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Tag: Chef

I try dining with ‘the world’s tiniest chef’ at Jewel Changi Airport – is this travel-themed culinary experience worth a visit?, Lifestyle News

I’ve always been the kind of person who can’t enjoy my food to the fullest without finding the perfect video to go with it — the meal just wouldn’t feel as complete or satisfying without it.

I usually go for food and travel vlogs because they’re two of my favourite things.

It’s a small ritual, but in my opinion, letting my eyes and mind enjoy something just as much as my tastebuds makes the meal so much better.

So, when I heard about the new travel-themed Le Petit Chef experience at Jewel Changi Airport, I knew I had to try it for myself.

What is Le Petit Chef?

For those who aren’t familiar, Le Petit Chef is a culinary experience that combines dining with interactive animation, led by a tiny chef who comes in the form of a 6cm projection on one’s plate (thus the name).

Originating from Belgium, the concept first made its debut in Singapore in 2019 at La Brasserie located in Fullerton Bay Hotel.

It has since returned to our sunny shores twice — once in 2022 at Grand Hyatt Singapore and 2023 at Restaurant Espoir before this fourth installment at Jewel Changi Airport.

From Nov 29 to April 30, 2025, Le Petit Chef will introduce a new travel-themed concept in collaboration with Changi Airport, using 3D mapping technology to take diners on a culinary adventure with the self-described ‘world’s tiniest chef’.

Trying it for myself

Having learned about the concept and hype surrounding it, I was even more eager to find out how this experience stood out from its past renditions and whether it would measure up to my expectations.

I also wanted to answer the question that is probably on most of our minds — is it worth the price?

Ambience and vibe

Upon entering the dining hall, I got fine-dining vibes from my surroundings.

The dim lighting and classy furnishings reminded me of those you’d find in fancy restaurants.

But once the dinner show started, the atmosphere shifted into something more lighthearted and fun.

Our petit chef, who guided us through our meal, had a witty sense of humour, keeping things fun and engaging even when he was simply explaining the background and origin of each dish (I wish I could say the same about my history teacher back in school).

I also loved how the background music was matched to each dish we tasted.

For example, hearing La Vie en Rose play while trying a French dish instantly transported me out of Singapore.

The 3D mapping technology and animation were nothing short of a visual feast.

It felt like I was watching a mini theatre performance unfold right on my dining table. And of course — it’s perfect for sharing on social media too.

The graphics and colours were so captivating that I felt like capturing everything on my phone.

But when I took a moment to truly take in the visuals with my own eyes, that’s when I was able to appreciate the magic of the experience.

There were also interactive live performances between courses.

The performers would engage with diners, sometimes incorporating them into the act, which made the entire experience feel even more immersive and personal.

These moments bridged the courses nicely — as compared to just sitting around and waiting for the next dish.

I imagine it would be something fun to talk about with your loved ones after the meal too.

Tasting the Classic menu

The menu I tried was the Classic menu, which included five courses.

Matching the travel theme of the entire experience, every dish represented a different country — creating a diverse flavour palette that still melded together nicely.

After trying everything, what stood out to me the most was the Deconstructed Cendol dessert.

I loved how it was a hands-on experience, and we were actually allowed to ‘play’ with our food, (contrary to what we were always told growing up).

As everyone was constructing their own desserts to wrap up the meal, I could hear laughter and giggles all around the room.

It felt like a wholesome moment where we were transported back to our childhood — which I think was very much what the dish was trying to convey with the familiar flavours and old-school toppings like popping candy.

However, while I thoroughly enjoyed some of the dishes, there were a few that didn’t quite hit the mark for me personally.

One such dish would be the Poached Mekajiki.

While the broth and shredded radish were light and refreshing, the swordfish tasted a little too strong and briny for my liking.

I thought I was just taken aback by the bold taste and decided to give it another try, but the intensity of the fishy taste was still too pronounced for me to fully enjoy.

And that’s coming from a seafood lover.

Overall experience

All in all, I feel the Le Petit Chef experience as a whole is fantastic if you’re looking for something new, fun and immersive to do with your family and don’t mind the steep price point, which ranges from $198 to $268 per pax ($98 for the kids’ menu).

Plus, diners can also visit the Changi Experience Studio, which has hands-on games and interactive exhibits, as the ticket comes with free access to it.

If you’re more particular about food though, you might end up being a little disappointed.

While the food comes intricately plated and is fun to look at — especially with the animations — most of them taste quite average.

So pricewise, you would likely be able to get a better experience at a traditional restaurant.

Address: Jewel Changi Airport, Level 4, #04-300, 78 Airport Boulevard, Singapore 819666

Opening hours: 12pm, 3.30pm and 7pm (every Fri to Sun from Nov 29 to April 30, 2025)

ALSO READ: I visit Harry Potter: Visions of Magic, here’s why it gave me goosebumps

carol.ong@asiaone.com

Source link

November 25, 2024
I try dining with ‘the world’s tiniest chef’ at Jewel Changi Airport – is this travel-themed culinary experience worth a visit?, Lifestyle News

I’ve always been the kind of person who can’t enjoy my food to the fullest without finding the perfect video to go with it — the meal just wouldn’t feel as complete or satisfying without it.

