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Hanuman Ramdoo
Background
Chef
Ramdoo hails from Trinidad in the Caribbean and most of his family still lives
there aside from a brother in Ayr Ontario (also a chef), and a sister in New
York City. A recent newcomer to Halifax, Chef Ramdoo is anticipating a trip home
to Trinidad soon, especially now that the snow is on the ground in Nova Scotia.
Trained
All of Hanuman's professional training has been in Canada. A graduate of the
Humber College Culinary Program, Chef is also quick to point out that his
employer, Westmount Hospitality, is a tremendous company for investing in the
development of their staff. "I've been constantly trained and upgraded with
my company.
"
Worked
"I
have been with Westmount for 15 years all together. I did a brief stint
outside of the company, but came back where I belong. I started out
washing pots and pans, working my way through virtually every aspect of
the kitchen. It has proven very valuable in understanding my staff and the
jobs that have to be done in a large commercial kitchen." Hanuman has
also picked up some experience in the Front of House, acting as Food &
Beverage Manager for a time in his career. Work venues have included
Edmonton (most recently), Slave Lake, Yorkdale, Saskatoon, and the Holiday
Inn Owen Sound where he first became and Executive Chef.
How he got into cooking
As
a rookie dishwasher, Chef Ramdoo evolved an affinity for cooking and often
snuck onto the line to flip burgers and tackle easier cooking tasks. One
of his bosses told him that if he wanted to cook, he should take some
formal cooking training... which he did.
First thing he ever cooked
Hanuman used to cook with his mother. As the youngest of six, (he says
he was "the mistake") "Mother paid special attention to me.
We cooked traditional Caribbean foods such as Jerks, Curries and Stews.
These types of dishes are the norm at home in Trinidad."
Favorite Place to eat
"I'm still trying to get out and explore Halifax's culinary
offerings, but to date my favourite is Joey Tomatoes in Edmonton. They
have a very goof traditional Mediterranean menu."
Recipe Tip
"Whenever available, use fresh ingredients. From herbs to meats,
fresh is always best."
What he'd be if he weren't a chef
"I think I would want to be a sales representative. Still within
the food service industry where I could apply my experience to help
customers, but definitely in sales. As a chef, I know the benefits of
products and how the right choices and uses help restaurants stay in
business."
Favorite Kitchen Tool
"Nothing beats a nice Wok. They cook very quickly which brings
the flavour of foods out right away."
Menu Bomb
Chef Ramdoo didn't recall a menu bomb right off the cuff, but did
mention that when he implements a Caribbean flair into menus and dishes,
he has met with great success. Calypso Salad,
Jambalayas, Caribbean Chicken... mmmm...
Chef Hanuman Ramdoo is already getting established in his Halifax Chef
community, by taking up local
membership in the Canadian Federation of Chefs and Cooks (CFCC). He has awards
in menu design to his credit, including 2 Gold, 2 Silver and a Bronze.
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