Everyone has had to adapt to the changes that came with 2020. Changes that are still present even now that we’re nearing the end of 2021!
The restaurant industry wasn’t exempt from this either!
Today, we look at the life of Professional Chef Bobby Rahman, a Canadian Chef well known for his authentic Canadian Cuisine, to get a taste of what being a modern chef is like in the midst of the present:
Hello Chef Bobby Rahman! Please briefly tell us about you!
Bobby Rahman: Ah, hello! My name is Bobby Rahman, I migrated from India to Canada at a very young age. Believe it or not, I was actually a professional attorney before I decided to become a Professional Canadian Chef.
But my personal preference has always been focused on the subject of cooking. Whether that be trying new recipes, testing new cooking techniques, or just finding plain enjoyment in the cooking process in general.
Cooking has just been a passion of mine that’s never died down.
How long have you been working as a chef?
Bobby Rahman: It’s been more than a decade now, I believe.
As mentioned, I truly enjoy cooking, so as soon as I realized that law wasn’t for me (although I did find success there and actually spent a couple of years building myself up in the industry), I switched over to working towards becoming a chef instead.
That is, I studied in a culinary art school so that I can prepare myself for the job.
What’s the average day for a professional chef like?
Bobby Rahman: It’s… busy. I think that’s the best way to describe it.
I’ve always enjoyed the cooking channel. Maybe you’re familiar with it too?
Well, either way. As far as the actual strain of the cooking process goes, they get it pretty accurate. As chefs, me, and my co-workers slave over a hot stove day in and day out to make sure that we are providing the best food possible for our guests.
What’s something that you struggled with as a chef?
Bobby Rahman: Well, when I was just starting out, I worked endlessly to improve my knife work. I had to make sure that I was able to use my knife safely and artfully at the same time, especially as someone who worked in such a famous restaurant.
Speaking of! What’s the restaurant that you work for like?
Bobby Rahman: Ours is a very high-class restaurant. It recently earned its Three Michelin Stars. With our pride and joy being our authentic Canadian cuisine — or, rather, traditional dishes made from the treasured ingredients of our homeland.
What’s your favorite food? (What food do you find yourself eating most often?)
Bobby Rahman: Ahh I have a fondness for many delicious dishes, it’s hard to pick just one dish. But, well, right now, I’m especially craving recipes with Canadian Bacon.
The flavors of Canadian Peameal Bacon just can’t be beaten!
As for the food I eat most often? Ah, that’s a little harder. I like to try out new dishes so often that it’s rare for me to repeat foods (outside of the restaurant kitchen, I mean — in which case, I repeat foods quite often ha!)
What do you do when you’re not working?
Bobby Rahman: I spend time with my family, of course. Usually, I treat myself during these times, maybe give myself a little bit more rest than usual. And perhaps, even enjoy a hot dish that I personally didn’t cook! It’s the little things sometimes, you know?
Of course, there are also times when I just can’t stay away from the kitchen.
Sometimes, when I’m feeling especially motivated, I’ll put my creativity to use and try out a new recipe or two (both to test out potential dishes for our restaurant menu and my own personal recipes book!)
How has working as a professional chef in 2021 been different from working as a chef in the previous years?
Bobby Rahman: There’s been much upheaval, of course. I’m sure everyone in the world is more caught up with the news than I am in this regard.
But yes, for sure, restaurants and chefs all over the world have had to adjust how we perform our job as chefs. I think the most affected, at least when it comes to the restaurant industry, is customer service staff — as they’re the ones hard at work making sure that we do our part in stopping the spread of the coronavirus.