I usually go for food and travel vlogs because they’re two of my favourite things.

It’s a small ritual, but in my opinion, letting my eyes and mind enjoy something just as much as my tastebuds makes the meal so much better.

So, when I heard about the new travel-themed Le Petit Chef experience at Jewel Changi Airport, I knew I had to try it for myself.

What is Le Petit Chef?

For those who aren’t familiar, Le Petit Chef is a culinary experience that combines dining with interactive animation, led by a tiny chef who comes in the form of a 6cm projection on one’s plate (thus the name).

Originating from Belgium, the concept first made its debut in Singapore in 2019 at La Brasserie located in Fullerton Bay Hotel.

It has since returned to our sunny shores twice — once in 2022 at Grand Hyatt Singapore and 2023 at Restaurant Espoir before this fourth installment at Jewel Changi Airport.

From Nov 29 to April 30, 2025, Le Petit Chef will introduce a new travel-themed concept in collaboration with Changi Airport, using 3D mapping technology to take diners on a culinary adventure with the self-described ‘world’s tiniest chef’.

Trying it for myself

Having learned about the concept and hype surrounding it, I was even more eager to find out how this experience stood out from its past renditions and whether it would measure up to my expectations.

I also wanted to answer the question that is probably on most of our minds — is it worth the price?

Ambience and vibe

Upon entering the dining hall, I got fine-dining vibes from my surroundings.

The dim lighting and classy furnishings reminded me of those you’d find in fancy restaurants.

But once the dinner show started, the atmosphere shifted into something more lighthearted and fun.

Our petit chef, who guided us through our meal, had a witty sense of humour, keeping things fun and engaging even when he was simply explaining the background and origin of each dish (I wish I could say the same about my history teacher back in school).

I also loved how the background music was matched to each dish we tasted.

For example, hearing La Vie en Rose play while trying a French dish instantly transported me out of Singapore.

The 3D mapping technology and animation were nothing short of a visual feast.

It felt like I was watching a mini theatre performance unfold right on my dining table. And of course — it’s perfect for sharing on social media too.

The graphics and colours were so captivating that I felt like capturing everything on my phone.

But when I took a moment to truly take in the visuals with my own eyes, that’s when I was able to appreciate the magic of the experience.

There were also interactive live performances between courses.

The performers would engage with diners, sometimes incorporating them into the act, which made the entire experience feel even more immersive and personal.

These moments bridged the courses nicely — as compared to just sitting around and waiting for the next dish.

I imagine it would be something fun to talk about with your loved ones after the meal too.

Tasting the Classic menu

The menu I tried was the Classic menu, which included five courses.

Matching the travel theme of the entire experience, every dish represented a different country — creating a diverse flavour palette that still melded together nicely.

After trying everything, what stood out to me the most was the Deconstructed Cendol dessert.

I loved how it was a hands-on experience, and we were actually allowed to ‘play’ with our food, (contrary to what we were always told growing up).

As everyone was constructing their own desserts to wrap up the meal, I could hear laughter and giggles all around the room.

It felt like a wholesome moment where we were transported back to our childhood — which I think was very much what the dish was trying to convey with the familiar flavours and old-school toppings like popping candy.

However, while I thoroughly enjoyed some of the dishes, there were a few that didn’t quite hit the mark for me personally.

One such dish would be the Poached Mekajiki.

While the broth and shredded radish were light and refreshing, the swordfish tasted a little too strong and briny for my liking.

I thought I was just taken aback by the bold taste and decided to give it another try, but the intensity of the fishy taste was still too pronounced for me to fully enjoy.

And that’s coming from a seafood lover.

Overall experience

All in all, I feel the Le Petit Chef experience as a whole is fantastic if you’re looking for something new, fun and immersive to do with your family and don’t mind the steep price point, which ranges from $198 to $268 per pax ($98 for the kids’ menu).

Plus, diners can also visit the Changi Experience Studio, which has hands-on games and interactive exhibits, as the ticket comes with free access to it.

If you’re more particular about food though, you might end up being a little disappointed.

While the food comes intricately plated and is fun to look at — especially with the animations — most of them taste quite average.

So pricewise, you would likely be able to get a better experience at a traditional restaurant.

Address: Jewel Changi Airport, Level 4, #04-300, 78 Airport Boulevard, Singapore 819666

Opening hours: 12pm, 3.30pm and 7pm (every Fri to Sun from Nov 29 to April 30, 2025)

ALSO READ: I visit Harry Potter: Visions of Magic, here’s why it gave me goosebumps

carol.ong@asiaone.com

Source link

November 25, 2024
Dream To Be A Chef? Challenges And Demands Of The Profession, As Told By A Top Chef

In a profession where passion meets creativity, choosing a career in culinary arts can be as rewarding as it is demanding. Choosing a career in culinary arts is not for the faint-hearted but for those with dedication and a creative spirit. The road to becoming a successful chef is paved with challenges, yet, the rewards of creating extraordinary food experiences can make it all worthwhile. For aspiring chefs, the path may seem exciting, but it also comes with its share of challenges that need to be understood before setting on this journey.

