La Campagnola

Italian cooking at scale in a restaurant context means handling fresh pasta production, managing ingredient freshness across multiple services, and timing dishes so the kitchen doesn't bottleneck during evening rushes. In Randburg, where kitchens face load shedding interruptions and supply chains can be unpredictable, restaurants serving traditional Italian food have to source carefully and plan differently than they would elsewhere. The work involves understanding how long pasta dough needs to rest, why certain sauces require specific timing, and how to keep standards consistent when the city's electricity supply might fail mid-service. These aren't details that customers necessarily see, but they determine whether the ravioli tastes like someone knew what they were doing or whether corners got cut.