Rajesh Kadamba was not really stumped when he was told to conceptualise a cookery show that would be different from the usual ones featured on the small screen. Along with executive chef Jatinder Pal Singh (JP) of the Le Méridien in Kochi, he came up with a programme, ‘Food to see you’, that had top notch chefs visiting the homes of the chatterati in Kerala and cooking a spread with what was available in their homes.
‘Food to see you’ has now completed a little more than four months on Kappa TV and veteran producer Rajesh is on cloud nine. He says he never expected it to be such a hit. Excerpts from an interview with Rajesh…
Would you explain a little more about the show?
I wanted to come up with a show that was more than a class on cookery. That is when JP suggested that we do a show that had the chefs cooking in the homes of the glitterati. I thought it was a great idea and we worked on it to fine tune it. Now, the chef goes to a home, checks what is in the refrigerator and then decides what to cook in their kitchen. The chefs are so good at it that it is a pleasure to watch them at work.
So, it really is all impromptu…
Yes. All that we find out is whether the host is a vegetarian or a non-vegetarian. So far we have featured JP and Ashok, a chef from the Hilton Garden Inn in Thiruvananthapuram. They improvise with what is there in the kitchen. Rarely do we have to buy ingredients for the show. Once the anchor and the chef arrive at the host’s place, they interact with them to find out their tastes and then the chef gets down to work…Chinese, Mexican, Continental, Thai...Everything is done from scratch.
What is the USP of the show?
The chefs themselves and their amazing culinary creativity. For instance, during an episode for Onam, which was shot in Mullappandal in Kochi, JP learnt a trick or two from the cooks there. Then he showed them a dish made with mussels and prawns. They never repeat a dish they have shown in the programme.
There have been occasions when they were really challenged by the lack of ingredients. But, with ingenuity and a little imagination, they overcame the hurdles and won over the hosts with their skills. So many cuisines have been included in the show.
In every episode, the chef makes four dishes – starters, a drink, a main dish and a side dish.
What is next in the show?
The programme has caught on and we have several requests from leading star restaurants to invite their chefs for the programme. Each episode showcases the culinary skills of the chef and also proves that fine dining and cooking are not all that difficult. It can be done in our homes.
There is an impression that what we eat in five star restaurants is difficult to make. Our programme busts that impression and invites viewers to let loose their creativity in the kitchen too. Next on the show comes chef Antony from the Marriott in Kochi.
And your next programme is….
I hope to be directing a film by the end of the year or early next year. I am working on it and things are shaping up in the right way. The big screen has always been my dream and my ambition is to make that come true.
(The show is telecast on Saturdays at 7.30 p.m.)