How To Become A Successful Chef?

1. Passion for Food

At the heart of any successful culinary career is a genuine love for food. The ability to experiment with flavours and ingredients is crucial to staying motivated in the long run. A chef’s passion fuels their creativity to thrive in a high-pressure kitchen, where long hours and demanding schedules can be overwhelming. It’s this relentless drive that has helped chefs like Siddharth Parab push the boundaries of traditional cuisine and explore new techniques. Without an enduring passion for food, the demands of the job can quickly become overwhelming.

Also Read:These Chefs Were Almost Anything But Cooks – Their Shocking Career Backstories Revealed

2. Culinary Education

Formal culinary training can be a great stepping stone for anyone serious about a career in this field. Enrolling in a culinary school or joining professional cooking classes gives you the foundational skills necessary to excel in the kitchen. These programmes provide a hands-on experience, allowing budding chefs to gain confidence in preparing a wide range of dishes. Beyond the basics, education opens the door to understanding international cuisines, advanced techniques and even the science behind cooking, all of which are essential in modern kitchens. Aspiring chefs can also learn to appreciate the importance of food safety, nutrition and kitchen management.

3. Work Experience

While education provides a foundation, nothing prepares you for the realities of working in a kitchen like professional experience. Standing for long hours, meeting tight deadlines and managing multiple tasks simultaneously are part of daily life. Chef Parab’s journey to becoming a renowned Executive Chef involved years of hard work and learning from different kitchen setups. Starting at the bottom and working your way up through various roles is an integral part of the journey and helps chefs develop both technical and interpersonal skills.

4. Specialisation and Creativity

One of the most exciting aspects of a culinary career is the opportunity to specialise. Whether you’re drawn to pastry, fine dining or experimental cuisine, finding your niche can help set you apart in the industry. Specialising allows chefs to dig deep into specific techniques and styles, which can lead to mastery in that area. Specialisations not only boost your expertise but also make you stand out in this competitive industry.

Also Read:Exciting Careers For Food Enthusiasts Who Do Not Want To Cook

5. Creativity is Key

Culinary arts is, above all, a creative field. Being open to new ideas, experimenting with different cuisines and learning diverse cooking styles are what keep chefs ahead of trends. Aspiring chefs should not be afraid to experiment and sometimes even fail in order to find their own voice in the kitchen. The ability to think outside the box is what turns a good chef into a great one and this creativity can come from exploring different ingredients, techniques and global cuisines.

6. Physical Demands

The physical demands of working in a kitchen cannot be understated. Long hours on your feet, working in hot and often cramped conditions are all part and parcel of the job. It’s a physically and mentally challenging profession that requires endurance and resilience. Yet, for those who are passionate about their craft, the rewards often outweigh the hardships.

7. Networking and Mentorship

In an industry where who you know can be just as important as what you know, networking is essential. Building relationships with other chefs, industry professionals and mentors can lead to job opportunities and invaluable learning experiences. Aspiring chefs should attend food festivals, participate in culinary competitions and join professional organisations to expand their network. Mentorship from experienced chefs can provide crucial guidance and help navigate the challenges of the profession.

About the author: Chef Siddharth Parab, Executive Chef at SpiceKlub USA in Cupertino, California, has carved a name for himself in the culinary world.

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November 3, 2024
New Opening: The Atrium At The Plaza Begins Its Story With DIVA By Chef Ritu Dalmia

Jio World Plaza in BKC has a charming new dining destination called the Atrium at The Plaza. Suffused with natural light and Europen-inspired decor, this space aims to capture the spirit of a holiday and whisk you away from the worries of hectic city life. The Atrium at the Plaza has been envisioned as a spot that will bring together various cuisines for guests to choose from. Individual establishments will not have their own seating. Instead, tables are set up in the open space in between. The design makes it stand out from similar spaces in other malls. Here, it’s more of a chic courtyard for culinary delights rather than a regular ‘food court.’ The idea is to eat well and relax in a quiet corner replete with artistic touches – lampposts, floral arrangements, a grand aquarium and more.

Photo Credit: DIVA at the Atrium

The initial stage of the Atrium’s launch has been marked by the opening of DIVA by Chef Ritu Dalmia. Guests at Jio World Plaza can now dig into Chef’s signature treats, including (her own favourite) Mac & Cheese and DIVA’s classic tiramisu. But the menu here goes beyond Italian dishes and features Pan-Asian and Indian comfort food too. We had the chance to check it out for ourselves a few days ago. Explaining the idea behind DIVA’s cafe-style offerings, Chef clarifies, “This is a place where you don’t come for long lunches. If you want to catch up with a friend and grab a quick bite, this is the sort of spot you would come to. For us, the food ethos is very clear: simple, non-pretentious, high-quality and delicious.”

