Serve hot and fresh
NALIN NANAYAKKARA
Q: Who inspired you to venture into the hospitality trade? A: My mother.
Q: Your first dish was...
A: Seer Fish Curry with White Rice.
Q: How does your day unfold? A: I begin work at 8 o’clock in the morning. A typical day involves supervising kitchen staff, verifying orders, planning menus, checking inventory and screening tasting panels, as well as catering to our guests and ensuring that they’re comfortable and pleased with our service.
However, a large chunk of my day is dedicated to handling office correspondence and troubleshooting if it becomes necessary.
Q: What do you consider to be your greatest achievement as a chef?
A: I train many young people, and feel there’s no greater achievement than imparting knowledge and skills that empower others.
Q: Tell us about your most challenging culinary experience… A: Serving Chocolate Lava Cake to 110 guests at an outdoor gala dinner in Germany. It was challenging in terms of numbers, technique, time and outdoor conditions.
Q: What are the emerging trends in food and drink?
A: People are becoming increasingly health conscious, and that creates a demand for fresh and simple flavours over blended varieties. Consumer preferences are also gradually leaning towards vegetarian and vegan food.
In terms of beverages, the sector is witnessing a demand for fruit juices, cocktails and mild drinks currently instead of hard liquor.
Q: Would you have any advice for the home cooks among us?
A: Cooking is both an art and a technique. All it takes is art in your heart and technique in your mind. It’s important to apply the concept of simplicity to your meals and I encourage you to accommodate some freshness in any dish.
Q: What are your three favourite ingredients – and why? A: Olive oil is the safest to use and doesn’t kill the taste of the food; green chilli for aroma and flavour; and lime to flavour chocolate, desserts and salads, as well as season fish.
Q: Name your favourite utensils that you can’t do without…
A: Knife, tongs, spatula and chopping board.
Q: Any cooking tips or tricks…?
A: After grilling meat, add some stock to it and keep it covered to prevent dryness.
Q: What are your future plans?
A: I aspire to be a general manager someday.
Q: Your advice to aspiring chefs would be…
A: Always ensure that your meals are served hot and fresh, instead of precooking and serving it cold.