Lexine Hepworth
About Lexine Hepworth
Having grown up in my parents’ hotel in Northwest England, I have always been in and out of the kitchen. I moved to France at 16 to pursue fantastic training at Lycée Hôtelier Quercy-Perigord. After college, I worked two years under chef Alain Roux at 3 Michelin-starred ‘The Waterside Inn – Bray’ before taking a step into luxury catering and private events. In 2018, I got the call to move to HK as Chef de Cuisine of HKJC and I’ve never looked back!
Brief introduction of ‘The Taste Lab’
Now running Classic Fine Foods ‘The Taste Lab’ in Wan Chai, I’m excited to be bringing together all my past experiences to create a fun, dynamic environment.
Where does your cooking inspiration come from?
I grew up travelling to France with my family every summer in our motorhome. Camping, eating, and drinking our way through the best France had to offer! This shows in my food. I love the different regions of France and the diversity of products. My Father is a fantastic cook and knows how to pack things full of flavour. My inspiration has come from here, and my grandfather before him.
What is your first memory in a kitchen?
I remember peering over the kitchen counter on my tip-toes, barely big enough to see, as my dad made a fish pie. ‘Careful of the bechamel, its hot and it sticks!’. Sundays were family day and a Sunday roast was always on the menu. Cooking together on Sundays is my first childhood memory and I always wanted to be involved.
Your specialty dishes?
I won the national Jean Rougie foie gras and truffle award in France in 2011.
Foie gras is a deep-rooted passion of mine. My winning dish comprises sauteed pineapple with vanilla oil and truffle brunoise, pan-seared foie gras, ginger crumble, and a soy-honey-sesame glaze. This combination of sweet, spiced, and salty gives off an intense aroma.
What is your favourite thing to do when not cooking?
Eating and drinking with friends; whether that’s discovering new bars or cooking something tasty at home. Then a long walk from Causeway Bay to K-town in the sunshine with my music blasting to compensate for all the eating and drinking!
Where is your most favourite city and why?
BARCELONA! Not only is it a stunning city full of life, architecture, and things to do, but its food culture is a dream. I’m a sucker for some good tapas and a glass of red wine in the sunshine.
Your greatest indulgence?
My special ‘Anchovy Toast’. Tinned salty anchovies blended into president butter with fresh lemon zest/juice, chili flakes, and green Tobasco. Spread on melba toast or Spanish crystal bread. Some juicy Boquerones on top and Guindillas green peppers and you got yourself a real treat!
A treat that reminds you of your childhood?
This might sound ridiculous, but I remember asking for a star fruit (carambola) for my 7th birthday, don’t ask me why! I used to love it but it wasn’t always available, so it was such a treat whenever I saw one.
If you could bring 3 ingredients to a desert island, what would they be?
It’s pretty simple to keep me happy. Maldon salt, some good extra virgin olive oil, and maybe some Tabasco. These can make anything a decent meal.
What is your favourite unusual flavour pairing/mix and match?
This is more of a dirty little secret… promise not to tell? I put soy sauce mixed with mayonnaise everywhere that I can. On fries, to dip my pizza crust, even with beef tartare. It’s salty, naughty goodness.
What would make you really angry at work?
People being inconsiderate. I think I often expect the same from others as how I behave, and that’s not always what you get. I’m extremely compassionate, so when I see people disregard or disrespect others it really gets under my skin.
It could be something as simple as a cook not taking the ripped clingfilm off a tray before taking it to the pot wash… drives me bonkers!
What is your most favourite thing about your career?
I’m going to say the people. Having worked in such different environments and cultures, I’ve really enjoyed the teams along the way. Each kitchen has its highs and lows and I love the diversity of it. The laughter, the tears, it’s all part of being in a tiny space with the same people day in and day out through good and bad. I’m a people person, Momma bear, and taking care of and inspiring my team is what brings me a sense of accomplishment.
What is your advice to young chefs who have just started their career in the culinary field?
Watch everything. See everything. Ask questions.
I’ve been through every level of cooking… 3 Michelin-star kitchens, my dad’s pizzeria, all levels of catering big and small. Any experience is good experience, even the bad stuff because you learn what to do, and not do, in the future.
Tough boss? Great, you will learn to not behave that way. Got to a catering event and someone has dropped the oven off the van? Alright, guess I’m cooking 60 steaks on one hot ring. It’s all things that will build you into an agile, strong, confident chef.
Discover more about Lexine and The Taste Lab
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]]>Donatella Chua is a dynamic foodie entrepreneur who made her mark in 2021, amidst the second year of the pandemic lockdown in the Philippines. It was then she launched Croissant Lady PH, an online bakery with a distinct mission: to bake croissants fresh a-la-minute for each customer, ensuring the bread's quality is both enjoyed and appreciated to its fullest.
Believing in the right of customers to savour premium, freshly-made croissants, Donatella's culinary creativity led to the birth of a unique creation. One afternoon, finding herself craving an ensaymada (a traditional pastry from Mallorca) to accompany her Earl Grey tea, and faced with her usual store being closed due to the pandemic, inspiration struck. She crafted the CROISSAYMADA, a delightful fusion of grated Parmesan cheese, butter, and brown sugar atop a classic French butter croissant. This innovative concoction has since become a signature staple and a celebrated highlight of the Croissant Lady PH menu.
Croissant Lady PH is a charming local bakery and private dining café nestled within the Chef Works Philippines showroom in Makati. We opened our doors in 2022, driven by a passion to serve the freshest croissants and an exclusive tasting menu featuring 8 to 10 varieties. We also host culinary collaborations, providing a platform for aspiring cooks, foodies, and entrepreneurs to launch their menus or culinary dreams. Our establishment, once an online bakery born during the pandemic, has caught the attention of numerous food writers, inviting our online customers to experience our freshly baked croissants first-hand in Makati City, Philippines.
Where does your cooking inspiration come from?
My culinary journey is deeply rooted in my Filipino-Chinese heritage. I am inspired to blend both local and imported premium ingredients, elevating these Asian flavours to appeal to a global palate. We aim to present Filipino-Chinese cuisine in an international or European context, as exemplified by Croissant Lady’s signature dishes.
Our flagship creation is the CROISSAYMADA, a luxuriously flaky ensaymada-style croissant, generously topped with double cheese, brown sugar, and butter. Another popular offering is the CROIBONARA - our take on the classic Italian carbonara, prepared authentically with eggs and seasoned with salt, pepper, and cheese. We add a unique twist by incorporating Taiwanese sausage, known for its smoky, garlicky, and slightly sweet profile. Accompanied by a garlic parmesan French croissant, it's a delightful fusion of flavours. In the absence of Taiwanese sausage, we substitute with Filipino longganisa or bacon.
I'm enthusiastic about cooking for anyone interested in sharing their own food stories and discoveries. For me, cooking is not just about the food; it's also about the interaction and learning from others.
What is your favourite thing to do when not cooking?
When I’m not in the kitchen, my sanctuary is the beautiful beaches of the Philippines. I cherish swimming and immersing myself in the local community, discovering the people and their culinary traditions.
What is your most favourite city and why?
It's challenging to choose just one, as every city offers something unique. However, I have a special fondness for Nice, France. My visit in 2022 was a culinary revelation – from the freshest oysters and cheese to exquisite French baguettes, fish, scallops, and wines. The Côte d'Azur has so much more to explore. My journey also took me to Monaco, where I had the memorable experience of meeting Prince Albert!
My absolute indulgences are fresh seafood and anything chocolate. I just can’t get enough of them!
Well, a bit of humour here – customers not leaving a tip might irk me (just kidding)! In reality, I maintain a very understanding demeanour at work. It’s rare for me to get angry.
What is your favourite thing about your career?
The most rewarding aspect of my career is the opportunity to meet incredible people and forge new friendships. It’s truly enriching.
To the young culinary talents, my advice is to find and nurture your passion and purpose. Commit to working hard towards your dreams. Remember, every great journey starts with that first step. Relish the journey and don’t rush through it!
