Debden chef attends culinary master class
PUBLISHED: 10:39 02 June 2014
credit: Kois Miah
Debden curry chef Misba Al Islam hopes to raise his game after meeting some of the biggest names in the industry.
Misba and his restaurant manager Jakir Islam, who runs the Yuva Restaurant on Debden High Street, was one of more than 200 chefs and restaurant managers who attended a special culinary workshop in London where experts share secrets of their success both in and outside kitchen.
Speakers included pioneers of modern day Indian cuisine such as Vivek Singh, husband and wife team Mehernosh and Sherin Mody who runs the Le Porte des Indes in the West End of London.
Dominic Chapman, a Michelin Star chef talked about the importance of presentation while his restaurant manager Mo Gherras talked about the importance of the front-of-house service.
Topics included how to make savings without compromising on quality and standards, turning tasteful meals into artistic presentations and steps needed to increase sales.
Event organiser and editor of Curry Life Magazine, Syed Belal Ahmed, said: “Chefs tend to get stuck in the kitchen so events like this are important so they can meet each other and share ideas.
“The curry industry is one of the success stories of British cuisine and it is important that we always strive to get better.”
Mr Ahmed is also the driving force behind the Taste of Britain Curry Festival, which takes the UK’s best curry chefs to different parts of the world where they serve up high street favourites during the festival.
This year they will be travelling to the Park Hyatt Hotel Hyderabad, India, where locals can taste dishes unheard of in India like Chicken Tikka Masala.
Misba said: “I have been head chef at our restaurant for many years, but I am always learning. Diners are lot more knowledgeable nowadays and we have to meet that demand by raising our own game and accommodating their tastes.
“People expect more from their money in terms of quality of food and dining experience and everyone is a lot more health conscious which has to be increasingly accommodated on the menu.
“It was great to hear some of these chefs share their experience and tips with us. We’re one big family at the end of the day and want to see each other succeed.“
He was also awarded a special certificate in recognition of his dedication and commitment to raising the standards of food and service in the business.