CHENNAI: "He who has health, has hope; and he who has hope, has everything," said Thomas Carlyle, and it’s a statement that upholds an everlasting relevance because health is a big concern in today’s world.
With burgers, pizzas and aerated drinks replacing our breakfast, the situation has become alarming as the cholesterol meter of an average Indian is high! In the light of this concern, CE bakes out an informative conversation with Chef Jins Paul ahead of his workshop at the Food Consulate.
“The main idea of this workshop is to make people aware about real breads and its healthy variance. The best part is teaching them how to make it themselves for the one they love and care,” says the chef about his upcoming workshop.
A bread is beyond its rugs of dough and grains. It is with the bite of a bread, a big chunk of the urban population starts the day. When a main meal of the day is started with chemical preservatives instead of organic essence, health like we know it, will soon be something of a luxury.
“In small amounts, they are not harmful but, with other additives, the effects can be bad. Very few people will be affected by two slices of preserved bread but effects are cumulative.
Reactions can be anything from the usual range of food intolerance symptoms: migraine and headache, gastro-intestinal symptoms including stomach aches, irritable bowel, diarrhoea, urinary urgency, bed-wetting, eczema, and other itchy skin rashes, nasal,” explains the chef about the side effects of regularly eating bread.
“Some measures undertaken by the authority are effective but there is mistreatment of unhealthy preservatives in large scale to add colour to the product.”
Chef Jins started his career in Bengaluru as one of the disciples of Chef John, a master tastemaker in India from where he acquired vast and diverse knowledge about baking. “I have spent an enormous amount of time in making my own recipe and fusions. For me, food has a nostalgic flavour to it. Sometimes, one single bite can transfer you to another time and place. As a chef, I think I am capable of creating immortal memories,” he says.
A fan of...
Chef Hans Ovando David, who won an award in 2013 for the best gastronomic plated desserts and dipped praline by World Chocolate Master. They worked together in Kuwait
Chef Jins Paul is organising a workshop at Food Consulate on August 31.
For details, call 4263 0001