The Croibonara
Discover more about Donatella & Croissant Lady PH.
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Throughout his career, Abel has collaborated with renowned Peruvian chefs who have achieved significant recognition in the culinary world, such as Virgilio Martinez of Central-Peru, Jaime Pesaque, and Gaston Acurio, who is not only a highly influential Peruvian chef but also a prominent ambassador of Peruvian Cuisine.
Chullschick, founded by Abel and his Hong Kong-raised wife Zoe, aims to share his love for Peruvian cuisine with Hong Kong in a colorful and comfortable environment.
]]>Chef and Founder of Chullschick Group, Abel Ortiz Alvarez is a Peruvian chef and entrepreneur who has brought his country's vibrant food and culture to Hong Kong since 2014.
After graduating from the Institute of Gastronomic D'Gallia in Peru and Gastronomic Celia in Cordoba Argentine, Abel worked with various famous Peruvian chefs such as Virgilio Martinez (Central-Peru), Jaime Pesaque (Mayta-Peru) and Gaston Acurio (ranked number #1, #47 and in The World’s 50 Best Restaurants).
Chullschick, founded by Abel and his Hong Kong raised wife Zoe, aims to share his love for Peruvian cuisine with Hong Kong in a colourful and comfortable environment.
Chef Abel Ortiz Alvarez from Chullschick
Brief introduction of your restaurant/working environment.
Chullschick is a small family-owned concept where guests can enjoy the real authentic cuisine of Peru, bringing the uniqueness of such an exotic cuisine to the Hong Kong dining scene. The restaurant focuses on Peruvian-style roasted chicken and Peruvian typical dishes. The team brought an original Peruvian oven that weighs more than one ton and specialises in uniform cooking as per the traditional Peruvian method. The inspiration for Peruvian food is a lesson in history. It is the fusion of hundreds of years of culinary traditions from not only South America but Africa, Europe and Asia. The Incas, one of the oldest civilizations in the world, was also one of the most sophisticated agriculture cultures from the past. Peruvian cuisine has then evolved through time with centuries of Spanish influence, and 150 years of Chinese and Japanese influence.
Where does your cooking inspiration come from?
The inspiration to be a chef came from my parents my mother is from Madre de Dios, Peru and my father is from Ancash, Peru. From a young age, I have been surrounded by vegetables and the kitchen as my mother owned a vegetable shop and my father was the chef for the Peruvian navy and has been for the past 47 years.
Your specialty dish?
My favourite dish in Chullschick is the Peruvian ceviche, a refreshing dish. Prepared with fresh fish marinated with tiger milk (lime juice, celery, chili, fish stock, salt) sweet corn, deep fried corn “cancha”, sweet potato, onions, and rocoto sauce (chili from Peru) are one of the famous dishes in Peru.
Who would you most like to cook for and why?
I would love to cook for my father, because my father is 100% my inspiration for me as a chef. He had more than 55 years of experience as a chef and it would be a challenge for me to cook for him.
What is your favourite thing to do when not cooking?
Promote my culture, cuisine, in Chullschick we love to create memories of Peruvian food for all of our customers.
What is your most favourite city and why?
I love Hong Kong! The city where I met my lovely wife and we had 2 wonderful babies “Luka Tony and Francesca Catalina”, also Hong Kong gave me the chance to open my restaurant, Chullschick, our family business.
Your greatest indulgence?
Eating good food at restaurants and learning more about different cuisines.
What would make you angry at work?
I would like to always keep my kitchen and restaurant clean, the good thing about my team is that they are super organised and incredibly clean. That’s why I don’t have to be angry [laugh].
What is your favourite thing about your career?
I became in 2018 the first Peruvian chef in Asia who had Marca Peru “Peruvian Brand” as a Chef and Peruvian is a wonderful and super recognition for what we are doing to promote our culture in Hong Kong.
