T-Diaries: Chef Shai

A glimpse into the world of Pakistani powerhouses


September 16, 2014

Why did you choose to become a chef?

Extensive traveling around the world, tasting multicultural flavours and my love to cook fine food while living in New York, resulted in me becoming a chef.

What sparked your interest in cooking?

My love for food and interest in tasting different cuisines sparked my interest in cooking. I am also fond of creating new things. Hence, I thought of combining both my interests.

Who is your favourite chef and why?

Tylor Florence, Wolfgang Puck, Anthony Bourdain and Mary Sue Milliken, all from USA, are my favourites. All of them have good cooking skills and do not take cooking as a profession, instead are passionate and take immense joy in it.

How has doing what you do changed your life?

This profession has been very rewarding for me. It has given me, my identity, recognition, respect and fulfillment that every hardworking person should get out of their work.

You are a working woman with a husband and children. How do you maintain a work-life balance?

It’s really difficult to find balance especially when one works in the media and is constantly busy. I balance personal life with professional by maintaining a low profile and limiting socialising by rarely going to any events or outings with co-workers.

Tell us more about your cooking ideology?

Cooking is my way of expressing love for whoever I am cooking for. I like to experiment, create, celebrate and enjoy cooking.

How does it feel to be one of the leading names of Pakistan’s food industry?

Honestly, it feels great! Although I still have to go a long way in order to establish myself and I also feel I still need a lot to learn and accomplish.

How has the Pakistani food industry changed over the past years?

It has changed a great deal. Urban people are into international, fusion food whether it’s cooking at home or eating out. There are so many restaurants, food chains and food courts opening up everywhere. Now people have interests in tasting and trying new cuisines.

Any advice for aspiring female chefs?

They should select the best cooking school, get proper training and education and then come into this profession. This way, they would be able to develop better skills and also contribute to the society by introducing fresh local ingredients in order to develop healthy eating habits.

Chef Shai

Published in The Express Tribune, Ms T, September 14th, 2014.

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