Chef toque Food

Patience in the kitchen: Chef Ram Kumar

What did you have for dinner last night?

Last night, I had rice with rasam. I love to have rasam after tasting a wide variety of food, especially for dinner.

What are you reading now?

Right now, I’m not reading anything, although, I usually read whatever I can get my hands on.

What’s your favourite recipe book?

No specific recipe book, but I love to read about pan-Asian cuisine.

Next vacation? What do you plan to eat there?

I am planning to go to Ho Chi Minh, Vietnam, for my next vacation. This entire trip is to explore Vietnamese cuisine. I am geared up to relish anything from street food to fine dining restaurants. I plan on eating authentic Vietnamese cuisine at some of my friends’ homes over there.

  Best meal?

Recently, I visited Rahamath Plaza in Piranoor, near Courtallam. The coin parotta with salna was simply amazing, and also their chicken pepper fry. One of the most excellent parottas I have ever had.

What about the worst?

There are a few places , but I don’t want to mention them.

Places you eat at most often?

I don’t frequent any place; I prefer going out and exploring different restaurants and eateries across the city.

Lessons learnt in the kitchen?

One of the most phenomenal lessons I have learnt in the kitchen, is patience. As a chef, one needs plenty of patience to bring out the best. If one doesn’t love their profession, developing patience is very hard. We should always cook food like how we would cook for a very special person.  One can be a perfect chef with basic skills and strong training at any cuisine or kitchen.

  Any secret junk food confessions?

Roasted peanuts! I will automatically take a handful.

  Last meal on earth: What would you choose?

Anything sweet will do. I love to eat any dessert, from payasam to tres leches. At parties and buffets, I even skip the main course to eat more desserts.

Chef Ram Kumar is the brand chef at Benjarong, Chennai

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Printable version | Oct 21, 2021 9:14:15 AM |

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