Having had the opportunity in serving the hospitality industry for over 30 years in various capacities from hotels to private sectors and corporate America; from cost controlling to cooking, management and training and development; yet my passion remains cooking exotic foods and developing new recipes.
I started my career with Hilton International in 1978 where I trained in all departments and became the Organization's Youngest Executive through successful cost control. Also, I received training in cooking and kitchen management from Austria. After learning the basic cooking techniques and training I developed my expertise in cost effective cooking while using the highest quality ingredients.
While living abroad in those times, when not all the ingredients were readily available I felt the need of creating / modifying the recipes, so that they are still edible and one would not feel alienated and deprived. My cooking is based on the self-created concept of Creating something from nothing What that means is to create a dish or various dishes from all or whatever ingredients are readily available in the pantry and the refrigerator.
Presently I work as a consultant where I assist people in developing a concept depending on the demographics and needs. Develop recipes, standardizing them and establishing systems that would not only control the costs to the lowest level while ensuring a smooth and flawless food operation.
Lentils, peas, beans and chickpeas can be found in most supermarkets, health food stores and ethnic food specialty stores. They are available in plastic packs, bulk, canned and sometimes frozen. These products are very convenient as they are soaked and cooked and ready to use. However if you do not have access to these pre-soaked packages products, Try KhanaPakana.com's soaking techniques and recipes and make that next delicious great meal.