You Inspire Others by Learning, not by Teaching
Nepali chef Santosh Shah is now shortlisted in the semis for the title of MasterChef: The Professionals 2020 on BBC One. Nepali Times caught up with Santosh Shah in London to talk about his life and career so far.
From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?
I come from a very humble background. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade. After I failed SLC, I followed what others in my village did - go to India.
I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the Executive Chef. One day, when I was serving tea to the Executive Chef, I requested him to give me a shot, and he did. I started helping the chef in the tandoor section who had originally recommended me.
From there I transferred to another hotel. I started taking a hotel man- agreement course, learnt English and computers on the side. Within seven years of hard work, I became an executive chef.
How does it feel to be in MasterChef? What has the experience been like?
In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. It also feels great to have the platform to introduce Nepali food to the world. I am glad to have made it this far. Even if I don't win, I am glad I was able to put the spotlight on Nepali cuisine.
It is difficult to say what "Nepali" cuisine is, as it is so diverse. How do you answer that when your international audience ask you the question?
I have been experimenting with Nepali food for the last two years. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients.
Personally, what are the best aspects of Nepali cuisine for you? How much do you experiment, or do you try to keep to traditional ingredients and preparations?
Let me share an example. I know sukuti is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So, I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well. beyond just momo and dal-bhat, so people actively seek out Nepali food and appreciate it for its diversity and richness.
In one of your shows you prepared an octopus dish in Nepali style. How did it go?
We need to understand that this is a global competition for a global audience. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as. "The most beautiful plate of food I have ever been served in MasterChef."
What advice do you have for other Nepalis who are also going abroad to make a future for themselves?
My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. Keep learning and be a positive force to others. You inspire others by learning, not by teaching.
So, what is next?
I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is Ayla' by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine.
My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.
(Adapted from Nepali Times)
A. Complete the crossword puzzle with the help of the meanings given below.
ACROSS
3. a method of cooking meat or other food in a cylindrical clay oven - TANDOOR |
7. a person having administrative or supervisory power in an organization - EXECUTIVE |
DOWN
1. a long pin for holding meat or other food while it is being roasted - SKEWER |
2. the whole of something - ENTIRETY |
4. a feeling of pleasure and sometimes slight sadness at the same time as you think about things in the past - NOSTALGIA |
5. raise to a more important or impressive level - ELEVATE |
6. remove water from (food) in order to preserve and store it - TANDOOR |
B. Write True for true and False for false statements. If the information is not given in the text, write NG.
a. The interview was taken in Nepal. False |
b. The judges were quite impressed by Santosh Shah's performance in the quarter-finals. Not Given |
c. Santosh Shah was from a well-to-do family. False |
d. With the support of the chef in the tandoor section, Santosh started helping the Executive Chef. -False |
e. The journey of Santosh to MasterChef was full of struggles. True |
f. Santosh is hopeful about the Nepali food market as the food trends are dynamic. True |
g. Santosh has made more experiments on food as the tastes of people differ geographically. True |
h. Santosh feels sorry for serving octopus in Nepali style. False |
c. Answer these questions
a. What do you think is the reason that heightened the popularity of Chef Shah? |
Answer: Chef Shah became popular because of his inspiring journey from a humble background to being a semifinalist on MasterChef and his passion for introducing diverse Nepali cuisine to the world. |
b. Did Shah spend a normal childhood? Why? |
Answer: No, Shah did not have a normal childhood as his father passed away when he was young, and he had to start working early to support himself. |
c. How does Shah feel about his performance in Cinnamon Kitchen? |
Answer: Shah feels great about his performance in Cinnamon Kitchen, just like he feels about his job in general—enjoying experimenting with recipes and introducing Nepali food to others. |
