Young chefs should take blinkers off: Chef Rick Stephen

Young chefs need to take off their blinkers and experiment with food but not totally move away from the basic flavor of the food, says renowned chef Rick Stephen.
"Taking off the blinkers and challenging one's ability to create which is beautiful and full of flavor and should be presented in a beautiful way," says chef Stephen, who was recently here to conduct a workshop with young chefs.
The Australian chef was invited by the Institute of Hotel Management Catering & Nutrition (IHM) where he demonstrated various techniques of presentation and cooking.
The visiting chef held the glazing workshop as a part of the 11th Annual Chef Awards 2014 which was attended by 200 budding chefs at the institute.

A great fan of Indian cuisine, the renowned chef demonstrated the tricks of the trade to the audience.
"We are very happy to organize the first ever glazing workshop and it is a valuable experience for all the chefs and members of Indian Culinary Forum. The idea is to create awareness among the Indian chefs about new and unique techniques in the culinary world," says Chef Vivek Saggar, organising secretary, 11th Annual Chef Awards 2014.

The Singapore-based director of Kitchen, SATS (Singapore Airport Terminal Services) who counts yellow dal, tandori dishes and kheer among his favourites, advises chefs to experiment but not too much so as to move away from the flavour of the dish.

"Nowadays young chefs also get into the dangerous habit of creating fusion food. I believe fusion is just confusion. Even though the food may look pretty while presenting it but not necessary that it will taste good. Right colour and balance of taste is very important," says Stephen.
Shedding the light on the fact that glazing is one of the most important techniques in culinary art, the veterinarian chef dished out gastronomical delights light grilled chicken with stuffed mushroom with various kinds of sauce and dressing to go with the dish and many more
"A glaze is a coating of a glossy, sweet or savory, substance applied to food typically by dipping, dripping, or with a brush. Glazing agent is able to protect the product from degrading and water loss. The characteristic can lead to a longer shelf life for a food," says the chef.