The Life of Food
July 2009
Banner photo: Oxheart tomatoes [© Creativ Studio Heinemann]
Chefs: The Food of Love
Olivier Meulenyzer is from Brussels, Belgium. After working as a chef in a number of restaurants, he ran a catering business for eight years. In March 2009, he opened his own restaurant, "O."
Tripti Khettry, originally from Kolkata, India, now lives in London where she is senior chef de partie at "The Collection," a fashionable restaurant and nightclub that serves pan-Asian cuisine.
Olivier and Tripti are both members of the Marronier University group, open to professional chefs within SGI in Europe.
How did you become a chef and what does your job entail?
Tripti Khettry [Simon Adinsell]
Tripti: Although I was always fond of cooking, I studied fine arts during college. I would cook for friends who praised my cooking abilities and encouraged me to use them. At a point when I felt stuck with my art, I started thinking about doing something with my culinary skills.
I had begun to practice Buddhism and, bolstered by that, decided to take the plunge. I was fortunate to be able to receive training at a five-star hotel in Kolkata, India. The first thing that I had to learn was that this was an industry, not home cooking; it was very hard physical work over long hours in the kitchen, and there were many different kinds of skills to acquire.
My job entails checking my mise en place--the preparation of ingredients, etc., for the shift--knowing how many people I need to cater to and, most importantly, working as part of a team.
Olivier Meulenyzer
Olivier: I got my taste for good food from my grandmother and mother. When I was around 11 years old, I knew that I wanted to be a chef. I started my first internship in the kitchen of a restaurant owned by family friends and studied at the CERIA culinary school in Brussels. During school holidays, I would take whatever opportunity I could get to work in kitchens. For me it was such a pleasure.
My job consists of preparing all that is served in our restaurant with all the love I can, and providing the best to our customers.
What are the keys to being a good chef?
Olivier: Above all, you must love what you do. This is what enables you to train hard for several years to gain the experience necessary to continue in this difficult profession without burning out.
I try to bring happiness to people, create a connection with them, and give them the best of myself with all my heart.
Tripti: I feel one of the first key points is good hygiene. Also, your ability to deal with stress: the kitchen can be quite crazy during service--it's like a battleground. If you get bogged down by what's happening around you, you cannot deliver. Each day my goal is to provide complete satisfaction to my customers and, most importantly, not to betray their trust. A good chef is like a good doctor: your customers/patients trust you completely--that's why they come to you.
Do you usually cook for yourself or do you prefer to eat food that other people have cooked?
Tripti: I love cooking, creating, but I don't like cooking just for myself. If I do, it is simple food. I love cooking for my family and friends. At the same time I enjoy when they cook for me, especially my mother, because I grew up on the food that she cooked for me.
Olivier: I prefer to eat what others cook. I have difficulty eating what I prepare. For me, cooking a dish is already eating it.
What are the important considerations for you when you buy food for the kitchen?
Olivier: That I like what I see. I do my own shopping, and that's how I come up with ideas for new dishes. I am very interested in learning about the ingredients, where they come from and their stories.
Tripti: I would like to buy only locally grown food so that I can contribute to protecting the environment, but in the restaurant I work for we have to import a lot of our ingredients.
What are the most enjoyable aspects of your work and what are the most challenging?
Olivier: I enjoy sharing my cooking with customers. I try to offer a unique and special journey that will delight their senses. The harmony between the culinary adventure and a warm welcome is what gives customers joy.
It's a challenge to continue to question oneself and the world around one with a spirit of discovery--a process of continual evolution.
Tripti: I love my job, so I long to go to work. My team is very good and a mixture of different cultures and ages. We are all very personally supportive of each other. The challenging part is the same, human relationships, because we spend so much time together. There are days when people feel negative and cranky. Some days your seniors might be arrogant or partial and that's what I find most challenging--when we are not united and there is a lack of respect.
How does your Buddhist practice influence your approach to your work?
Tripti: Buddhism helps me to have control over my negativity and maintain a positive outlook. The financial crisis has closed down restaurants that have been around for decades and are part of the history of London. My colleagues are anxious about our future. Buddhism teaches that the environment is a reflection of the inner self: our deepest thoughts--our fears or our sense of confidence--are reflected in our surroundings. I am convinced that as long as we are positive when we take action, we will have positive results. The greatest thing that I have learned from Buddhism is that I might not like or get along with everyone, but I must still respect them. This is something I am trying to incorporate in my character, to respect everyone and not to judge anyone.
Olivier: My Buddhist practice gives me confidence and strength to believe in my dreams. It gives me the courage to take on this new adventure of running my own restaurant and not worry on days when things are quiet. A powerful groundswell of friends and family supported our effort to transform our catering business into a restaurant. The big challenge is to keep going and to make it a success.
What do you see as the relationship between food and culture?
Olivier: As a chef, one always has one's own culture as a backdrop. Since I was young I have been immersed in a variety of culinary universes and my kitchen is a mix of these influences--French, Belgian, Japanese, Thai, Mediterranean. This gives me a wonderful opportunity to open a dialogue about taste and good food; an opportunity to talk about common points in all the cuisines of the world, as we all have the same basic ingredients to draw on. Eating is synonymous with life, because food is what enables us to live. In every culture food provides occasions for the bringing together of family and friends.
Tripti: From olden times, cultural festivals were always centered on the harvest. Before humans started to travel, food was seasonal and locally grown, hence this relationship. In every celebration, and even at the sad moments in our lives, food is the most important part. Even a depressed person can be made to smile and change their outlook when we cook something for them that they have enjoyed in the past.
LATEST ISSUE
Developing Creativity