H&S Chef Of The Month: Meet Chef Mesha Tarun
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: Seared Cod With Lobster Bisque
Ingredients:
• 180g cod filet
• 200g roasted lobster shells
• 100g seaweed
• Prepped mirepoix (carrots, garlic, onion, celery, leek)
• 20g tomato paste
• 50ml white wine
Preparation: The Bisque
In a large pot add the lobster shells and mirepoix, cook till the vegetables sweat. Once they have sweat, add in the tomato paste and cook it out. Next, deglaze with white wine then cover with water/fish stock & let it reduce overnight on low heat. Strain the mixture then add cream to it, season it and reduce again till it reaches a good consistency.
Preparation: The Cod
Put a medium-sized pan on the heat and wait for it to smoke. Next add in a splash of olive oil, season then lay the fish skin side down and brown it. Flip it and cook for 30 seconds on the belly. Next, place it in the oven for 5 minutes or more, depending on the thickness of the filet.
Plating
Place the cod in a deep dish and serve hot with the lobster bisque, some blanched seaweed and edible flowers.
