Let’s see what this young and talented chef has to say about her journey...
cooking
Based in Karachi, Samiya Asim is a professional chef and patissier. Though it’s been only four years that she has been working as a chef, her indulgence in cooking goes way back to her school days. “I used to make my own breakfast, making different sandwiches and other delicacies, while going to school. That’s when I started taking an interest in cooking and baking,” shares Samiya. In order to sharpen her culinary skills Samiya attended culinary schools in Karachi. “There, I was lucky to find a wonderful teacher who taught me quite a lot. I also took up short courses from Harvard University (USA) for the Science behind cooking,” she adds.
Samiya has worked with different brands and production houses and has conducted various one-day cooking classes. She has also taught in a culinary school in Karachi. “I have participated in many culinary contests such as Karachi Chefs Gourmet Challenge held by Karachi Chef’s Association (KCA) and won a gold medal,” tells Samiya, who also has her YouTube channel called ‘Big Chef Lil Chef’. Let’s see what this young and talented chef has to say about her journey...
Who is your mentor in cooking and baking?
Your first ever mentor always starts at home. My mother, Zoufishan Asim, is my mentor. My passion for food began with her. I learnt basic cooking from my mom. She used to bring children’s cook books for me which helped me a lot. I also learnt the art of table décor and presentation from her.
How would you define your style?
I like to try different styles. If I were to give it a title, I’d say I’m more inclined towards the aesthetics and gourmet aspect. I absolutely love single serving, fine dine plating.
Do you enjoy cooking more or baking?
Ooh, that’s a tough one! I guess it depends. If I’m feeling creative yet patient, I’ll definitely be baking. For it requires precision and a fine set of skills. Cooking, on the other hand, has a much more free hand. It’s always cooking when I want to explore new flavours, textures and make something new. However, one thing is constant. It needs to be presented beautifully and that is a task I doubt I’ll ever back out from.
Are you more popular as a chef or patissier?
As a chef, however, I like to be known as a patissier too. Unfortunately, not a lot of people are aware of the vast variety a pastry chef can offer. Patissiers in Pakistan are more often operating their own home-based bakeries. I want to bring this beautiful skill set to the screen as well.
What is the most challenging part of your job?
Presentation is the most challenging part of our job. This comes with tons of practice. It takes great effort to create visually stunning desserts. Cakes, pies, tortes, financiers, and other culinary dishes require intricate and elegant food handling, plating and presentation.
What do you like most about your job?
The creative aspect. I’ve always been good at art and I love injecting my creativity in cooking and baking. On my YouTube channel, ‘Big Chef Lil Chef'’, my brother and I work together in a kitchen - teaching various recipes. We aim to make cooking easy and fun. My Instagram handle is ‘samiya_asim’.
An ingredient you can’t live without?
Cinnamon - as it adds a unique taste to dishes in both culinary and baking.
Your most popular savoury and sweet dish:
Chicken Biryani, Anday ka halwa, Creme Brûlée, Beignets, Cinnamon Rolls and Frangipane Tarts.
Who are your favourite celebrity chefs and bakers?
Gordon Ramsay; Julia Child; Marco Pierre White; Amaury Guichon and Reynold Poernomo for his beautifully constructed desserts.
Your favourite world and Pakistani food:
International - steak or some sort of meat based dish such as Iskendar and Shawarma. When it comes to Pakistani cuisine, I love Chicken Biryani.
What is your all-time favourite dessert?
It has to be a fudge-y chocolate cake. I also enjoy nut-based desserts too such as frangipane tarts and dough based desserts such as beignets or cinnamon rolls.
How do you stay up-to-date in your profession?
Travelling is a great way to stay up-to-date. Short courses online are also a great way to up-date yourself. Another method is to always try new things when dining out; try new dishes, new restaurants and the chef’s special. Such practices can elevate your dining experience.
What are the low points of being a chef?
The self-inflicted need for perfection can be quite taxing. Always wanting to outdo oneself can be stressful.
What would be your advice to someone who is thinking of becoming a chef?
Be patient and persistent in your efforts and take criticism in your stride.
Is this a lucrative job?
It’s a highly reputed and well paying job in other parts of the world such as the USA and other western countries. But, generally, chefs are not that well-paid in Pakistan.
What do you do in your spare time?
I love to paint. For me, watching TV is also therapeutic. And I also enjoy spending time with my family.
How do you keep a balance between family life and work?
It can be difficult at times. I’m blessed to have a loving and supportive mother, siblings and husband. Without them and their assistance it would be quite hard. When the work schedule is jam packed, my husband and I would split duties. Since we both work, the duties will split as follows: I’d cook and he would help clean. My mother and siblings help in any way they can. Mama is always present to offer advice and support. She helps me multitask better and offers suggestions that help me calm down when I’m in a pickle.
What’s next in your agenda?
I love hosting and am working towards my very own morning show in Pakistan as well as a cooking show. Perhaps maybe combine the two. I also want to enhance my skills and learn more about the art of culinary, nutrition and baking.
