It’s #internationalchefsday today and I want to express gratitude for the fact that I have always ended up learning something new, broadened my horizons and deepened my understanding of food when I have had a chance to converse with a chef.
With those who have gone through the rigours of culinary school and who have worked in and even run professional kitchens. The original definition of the word ‘chef’, a moniker that needs to be earned in my opinion. The definition has been broadened of late, for good or for bad. But what I just said applies to my interactions with home chefs, those who cook in small eateries with no formal training and those who run street food joints too. I have learnt so much from them.
This wok of noodles is in gratitude to two nameless young men who ran a Chinese cart in Nariman Point in the early 2000s and from whom I learnt how to boil noodles without their getting soggy. The reason why Hakka noodles is the most bankable dish in my kitchen today.
There are some who address me as ‘chef’ on social media, but I am by no means a chef. I don’t even cook professionally.
I do love chefs for what they do and would like to wish them a happy #internationalchefsday
#chef #cheflife
