Food and Drink: Shazma dishes up the Italian treats
DUSK is falling and scores of people are already heading home from their office jobs at Brindleyplace on a chilly midweek evening.
But after several hours at work, Shazma Astle, eyes darting about as she surveys her domain to ensure all is as it should be, is preparing for the busiest part of her day.
For Shazma, 30, a dainty and charming mother-of-two young sons, is general manager of Piccolino, a bustling Italian restaurant in Brindleyplace.
The catering industry is notorious for the enormous demands it places on its people – both in terms of the hours they work and in the physical energy they expend.
But that’s no barrier for Shazma, her love for her career betrayed by the enthusiasm and rapidity of her speech.
“It’s such a satisfying job,” she says. “I count myself lucky that I’m in a job I love so much.
“The reward is to see people walking away happy and pleased with the food, the service, the atmosphere. With everything.
“It’s the sort of job that appeals to people who are hospitable.”
Shazma’s career started when she was just 18 and she began working as a waitress at Le Petit Blanc – the restaurant that the legendary Raymond Blanc opened in the space now occupied by Piccolino.
The eatery also helped to kickstart Birmingham’s culinary revolution.
Then Shazma went to Birmingham University to study English, Media and Cultural Studies.
“I realised then how much I enjoyed my job at Le Petit Blanc and wondered why I was looking for another career,” says Shazma.
And, apart from taking a break after their birth of her children, it’s an industry that she has worked in ever since. She’s in no doubt that Monsieur Blanc’s passion for food and perfectionism were what inspired her.
“Raymond Blanc was fantastic to work for – so knowledgeable and enthusiastic. I learned so much,” she explains.
She joined Piccolino – part of a small chain – as an assistant manager when it opened in Birmingham three years ago and became general manager of the restaurant last month.
The restaurant has 145 covers inside and, weather willing, another 80 covers on the terrace overlooking Oozells Square.
As many as 280 customers can be fed at the restaurant on a busy Saturday night.
Shazma has 40 staff working for her, including a brigade of a dozen chefs.
Piccolino’s commitment to high quality, seasonal Italian rustic food, high standards of service and cleanliness have helped ensure its success, she adds.
Waiting staff have to be able to explain to diners the qualities of the dish they’re ordering or the wine they’re drinking.
Dishes are tested, improved and evolve. No shortcuts are taken on the ingredients that are used.
“Diners are discerning now,” says Shazma.
“They expect a great experience. Give them that and they will be back and will tell other people.”
Away from work, she unwinds at her home in rural Worcestershire with her children and husband Adrian, who gave up work to look after the boys.
Though raised in Birmingham and a fan of the city, Shazma says she enjoys the break from the hustle and bustle. Small wonder, perhaps, when her job is so demanding.
With the skill of someone well versed in customer service, Shazma effortlessly helps me on with my raincoat as I leave the restaurant to join the evening rush hour home.
For Shazma, though, another night’s service beckons.
* Piccolino, Oozells Square, Brindleyplace, Birmingham. 0121 634 3055.