Photo Credit: DIVA at the Atrium

We began our brunch with the yummy Chicken Katsu Bao and the satisfying Root Vegetable, Almond & Japanese Ginger Dimsum. The real show-stealer was the Sourdough Sandwich with Mini Sharp Cheddar, Onion Marmalade and Sriracha. We couldn’t stop ourselves from taking extra portions of this one! Our meal was complemented by refreshing sips of Peach and Apricot Iced Tea and Passion Fruit Bubble Tea. Beverage choices include mocktails, teas and coffee drinks – no alcohol is served.

Photo Credit: DIVA at the Atrium

Chef Ritu explains that the food at DIVA at the Atrium is meant to be “non-intimidating”, which is a hallmark of a good cafe for her. The focus is on the familiar, the casual and the comfortable. The main course has accordingly been presented in the form of “Meal Bowls in the World”. Expect Asian staples like Blue Pea Fried Rice with Pan Seared Tofu and Sambal, alongside Italian delights like Lasagna Meat Ragu and Dainty Potato Gnocchi, Forest Mushrooms and Pecorino. Those who are still craving “ghar ka khana” will also find options like chole kulche, subz pulao and other desi classics. No outing should be wrapped up before savouring a sweet indulgence. At DIVA, options range from decadent tarts, pastries and cheesecakes to lighter desserts like the gluten-free rosemary and almond torta.

Photo Credit: DIVA at the Atrium

Exciting future developments at the Atrium at The Plaza are in the works, we are told. Till then, you can drop by for scrumptious treats curated by one of India’s most celebrated chefs and enjoy the leisurely ambience.

Where: Jio World Plaza, Gate 6 & Gate 12, G Block Rd, G Block BKC, Bandra Kurla Complex, Bandra East, Mumbai

Photo Credit: DIVA at the Atrium

Photo Credit: DIVA at the Atrium

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October 25, 2024
International Chef Day 2024: These Chefs Were Almost Anything But Cooks – Their Shocking Career Backstories Revealed

The life of a chef can be full of challenges and pressure in the kitchen or the industry, yet it comes with incredible learning experiences, deep passion, and the purest joy of feeding people. Every year, on October 20th, the world celebrates International Chefs Day, a tribute to the maestros of the kitchen who transform humble ingredients into delicious dishes that are nothing short of a work of art. But what inspired these culinary geniuses to dedicate their lives to food?

On International Chefs Day 2024, here is a throwback to some brilliant candid conversations NDTV Food had with top chefs from around the globe, where they reveal how family, culture, and personal journeys led them to make it big in the kitchen. P.S. Don’t miss out on learning what these talented chefs would have done if they had chosen a different career!

Chef Gary Mehigan: A Legacy of Hospitality

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Australian chef and restaurateur Gary Mehigan, who became a household name after MasterChef Australia, traces his culinary roots back to his family, especially his grandfather. “I think I got my creative genetics from my mum, but my inspiration was always my grandfather, who was a chef,” he reflects. “My dad was an engineer and a very measured, clever, and patient person, but I was none of those things. I was impatient and annoying. I connected with my grandfather because he loved people, hospitality was his life, and he loved growing things in his garden. It just seemed to be a very natural, fascinating path to follow. I don’t think I truly understood this when I chose to be a chef, but now I understand it very clearly.”

When asked what he would be if not a chef, he simply said, “I would be very sad!”

Chef David Myers: Farm-to-Table Roots

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Growing up on a family farm instilled in Chef David Myers a deep connection to the food he cooks. “I was so lucky to grow up in a family that grew their own food. My family had a lot of land and a big garden with all kinds of fruit trees and nut trees. We followed the seasons, canning and preserving them for the other seasons. As a kid, I didn’t think much of it-it seemed normal-but now, looking back, I realise how special that was: to be able to eat food that pure, fresh, and healthy.”

He also credits his family for introducing him to great food, sparking his passion for flavour. “My family was really good at finding the best places to eat-the best pizza, the best fried chicken, the best ice cream place that made their own ice cream. They weren’t trying to be connoisseurs; they were just trying to find the best places to eat at. If we had a bad meal, we were all bummed!”

But what if he hadn’t pursued this path? “I would have been an actor,” he revealed.

Chef Gaggan Anand: Courage and Big Dreams

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Chef Gaggan Anand’s progressive Indian restaurant in Bangkok, Gaggan, has been recognized as the ‘Best Restaurant in Asia 2024’. Having lived for many years in Thailand, Chef Gaggan revealed his culinary journey began in Delhi, a city that marked his transition into professional cooking. “Delhi was where I started to become a professional chef. That’s where I entered the industry. After 12 years, I got the confidence to close my restaurant and bring my team,” he shared.

