From the practical to the philosophical, five Australian chefs, cooks and restaurateurs share what their mothers taught them about food and life
‘In her everyday life she’s quite impatient, but when she’s in the kitchen she relishes the process’: former Raja head chef Ahana Dutt with her mother Sharmila Basu Thakur in 2023‘In her everyday life she’s quite impatient, but when she’s in the kitchen she relishes the process’: former Raja head chef Ahana Dutt with her mother Sharmila Basu Thakur in 2023
It’s little surprise then that for those in the food and hospitality industries, those early lessons, be they philosophical or practical, hold particular resonance and continue to inspire them long after they’ve cut the apron strings.From frugality and intuition to the value of preparation and efficiency , five Australian chefs, cooks and restaurateurs share their mothers’ best advice in the kitchen – and beyond.
She’s a classic tiger mum with very high standards. According to her, a dumpling should have at least nine pleats and even this week my staff were joking about having to do 13, minimum, because I’ve absorbed her love of finesse and technique – and maybe even taken it up a notch. She had so many great one-pot wonders, which taught me that an efficient meal can be just as full of love as the most elaborate dish. She also loved equipment – steamers, rice cookers, anything that made it easier and faster; and sharp knives were essential.
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