The Stories Of People Who Make Your Food: One Life

by Sophie She

The Stories Of People Who Make Your Food: One Life

5 Nov 2024

Statistically, a person gets more endorphins from food, than from anything else, throughout their lifetime. Let us be honest, we all love to grab a bite somewhere. They say — dolce far niente. And here in Dubai we ‘dolce’ it hard. With all the varieties of special places, catering to any possible wishes and tastes, we have so many possibilities to explore food from so many points of view.

In this series, I want to introduce you to my favourite spots and amazing people behind the flawless meals they serve.

Each team was asked the same questions:

What does your day usually look like?
What is your favourite part of every day?
What are the pros and cons of working in hospitality?
What is your favourite dish on the menu?

Let us get to know them and sneak into the minds of those who make us happy!

(pro tip: note the fav dishes, they must be amazing if the team loves them).

ONE LIFE

Instagram: @onelifedxb

Locations: Dubai Design District, JVC (in Hive), and soon in Alserkal Avenue

In this edition we will explore space, true to our hearts.

You know, this one is special. We even had a collaboration with them, where our team launched special drinks (check out here). And on our special menu we wrote “Made by community for the community. Read about the people you see everyday at OneLife on sandytimes.ae.” And this is so true. All our talents, our teammates, our old and future acquaintances — they all hang out and co-work in OneLifes across the city.

All these cool people magically magnetise to this spot, making it so special. And of course, the food is good, eh! Amazing coffee paired with, I guess, one of the best breakfasts in the city — one can’t miss this one.

I personally always go for a salmon bowl with wild rice and for a hearty cup of cappuccino. Perfect combo, recommending it to everyone.

But after these responses, I realised I am missing out on one dish…

Kevin Kelly, head chef

— Hey! My name is Kevin Kelly. I am the head chef. I look after all of the culinary delights at One Life.

— What does your day look like, from when you wake up to when you go to bed?

— My day starts at around 6 am. The first thing I do before I get out of bed is check emails. Then, I get out of bed and see my kids — I have two daughters — so I get them ready for school. After that, I have about 40 minutes before I leave for work, and I just zen out, take it easy, read a book, listen to a podcast, or read something. Lately, I have been going down rabbit holes on Instagram, which isn’t great, but it happens.

I usually head to D3 first. I check on the kitchen, and we try to create a culture where we greet each other with a hug in the morning. Sometimes it happens, sometimes it doesn’t. Some people feel awkward about it, especially when I initiate. But we start the day that way, talking about what's happening, any bookings, or large tables we need to prepare for. We review any "86" items (menu items we are out of), and then I sit down to go through emails and check on business operations, especially catering. Catering is a big part of our business, so I spend a lot of time coordinating with clients.

Lunch at D3 is all hands on deck. I am involved in the operation, making sure every dish that leaves the kitchen meets our standards. After lunch, I head to JVC to check on things there, making sure the team is good and that quality is maintained. We haven't implemented the hugging routine there — by that time, everyone is a bit sweaty, so we avoid it! I address any issues that come up and ensure everything runs smoothly. After that, I head home.

— What is your favourite part of the day?

— The favourite part of my day? I have a favourite part in both my personal and professional life. Professionally, it is definitely getting to chat with people I wouldn’t usually interact with. Being in a position where I am both in and out of the kitchen, I get to meet a lot of different people, hear their stories, and connect with them. It is inspiring to see how we have made an impact on them and how they have inspired us in return.

— What are the main pros and cons of working in the hospitality industry? You want to start with pros?

— Yeah, let us start with the pros.

Pros include working with people and connecting with individuals I wouldn’t normally meet in my day-to-day life. Plus, you get to eat good food all the time! There is rarely a bad meal, especially when you are in the kitchen — although, sometimes, it does happen. Another big pro is seeing the growth of individuals throughout their careers. At both locations, we have had sous chefs who started as dishwashers and worked their way up. Being part of that journey, guiding them, and seeing their development is a huge reward. We always say that One Life isn’t a final destination, but a stepping stone to something greater. So, when someone leaves us for a better opportunity, we see ourselves as a small part of their career journey.

Also, I get to work with some amazing people. My relationship with Najib, for example, is fantastic, and that’s a big plus.

— And the cons?

— Cons... you deal with a lot of people and personalities, especially in a tight, hot space. It can get tricky trying to navigate those dynamics. Different people respond to feedback in different ways, so finding a balance that works for everyone can be challenging. It is not practical to tailor every approach to each person, but you want to create a way that is comfortable across the board.

As much as I love our customers, some of them can be quite demanding — and that is fair. Actually, I wouldn’t even consider that a con, because it keeps us on our toes. It pushes us to be better. There really aren’t many cons, to be honest.

— Wow, you are the first person I have spoken to who doesn’t have a long list of complaints about the cons.

— If you want to dig deep, you could definitely find some, but I like to focus on the positives. If you are always looking for problems, you are sure to find them.

— Do you have a favourite dish on the menu?

— They are all special in their own way. I love the falafel wrap, but the poke bowl is also fantastic, and the steak is phenomenal. I don’t eat it every day, though. If I had to pick a favourite, it would probably be the kofta or the falafel wrap. I really love the falafel wrap.

Necip Camcigil, co-owner and the @cashieroftheyear

— So, my name is Necip. I am one of the owners of One Life Kitchen and Cafe in D3 and JVC, and soon to be in Alserkal. I also go by "Cashier of the Year" on Instagram because I handle the cash register at lunch, and I have been doing that for about nine years now.

— Amazing. What are the pros and cons of working in the restaurant at One Life, and in hospitality in general?