But in an alternate universe, Chef Gaggan has a different dream: “I’d be a drummer in a rock band.”
Also Read: World’s 50 Best Restaurants 2024: This Indian Restaurant In Bangkok Among Top 10

Chef Ranveer Brar: From Gurudwara Kitchen to Global Fame

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Chef Ranveer Brar gained confidence in his cooking after making a meal for his mother. “Though my first stint in a kitchen was at a pretty young age at the Gurudwara, I started serious cooking around 15. That was when I made Rajma for my mother (she was unwell), and I heard my father praising my cooking to her!” Hearing his father praise his cooking was the moment he knew he had a future in food.

If life hadn’t led him to the kitchen, Brar imagines a different kind of adventure. “I love to travel and I love my cameras, so if not a chef, I would probably have been a wildlife photographer.”

Chef Sarah Todd: Indian Cooking with an Aussie Twist

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Chef Sarah Todd is an Australian celebrity chef, restaurateur, and cookbook author. Chef Sarah loves Indian food and first tried cooking Indian cuisine after her son was born. “He is half Punjabi, so it was only natural I introduce him to the food of his heritage. I am trained in French culinary techniques and found the difference in cooking styles a little daunting. However, I have fallen in love with spices and the magic they bring to a dish. I now find it fun and exciting to cook Indian food, and it is my preferred cooking style-with my Aussie twist, of course!”

If not a chef, Sarah would have followed another passion-race car driving. “I always dreamt of being a race car driver. I love driving on an open road through the countryside. I find it very relaxing, and it takes my mind off everything.”
Also Read:Real People, Real Stories Of Finding Freedom In The Kitchen

Chef Vikas Khanna: Connecting Food with Emotions

^{Photo: Instagram/vikaskhannagroup}

Chef Vikas Khanna’s deep passion for food goes beyond what the eye can see. It is not just the technique and ingredients, but the chef acknowledges that a certain amount of love and passion is what makes even a simple dish extra special. Talking about his childhood, he revealed, “Although I have a gift of being able to re-create any dish by just tasting it, my grandmother’s methi aloo is one dish I cannot replicate. It has five simple ingredients, nothing fancy at all. Perhaps it’s the sacredness that this dish holds in my heart. I would like to always keep it sacred in memory of my grandmom.”

If not cooking, Chef Vikas revealed he would love to be a farmer. “It’s closely associated with my profession, and I value the preciousness of good produce. Being a farmer aligns with my philosophy. Additionally, I would love to produce documentaries. Capturing aliveness on film is so powerful and engaging. I have experienced how an audience is moved by skilful cinematic art; this would give me immense joy too!”

Chef Sumeet Saigal: Inspiration from Grandfather

^{Photo: Instagram/sumeetsaigal_}

Chef Sumeet Saigal, who broke the internet and won many hearts by serving panipuri on MasterChef Australia Season 16, shared that her grandfather’s inquisitiveness about food made a lasting impact on her culinary journey. “My darji (grandfather) was a very inquisitive man, and he was curious about everything he did, including food. If he was eating something, he was very fascinated by what spices were put in it, where the produce came from, what was written on the labels of the jars he bought, and so on. So growing up, there were so many instances of watching him being so curious about food and how he approached it-that was the biggest influence he had on me.”

These talented chefs remind us that the path to the kitchen is as diverse as the dishes they create. From family traditions to personal dreams, each story is a testament to the passion, creativity, and heart that goes into making the food we love. Let’s raise a toast to all the incredible chefs around the globe on this International Chefs Day!

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October 20, 2024
Ekta Kapoor Had A Dinner With “The Master Chef”. Guess Who?

We all cherish our time at friend’s place. And when it comes to a home-cooked feast, it is simply unbeatable. Looks like celebrities are no exception. They also find joy in the warmth of home-cooked dinners with friends. Recently, producer-director Ekta Kapoor shared a delightful video on her Instagram, showcasing a scrumptious meal hosted by MasterChef Vikas Khanna. The clip captured Chef Vikas Khanna transforming kulchas into finger-food appetisers, spreading what looks like hummus and topping them with jeera aloo and chana sabzi. The dinner table also featured a salad platter, what seemed like mini tarts, and glasses of mango juice and water. Ekta expressed her gratitude in the caption, saying, “Last night dinner with d master chef Vikas Khanna! From my heart to my stomach, we were full of love!! Thank you for the warmth and hospitality!!! Hope to see u in Bombay soon.”
Also Read:“Emmynent Comedian”: Amul Honours Vir Das’ Emmy Win With A Quirky Post

Take a look:

Like Chef Vikas Khanna, if you are also gearing up to host a gathering with friends at your place, here are some delectable desi starters that can give a delicious kick-start to your dinner.

5 Desi Starters You Can Try:

1. Kakori Kebabs

These melt-in-your-mouth kebabs are a North Indian delicacy, known for their exceptional tenderness and aromatic spices. Prepared with minced meat, these delights make a perfect appetiser for meat lovers. Click here for the recipe.

2. Microwave Paneer Tikka

A quick and hassle-free version of the classic, microwave paneer tikka offers the same smoky flavour and succulence. Ideal for vegetarians, it is a speedy way to indulge in this popular Indian snack. Recipe here.