In 2018, I became the first Peruvian chef in Asia to receive the prestigious Marca Peru "Peruvian Brand" as a Chef. This is a wonderful and great recognition, as it acknowledges our efforts to promote Peruvian culture in Hong Kong.
What would you like to say to the young people who have just started their career in the culinary field?
Work hard for what you really love, never look back, and always be grateful to those who helped you get where you are.
Discover more about Abel & Chullschick.
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Chef Gareth had a passion for creativity from an early age and found himself in a kitchen with many ideas but no clue.
His first fundamental role is the most important so far as it made him the character he is today, working alongside Paul Beckley in The French restaurant Manchester. During this time, He was learning a tremendous sense of being humble and knowing one's route.
Following Manchester, he headed to London on a rainy morning with pants that did not fit.
Due to the rain, Gareth arrived late for his trial shift at The Savoy Grill. Luckily, he was offered a position in one of the iconic kitchens. He worked his way up the ladder from commis to sous chef. Before moving to Hong Kong he spent time working France and Spain.
His time in Hong Kong has been his outstanding achievement: opening two Gordon Ramsay restaurants and overseeing three of them, and now heading up ALTO Bar and Grill (Tom Dixon) with S&S Hospitality.
Chef Gareth summarises himself as a very lucky, hard-working chef.
Brief introduction of your restaurant/ working place
We offer dinner at a sky-high steak house with an Asian influence, lavish cocktails, fantastic decor and a unique view of our surrounding Hong Kong. We pride ourselves on finding the perfect cuts of meat, fish, etc. Working we straightforward ingredients but showcasing the dishes
How do you describe your overall cooking philosophy?
Try everything, never be accepting and respect the products.
Name the three kitchen tools you can’t do without?
Bragard chef jacket, Josper grill and pencil
Which would you rather do: wash dishes, clean the bathroom, or vacuum the house?
Wash the dishes hands down
What is your or family favourite vacation?
Anywhere that includes my family
Would you cook at home on your day off?
Absolutely as much as possible
What are your comfort foods?
Fish and chips, pies, Sunday roast with all the trimming, Mixed Kebab
What chefs do you follow on social media? (Or admire their work and career in general? Explain why?
I follow a vast world amount of chefs. For our industry, it is all about growth, and seeing what others are doing makes that grow
Do you scream in your private life as much as you do in the kitchen?
I don’t yell, and I believe a good set-up and guild lines always lead to smooth and organised services. So there are never any surprises.
What would you like to say to the young people who have just started their career in the culinary field?
Imagine where you want to be in life in the future. Our industry has no judgment for setbacks. Just work hard, and you will get there. Always remember there is no rush to the finish line. Just enjoy the trail.
Say if your kid(s) was also working in the same industry, would you like to work with him/her in the same kitchen?
Absolutely industry is about knowledge and passing it down, and we try to do this daily with our children. So why not have them work with you and teach our kids all aspects of life.
Chef Gareth Packam from ALTO Bar & Grill
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]]>Chef Jason Au Jason started his cooking career back in college in the United States of America and had pursued Hotel Management studies in Western cooking.
"Good attitude comes first. Working in a kitchen is all about team work, don’t be a hero alone."
]]>Jason officially started his culinary life in Japanese cuisine after graduation. He first joined NOBU 57, a Japanese restaurant in New York and has worked at various locations in the world for the esteemed NOBU group – Dubai, Beijing and Hong Kong.
Other culinary experiences included several first class restaurant such as Jing’an Shangri-La Hotel and SOMA in Shanghai, CHINO, Cé La Vi, and HAKU in Hong Kong.
(1) Brief introduction of your restaurant/ working place
Kushio is led by a team of experienced and talented Japanese cuisine chefs who had worked experienced in Michelin-starred restaurants and are passionate about finding new ways to contribute their knowledge and skills to exquisite Japanese dining experience while maintaining the elegance of the tradition.
(2) Where does your cooking inspiration come from?
My cooking inspiration came from doing grocery shopping at the wet market.
(3) Your specialty dish? May you share with our readers the recipe, please?
