Modena

Running a restaurant kitchen in Johannesburg means managing variables that don't exist elsewhere. Load shedding reshapes everything—timing dishes so they come together during power windows, adjusting prep schedules when you don't know which hours you'll have electricity, keeping stocks that work whether you're cooking on gas or losing access mid-service. Modena navigates this reality while maintaining consistency. The work of sourcing reliable ingredients across a city where supply chains feel fragile, training staff to adapt when circumstances shift unexpectedly, and keeping quality steady through loadshedding cycles—these aren't incidental challenges. They're the actual job. What happens in the kitchen reflects not just culinary skill but the practical competence to deliver in a city where execution demands more than technique alone.