“I never say NO to anyone”

1. When did you decide to become a chef?

Ans: I decided to become a chef at the age of 21.

1. What is your signature dish? What do people love about it

Ans.: Ramen. People love the combination of soup, noodle, vegetables, eggs & any non veg, they like.

1. What is your favorite or least favorite dish to prepare? Why?

Ans.: Spicy Ramen with chicken & veggies, because it has flavors & colors, & both are equally important in everyone’s life.

1. How do you describe your overall cooking philosophy?

Ans.: My cooking philosophy is that “I used to guide my own choices, not to impose, criticize or judge what others eat”.

1. Name the three kitchen tools you can’t do without?

Ans.: My tools- Knife, Whisk, Rolling pin

1. Name two of your strengths and two of your weaknesses as a chef?

Ans.: I never say no to anyone.  If material available in kitchen then I have to prepare guest choice food weather it is out of menu.

1. What chefs do you follow on social media (or admire their work and career in general)? Explain why.

Ans.: O follows Gordon Ramsay. He is diehard chef.

Q.: Describe your management style.

Ans.: I adjust my management style to meet the needs of the people i am managing

Hemp crusted fish with with cucumber, balsamic caviar & smoked pineapple salsa

Prep:10 mins

Cook:15 mins

Easy

Serves 4

Ingredients:

2 fillet salmon fillet

3 tbsp hemp seeds

2 tsp lemon zest

1 tsp fresh thyme

½ whole lemons cut into wedges

1 English cucumber

1 tbsp olive oil

For balsamic caviar

Ingredients

• 2 g agar agar
• 2/3 cups balsamic vinegar
• 1 cup olive oil or vegetable oil

Pineapple salsa

Ingredients

• 1 fresh pineapple cut into chunks
• 1 red pepper finely diced
• 1/2 red onion finely diced
• 1 jalapeno seeds removed and finely diced

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil. Place fish on sheet skin-side down. Rub olive oil over each fillet, then season with salt and black pepper.

In a small bowl, stir together hemp seeds, lemon zest, and thyme. Cover the top of each fillet with the hemp-seed mixture, pressing down gently to help the mixture stick.

Place fish in the oven for about 12 minutes, or until fish is just barely cooked through in the center. Serve with lemon wedges & pineapple salsS

Quick cooking noodles, typically served in broth with meat & vegetables (Ramen Noodles)

Prep: 20 mins, Cook:20 mins

Easy, Serves 4

Ingredients:

• 700ml chicken stock
• 3 garlic cloves, halved
• 4 tbsp soy sauce, plus extra to season
• 1 tsp Worcestershire sauce
• thumb-sized piece of ginger, sliced
• ½ tsp Chinese five spice
• pinch of chilli powder
• 1 tsp white sugar (optional)
• 375g ramen noodles
• 400g sliced cooked pork or chicken breast
• 2 tsp sesame oil

For the garnish

• 100g baby spinach
• 4 tbsp sweetcorn
• 4 boiled eggs, peeled and halved
• 1 sheet dried nori, finely shredded
• sliced green spring onions or shallots
• sprinkle of sesame seeds

Method

• STEP 1

Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

• STEP 2

Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

• STEP 3

Cook 375g ramen noodles following the pack instructions, then drain and set aside.

• STEP 4

Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

• STEP 5

Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweet corn and two boiled egg halves each.

• STEP 6

Strain the stock into a clean pan, and then bring to the boil once again.

• STEP 7

Divide the stock between the bowls, then sprinkle over 1 shredded noori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.