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: Mushroom Pasta

The Mushroom Pasta

Ingredients:

• 250g pasta (your choice of shape)
• 2 Tbsp butter
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 250g mushrooms, sliced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• Fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

 

Preparation: The Mushroom Pasta

Cook the pasta according to the package instructions until al dente, then drain and set aside. In a large skillet, melt the butter and olive oil over medium heat, then add the minced garlic to the skillet and cook for a minute until fragrant. Next, add the sliced mushrooms to the skillet and cook until they are browned and tender. Pour in the vegetable or chicken broth and bring it to a simmer & cook for a couple of minutes. Reduce the heat to low and stir in the heavy cream & simmer for a few more minutes until the sauce thickens slightly. Now, add the cooked pasta to the skillet and toss to coat the pasta with the mushroom sauce, season with salt and pepper to taste & stir in the chopped parsley & remove from heat.

 

Plating

In a plate or bowl, serve the mushroom pasta hot, topped with grated Parmesan cheese.