Having worked for Balans for a whole 13 years, Anca is an utterly indispensable part of the family and we simply wouldn’t be the same without her. Bubbly, bold and endlessly brilliant at her job, we sleep soundly knowing that our Shepherd’s Bush site is in her very safe hands.
Anca has been beside Balans for many a wild night and new adventure and so, when it comes to memories, management and menu choices, she has a lot of top stories to tell:
If you had to describe your time at Balans in 3 words what would they be?
Fun. Amazing. Unique.
What made you want to get into hospitality?
Hospitality found me actually, my first job in London was in Balans so…
What was your first job in hospitality?
I started working in pastry section in Balans No.60, then I become a chef and eventually came out of the kitchen and became a manager
What is your happiest memory at Balans?
I have so many is hard to choose one… I think the reopening of No 34 after it’s rebranding is the proudest I have been .
What is the secret to being a good manager?
A manager is as good as his team is.
Who is the most famous face you ever served at Balans?
Amy Winehouse in her last days and recently Mark Gatiss
If you were a dish on the Balans menu, what would you be and why?
The togarashi Chicken Donut! A bit spicy. A bit crunchy. A very little bit sweet. A weird yet a great combination.
What one word would your team members use to describe you?
I think… fair; crazy would be their first choice, but lets stick to fair.
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