Daily Grind: With Basim Akhund

Always on the go, professional chef and dog lover, Basim Akhund shares his daily routine with us and how he juggles between his job as a cooking show host/chef and personal life

8am:

I jump out of bed and the first thing that gets my day going is a cup of black coffee. My breakfast consists of a six egg white omelette, a brown toast and another cup of black coffee. Before heading to work I feed my dog Wilson, who’s constantly running after me till I leave.   

9am:

I’m in my office and the first thing I do is go through my emails, which usually consist of new recipe design requests from clients. 

10am:

I start my research for new recipes as I go through different culinary books. I usually prefer books over the Internet as they have much more to offer as opposed to the Internet, that only gives you what you ask for. I prepare the content for my show during this time. 



12pm:

It’s time to get ready for my live cooking show and during this time I take a quick lunch break which usually consists of a sandwich. I’m not really finicky about food as long as I eat on time. I take out my recipe card of the day which consists of all the ingredients I need for the day. I believe in fresh ingredients, hence when I’m done packing all the dry spices I head out to shop for the day’s fresh ingredients. If I make meat, fish or chicken it needs to be fresh and of the best quality.

2pm:

I’m at the Hum Studios. I reach an hour and a half before my show goes live because I have a team of 20 people I have to sit down with and discuss the days show and the two recipes that are going to be made. I usually tell my director where I want my cameras to be situated. We also discuss any glitches that occurred in the previous show and how to improve on them. It’s all about team work. 

3.30pm:

My show goes live by the name of Flame On Hai and I’m cooking in front of the camera. I feel when your passion becomes your profession, work becomes a blessing. During my show I take live calls and I cook two new recipes every day. The show ends in an hour and we call it a wrap. 



4.30pm:

Some food photography is done and the whole team meets again on the sets. We discuss how the show went and I take everyone’s input from my helpers to my cameraman. I believe that when we work in a team, everyone is equal. It’s like a chain reaction because we all have something to contribute and the smallest contribution leads to the smooth functioning of the final product, which over here is the show. 

5.45pm:

I’m at the gym and this is my time. For the next one hour I’ll train followed by  a hot shower and then home.

7pm:

I’m home and the first thing I do is have another cup of coffee and this time Wilson joins me even though he can’t sip on coffee, but he gets some fresh yoghurt instead. 



7.30pm:

I sit with my family and have dinner. No matter how busy I am, I make it a point that everyone sits together for dinner because one should give time to family no matter how fast-paced our lives are. 

9pm:

I plan my next day and figure out dates for any shoots that are coming my way because food design is part of my job for other companies as well. I read through articles and new recipes by my favourite chefs and I watch some culinary shows to keep myself updated. 

11.30pm:

It’s time for Wilson’s dinner and once he’s done he comes and sleeps on his bed which is in my room. I get into bed as it’s been a long day and pass out. 

12.30 am:

I’m fast asleep by now!