3. Baked Chicken Seekh

Health-conscious foodies can find comfort in baked chicken seekh kebabs. Packed with flavours, these skewers combine lean minced chicken with spices, offering a lighter twist on the traditional seekh kebabs. Want the recipe? Click here.

4. Dal Ki Kachori

A crunchy exterior with a spiced dal filling, dal ki kachori is a popular North Indian snack. These deep-fried delights are perfect for adding a savoury touch to your appetiser spread. Detailed recipe here.

5. Khandvi

Hailing from Gujarat, khandvi is a unique and delightful starter made from gram flour and yoghurt. These bite-sized rolls are steamed, then seasoned with mustard and coconut, creating a refreshing and tangy flavour profile. Click here and get the recipe.

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September 16, 2024
Mexican Chef Jesus Mendez-Fragoso: ‘We Can Do Better To Support Immigrants’

Jesus “Chuy” Mendez-Fragoso is the owner of multiple bar and restaurant concepts in Birmingham, Alabama, including The Louis Bar and Unos Tacos in the Pizitz Food Hall, Adios Bar, and upcoming Salud, plus he’s a franchise owner for Honest Coffee Roasters. As a 4-year-old undocumented Mexican immigrant, Chuy faced language barriers and struggled with his identity. In this edition of Voices in Food, he talks about how his illegal status limited his prospects in life and career ambitions, and offers advice on how the Latinx community can advance through education and entrepreneurship.

I was born in a small town in Tabasco, Mexico. Because there were no jobs there, my parents crossed the border into the United States. My dad worked as a cook and mom cleaned hotels. My parents were always working and I was home alone. Back in the early ’90s in Shelby County, Alabama, there were no ESL or Spanish teachers, or groups to help Latino kids navigate kindergarten and elementary school. I had no other family or friends in the area. And the lack of technology available to me didn’t allow me to reach anyone. My dad dropped me off at school and I had to figure out when it was time for class, how to ask to go to the restroom, tell when I was hungry, when school was over, etc. After first grade, I started getting the hang of school.

Sometimes, I would accompany my mom to the hotels and she would put on a VHS of “Jurassic Park” in the hotel room. I watched a lot of “Sesame Street,” “Barney” and “Power Rangers” so I could communicate with the other kids in school. Eventually, one or two teachers in third grade took some effort to teach me how to read and write. Otherwise, the school would need to hold me back and I wouldn’t be able to move to the next grade.

Growing up in the South was difficult because I was still a minority and everybody was more vocal there, too. Walking down the hallway, I was often called “brown boy, wet bag!” It was OK for them to say it, but deep down I felt they were hurtful words. But I couldn’t defend myself. I was scared of being ridiculed or beaten up — which happened a lot to kids who spoke up. I felt abused verbally and emotionally as my English was not well developed. Everyone would giggle, including the teachers. I wanted to fit in, so I would go along. I missed school a lot because I did not want to face those comments.

“As an 8-year-old, I had a traumatic experience when my parents crossed the border illegally with me through Phoenix, AZ … But the memory of that day, though painful, developed my immigrant spirit to work hard and be the best that I can be in this country.”

It wasn’t until middle school that I realized I was not just a non-native English speaker, I was also an illegal immigrant. When my counselors requested my Social Security number to help me prepare for college applications, my mom broke down and told me that I didn’t have it. I could not pursue my dream of becoming a doctor, or get a 9-to-5 job in corporate America. This broke me and I stopped showing interest in studies. I went with the flow through my teenage years with no vision of who I wanted to become.

I was blindsided by the fact that I couldn’t go to college. I also couldn’t get a parking permit at my high school, rent an apartment, get a bank loan for a house or a car — all my resources were gone, because I was undocumented.

After high school, I found myself all alone. My parents separated and moved back to Mexico. I had to support myself, so I worked as a server at Cocina Superior, Taco Mama and Margarita Grille. I made my way to bartending, and eventually management, learning all different aspects of the restaurant industry. I knew this was the land of opportunities and I had to find a way to make it here. I worked very hard and moved to Birmingham, Alabama, where I was able to network with folks in the culinary field who offered me good positions. I was a fluent English speaker and a highly skilled Mexican by now! I worked with the renowned Frank Stitt across all of his Birmingham restaurants — Bottega, Chez Fonfon, and Highlands Bar and Grill.

At 29 years old, I became a business owner and my dad came back into my life to help me open more Mexican-inspired restaurants, a coffee roastery and a franchise brand. I feel the key to my success was understanding that there is a big difference in learning how to cook and sell chips, salsa and margaritas, to working in a high-end restaurant where you understand wine, different cooking styles, and serving higher-end clientele.

