T14:55:43","slug":"ash-heeger-updates-us-on-the-progress-of-ash","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/ash-heeger-updates-us-on-the-progress-of-ash\/","title":{"rendered":"Ash Heeger updates us on the progress of ASH"},"content":{"rendered":"

We caught up with Ash Heeger<\/strong><\/a>, owner and head chef of ASH, which is opening in the Publik X Frankie Fenner space next month. Construction for anyone is a headache, for restaurants, it\u2019s a blinding migraine. Ash took five minutes to walk us through the building site and told us about the progress of the restaurant.<\/span><\/p>\n

First things first, how is the construction of the kitchen going?
\n<\/b>Slowly. We\u2019re behind schedule, but you know, to get these things right you have to take your time and do them properly. If you happen to find a restaurant that opened on the day it was supposed to open let me know, because this one isn\u2019t and I haven\u2019t heard of many who have.<\/span><\/p>\n

Are you happy with the progress so far?
\n<\/b>Well, like I said we\u2019re behind schedule, which is not ideal. We actually wanted to be open by now but yes, I am happy with what\u2019s happened so far.
\n\"Ash_restaurant\"
\n<\/a><\/span>Have there been any major surprises thus far? How have they impacted the overall plans?
\n<\/b>There have been a few surprises, more than I can delve into but yes there have been a few setbacks. You never know what\u2019s behind something until you knock it down. So they haven\u2019t changed our plans, but yes there have been a few unexpected surprises.<\/span><\/p>\n

How do you deal with the stress of any delays and setbacks?
\n<\/b>Drinking. <\/span><\/p><\/blockquote>\n

How has this kitchen taken shape in your mind? Is it from working in many different kitchens or did you always know what you wanted?
\n<\/b>I think we\u2019re all a product of our environments, so I think it\u2019s a combination of what I\u2019ve thought has worked in the kitchens I\u2019ve worked in in the past and just taken the best part of each. Obviously, I couldn\u2019t have all the toys I wanted but I did win a few arm wrestles, which is good. I think it\u2019s something that\u2019s developed over time with little bits I\u2019ve picked up along the way.\"Ash-Restaurant\"<\/a>\"Ash-Restaurant-2\"<\/a>
\n<\/span>And how has that kitchen plan changed?
\n<\/b>It\u2019s actually pretty much the same, to be honest. There\u2019s been one very minor change that\u2019s also been very significant and that is creating a walkway from the kitchen straight to the tables, cutting the pass down the middle, which you don\u2019t really see. I actually haven\u2019t seen anyone do it in South Africa, to be honest. We\u2019ve created an expedited service, which I\u2019ve never seen here either, it\u2019s a very American way of conducting a service, but we\u2019re looking at joining a traditional \u00a0European-style kitchen and an expedited kitchen service together. <\/span><\/p>\n

Aside from the construction, how is the progress of everything else? How are you finding staff, crockery, suppliers etc? Is this a form of reprieve from construction?
\n<\/b>No it\u2019s definitely not a reprieve in any way. But, in terms of the progress, we\u2019re waiting for a kitchen. Everything else is good to go. <\/span><\/p>\n

The plates are being kilned and glazed, the staff is waiting to be let into the kitchen, the suppliers are ready to supply, we\u2019re just waiting for the kitchen. <\/span><\/p><\/blockquote>\n

We\u2019re sure you\u2019re tired of hearing this question, but when will the restaurant be open?
\n<\/b>[Laughs] No comment.<\/span><\/p>\n

What keeps you up at night?
\n<\/b>A much shorter list would be \u2018what doesn\u2019t keep me up at night\u2019.<\/span><\/p>\n

Follow ASH on Instagram<\/strong><\/a> to follow the progress of the restaurant. Read our interview with Ash HERE<\/strong><\/a>.
\n\"Ash-Restaurant-\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We caught up with Ash Heeger, owner and head chef of ASH, which is opening in the Publik X Frankie Fenner space next month. Construction for anyone is a headache, for restaurants, it\u2019s a blinding migraine. Ash took five minutes to walk us through the building site and told us about the progress of the restaurant. First things first, how is the construction of the kitchen going? Slowly. We\u2019re behind schedule, but you know, to get these things right you […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-25462","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/25462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=25462"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/25462\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=25462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=25462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=25462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}