Food for me is simply two words: love and passion,“ says the Cordon Bleu Certified chef from Tante Marie London who is also a PME Masters in Sugar craft and has done a Bakery course from Sophia College, Mumbai. Apart from being a celebrity chef and a culinary expert, Rakhee Vaswani is also a food consultant and cookery show host. She runs the Palate Culinary Studio in Mumbai where she trains budding chefs, amateurs and food enthusiasts.
In a chat with FoodService India, Rakhee talks of her culinary style, her favourite recipes and cuisines, her professional mentors and her career – all with a disarming freshness and candour.
How would you describe your approach to cooking and the food service business?
I feel cooking is a game of learning and it involves a lot of passion. I am spreading the art by imparting knowledge, creating entrepreneurs and bridging the gap in the culinary traditions between East and West. This is how I want to serve my industry and my country – by teaching and creating more food entrepreneurs like myself. I strongly believe in cultivating young, passionate minds rather than venturing into the restaurant business. I feel that fusion is the best way to use your creative juices as it not only connects various cuisines but also helps you increase and expand food varieties.
Which culinary styles have influenced your career?
The British way of working as well as baking has influenced my style a lot. English desserts are my favorite and so are their preparation standards. I’ve also trained in London, so it reflects in my work. But I always make sure that I give an Indian touch through my fusion dishes. Besides, I believe in sticking to my roots. I play with Indian as well as international ingredients but only after knowing its true benefits before merging them into exotic concoctions.
Tell us about your favourite dishes/ cuisines and the restaurants you best enjoy going to?
My favorite cuisine is undoubtedly Asian. I love the flavours and spices that go with it. Being a foodie it is difficult for me to choose my favorite dish but dumplings and Cheung Fun are the ones I cannot resist. The places I enjoy the most for eating out are Yauatcha (Mumbai) and Ming Yang (Chinese restaurant in Taj Lands End Mumbai).
Who have been your career mentors and which chefs do you admire most?
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