He chucked up medicine becau
How did you get interested in food in the first place? As a kid I helped my mother in the kitchen but never did it cross my mind that I’d grow up to be a professional chef. I come from a small town, the culture where the concept of men cooking was far from something to aim for. These were the years when being a doctor or an engineer was what brought pride to the family and I had begun my studies in medical science. Two years into my graduation, I left to join a hotel management graduate course as food and cooking had become a passion. How would you describe yourself? Desirous and passionate in my professional role as an executive chef. Outspoken and outgoing with a need to try something out of the ordinary. What urged you to become a chef? As a medical science student it suddenly dawned on me that a doctor’s life could be rather stagnant and confined. While the financial stability was well guaranteed, I wanted to travel and explore the world, which isn’t necessarily feasible in the medical profession. Which is your favourite cuisine and why? Being a chef, my palate searches for new flavours and combinations and I love all kinds and types of food from all over the world. I will say though that Italian cuisine is my favourite. Around the world, people associate Italian cuisine with pastas and pizzas. It’s more than that. You give a ripe tomato to an Italian and they can make a beautiful salad with just a dash of olive oil, fresh basil, salt and pepper. That is the purity of the cuisine. Minimal ingredients are needed. A tip for aspiring chefs? A chef’s job demands patience, hard work, and long hours of work. I believe that discipline and above all passion is key to consistently deliver good food. The kitchen staff work like soldiers. The last thing on our minds is time away from the buzz of the restaurant. Our weekend parties are when we are serving a restaurant full of diners from start of service to closing. When it comes to the professional kitchen you ne to withstand the heat and pressure. My b advice to aspiring chefs is, become a chef