What Can You Cook to Become 'Super Chef'?

Ahead of the culinary contest by Madras Cosmopolitan Ladies Circle 38, City Express got in touch with the two-member judges — Sanjay Thumma and Vicky Ratnani — who are popular not only in India but abroad too for their delicious recipes

Published: 18th February 2016 04:01 AM  |   Last Updated: 18th February 2016 04:01 AM   |  A+A-

Chef

CHENNAI: Are you the kind who would try to get odd combinations to taste extraordinarily sumptuous or the kind who sticks to common ingredients but gives it a twist in presentation? Style does not matter. If you are a chef of passion, pick your knife for the coming Chennai Super Chef.

Ahead of the contest conducted by Madras Cosmopolitan Ladies Circle 38 on February 27 and 28, City Express got in touch with the judges of the contests, who are popular not only in our country, but also abroad. Meet Sanjay Thumma, the vah chef and Vicky Ratnani who has worked with 37 nationalities and cooked for Queen Elizabeth and Nelson Mandela. We talked to them about their culinary journey and what they expect in the food contest.

Taste, presentation, knowledge, innovation and aesthetics are key words to impress these judges. “It is important to see how creative they are when a set ingredients is given to them and even if they cook a good dish in terms of flavours, the presentation has to be equally good. You need to be smart!” says Sanjay, and Vicky agrees readily.

What are their specialties and signature dishes? Vicky said, “My specialty is to cook with the seasonal and local produce but in westernised methods. I want to cook for our Prime Minister Narendra Modi. If I get the chance, I would do a winter special called ponkh (jowahar) ka bhel and even some modern intepretations of the flavours he likes.”

Sanjay, on the other hand, a Hyderabadi, is a biryani guy! “I love biryani and I make a many varieties of it. When it comes to innovation and quick dishes, I’d go for mushroom as it is one of the tastiest ingredients. Saute mushrooms in oil and season with pepper and salt. Yummy!” That is certainly the shortest recipe we’ve heard.

The two 45-year-olds have been in the catering industry for decades but their love for food began in their home kitchen. “When I was seven, my mom was hospitalised. So I had to cook three meals a day for the next three months. I enjoyed it and I knew this is what I wanted to do,” says Sanjay. But Vicky, though a foodie since a child, turned to cooking only when his teacher at a hotel management institute asked him to give it a try. “I always had a sense of taste because I remember making tea as a child. After specialisation, I travelled abroad, ate a lot of exotic food and learnt western techniques,” explains Vicky,  culinary director for Everstone Capital.

SuperChef Chennai Food Carnival  is also being organised by out-of-the-box food vendors to namma foodies on February 21 on Amir Mahal grounds.

Stay up to date on all the latest Chennai news with The New Indian Express App. Download now
(Get the news that matters from New Indian Express on WhatsApp. Click this link and hit 'Click to Subscribe'. Follow the instructions after that.)

Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp