The world is meeting with new changes every now and then. We accept the changes and we move forward. The kitchen does not lag behind as well. It has also faced many changes over time. The person who contributes in making food in the house and outside is contributing heart and soul to make the best food and serve it on the table. Not everyone has the talent to follow every single instruction while cooking along with hygiene and cleanliness. One needs to know every detail of cooking and has to be the master of it! There is no doubt that Bangladesh has a master chef of culinary arts, who is known to the world as ‘Chef Tony Khan’.
The Diniverse tries to convey such talents to the world and let everyone know about their contributions. This time we had the honor to have an interview session with the best chef of Bangladesh internationally recognised for his achievements ‘Chef Tony Khan’.
‘Chef Tony Khan’ is a Bangladeshi-borne, Australian citizen. He has 40 years of experience in hospitality around the world. He started his career as Apprentice Chef at ‘Shangri Le Hotel’ in Singapore. He studied at Sydney TAFE College, Human nutrition at Sydney University, HACCP at RMIT, Melbourne, Pastry & Bakery training in Netherlands and USPHD in Miami, USA. His achievements are incredible as he was awarded in 1998 as the “Top 10 Chef” of the World. In 1992, as “Chef of The Year” in Pacific, Papua New Guinea and in 1994, Panel Judge for Salon culinary in Colombo in 2012 in Sri Lanka. IN 2017, he was awarded as “Life -Time Member World Chef Society Jig 2017.”
He is a master of cooking. He has established Hospitality Training Institute in Dhaka, named as ‘Tony Khan Culinary Institute and Hotel Management’. He established another institute at Suvitbazar at Sylhet and named as ‘Tony Khan Culinary Institute and Hotel Management’. Chef Tony Khan is also conscious of the hygiene process while cooking. He has shared his working experiences with us. He was one of our special guests at the ‘Annual Event of Dinebd- 2022.’ He expressed his joy in attending this event and praised it as well. He shared many more stories with us and we asked him some important questions in this interview session.
For our readers ‘The Diniverse’ went behind the sense to know more about this great person. We asked the man himself about his journey.
1. Who inspired you to cook?
Ans. My Chef’s Name is “MICHEAL”. He was a French Chet and he inspired me in cooking,
2. When did you first think that cooking Is your forte?
Ans. When I developed a Passion for Culinary Arts then I improved my skills first. After that, I felt that cooking is my forte.
3. Do you think cooking Is an art?
Ans. Of course. Cooking is creative & cooking is an Art of Culinary.
4. You inspired many youngsters today, what advice do you want to give them?
Ans. You have to select the right professional place first. Then you can pursue it as your career.
5. Any tips that you want to share with us?
Ans. Have a deep passion for cooking, have fun & enjoy it.
6. Is it difficult in Bangladesh to pursue a career as a ‘Chef’?
Ans. No, it’s not difficult at all. Rather be skilled & pursue your career as a chef. There are 80,000 restaurants. Also 1000 small, and big hotels in Bangladesh.
7. What do you think about the steps of ‘Dinebd’ in Bangladesh?
Answer: First of all, I was quite surprised about the idea. It’s such an innovative move by the CEO of ‘Dinebd- Mr A.M Yemon. It’s such an incredible step taken by him. He is really grounded and his company is going to change the vision of the restaurant business in Bangladesh as It is working with Food Safety and Hygiene in the food sector.