Edamame Miso Cold Soup with Foie Gras Truffle
- Dashi 1L
- Miso 70g
- Edamame puree 300g
- Foie gras 100g
- Truffle 10g
- Olive oil 5g
Method:
(4) Who would you most like to cook for and why?
On my day off, I would like to spend time with my family and friends. I can’t afford to take all of them to eat at where I work but I can cook them a quality meal at home.
(5) What is your favourite thing to do when not cooking?
Camping and snorkeling with my family.
(6) Where is your most favourite city and why?
New York, I was trained at NOBU 57 at New York as a chef and got offered to transfer to Nobu Dubai as a member of the opening team. I got a chance to learn how to set up a new restaurant. I would say this experience I had in New York was a big steppingstone for my career life.
(7) Your greatest indulgence?
It used to be wine appreciation, but now it is parenting.
(8) What will really make you angry at work?
No one is perfect, and we all make mistakes. I made mistakes all the time.
The only way to make us work better is to admit the mistake we made and learn not making the same mistake again. So, I don’t like people making excuses for their mistake.
(9) What is your favorite thing about your career?
Good vibe at work, able to enjoy fine food and drinks.
(10) What would you like to say to the young people who have just started their career in the culinary field?
-Good attitude comes first.
-Working in a kitchen is all about team work. Don’t be a hero alone.
]]>Chef Will Leung is the Executive Chef of 1111 ONES Restaurant and Lounge. Raised in Hong Kong, Will was determined at a very young age to build his career as a Chef in fine dining while utilising local ingredients in an artistic way.
]]>Chef Will Leung is the Executive Chef of 1111 ONES Restaurant and Lounge. Raised in Hong Kong, Will was determined at a very young age to build his career as a Chef in fine dining while utilising local ingredients in an artistic way.
Upon graduating from International Culinary Institute, he practiced and honed his skills in the fine dining establishments of Felix and Gaddi’s at The Peninsula Hong Kong and later he worked with Bruno Menard, the renowned three Michelin stars Chef as a Sous chef at Junon.
Throughout years Will earned himself the titles of an IHK certified Trainer Chef, the Gold Medalist of 2019 Asian Culinary Exchange and 2nd Runner Up- Chefs of appreciation of The Coastal Lamb Challenge 2021.
Will is now a regular guest chef at varies TV cooking shows such as VIUTV and Open TV, mainly introduce innovative home cooking with simple local ingredients.
1. Brief introduction of your restaurant:
1111 ONES Restaurant and Lounge is more than a restaurant, but an experience that transcends through the body and soul. Guests can find the best fine dining experience featuring a series of tasting menus where seasonal local premium ingredients echo a series of landscape photographs by my long time friend Kevin Yuen, an award-winning HK based photographer.
2. How do you describe your overall cooking philosophy?
My philosophy is “Food is art”. I’m born and grew up in Hong Kong, so I love marrying local elements and nostalgic things with artisan presentation in my dishes.
3. Name the three kitchen tools you can’t do without?
Chef knifes, tweezer, pan
4. Which would you rather do: wash dishes, clean the bathroom, or vacuum the house?
Dish washing, as it is the end of the cooking ritual and respect to the kitchen tools used to create the meal.
5. What is your or family favourite vacation?
I love photography and like to carry my camera to exotic places like Indonesia, which appears on my food menu, which is where I got my inspiration in my creation.
6. Would you cook at home on your day off? What are your comfort foods?
Yes I would do some simple and casual cooking. Burger is my favourite and I usually have it with beer!
7. What chefs do you follow on social media? (Or admire their work and career in general? Explain why?
Bruno Menard, my mentor. He gave me a lot of opportunities to learn and inspiration to my creativity. He invited me to be a part of his team in a special event in Australia few years ago which is very eye opening.
I would very much like to work with him again after COVID.
8. Do you scream in your private life as much as you do in the kitchen?
No, apparently I’m a very calm person.
