Chef Sara: Culinary Trail from Phuket to Bhubaneswar
In a world often dominated by tradition, Chef Sara has carved a unique path, blending the vibrant flavours of Thailand with the rich culinary tapestry of India. Hailing from the sun-kissed shores of Phuket, this talented expat chef has found a home in Bhubaneswar, India, sharing her passion and expertise at Sweet Basil, Lyfe Hotel. On this Women's Day, we take a closer look at Chef Sara's inspiring journey, her culinary philosophy, and the exquisite dishes that reflect her unique cultural fusion.
A Spark Ignited Early
Chef Sara's love affair with cooking began in childhood. Surrounded by family who cherished homemade meals, she was particularly inspired by her grandmother. "She taught me everything," Chef Sara recalls, "from selecting the freshest ingredients to infusing every dish with love." This foundation of familial warmth and culinary wisdom set the stage for her future success.
The Road to Chef de Cuisine
Chef Sara's culinary training began with a series of internships at leading restaurants, gradually working her way up the ranks and alongside Michelin-starred chefs. These formative experiences instilled in her a sense of professionalism and honed her technical skills. She then ventured into the world of top hotels and restaurants, further refining her craft and expanding her knowledge of international cuisine.
Global Flavours, Local Inspiration
Before landing in Bhubaneswar, Chef Sara traversed the globe, working in Thailand, Austria, Russia, and the Maldives. Each country left an indelible mark on her culinary style. From the meticulous precision of Austrian cuisine to the fragrant herbs of Thailand and the art of crafting French sauces, Chef Sara absorbed a diverse range of techniques and flavours.
A Call from India
What drew Chef Sara to Bhubaneswar? It was a combination of curiosity and the desire for a new challenge. Fascinated by India's rich civilization, she saw an opportunity to share her knowledge of Thai cuisine in a unique and authentic way. Sweet Basil, with its commitment to genuine Thai flavours, provided the perfect platform for her culinary vision.
Adapting to the Indian Palate
Working with Indian ingredients and spices has been both exciting and challenging for Chef Sara. She embraces the opportunity to experiment, blending Indian herbs like cardamom, mustard seeds, and betel leaves with traditional Thai flavours. This fusion of cultures results in dishes that are both familiar and unexpected, a tribute to her creative spirit.
"Authentic with a Twist": A Culinary Signature
Chef Sara describes her culinary style as "Authentic with a Twist." She prioritizes traditional flavours but elevates them with innovative techniques and presentations. Her goal is to create dishes that are delicious and visually stunning, offering a perfect balance of taste and a dining experience.
Expat Experience
Being an expat chef in Bhubaneswar has been a deeply rewarding experience for Chef Sara. She cherishes the opportunity to work with a dedicated local kitchen team, exchanging culinary knowledge and cultural perspectives. This collaboration has fostered her growth as a chef and an individual.
Leadership through Mentorship
As Chef de Cuisine, Chef Sara embraces a collaborative leadership style. She enjoys teaching her team new techniques and ideas while also learning from them. Her goal – to create a supportive environment where everyone feels valued and empowered. "I want everyone to feel like an essential part of the kitchen," she emphasizes.
Empowering Women in the Kitchen
Chef Sara acknowledges the challenges women face in the culinary world, but she believes that skill and determination are the keys to success. She hopes to inspire young female chefs to push beyond their limits and create dishes that reflect their unique identities.
Future Aspirations: Bridging Cultures through Cuisine
Chef Sara's aspirations extend beyond Bhubaneswar. She aims to raise awareness of Thai cuisine and develop menus that bridge Thai and Indian culinary cultures. Ultimately, she hopes to make a global impact on the culinary world and pass on her knowledge to future generations.
A Culinary Showcase: Three Dishes, One Vision
Chef Sara presented a tantalizing trio of dishes, each showcasing her culinary prowess and her passion for flavour – a Women’s Day special.
Watermelon Salad: A Burst of Refreshment
This salad is a vibrant symphony of sweet, spicy, and tangy notes. Juicy watermelon is tossed with aromatic lemongrass, fiery bird's eye chili, and refreshing mint. The addition of tom yum paste adds a depth of flavour that is both complex and addictive. A sprinkle of desiccated coconut and crispy onions provides a delightful textural contrast. Each bite is an explosion of flavour, a perfect balance of the familiar and the unexpected.
The ingredients are watermelon, tom yum paste, onion, lemongrass, mint, garlic, bird eye chili, Kaffir lime and Thai dressing. Cooking is to toss all the ingredients together, except the tom yum paste. The plating is to spread tom yum paste on the base of the plate and arrange the watermelon (cut in Parisienne style) and other ingredients in the shape of a half-moon. Lastly the garnishes are: Mint, Desiccated coconut, Roasted peanuts and Crispy onions. The dish is served as a designed for an all-in-one bite experience
Tom Yum Pak: A Comforting and Zesty Soup
A warm and comforting broth, this soup is infused with the unmistakable flavours of tom yum. Tender vegetables like baby corn, broccoli, and shiitake mushrooms swim in a fragrant broth, brightened by the zesty notes of lemon grass, kaffir lime, and lemon juice. A swirl of coconut milk adds a creamy richness, while a touch of chili oil provides a pleasant kick. Garnished with fresh coriander, tofu, and dried whole chili, this soup is a feast for the senses, a perfect balance of sweet, sour, salty, and spicy. Not to miss the ‘Umami’ fare
The ingredients are tom yum stock, carrot, baby corn, broccoli, shiitake mushroom, tomato, lemon grass, kaffer lime, tom yum paste, coconut milk, sugar, lemon juice, salt. Cooking involves boil the Tom yum stock and vegetables, then add coconut milk, tom yum paste and lastly add salt and sugar to taste. Plating includes pour the soup in the serving bowl, then add mint oil, chilli oil, coriander, tofu, dried whole chilli. For garnishes includes mint oil, chilli oil, coriander, Tofu, Dried whole chilli. Served as a steaming hot poured with fresh garnishes.
Coconut Pudding: A Tropical Dream
A heavenly cloud of coconut goodness, this pudding is a decadent treat. The creamy texture melts in your mouth, releasing a wave of tropical sweetness. Squeezes of coconut milk add a layer of richness, while a sprinkle of coconut and chocolate crumble provides a delightful textural contrast. A dollop of coconut ice cream adds a touch of coolness, while colorful sponge and delicate tulie leaves provide a visual feast. Each spoonful is a taste of paradise, a perfect ending to a memorable meal.
The ingredients includes Coconut milk, Gelatin and Sugar. For cooking mix everything and cool in it the mould. When plating, place the coconut pudding in the centre of the plate, squeeze coconut milk in the circular motion, place coconut and chocolate crumble, add colourful sponge and top it with coconut ice cream. Lastly for Garnishes includes Colourful sponge, Mint, Rose petals and Tulie leaves. Served as a velvety coconut-infused delicacy, luxuriously creamy with a luscious coconut
A Legacy of Flavour
Chef Sara's culinary journey is a testament to her passion, creativity, and dedication. As she continues to blend the flavours of Thailand and India, she is not only creating exceptional dishes but also building a legacy of culinary excellence. On this Women's Day, we celebrate Chef Sara's achievements and her commitment to empowering women in the culinary world.
