WHAT IS YOUR FAVORITE BREAKFAST?
I’m not big on breakfast, so it’s usually something quick and healthy like a banana & yogurt. BUT if I can sit down I think it’s some version of Toast, eggs with a runny yolk and some sort of bacon or sausage…that could be simple classic version or a great breakfast sandwich or even more elaborate with fancy sausage, a poached egg and other veggies
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
My favorite is what we always had on Monday nights for dinner; Giloda nu shak which is an Ivy Gourd or tiny bitter melon sautéed with spices and potatoes, Gujarati dal, rotli (whole wheat flatbread and rice with raita.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
I’m a procrastinator, so I think having a bit more self motivation to just do and not overthink things would be a talent I could use!!
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I wanted to be a filmmaker, I studied film in college and I made a short film that’s on YouTube.
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
Hmm I’m not that great at most of them, but I think I can hold my own with choux pastries like cream puffs, gougeres and elcairs.
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
I’m not sure I understand the question. Like something I keep at home always? I generally like to keep a few fancy cheeses and crackers on hand at all times. Also, in my fridge red miso. In the cupboard some emergency ramen noodles.
IS THERE A FOOD THAT YOU DISLIKE?
I’ve never been a huge fan of offal. I do try it when it’s at a good spot but most of the offal like liver, heart, sweetbreads, etc is not my favorite.
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
There’s a little spot in London (originally from East Africa) calle Maru’s Bhajia House and they make the crispiest spicy bhajia with chutneys. I have been trying to master it over the years but have not fully grasped the technique.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
I have had so many. One in particular was in the Loire Valley in France. We were taking a boat on the river and had this perfect and simple lunch along the river at a place with a large deck and charcoal grill. It was a simple tomato salad with shallots followed by beautiful tuna steaks grilled outside.
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I have not really had a lot of mentors, and mainly have relied on my own convictions. A few people that helped me along the way would be Chef David Selex, my former boss at the DeYoung Museum where I was the Executive Chef, GM Amarylla Ganner, my wife Ann Nadeau has been my biggest supporter and believer in me. More recently I have reached out to some women chefs like Tanya Holland for advice. But overall I would say I feel like the first and I do mentor a lot of younger women in the industry.
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
This is a hard question because there a plenty of women that run their kitchens just like men, because they think that’s how they have to be to get ahead. The biggest difference I see in my kitchen is that the white cis male identity is not centered. This one difference affects just about every aspect of work life. For women, and specifically women of color, to not be “the other” in the work environment but the majority in leadership changes the whole dynamic of how people interact with each other. It’s a more respectful and collaborative environment.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
Think about the WHY. Why do you actually love cooking? What are you trying to create for yourself and others? If you just go back to the why in the first place and quiet all the noise, I think it helps one find their true direction.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
As a chef that has always been cooking in restaurants, I used to not cook at home regularly. I started cooking at home more than ever before, and have not stopped. It’s such a change to eat and cook at home regularly. We also moved to the country so I have become much more involved in growing our own vegetables, herbs, etc
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
As I mentioned above, I am growing a lot more vegetables at home. We are currently working on building a small farm. I am cooking a lot more traditional Gujarati dishes that I grew up eating as well. When I started cooking Indian food most of it was creative takes on street foods, etc. Now I am cooking more of the home style Indian dishes I grew up eating.
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