'Sharing doubles the charm of a meal'

Born in Addis Ababa, Beide Worku enjoys cooking in his home kitchen and finds the process of going to the grocery store, choosing the ingredients, and coming home with something to share quite inspirational

What are your earliest childhood kitchen memories?

We had a live-in helper and cook at home. My earliest memory about food is me trying to get in the kitchen and being constantly told to stay way because men are not allowed in the kitchen.

When did you decide to train as a chef?

Interest in food and cooking was always a part of my life, but I never considered taking it any further. It was just a hobby. My parents, like the rest, believed that science and law were the only worthwhile endeavours and that kitchen was not a man's business. Everything changed for me when I realised that the pursuit of happiness starts with listening to your inner voice. In 2010, I quit my corporate job and went to a culinary school.

What has the UAE taught you about cooking and eating?

Diversity means open palates and open minds. It is a challenge to excite people to try something new when they already have plenty of choices.

What do you order (or not) at a restaurant you have never been to?

The learner in me always reads the entire menu and tries to pick something new to discover - either something familiar done differently or something completely new. If I am hungry, I ask the serving staff for their recommendation and pick from that, perhaps with minor adjustments.

Do you refer to any cookbooks?

Grant Achatz and Harold McGee. Not much needs to be said about Chef Grant, but the latter is a favourite because he combines my two interests - food and science.

On your smartphone, we'd find...

Apps like How To Cook Everything, Pinterest, and Epicurious.

A food destination on your wish list?

Italy. I'd like to try the traditional baguettes, types of cheese, and variety of desserts.

A dish on your wish list?

Aaron Franklin's brisket.

Describe the behind-the-scenes of a restaurant kitchen?

Hierarchical, teamwork, long hours, lots of preparation, and lots of cleaning. Rinse and repeat.

If not a chef, what would you have been?

Behavioural economist.

- As told to Purva Grover

Source: Khaleej Times