chef’s interview
Hailing from the city of Lahore, Chef Muhammad Naim was born in a family where 90 per cent of the members were in the army. At that time, he was the first one with a BSC degree and entered the field of culinary art. Before that, the profession was considered as low profile work among family and peers. Being specialised in pre-opening plans for restaurants and a chefs’ consultant, Chef Naim has profound experience and skills required in all the sections of a modern Five Star kitchen.
He got his culinary training and skill development in various countries such as Ireland, France, Singapore, Bahrain, England, America etc. Currently, he is appointed as the Executive Chef at Avari Towers, Karachi, where he is practicing modern and fusion cooking. This week You! talks to the multitalented chef to reveal much more about him and his journey so far...
You! When did you join the field of cooking?
Muhammad Naim: I started as a chef in 1989 at a local hotel after my graduation. I went to Austria to do my degree in management, but I left that in the beginning. From there, I went to Cyprus and I began working as a Chef De Partie in Adams Beach Hotel after my training. I went to Singapore and then to Bahrain where I started working as a Sous Chef for Gulf Hotel for two years. In 1999, I came back to Pakistan where I introduced the concept of Dambukht in PC, Lahore, which became very popular. After a while, I was appointed at Avari Towers, Lahore, and now Karachi.
You! Have you always wanted to be a chef?
MN: Not exactly. My mother and bhabi are amazing cooks. I never helped mom in the kitchen when I was a kid, but I loved eating. And from there, I guess I got interested in the art of cooking.
You! Tell us about your professional courses?
MN: I went to the Culinary Institute of America in New York to get further training after working in Bahrain. In Ireland, I joined Radisson Blu and Dublin University to do MSC in International & Fusion Cuisine. I also represented Ireland in Culinary Olympic held in Germany in 2004, in which I won a gold medal.
You! How long have you been working as a professional chef?
MN: I have 26 years of extensive experience, having worked under renowned Master Chefs and hotels in Ireland, France, England and Saudi Arabia, where I assisted for management in opening of restaurants in many countries.
You! What is your expertise?
MN: My passion for food ranges from Western to Mediterranean, Asian and Royal Mughalai cuisines together with molecular gastronomy along with fusion cooking. I am an accomplished Food Carver, mastering carving in ice, fruit and vegetables, butter, chocolate as well as styrofoam. Initially, we only heard about chicken and Beef Tikka, Chicken Boti, Seekh Kabab etc, but I did a spin on traditional dishes and introduced Malai Kabab, Reshmi Kabab, Kasturi Kabab and the very popular Tilmil Jheenga on the menu of Dambukht. I take desi dishes and fuse them with international cuisines - cook them in traditional ways with a royal style presentation.
You! What is the difference between Pakistani and international cooking techniques?
MN: International cuisines have 14 methods on which they work upon. Whereas, Pakistani chefs work on two major parts only - one is handi and another is barbecue cooking. So, internationally we see a very diverse form of cooking unlike Pakistan. Whether it’s Sushi, Chinese, French cuisines or any, there are specific ways of cooking them depending on their flavour, taste, aroma etc. They have designated ingredients for each dish. On the other hand, desi dishes have almost the same spices. However, Pakistani dishes require precision and calculation which is difficult to achieve.
You! What would you like to change in the scene of Pakistani cooking?
MN: There is a need of educated culinary experts in Pakistan. We need to organise the art of cooking by making alterations and introducing new techniques. Here, unlike abroad, we never find history of culinary art despite having rich cultural ties. I aspire to promote Pakistani culinary history and hence my blog by the name of ‘Aryan Cuisines’ is introduced where I spread awareness regarding the origin and techniques of Pakistani cooking. Moreover, I aim at introducing fusion cooking by amalgamating Pakistani and international cuisines, and have written books on the same.
You! What is your signature dish?
MN: It depends where I am working at. In Pakistan, Ashkoi Kabab is my signature dish. It’s an achari chilli stuffed with Ricotta cheese along with red turkey bacon marinated in Tikka paste.
You! Ingredients you can’t live without?
MN: Spring onion.
You! Do you plan to open your own restaurant in the near future?
MN: I used to own a Thai restaurant in Ireland. My wish is to prepare traditional Pakistani organic food cooked in a modern western style. I do have plans in future but people don’t invest on what I believe in.
You! Have you done TV?
MN: Yes. I have done shows for National Irish TV (NIT), BBC, Japan TV and American TV and for a private channel as well.
You! What do you love about your job?
MN: Travelling and of course food. Also, I like the fact that I get to innovate things every day.
You! How many chefs have you trained so far?
MN: A lot, especially in Lahore. All of them are spread globally now.
You! Who is your favourite chef?
MN: Norbet Thol and Rolf Baker. I have also worked with them.
You! Tell us about your book ‘Chapter One’.
MN: I am working on my third book named ‘Chapter One’, which will be a professional chef’s reference guide. The book will give a good start to the budding chefs and culinary artists. It will have cooking techniques, vocabulary and a proper guide on things related to cooking.
You! What would you advice to the upcoming chefs?
MN: Complete your education first because every dish has a story and technique that you would need to know about. Only then you will be able to master the art of cooking.