Interview with Chef Bobby Rahman from Canada about his profession as a chef

“Who is the next chef in line?” Bobby Rahman is a professional chef who has been cooking for over 15 years. He specializes in Canadian cuisine and brings an innovative twist to traditional dishes that are universally loved by all ages!

Can you introduce us and tell us a little about yourself?

Bobby Rahman: My name is Bobby rahman and I’ve been in the restaurant industry for about 15 years as a chef. I grew up in Ontario / Canada and always knew that food was my passion. My first job as a chef began when I enrolled in the College of Culinary Arts, but since then it has been an ongoing process of learning so much about cooking techniques from around the world so that each dish we prepare retains its authenticity while remaining amazing. for our guests who expect new flavors with each visit ”.

Tell us about your passion for cooking and why did you choose to become a chef?

Bobby Rahman: I have always been fascinated by the process of how ingredients are turned into delicious dishes. I remember experimenting with recipes as a child and coming up with my own versions of family favorites, including some that rivaled Mom’s! When it came time to choose what kind of career to pursue in college, there was no question which direction I wanted, because cooking is more than something to me – it defines who I am. It takes patience and creativity; you have to make your mistakes sometimes (literally) before perfecting a recipe or technique.

The best part? You get paid handsomely for all your hard work in this industry!

What is your star dish?

Bobby Rahman: The star dish of our restaurant is the popular chicken cordon bleu. It is a sandwich made with two pieces of bread, ham, Swiss cheese crossed together like an X (hence its name), and topped with another piece of sliced ​​French toast that has been dipped in beaten egg for added flavor. We know this is just one example, but if you’d like to learn more about others, give us a call or visit our website today.

What has been one of your biggest failures and what did you learn from the experience?

Bobby Rahman: It’s funny how we all have those days when everything goes wrong. I bet there is no chef who has ever broken something or burned in a skillet with hot oil. It happens sometimes! But what happens when you don’t end up with a single mistake and instead end up ruining the whole night with multiple big mistakes? Well that’s definitely not fun for anyone involved, especially if someone else had to watch their boss being laughed at behind them because they were too embarrassed for making such an obvious mistake so publicly. However, what did I learn from this experience … that even good chefs get it wrong from time to time; But don’t let our failures stop us

Tell me how you organize, plan and prioritize your work

Bobby Rahman: When I’m at work, there are a few things that come to mind when it comes to what my day will be like. The first thing on the agenda is always organization and planning, how am I going to prioritize everything? I have two different ways of organizing my life: using apps or creating physical lists with pencil and paper because there are advantages and disadvantages to both methods, depending on your personal preferences! Whenever someone asks me how I keep up with everything without going crazy, this is how I’ve been doing it lately.

As a chef, what is the best restaurant you’ve been to and why?

Bobby Rahman: When I was young, my parents took me to Canada where we visited a restaurant called Canoe that had amazing food. Years have passed since then and now it has become one of the best restaurants in all of Canada!

The kitchen staff are friendly and professional at the same time, that quality cannot be beaten by any other establishment on this side because they take pride in their work.

You seem to be good friends with many of the chefs whose restaurants compete with yours. How does it work?

Bobby Rahman: I am always happy to chat with my fellow chefs. We share tips and swap stories about the restaurant industry, but we also laugh a lot when asked if I’ve been to their kitchens enough times for this to affect our competition.

What is your favorite quote?

Bobby Rahman: I think the one that has always stuck with me, because it reminds us to go after our dreams and do everything possible to achieve them (even if people tell you not) is

“Don’t let anyone else make decisions for you.”

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