d. What does Shah want to show the world about Nepali food? |
Answer: Shah wants to show the world that Nepali food is unique and diverse, influenced by Tibetan and Indian cuisines, and varies based on different castes and regions within Nepal. |
e. Write two things that Chef Shah was careful about while carrying an experiment on sukuti. |
Answer: While experimenting with sukuti, Chef Shah took care to dehydrate the meat for different periods of time to make it softer without losing its original taste. |
f. According to Shah, what two things make a person successful? |
Answer: According to Shah, continuous learning and being a positive influence on others are two things that lead to success. |
g. Why does Shah want the Michelin Star for Ayla? |
Answer: Shah wants the Michelin Star for Ayla because it would help Nepali cuisine gain global recognition and create a special identity for it. |
h. What have you learnt from the life story of Santosh Shah? |
Answer: From Santosh Shah's life story, we learn the importance of hard work, perseverance, and always seeking knowledge in pursuing our dreams and inspiring others through personal growth. |
Word Meaning
Word (Phonetic Transcription) |
shortlisted (/ˈʃɔːrtˌlɪstɪd/) |
selected, chosen, picked |
Being chosen as one of the candidates for further consideration or inclusion. |
humble (/ˈhʌmb(ə)l/) |
modest, not proud |
Having or showing a modest attitude; not thinking of oneself as better than others. |
passed-away (/ˈpæst əˈweɪ/) |
died, no longer with us |
To die or no longer be alive. |
petty (/ˈpɛti/) |
unimportant, small |
Of little importance or significance; not very serious or major. |
skewer (/ˈskjuːər/) |
pin, rod, stick |
A long, thin object used for holding and cooking food. |
tandoor (/tænˈdʊər/) |
oven, grill |
A special oven used for cooking in South Asian and Middle Eastern cuisine. |
shot (/ʃɒt/) |
chance, opportunity |
An opportunity to do or achieve something; a try or attempt. |
recommended (/ˌrɛkəˈmɛndɪd/) |
suggested, advised |
Suggested or advised as a good choice or option. |
transferred (/ˌtrænsˈfɜːrd/) |
moved, relocated, shifted |
Moved or shifted from one place to another. |
executive (/ɪɡˈzɛkjʊtɪv/) |
managerial, administrative |
Having an important role in managing or making decisions in a company or organization. |
platform (/ˈplætfɔːrm/) |
stage, podium |
A raised surface or area used for a specific purpose, like speaking in public or performing; a place to present or share ideas or opinions. |
introduce (/ˌɪntrəˈdjuːs/) |
present, unveil |
Bring something new or unfamiliar to someone's attention for the first time; make someone aware of someone else's name or accomplishments. |
diverse (/daɪˈvɜːrs/) |
varied, different |
Showing a lot of variety; having many different types or forms. |
entirety (/ɪnˈtaɪərɪti/) |
whole, complete |
The whole or complete extent of something; considering everything without leaving anything out. |
nostalgic (/nɒˈstældʒɪk/) |
sentimental, longing |
Feeling sentimental or wistful about something from the past. |
texture (/ˈtɛkstʃər/) |
consistency, feel |
The way something feels when touched or eaten; the smoothness, roughness, or other physical qualities of a surface or substance. |
palatable (/ˈpælətəbəl/) |
tasty, delicious |
Having a pleasant or agreeable taste; enjoyable to eat. |
tentative (/ˈtɛntətɪv/) |
provisional, temporary |
Not definite or final; likely to change. |
ultimate (/ˈʌltɪmət/) |
final, highest |
Being the last or highest in a series or progression. |
elevate (/ˈɛlɪveɪt/) |
raise, promote |
To lift or raise something to a higher position or rank; to promote or improve the status, quality, or importance of something. |
Oscar equivalent (/ˈɔskər ɪkwɪvələnt/) |
highest recognition equivalent to an Oscar |
The highest recognition or award equivalent to an Oscar, which is a prestigious award in the field of film-making. |
Extra Questions tp Practice
Expandable FAQ Section
How did Chef Santosh Shah become popular?
▼
Chef Santosh Shah became popular because of his inspiring journey from a humble background to being a semifinalist on MasterChef and his passion for introducing diverse Nepali cuisine to the world.
Did Chef Shah have a normal childhood?
▼
No, Chef Shah did not have a normal childhood because his father passed away when he was young, and he had to start working early to support himself.
How does Chef Shah feel about his performance in Cinnamon Kitchen?
▼
Chef Shah feels great about his performance in Cinnamon Kitchen, just like he feels about his job in general—enjoying experimenting with recipes and introducing Nepali food to others.
What does Chef Shah want to show the world about Nepali food?
▼
Chef Shah wants to show the world that Nepali food is unique and diverse, influenced by Tibetan and Indian cuisines, and varies based on different castes and regions within Nepal.
