HELLOO BABA'S PLACE!!! <3 <3
IF YOU HAVEN'T ALREADY HEARD OF THEM, YOU'VE BEEN KEPT IN THE DARK... BUT WE CAN HELP.
WITH A SPIRIT OF FAMILY LOVE & COMMUNITY, BABA'S IS CHALLENGING CULTURE & CUISINE CONVENTIONS, BUILDING A FLAMING HOT NAME FOR THEMSELVES.
DR SAT DOWN WITH THE FAMILY AT BABA'S TO CHAT ALL THINGS BEGINNINGS, ORGANIC SUCCESS, DEFYING CUISINE EXPECTATIONS, ESCAPE, OH AND OF COURSE FOOD...
HOW DID BABA’S PLACE COME ABOUT?
Then we were back and the team expanded, James came in (co-owner & chef) then Brendan king and then Johnny (chef) & Joy (Foh).Though we didn’t have a DA at this warehouse so the council eventually shut us down. It was the right time anyway, we were getting slammed every weekend and there wasn’t space for everyone. It was nuts, we may have been way over our heads. It was time for a fresh space and start at the warehouse on Sloane street. Now we are trading 3 nights a week, averaging 140 people a night, with a little less bumps in the road..
GIVEN YOUR SUCCESS, WHO IS HOLDING DOWN THE FORT..TELL ME ABOUT THE TEAM BEHIND BABA’S?
Jp, head chef and co founder!
Alex, co founder and creative director.
James, co founder and sous chef.
Joy, our restuarant manager.
Zaal, previous customer, turned brand lover and now brand director, also bar man.
Keggs & Johnny, the heart & soul of the kitchen -- talented chefs!
Altro, chefs assistant and dishie connoisseur.
+++ heaps of awesome floor staff & other kitchen members.
TALK ME THROUGH WHAT YOU OWE YOUR SUCCESS AND GROWING COMMUNITY TOO?
WE LOVE HOW BABA’S EMULATES WHAT IT’S LIKE TO LIVE IN AUSTRALIA AS A FIRST GENERATION IMMIGRANT. BEING FROM ONE ETHNIC BACKGROUND, DOESN’T NECESSARILY MEAN YOU ONLY EAT THEIR ASSIGNED TRADITIONAL FOOD.. REALLY IT’S A MULTICULTURAL CULINARY EXPERIENCE!
WHAT IS THE PROCESS BEHIND CREATING A COHESIVE MENU THAT, WHILE PULLING FROM MULTIPLE DIFFERENT CULTURES/CUISINES AND FLAVOURS, STILL PLEASES THE PALLET?
IT SEEMS THAT SOME PRESS SURROUNDING BABA’S CATEGORIZES YOU INTO ONE CUISINE.. HOW WOULD YOU DESCRIBE BABA’S?
People try to flatten culture too often and that’s why they think we are one specific cuisine. But we aren’t trying to replicate any particular cuisine, we are pulling from multiple traditions and creating a contemporary dish to reflect the multicultural way people eat across Sydney.
A KEY LESSON YOU’VE LEARNT SO FAR IN THE FOOD BIZ?
A LOT OF YOUR CUSTOMERS SAY BABA’S BREEDS A FAMILY FEELING, A PLACE TO CREATE MEMORIES WITH WARM PEOPLE AND FOOD.... WHAT IS A FOND MEMORY FOR THE FAMILY AT BABA’S?
FAVOURITE DISH ON THE MENU ?
Joy: The pavlova with the marscapone/labne mix ; the culture in the labne, comes from the north of Lebanon, so it tastes sensational.
James: The lamb, it has a nice fat cap.
Altro: The signature; bolognese.
Johnny: The bolognese is delish to eat but difficult to make, I have a sore shoulder!
Jp: I’m close to all the dishes, so it’s hard to detach and see them for what they are.. If I had to say though, it would be the pan fried noodles.
Zaal: The kolbas kozinjak.
WHAT IS BABA’S END SERVICE RITUAL?
WHAT DOES ESCAPE FEEL LIKE?
Jp : If I’m having a big night at work, I'll go out the back and smell the diesel and charcoal. It reminds me of my grandmas outdoor kitchen laundry in Lebanon and it transports me there.
Alex: A book. Lol Nietchze.
James: Kuringi national park, hiking.
Zaal: Travel to anywhere rural, I love waking up in a different place to the smell of people lighting up barbeques' in the air .
Joy: Escape for me is Mykonos, give me quad bikes, island, music, drinks and smiles!
Altro: At the end of service, going out the back in the alley and having a moment to myself to breath and stand in the cool breeze.
Johny: Watching a nice artist perform live.
BABA’S DREAM COLLAB?
WHAT IS OVER THE 2022 RAINBOUU FOR BABA’S? ANY UPCOMING PROJECTS WE CAN KNOW ABOUT?
& LASTLY, WHO DO YOU THINK OR WHAT BUSINESS DO YOU THINK IS DOING THE MOST EXCITING STUFF IN SYDNEY RIGHT NOW ?
Also, our local bakeries & restaurants in Greenacre and Bankstown are always inspiring because of their commitment to high quality.