9. What would you like to say to the young people who have just started their career in the culinary field?
There is no easy road to success, keep reminding yourself on four key elements:
(1) Persistence
(2) Hard work
(3) Believe in yourself
(4) Be true to your heart
10. Say if your kid(s) was also working in the same industry, would you like to work with him/her in the same kitchen?
Yes as I want to be a role model to my children and to guide them on their paths.
I can imagine we creating different dishes together, they will definitely give me some kicks in my creation as they always have new ideas as a younger generation.
A beautiful creation by chef Will Leung.
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]]>Name: Joseph M. Basbas
Company: Feather and Bone Causeway Bay Lee Gardens Two
Position: Head Chef
Feather and Bone brings a different dining experience. We have our butcher counter where our own butchers prepare a large variety of steak cuts, deli products, seafood selections for guests to choose from and is taken to the kitchen to be cooked. We serve breakfast, lunch and dinner for a la carte and a retail shop where we offer a wide variety of items, kind of a one-stop shop.
Feather & Bone Causeway Bay Lee Gardens Two
Came from my mom because she loves to cook and that grew into me while growing up.
Roasted cod fish with pine nuts, taggiasche olives, tomato in buerre blanc
Cod Fish 200g
Shallots 20g
Chopped Garlic 5g
Olive Oil 20ml
Cherry Tomato 100g
Taggiasche Olives 10g
Thyme 1g (4-5 Sprigs)
White Wine 75ml
Butter 30g
Salt 2g
Pepper 1g
Toasted Pine Nuts 10g
Sauteed Spinach 150g
Fried Spinach 50g
Procedure:
My family. It’s just been a long time since I have not seen or been with them since the pandemic happened. So, I am really looking forward to cooking for them again soon.
Playing pool/billiards
Hong Kong. One of the main reasons is convenience. In transportation, travelling back home to Manila and to other countries as well…
Video games.
When my chefs are not focused on what they are tasked to do and not having common sense…
Got to learn and worked with some amazing chefs.
Be open and keep on learning. There are always new things to learn about cooking. Work hard while enjoying the moment.
Roasted Cod Fish speciality by Chef Joseph:
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]]>Ever since appearing on the public circuit, Samaira Kavatkar better known as 'The Bombay East Indian Girl', has continued to catch Hong Kong Foodies by storm with her refined Indian Cuisine.
An ex-corporate professional turned Chef, she has been a quiet force on the city’s F&B scene, forging her own path with a powerful culinary narrative that brings together East Indian flavours with sprinkles of Portuguese influence. Her dishes, proudly Indian, incorporate many secret family recipes, often saluting her East Indian Community heritage.
East Indian here refers not to a geographic territory in India, but on contrary East Indians actually reside on the rugged section of the western coastline of India: the Bombay Coast.
Love for food and passion for cooking has always been in her blood, and came naturally, with her picking up the art of cooking at the tender age of seven.
Raised in an Indo-Portuguese family, with a Catholic father and a Hindu mother, Samaira cooking style reflects the rich complexities of flavours intrinsic in the two food cultures. This intertwining of cultures combined with travelling and working abroad have all contributed to her knowledge of food, flavours, and different cuisines across the globe.
Her creative cooking style is precise and refined, with fresh seasonal produce parlayed into beautifully intricate dishes that are multi-layered and complex. A staunch believer in making all her spice blends, pickles, chutneys and marinades from scratch, Kavatkar represents slow food at its best, where each element on the plate is carefully considered and created.
Nominated and identified as the "Rising Star" by Tatler Dining in 2020, her last major collaboration with Tater Dining X HAUS in September 2021 paired her cuisine to the elegant Champagnes of The House of Perrier-Jouet, first of a kind for Indian Cuisine in Hong Kong.
