Dark Chocolate Cremeaux 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: Dark Chocolate Cremeaux
Ingredients:
• 227g milk
• 227g cream
• 100g sugar
• 5 egg yolks
• 700g dark chocolate melted & tempered
• Vanilla pods
Preparation:
In a pan, add milk, cream, vanilla pods and half the sugar & let it simmer on low heat. In the meantime, whisk up the egg yolks in a stainless steel bowl with the other half of the sugar until it turns white and has nearly doubled in size. Once the milk/cream mixture has come up to a boil, slowly temper it to the egg yolks while whisking constantly. Next, add in your melted dark chocolate and fold. Set the mixture in moulds and place in the freezer for 10-12 hours until solid. Remove from moulds and set in the fridge 5 hours before serving.
Plating
Place on a plate and garnish with tempered chocolate twirls. Serve chilled.
