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Tahir A. Salamat
Background
Born in Karachi, Pakistan.
Trained
Three-year apprentice program in Karachi under the guidance of one of the top 10
French chefs in Asia.
Worked
Sheraton, Ramada, Inter-Continental Hotel Chain in some of the most interesting
locations throughout the World - Qatar, Seychelles, Macau and Saudi Arabia.
First thing he ever cooked
"I don't recall, but I do remember my mom making Shahi Tukra, a local sweet made
from deep fried sandwich bread, reduced milk and Saffron sugar. I was more than
willing to give a helping hand, in fact probably had my fingers in everything. I
remember enjoying that very much."
Favorite Place to eat
"Da Maurizio's, they always impress me."
Recipe Tip
"When stir-frying any meat always make a marinating seasoning mixture of Ginger,
Garlic, Soya Sauce, Egg, Salt & Pepper, Corn Starch and Sesame Oil. This
will produce excellent flavor and make any tough cut of meat tender."
What he'd be if he weren't a chef
"Sculptor."
Favorite Kitchen Tool
"Chinese Cleaver; it's light and extremely sharp."
Menu Bomb
"We once made a large Dragon out of Sour Dough in the Kitchen. When it came time
to take it out for display we were surprised it was too heavy to carry, we
needed quite a few individuals to move it."
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