Nowadays, people are more inclined towards outside food than home-cooked food. Busyness and lack of time is driving people away. In this haste, we are becoming indifferent to the fact that the most necessary and important thing, nutrition, is to maintain balance. In this case, a trained chef ensures the exact level of when, where, how much and how long to give an ingredient in the cooking industry. Keeping in mind our busy schedule, the role of a chef is huge in ensuring a balanced diet through cooking. These issues were discussed with Kazi Ashiq Iqbal, Executive Chef of Arif’s Diet, a reputed organization working on the Keto Diet in Bangladesh. He told ‘The Diniverse’ that his experience and ingenuity in ensuring a tasty diet by reducing the levels of harmful substances while preserving vitamins and minerals in food. At the same time, there are some personal steps taken by him to strictly ensure food security.
Inspired by his mother’s cooking skills as a child, he decided that when he will grow up, he will become a cook. After completing his high school education in 2003, he moved to London, the capital of the United Kingdom. There he began training at the world-famous French Institute, La Cordon Blue. While still a student, he started to learn various unique food preparations. He has started working under his mentor Mr Gordon since 2005. He lived there until 2007 and achieved the feat of averaging 71 percent marks per semester. After completing the course, he moved to Bangladesh in 2008 and was admitted to BBA at State University.
In 2012, he joined Yantai Chinese Restaurant in Mirpur as an assistant chef. While working there, he gained a good reputation in the culinary industry. He later worked as an on-call chef at the world-famous chain hotel and restaurant La Meridien. After receiving recognition from La Meridien in 2017, he joined Gloria Jeans and in 2019 was hired as an assistant chef at the Malaysian chain restaurant Secret Recipe. He recently took over as an executive chef at Arif’s Diet.
The following is an excerpt from his conversation with The Diniverse:
1. How do you think about the initiative of ‘Dinebd’ and ‘The Diniverse’ in Bangladesh?
An etymology of restaurants in Bangladesh has been noticed after Covid-19. Many have invested in the restaurant business without realizing it. In this age of biased promotion on social media, this initiative is commendable and advanced as a source of accurate direction and authentic information. The initiative is unmatched by any other initiative to deliver essential information of the restaurant business to the consumers at their doorsteps in Bangladesh. It can become a beautiful medium for proper training and timely promotion. People are also getting an opportunity to get acquainted with the food culture of the country and abroad through ‘The Diniverse’ magazine. At the same time, Bengali food is spreading in the world. I applaud this.
2. Tell us a little about your areas of expertise in the food industry.
In my entire career, I have mastered 554 recipes so far and I have mastered over 6 international cuisines. I have proficiency in many dishes from Bengali, Mexican, Indian, Pakistani, Italian, Australian, Chinese, Thai, Continental and Multi cuisine. I still consider myself a student and am constantly learning.
3. Tell us about some of the fancy foods you have discovered.
Yes, of course. As you know, the current trend is in terms of obesity and health awareness. There were many limitations to this diet. For example, they cannot eat spicy, roasted or sweet foods or too much oily food. People feel boar to repeat the same food every day. To solve this problem, I have invented Keto Rezala, Keto Roast, Keto Sweetmeat etc. for the followers of the Keto Diet. I have also tried to bring different tastes in traditional food like creamy salmon, London fish and chips, creamy and crispy, Korean spicy sauce etc.
4. What are your future plans?
The profession of cook and chef are still confused in Bangladesh. Although neither of these is less respectable; But there are still many social barriers to choosing these professions. To open a kitchen for those who want to enter this profession or who are going door to door for proper training after completing the course is what I want, where everyone can rise above all adversity and learn and build a bright future.
5. Do you have a message for the general people?
Yes, I would like to say one thing that please do not underestimate any work, do not waste food; Put your extra food in the mouth of a starving person. Let’s build a hunger-free Bangladesh together.