The Latinx community is often very complacent and unambitious, largely because we are expected to get a job as soon as we can, earn money and take care of the household. We are not really pushed to pursue a profession. So without education, we have no option but to work as a dishwasher, landscaper, housecleaner or babysitter. Also, we lack knowledge of how to run our finances, develop our credit scores, or apply for bank loans and grants. We don’t come from wealth. It is too risky to use our savings to start a business and we don’t know of any pathways to get business licenses or loans.

But we can do better to support immigrants by involving them in networking events, hiring them and helping them understand finance and documentation. Even illegal immigrants can be valuable contributors to the economy if they get an individual taxpayer identification number. With this, they can open a bank account, and after banking for a couple of years, they can get a credit card. At the nonprofit I work with, HICA (Hispanic Interest Coalition of Alabama), we go to low-income communities and high-unemployment areas to develop entrepreneurship. The community economic development programs provide Latinx entrepreneurs with small-business development, financial coaching, and volunteer income tax assistance.

“Without education, we have no option but to work as a dishwasher, landscaper, housecleaner or babysitter. Also, we lack knowledge of how to run our finances, develop our credit scores, or apply for bank loans and grants.”

As a Deferred Action for Childhood Arrivals recipient, I feel for kids who never had a say in their status. I connect my employees to attorneys and organizations like HICA that offer free resources to undocumented people so they don’t have to hide or be scared, and can face the problem head-on. It is important to help them figure out what pathway they have for legal residency or asylum.

As an 8-year-old, I had a traumatic experience when my parents crossed the border illegally with me through Phoenix, and I slept on the floor with a coyote as everyone scattered, fearing approaching officers. As a child, I did not know that I was breaking the law. I did not know the magnitude of what it means to be crossing a country’s border. I was just being hauled by my parents. But the memory of that day, though painful, developed my immigrant spirit to work hard and be the best that I can be in this country.

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We can also influence our policies. Laws in 19 U.S. states allow undocumented immigrants to get driver’s licenses, car insurance and taxpayer IDs. Without these, we are always watching our backs whenever we step outside our homes. If we get pulled over for speeding, we cannot get bail. We go to jail and are thrown out of the country.

My message for the young Latinx community is to not forget who you are and where you come from. Realize that the prospects we have here are not available back in our home country. I love Mexico but I have to use my gifts with a humble mindset to take advantage of the opportunities this country has to offer.

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September 16, 2024
Watch: Celebrity Chef Sarah Todd Tried Chole Bhature In Delhi And She Was “Absolutely Blown Away”

Chole Bhature is an emotion. The crispy and fluffy bhaturas combined with spicy and tangy chole (chickpea curry) cause a flavoursome explosion in your mouth. Not just Indians, but people coming from every part of the world love the iconic combo. Australian chef Sarah Todd echoes a similar sentiment. After landing in Delhi a few days back, she wanted to find out whether the North Indian delicacy could curb her hunger pangs. Well, she was not disappointed. Sarah shared a video on Instagram where she was seen trying a plate of chole bhature at the famous Sita Ram Diwan Chand restaurant. The clip begins with Sarah tearing off a bhatura, dipping it in the chole and putting it in her mouth. Her reaction was priceless. “Wow. That is so good. Absolutely delicious” says Sarah before praising the texture of the bhaturas.

She also took active note of how they were being made, highlighting the flavourful fillings. Sarah enjoyed the meal with green chutney and green chillies. Taking a bite of amla, she said, “It really goes well with the dish.” Once she was done, the chef admitted that she was “officially satisfied (and) a happy girl”. Sarah wrapped up her gastronomical adventure by gulping down an entire glass of lassi. The sweet way to end a hearty meal indeed. Don’t know about you, but Sarah completely agrees with us.
Also Read: Watch: Comedian Sumukhi Suresh’s Adorable Reaction To Chhole Bhature In Delhi Will Make Your Day

“6 AM touchdown in Delhi, sleepy and hungry and the only thing on my mind? Chole Bhature! Crispy, golden pillowy bhature with spicy chole washed down with a sweet lassi, the perfect cure for post-flight hunger. I tried out the iconic Sita Ram Diwan Chand, and let me tell you—it lived up to the hype! This place has been serving up crispy bhature and spicy chole since 1950, and I can totally see why they’ve been around for so long. Absolutely blown away!” read her caption.

The video has received over 1.5 million views and reactions were quick to follow. A London-based chef commented, “I’m coming along next time.”

A user wrote, “Haha, I was in India last week. I landed at 8:30 and then went straight to the South Ex market to eat the same. Magic.”

“Chole Bhature of Delhi are one level up. Sarah..we don’t get them in Goa-INDIA. I mean the quality,” read a remark.
Also Read: 5 Signs You Love Chhole Bhature More Than Anything In This World

A comment read, “Hats off to your team to take you straight to Sita Ram Diwan Chand so early in the morning after having a flight!!”

A foodie quipped, “I am from Delhi. It’s the best place.”.

Another user wrote, “Chole bhature+ lassi- Best medicine to cure insomnia.”

Click here to discover the top 5 places to eat chole bhature in North Delhi.

