Margherita Pizza by Chef Nashir Ismail Mohamed, H&S Chef Of The Month
H&S Chef Of The Month
Chef Nashir Ismail Mohamed
Nationality: Kenyan
Interview With H&S Magazine
Who Is Nashir Ismail Mohamed?
I am a young Kenyan chef with an unrivalled passion for culinary arts. I recently graduated with a Bachelor of International Business in Culinary Arts (1st Honours) from César Ritz Colleges, Switzerland, and a Bachelor of Arts (2nd Honours) in Culinary Arts from the University of Derby, UK. As a creative, self-driven, ambitious, and disciplined individual, I bring excellent interpersonal skills to my work, making me a valuable team player in any culinary environment.
Type Of Cuisine?
My favourite type of cuisine is Indian cuisine. I am captivated by the fusion of different spices that create well-balanced and delicious dishes. The intricate blend of flavours and aromas in Indian cuisine never fails to
ignite my senses and bring joy to my culinary explorations.
What Inspired You To Become A Chef?
I was inspired to become a chef by my belief that cooking is a form of art. The ability to combine flavours, textures, and presentation to create memorable dining experiences for people fascinated me. The endless possibilities of experimenting with flavours and ingredients sparked my curiosity and led me on this incredible culinary journey.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I have faced in the culinary industry is learning to adapt and work with different chefs, customers, and individuals from diverse backgrounds. Additionally, striving to change people’s mindsets about food and culinary experiences can be a challenging task, as change is not always readily embraced.
What’s Your Biggest Achievement In The Culinary Industry?
One of my biggest achievements in the culinary industry was winning the Top Chef competition during my time in school. Additionally, I had the honour of being part of the selected team that cooked for His Highness The Aga Khan during his stay in Kenya a few years ago. These experiences have been instrumental in shaping my culinary skills and fuelling my passion for excellence.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
When it comes to cooking, technique holds the utmost importance to me. A solid foundation in culinary techniques ensures precision, control, and mastery of cooking methods. It enables me to bring out the best flavours and textures in ingredients, resulting in consistently well-executed dishes. While ingredients are essential, creativity allows me to push boundaries and create unique culinary experiences, technique remains the backbone
ensuring culinary excellence.
Recipe Of The Week: Margherita Pizza
The Margherita Pizza
Ingredients:
• Pizza dough (store-bought or homemade), enough for 2 individual-sized pizzas (about 250g)
• 120g tomato sauce
• 200g fresh mozzarella cheese, sliced
• Fresh basil leaves, (handful)
• 15ml extra virgin olive oil
• Salt and pepper, to taste
Preparation: The Margherita Pizza
Preheat your oven to the highest temperature setting. Roll out the pizza dough into a round shape on a floured surface, then place the pizza dough on a baking sheet or pizza stone. Next, spread a thin layer of tomato paste evenly over the dough, leaving a border around the edges, arrange the sliced mozzarella cheese on top of the sauce, tear the fresh basil leaves and scatter them over the cheese & drizzle some extra-virgin olive oil over the pizza.
Finally, season with salt and pepper to taste & place the pizza in the preheated oven and bake for about 10-12 minutes or until the crust is golden and the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes.
Plating
On a plate, serve some hot slices of pizzas!
