Cheer the Chefs

Chef Aarthi Magesh: Her Passion & Success Story


aarthifinal1

How to describe lady chefs, well I feel they are the “artists in the Kitchen”, passionate, strong-willed, ready to compete and make a place for them along side their male peers & creating delicious & extraordinary dishes.

Women have been known forever to be great cooks in their own kitchens at home and very often admired by their family for cooking delicious & healthy meals at home but they were not known earlier to be choosing a chefs profession so much. Of late this whole scenario has changed completely and now we see a lot of women chefs working in key positions or in best of hotels & restaurants across the globe. Let’s just say that now we are living in golden age of Chefs and being a Chef is now a highly fashionable & glamorous job.

I am pretty lucky to be in touch with a some of the lady chefs & as it’s my passion & aim to introduce the chefs to our readers & appreciate their work under Appy Bistro’s drive of “Cheer the Chef”, so today I would like to introduce a Lady Iron Chef – Aarthi Magesh.

I came to know Aarthi by chance of fate while surfing for some culinary instructors and after talking to her; I really loved her passion for cooking & her profile of being a cooking mentor, trainer and more so her enthusiasm to share her skills & knowledge with others. Her picture enclosed below.

“I’m just someone who likes cooking and for whom sharing food is a form of expression” By Maya Angelou

Our October born Chef Aarthi Magesh is from Chennai, India. She did her education in India and then went to USA to do her Internship in Hotel Management from Philadelphia, Pennsylvania. During this time she met the man of her dreams. She is happily married to him now and they have been blessed with their bundle of joy nine months back, so currently she is enjoying her role as a loving wife & a doting mom apart from being a Chef and a Culinary Trainer/Instructor.

aarthiCollage

Aarthi is currently engaged in setting up her Culinary Institute by the name “Modern Art Of Cookery” in Chennai which will be operational by December’2015 & till then holding cooking classes as a freelancer & online but has already to her credit, being a Chef training officer for her US Internship Institute and later having work experience as a chef at a five-star luxury Hotel Taj Coromandel, Chennai. She also has to her credit mentoring a candidate for Master chef Kitchen superstars Junior. She is undoubtedly a great culinary instructor & wants to share her passion for cooking with as many as possible.

Our strong iron willed chef has a hobby of vegetable carving which she loves doing during her free time. Her expertise is in cooking Continental dishes with brandy-based sauces and grilled Mediterranean dishes with wine based sauces.

“My two rules of cooking: keep it fresh and keep it simple.” By Mike Isabella 

I interviewed Aarthi & generally I like to keep the interview short with few questions but with Aarthi, it went on & on as I just loved her love for cooking and now would like to share the interesting answers with my readers too, so that you all can also get an insight into her personality, her passion & her talents & skills and we all can then together Cheer for her!

Q 1: Was there anything that you thought you wanted to do before you started cooking?

A: I always loved to cook. Hence, I opted for nutrition and home science in school. Cooking was, is and will always be my passion.

Q 2: What is your food philosophy?

A: Though healthy food should be the top priority, I never compromise on satisfying the taste buds.

Q 3: What is it that you really enjoy about a chef’s life?

A: Chefs get to play with the best of ingredients; innovations, improvisations and experimentations in cooking.

Q 4: What are your thoughts on the current food trends in India?

A: Use of organic ingredients, like millets, are booming in India, which is good. I would always prefer healthy organic ingredients especially organic vegetables meat. Current trends in India are going back to ancient style of cooking. People are moving on to using earthenware pots instead of high-end cooking ranges.

Q 5: What are your top three ingredients to cook with?

A: Salt, spices and edible.

Q 6: What kinds of foods do you think are underrated?

A: Processed and canned foods

Q 7: Is there a particular chef from whom you draw inspiration?

A: Gordon Ramsay and Madhur Jaffrey (Hope I meet them sometime!!)

slideshare.net

Q 8: What advice would you give to a young, ambitious chef who is just starting out in the industry?

A: Patience, Focus, Innovation, Passion

Q 9: What does good food mean to you?

A: Healthy, Tasty and less cooking time.

Q 10: What is your first memory of cooking?

A: When I was 8 years old, I cooked vegetable biryani. I pressure cooked kg of rice with vegetables (without cutting or removing the skin). The biryani came out very interesting.

Q 11: Do you have any funny or embarrassing moments to share?

A: 1st year of college (catering and hotel management), we tried to make wine. We were squishing the grapes with our legs. I slipped and fell down. It was both funny and embarrassing at the same time.

Q 12: Why do you like teaching cooking classes?

A: Satisfaction in sharing my knowledge and reassuring the confidence in me as a chef. Also, I love to talk about food.

Q 13: Many people don’t understand what a typical day is for a chef. Could you explain what a typical day is for a chef from start to finish?

A: Planning the menu, in charge of mise-en-place, creating recipes and preparing meals, public relations, filling orders and catering to customers.

Q 14: What’s the toughest thing you’ve had to do in your job?

A: Budgetary control and forecasting; Crisis management without compromising on the quality of food.

Q 15: What goes into creating a dish?

A: Choosing the right ingredients, measurement/ proportions of ingredients, infusing flavors, optimal temperature and knowing the taste and preference of the target customer.

Q 16: Is there a culinary technique that you use in a different or unusual way?

A: Sous-vide (under vacuum) – It is technique where you place the ingredients in a plastic bag and cook it in a water bath or a cooker. The significance of this technique is maintaining accurate temperature, I generally prefer this technique to cook meat, particularly beef.

Well, I am highly impressed with her and hope you will all agree with me too. Am sure sky is the limit for this Iron willed Lady Chef. Enclosing few pictures of her cooking creations.

IMG_4263 IMG_4265 IMG_4264 cured salmon in asparagus flan

Team Appy Bistro wishes Chef Aarthi all the very best for her long journey & her great future and extends all the support we can give to her, in bringing her good work to the world through our website.

We request our entire viewer’s too to encourage her, so please do share your comments with us & if you wish to meet her, please do let us know. Let’s all cheer for her.

Cheers Aarthi Magesh, keep up the great work!

Happy Reading!!

Picture courtesy: Aarthi Magesh, Appybistro.com, slideshare.net(nicepics)

 

Categories: Cheer the Chefs

Tagged as:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s