— Definitely, the biggest pro is meeting a lot of amazing people and feeding a lot of cool people. It is an extremely social job, and I really enjoy that side of it. I enjoy meeting different people and doing different things. The place is quite casual, so it attracts a certain type of person who is in a particular frame of mind when they are here. I feel like we are very lucky because we get genuinely nice people. So, that is my favourite part of it.

My least favourite part is that it is a whole operation, and there is kind of an invisible hand — or multiple hands — moving all these processes forward to get a plate or a drink to a customer. I always worry that this network of processes could collapse at any moment, and sometimes it does. Occasionally, we serve something that doesn’t meet our quality standards, or it takes too long, and people get upset. Food is an emotional thing, especially when people are hungry, so you can receive negative feedback. Over the nine years I have been doing this, feedback has become less frequent, but there is still a bit of anxiety about it. There is always that lingering fear that one day we could mess up so badly that people won’t want to come back.

— What is your favourite dish on the menu?

— It would probably have to be a breakfast dish. For lunch, I usually keep it simple, like having some salad and chicken or a chicken wrap. But for breakfast, I go through phases. For a long time, I had portobello toast with eggs almost every day. Now, I have gone really basic — we have something that is not on the menu but is on our POS system called "only eggs and toast." So, I order a piece of toast with a little bit of butter and an omelette on top. It is super basic, but when you are eating in a restaurant every day, your tastes tend to simplify over time.

Instagram: @onelifedxb

— The last question — how does your day look from when you wake up until you go to sleep?

— I have three kids, so I wake up around 6 or 6:30 am. My wife and I drop them off at school around 7:15 or 7:20 am. If my wife is free, we go back home and have a coffee together. If she has to go to work early, I leave straight from the school drop-off and get to the restaurant around 8:30 am.

Usually, I will start by checking emails and then have a lot of random meetings. I am not the best at organising my calendar, so sometimes I know I am supposed to meet someone, but I am not sure who until they show up. I will often have a coffee with them and chat. I tend to be a bit all over the place, picking and choosing what I want to work on. If there is something specific that excites me, I will prioritise that, even over more urgent business needs.

In the morning, I might work on my laptop or meet with people. Around lunchtime, I head to the counter and work there until about 2 pm. After lunch, I get back on the computer, handle a few things, and have my own lunch around 3 pm. It is a constant flow of activities and long-term projects. I keep a weekly to-do list — maybe with 30 or 40 items — and I might get through 10 or 15. Some tasks carry over for weeks until I eventually get to them or just decide to cancel them.

— What is your favourite part of the day, if you have one?

— It depends on the day. Some days, I love being at the counter. If I have slept well, I enjoy talking to people. I think I am quite funny, or at least I try to be, and when my jokes land, it is really satisfying. I will even share some of my better jokes with Kelvin. That gives me a lot of pleasure. But on days when I am tired, the counter can feel like something I just want to get through. Most days, though, I genuinely enjoy it.

I really love my first coffee of the day, whether at home or here at the cafe. If I have breakfast here, I enjoy that too. Mornings are a bit quieter, so it is a good time to get work done. I also love crossing things off my to-do list — it is satisfying to see progress. I don’t feel like my job or One Life is stagnant. Every day, month, or year, we are advancing and moving forward. I love doing things that contribute to that progress.

I always say that if nothing was changing or improving, or if I wasn’t adding value, I would step away from the business. But there is still so much room for improvement, even after nine years. We are always working on ways to make One Life better, and that is what keeps me excited. Sometimes, it is little things, like designing a new t-shirt. It may not add a ton of financial value, but it can help take the brand forward in small but meaningful ways.

We are focused on what good service means at One Life now. We have moved from expecting staff to have full menu knowledge to focusing more on being good conversationalists. People come here not just for the food but for a bit of therapy or friendship, so we want our servers to connect with them on a human level. Uncovering these aspects and working towards them is exciting to me. For me, creating value — whatever form it takes — is the most fulfilling part of the job.

Marvin Robert, the Head Waiter

— What are your pros and cons of working in the hospitality industry?

— Working in hospitality really depends on your heart. Hospitality is about how you care, how you treat people, and how you show love. That is the essence of the industry. My nature and character are why I was drawn to hospitality in the first place.

— What is your favourite part of your day?

— My favourite part of the day is seeing how my guests feel when they leave. When they are genuinely happy with my service, the food, and the overall experience, it makes my day. When someone leaves feeling cared for, loved, and appreciated, it means a lot to me. If they are happy, then I am happy too.

— How does your day look overall?

— Overall, I would say it is balanced. I won’t say it is hard or easy — it is just that every day is different. Sometimes it is easy, sometimes it is challenging, and other times it isn't so great. How the day unfolds really depends on how you approach it.

— So, from when you wake up to when you go to sleep, what is usually the sequence?

— When I wake up, the first thing I do is pray and thank God for the day. When I leave for work, I thank God again, and when I return home, I do the same. Dubai isn't an easy place — it is not just a simple city or lifestyle. It all depends on how you adapt and approach each day.

— And lastly, what is your favourite dish on the menu?

— Wow, I love one of the sandwiches that not many people go for. It is called the Alfalfa Romeo. If you are in the mood for meat, the kofta is great, and if you like seafood, the salmon poke bowl is amazing. Those are my favourites — they are real standouts. If you try them, they will definitely make your day!

Missing out on the coolest events in Dubai? We know where you’ll be in November: The Crowd Test Festival — the very first Art and Music Festival by The Sandy Times.

The lineup is incredible: Mainline Magic Orchestra from Spain, Eden Burns from New Zealand, and a lot of your favourite DJs like Hani J, Hassan Alwan, Bazzzuk, and more.

Mark your calendar, snag your tickets, and get ready: November 16, 2024, from 5 PM to 3 AM at Monkey Bar, Dubai.

by Sophie She