Over time, all areas of the world meet changes. The kitchen does not lag behind in any part. Inside the house and outside, the person who contributes to the kitchen is constantly providing us with delicious and healthy food. There is a difference between knowing how to cook and following the right cooking instructions. It is undeniable that the responsibility of serving a chef lies in ensuring cleanliness and taste.
‘The Diniverse’ tries to convey the feelings of such contributors. In our ‘Personality & Interview’ section, we have an interview with chef ‘Raj Ahmed’ who left his job at the Japanese Embassy and moved to Dubai in 2012 with the dream of becoming a chef. He started his career as an apprentice chef at ‘Sana Nora Kitchen’ in Dubai. He won the hearts of everyone with his flair for excellence and in the same year, he left for Qatar under the direction of a Romanian chef. He has been working as a Commis-1 at ‘The Atelier Art Cafe’ in Qatar since 2013 for more than 4 years. Next, he joined ‘The Box Coffee Shop’ as a Head Chef. He started working in a catering house called ‘Nura Kitchen’ to learn the ins and outs of various Arabic cuisines. He returned to Bangladesh in 2020 after various ups and downs of the Corona situation.
He shared many more such stories in his conversations with ‘The Diniverse’. Let’s read the interview.
1. What do you think about the steps of Dinebd in Bangladesh?
Honestly, I was quite surprised to hear of such a move. At the same time, I am very happy, because when I was abroad, I almost always thought that starting something like this in Bangladesh could bring a radical change in the restaurant business and food sector. People will be able to be aware of the right direction as well as healthy food.
2. How do you determine the comparative situation in Bangladesh and abroad in terms of food safety and hygiene?
My career as a chef has started abroad. I know how much foreign restaurants are aware to ensure international standards in terms of cleanliness. Although there have been many changes in restaurants in Bangladesh lately, I think they are few. That’s why I applaud Dinebd’s approach towards food safety and hygiene.
3. How many cuisines you have mastered?
I have worked with many Italian, French, Thai, Chinese and Arabic cuisines. So far I have had the opportunity to master 53 different food menus. Being a big fan of Gordon Ramsey, the master chef of England, I have the desire to master many cuisines in the future.
4. Tell us about your expertise in any particular cuisine?
By the grace of Almighty, I have tried my best to do all kinds of work wherever I have done so far. So to say a special cuisine, I would say Italian cuisine. It’s a favorite of mine and one of my weaknesses is Arabic food.
5. What is your opinion about the potential and risks of growing a restaurant business in Bangladesh?
The restaurant business is not as simple as many people think. There are many people I have met who invest in this business without sufficient knowledge of food management and hygiene. Lack of cooking skills, low-paid chefs and indifference to cleanliness can lead to the loss of this business. I would like to draw the attention of restaurant traders to these. This business should be expanded with proper knowledge through proper training rather than opening everywhere.
