H&S Chef Of The Month: Meet Chef Arty Lakhani
H&S Chef Of The Month
Interview With H&S Magazine
Who Is Arty Lakhani?
I have been in the catering Industry for the last 30 years.
In my career, I have come across a lot of challenges that has made me who I am today. Throughout my career I have taken on numerous roles which include, being a Sous Chef, Head Chef, Training and Development Manager and now the Executive Chef of Taste of China.
Type Of Cuisine?
Chinese Cuisine, “The Challenge”.
What Inspired You To Become A Chef?
From a very young age, I followed my mum around the kitchen, getting under her feet, asking lots of questions and wanting to know all about the way she cooked.
Then I started experimenting with different ingredients and techniques.
Loved watching my family enjoy meals that I would make. Seeing their satisfaction was priceless. Since then, I knew I wanted to be “a chef”.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Finding an alternative packaging solution for our takeaways and deliveries.
What’s Your Biggest Achievement In The Culinary Industry?
Working hard towards achieving a goal of satisfying our customers and being rewarded as one of the best Indo-Chinese restaurants.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The Ingredients is the key to any successful creation.
Recipe Of The Week: Stir Fry Veg
• 1 tablespoon oil
• 1 1⁄2cups broccoli florets
• 1tablespoon water
• 3⁄4cup julienned carrots
• 1 1⁄2 cups snow peas, ends trimmed
• 6 baby corns julienned
• 1 medium-sized red onion
• 1 1⁄2cups Chinese cabbage square cut, drained
• 1 clove garlic, minced
• 1⁄2 teaspoon minced fresh ginger
• 3 tablespoons soya sauce (you can use gluten-free)
• 3 tablespoons vegetable broth
• 1 teaspoon cornstarch
Heat wok over medium heat and add the oil, then increase to medium-high heat. Next, add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green, then add carrots, onions, snow peas, baby corn, cabbage, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp. In a small bowl, combine the soy sauce, broth, salt, chilly to taste, and cornstarch; mix well to dissolve. Add to wok and stir-fry for about 1 minute. Serve with rice or noodles!