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September 12, 2024
20 Years Of Wasabi: In Conversation With The Japanese Maestro, Chef Masaharu Morimoto

When you meet one of the world’s leading Japanese chefs, you have to ask him about sushi. So I did – and his approach, in his words and on the plate, was all about simplicity and satisfaction. “Find a chef or a restaurant you absolutely trust – that’s my only advice,” says Chef Masaharu Morimoto, when asked about finding good sushi. Today, certain generations of foodies worldwide are interested in Japanese staples because of social media. But long before these delicacies could be labelled ‘viral ‘trends’, Chef Morimoto championed them across the globe in exciting ways. “People always say that Japanese cuisine has many rules. But I am constantly thinking of how I can break them,” he declares. Today, he is recognised as one of the most legendary figures in the culinary world, helming numerous restaurants that have stood the test of time.

In India, Chef Morimoto is perhaps best known for his trailblazing restaurant Wasabi by Morimoto, which first opened at the Taj Palace Hotel in Mumbai in 2004. Its establishment was significant on multiple levels. It was Chef’s second-ever venture under his own name after having set up a restaurant in Philadelphia in 2001. Moreover, it holds the title of the restaurant that introduced the city to Japanese cuisine in all its masterful glory. This year, Wasabi by Morimoto is celebrating its 20th anniversary – marking two decades of delighting guests with its exquisite Japanese fare, under the guidance of its maestro.

Photo Credit: Wasabi by Morimoto

We were among the fortunate few to experience a special omakase menu curated by Chef for the 20th anniversary. The good news is that several dishes from it are set to be absorbed into the regular menu – allowing future diners to savour their legacy-enriched flavours. We had the chance to unwrap a vibrant signature salad which Chef had once presented at a gala dinner at The White House. This was followed by a heavenly sushi selection: toro aburi, spicy hamachi roll, salmon ikura and more. The mains were also befitting a feast – ours consisted of a lip-smacking lamb chop and a marvellous Grilled Chilean sea bass, cooked on robata with yuzu kosho punzu sauce. The latter, we are told, is among Chef Morimoto’s favourite styles of cooking. It was paired with edamame kinoko garlic fried rice, beautifully enhanced with uni butter. The trio of desserts – musk melon brandy jelly, fig mousse, and a dreamy matcha cheesecake – marked the end of one of the most memorable meals we have relished in recent times. If you’re vegetarian, know that Chef Morimoto is celebrated for his adaptability – so you can also look forward to discovering new favourites here.

Photo Credit: Wasabi by Morimoto

After our meal, we sat down with Chef for a quick chat. Edited excerpts from our conversation are below:

1. In recent years, due to social media, the ways in which we consume food have undergone massive changes. Do you think people now have a greater appreciation for what’s on their plate?

When we first opened a restaurant here and in the United States, we cared about what the food critics said. We would keep an eye out for the reviews by critics from the top publications. But now, everyone’s a critic. They can say anything they want. We have always cared about regular customers too, but now we have to pay more attention to every aspect of the experience. At the touch of a button, they have access to so much information – whether it’s about a chef’s background, the best place to eat a particular dish, or anything else. Social media is convenient and it is helping a lot – and I’m talking about both sides of the food industry (customers and chefs).

People often ask me what’s the best way to make a specific dish or what they can do to become a better chef. One of the simplest things they can do is actually watch YouTube. I think watching how a dish is made is better than reading about it – even if you read a recipe in a cookbook 100 times, you’re not going to understand it as well as if you were watching a video about it.

2. What excites you about cooking and the culinary world in 2024?

What excites me is meeting new people, discovering new cultures, and working with new ingredients. People say Japanese cuisine has a lot of rules. But I am always thinking about how I can break them. You can remove a part of the whole, and add something new. That’s what I love to do and that’s also how travelling inspires me. For instance, I derive a lot of power and energy from your country. I am grateful for my journey to India.

3. At present, which ingredient are you enjoying experimenting with?

There’s no particular ingredient, but there’s a dish. It’s the dosa and it’s one of my favourite Indian dishes. I enjoy eating it and experimenting with it. I asked the chefs here all about how the batter is made and how long it’s fermented. I decided to make my own dosas with different fillings like tuna, poke, tartar, etc. So, currently, I’m exploring various Indian techniques (rather than ingredients) for inspiration.

4. How do you stay creative and continue to push boundaries in your cooking?

Firstly, I have to be healthy. Secondly, I have to trust the people around me. I am now like the conductor of an orchestra. My role in the kitchen is to direct and coordinate the efforts of others. I would like to be one of the players, but I cannot. At present, according to my age and position, I have to remain the conductor.

5. What advice would you give to budding chefs?

I would advise them to use social media to get better. I mentioned YouTube earlier. You can watch and learn so many different kinds of skills through it. A cookbook or a written recipe often doesn’t give you the kind of detail a video can provide. The visual element is very important. Also, you need to love what you’re doing. If you’re simply in it for the money, don’t do it. You need to have passion if you want to become a truly good chef.

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September 10, 2024