What are two things that Chef Shah was careful about while experimenting with sukuti?
▼
While experimenting with sukuti, Chef Shah was careful to dehydrate the meat for different periods of time to make it softer without losing its original taste.
According to Chef Shah, what are two things that make a person successful?
▼
According to Chef Shah, continuous learning and being a positive influence on others are two things that lead to success.
Why does Chef Shah want the Michelin Star for Ayla?
▼
Chef Shah wants the Michelin Star for Ayla because it would help Nepali cuisine gain global recognition and create a special identity for it.
What can we learn from the life story of Santosh Shah?
▼
From Santosh Shah's life story, we can learn the importance of hard work, perseverance, and always seeking knowledge in pursuing our dreams and inspiring others through personal growth.
How did Chef Shah's journey inspire others?
▼
Chef Shah's journey inspired others because he started from a humble background and through hard work, he achieved success in his culinary career, showing that anyone can achieve their dreams with determination.
What motivated Chef Shah to become a chef?
▼
Chef Shah was motivated to become a chef when he expressed his desire to a chef he worked with and was given the opportunity to learn and assist in the kitchen.
How did Chef Shah showcase Nepali cuisine on MasterChef?
▼
Chef Shah showcased Nepali cuisine on MasterChef by experimenting with recipes and presenting unique Nepali dishes to the judges.
What is unique about Nepali food according to Chef Shah?
▼
According to Chef Shah, Nepali food is unique because it is influenced by Tibetan and Indian cuisine, but it also varies based on different castes and geographic regions within Nepal.
What challenges did Chef Shah face on his journey?
▼
Chef Shah faced challenges such as starting from a humble background, the loss of his father at a young age, and having to work at a young age to support himself.
How does Chef Shah want to contribute to the world of culinary arts?
▼
Chef Shah wants to contribute to the world of culinary arts by introducing Nepali cuisine and showcasing its diversity and richness to a global audience.
Why does Chef Shah experiment with traditional ingredients and preparations?
▼
Chef Shah experiments with traditional ingredients and preparations to adapt them for different tastes and textures, making Nepali food more appealing to a wider audience.
How did Chef Shah's octopus dish in Nepali style on the show impress the judges?
▼
Chef Shah's octopus dish in Nepali style impressed the judges on the show as they described it as "The most beautiful plate of food I have ever been served in MasterChef."
What advice does Chef Shah have for young Nepalis going abroad to make a future for themselves?
▼
Chef Shah advises young Nepalis to never stop learning, regardless of their age, and to be a positive force to others, inspiring them through their own personal growth.
What are Chef Shah's future plans?
▼
Chef Shah's future plans include starting a high-end fine dining Nepali restaurant in London called Ayla' by Santosh Shah and aiming for a Michelin Star to elevate the profile of Nepali cuisine globally.
How does Chef Shah feel about the opportunity to introduce Nepali food to the world?
▼
Chef Shah feels great about having the opportunity to introduce Nepali food to the world and is glad to put the spotlight on the diversity and richness of Nepali cuisine.
What is the significance of the Michelin Star for Ayla?
▼
The Michelin Star for Ayla would be a significant achievement for Chef Shah's restaurant as it is considered the Oscar equivalent for Chefs and would elevate the profile of Nepali cuisine globally.
How does Chef Shah define success?
▼
Chef Shah defines success as continuously learning and being a positive force to others.
What inspired Chef Shah to pursue his dream of becoming a chef?
▼
Chef Shah was inspired to become a chef when he expressed his desire to a chef he worked with, who then gave him an opportunity to learn and assist in the kitchen.
How did Chef Shah use his experience in Indian kitchens to create unique dishes?
▼
Chef Shah used his experience in Indian kitchens to experiment with recipes and incorporate Nepali ingredients and flavors into his dishes, creating unique and flavorful combinations.
What is Chef Shah's ultimate goal for his restaurant Ayla?
▼
Chef Shah's ultimate goal for his restaurant Ayla is to achieve a Michelin Star, which would further elevate the profile of Nepali cuisine globally.
How does Chef Shah want to inspire others?
▼
Chef Shah wants to inspire others by continuously learning, improving his craft, and being a positive influence to those around him.