2. Brief introduction of your restaurant/ working place
The Bombay East Indian Girl- Private Practice
I am currently working as a free-lance Private Chef in Hong Kong and cater to restaurants, private kitchens, private & corporate clients, pop-up events, collabs on a free-lance basis. My services can be booked through my IG page: www.instagram.com/thebombayeastindiangirl_14 or via email: thebombayeastindiangirl@gmail.com
3. Where does your cooking inspiration come from?
I once read, “Cooking is very much like art, and just like painting or making music, it is inspired by the work of those who have come before the artist.” Hence, for me the inspiration comes from my Mother, she is the Julia Child of my life. My roots, the food we eat at home. A farmers’ market, from my travels, my husband who is an accomplished chef himself. There are many factors actually …
4. Your specialty dish?
If I must choose, then as per people’s choice currently it will be the most loved, “My version” of the:
East Indian Chicken Khuddi, Arroz Fugath (created 3 versions of this dish so far) and
the vegetarian version of the same “Precious than Gucci”- Khichdi (Morel) or can be also
My version of the East Indian Lamb Potato Chop, Green Pea Chutney, Kachumber and East Indian Fish/ Prawn Kujit.
They have been a constant on my menu- on demand, traditional family recipes which I have recreated using seasonal Indian ingredients such as the Morel dish or Gucchi as we call in India.
5. Who would you most like to cook for and why?
Cooking makes me happy, so I can cook for everyone and anyone. As my guests, it can be for people who can afford to pay the price & also as community service for those who cannot. No favoritism/ discrimination there.
However, it is always interesting to cook for most people who think Indian cuisine is only about “Curry.” Happy to let them experience the real Indian culinary heritage through my cooking and, look forward to their feedback and perception of Indian food post that. It is a learning :)
Also, for the record, I can cook multiple cuisine dishes besides Indian food hahahaha
6. What is your favourite thing to do when not cooking?
Spending time with my family - married to a chef and being in the industry myself now I make most of the free time we get together (besides chewing off his ear with my talks hahahaha). Exploring other restaurants (we both are big foodies), getting inspiration from farmers markets. I love Dancing, and in better times prior to the pandemic, Travelling. I am an Hodophile.
7. Where is your most favourite city and why?
Bombay (Mumbai), India…that’s my identity, where I was born & raised and hence -The Bombay East Indian Girl.
Besides favorite city my most favourite place is Mauritius. It is like my second home where I spend all of my Summer and Diwali holidays growing up with my family since I was 4 months old!
8. Your greatest indulgence?
It is always a tie between Crabs & Mutton (Goat Meat)!
Crab in any style, Mutton Biryani & Nalli (Bone Marrow)- all prepared by my Mother.
9. What will really make you angry at work?
Waste, sloppy cooks/ poor sanitation & hygiene and if someone tells me - not my job.
10. What is your favorite thing about your career?
Cooking has been my lifelong passion. I took a career swerve into the kitchen at 39, an age where probably people want to have a relaxed & settled life. I did that because feeding others is the only thing that gives me immense joy & I wanted to share the joy beyond my own circle. It also has given me a chance of giving back to the community in certain ways and putting my East Indian food on a global map.
Food is probably the only thing that really has the power to bring everyone together. It is the only thing that can heal & comfort us without medicines. I hope to do that with my cooking too..
11. What would you like to say to the young people who have just started their career in the culinary field?
I started working in a professional kitchen only in the last 3 years when I switched career paths. That said I am someone who had too much and too early experience with the culinary world and restaurant/catering business growing up through my family. My husband and I are both self-taught chefs with no culinary school background but have a very deep understanding about food- We take food very seriously! Therefore, through our own individual and personal culinary journey experiences I can say this confidently to aspiring young chefs:
Take inspiration from your roots, your culture. Learn as much as you can from many people as you can. Make it a goal to learn about everything in the kitchen- even beyond what you are assigned. Do not just run after money or taking positions first - it will come with time. Go out to eat, it is important to see what others are cooking –it will help to train your palate- take inspirations from it. Being a Chef involves lot of demanding work and personal sacrifices, but it is also very rewarding if you look at it that way – so don’t be afraid to take risks or the chance. Let your food speak for itself. My personal motto is- “Nothing to Prove, Everything to Improve.” Live your dreams.
Some of Samaira's dishes:
East Indian Chicken Khuddi, Arroz Fugath
Precious than Gucci- Khichdi
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