WITH NO FORMAL CULINARY EDUCATION, RANDAL GAINED EVERYTHING THROUGH EXPERIENCE AND DEDICATION
On Randal’s workday, he would take on a ten to twelve-hour shift in the kitchen. Having been in the field for fifteen years, he is currently a commis chef at the world-class Paul Bakery & Restaurant in Qatar. A day starter for Randal would be manning four fifteen-liter pots of sauces and soups—from the rich demi-glace and creamy bechamel, to the flavorful tomato sauce and special seafood soup. All the stirring and zerotolerance for errors are topped with live breakfast orders to boot. “I have learned to manage a kitchen on my own,” he says.
Randal’s ten to twelve-hour work shifts do not get in between his love for the sports. For most days, especially the cooler months, he would ride his bike to the restaurant branch at The Pearl from Mansoura. His longboard is kept in his car for days when he won’t cycle so he may ride after his shift. “It’s about finding ways and something to look forward to at the end of a long day.”
The fascination for MTBs started six years ago, and naturally dedicated Randal got so immersed in the sport that he launched his own bike shop where he, himself, worked as the mechanic.
To hop on his MTB once again and get into the outdoors has been a motivation for Randal to heal. “It’s been six years since I have been riding my MTB again. I am healthy and back on track. I learned through and with my crafts.”
In Qatar, Randal hopes for development in all three of his passions. “There us a huge potential for longboarding to boom in Qatar. With the elevated areas and parks around, I just hope they start building dedicated spaces for the sport. For mountain biking, natural obstacles exist and safely cruising around the city is also doable,” he says. “Finally, I am excited to see more diversity in cuisines.”