Beetroot Carpaccio by Chef Mesha Tarun, H&S Chef Of The Month
H&S Chef Of The Month
Chef Mesha Tarun
Nationality: Kenyan
Interview With H&S Magazine
Who Is Mesha Tarun?
I’m a 21-year-old, young, enthusiastic chef who has a passion for creating unique flavour combinations and culinary experiences for my guests.
Type Of Cuisine?
I’m not inclined to anything specific. I usually just take what I’ve learnt from different chefs I’ve worked with in the past, and add my own personal touch and flavour profiles. However, I’d say that some of the techniques are French based – which I then build on for a culturally diverse standpoint.
What Inspired You To Become A Chef?
It’s quite a long story really – but to cut it short – I first wanted to study Engineering, by which I got accepted into university. As I was waiting for the course to start, I ended up in a fast-paced hotel kitchen. Time passed, and I discovered I had a passion for food and cooking, which I never knew about. Decisions
were made, and I followed my heart and what made me happy. My first inspiration would be my mother – followed by my mentors, who have taken me under their wing and taught me to be open-minded and creative.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
I’d say that it’s to constantly keep up with trends and demands. But I was always taught that challenges are a way to make life interesting and the moment you stop accepting them, is the moment that you stop moving forward.
What’s Your Biggest Achievement In The Culinary Industry?
Inspiring young people like myself to follow their passion through my work. – Mainly from Private Dining events that I do.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Honestly, I think that it comes as a package. Food is art, and you really create something beautiful without putting all the three together.
Recipe Of The Week: Beetroot Carpaccio With Mustard Dressing & Mustard Greens
Ingredients:
• 1 large beetroot
• 1 tablespoon honey
• 2 tablespoons mustard
• 6 tablespoons olive oil
• 2g chopped garlic
• 5g salt
• 5g black pepper
• Arugula
Preparation: The Beetroot
Put a large pot with water on the heat and add in a pinch of salt. Peel your beetroot and let it boil in the water until soft, then remove and set aside to cool.
Preparation: The Dressing
In a blender, add honey, mustard, olive oil, salt, black pepper & garlic & blitz till smooth.
Plating
To plate, carefully slice the beetroot using a mandolin and lay on the plate. Dress arugula with the dressing and place on top. Serve cold!
