Mohamed Shujau is the Chef de Delicacies at Kalhu Odi Maldivian Restaurant at Crossroads Marina
Rising up in a big household in Hithadhoo, Addu, Shujau was surrounded by meals from an early age. His father would supply fish that his mom and grandmother would put together or pickle for household meals, occasions, and gatherings.
Disillusioned by the varsity system, Shujau determined discovering a profession could be extra smart than A ranges. Various his brothers and cousins labored at close by resorts, however younger Shujau wished to intention greater and researched choices on the 5* properties. He discovered an advert for an apprenticeship scheme. He joined this system with the only intention of utilizing it as a studying platform to additional his profession. His mom persuaded him to stick with the corporate.
The choice was the beginning of a 15-year journey that took him to Bangkok, Singapore, Texas, and Egypt to all the time study and enhance his abilities. Hotelier Maldives sat with Shujau to study extra about his profession path and aspirations for the long run.
HM: What drew you to the culinary discipline to develop into a Chef?
MS: Though as a baby, I all the time loved serving to my mom and grandmother within the kitchen, initially I used to be drawn to the alternatives the culinary discipline might provide versus the precise cooking. The apprenticeship program at 4 Seasons actually opened my eyes to the probabilities a culinary profession might provide. In 2001, I selected the F&B apprenticeship as I noticed the potential to develop and acquire recognition, as at the moment there have been only a few Maldivian cooks.
HM: The place did you study your abilities?
MS: Lots of the cooking fundamentals got here from serving to my mom and grandmother. I discovered to organize conventional Maldivian meals and pickle greens and fish. These abilities had been enhanced by the apprenticeship program through the theoretical and sensible lessons by skilled grasp cooks from Sweden, Japan, and France. I excelled at Japanese delicacies and obtained the chance to assist in the Japanese restaurant in 4 Seasons Sharm El-Sheikh. My abilities had been developed by every of my Exec Cooks from a number of of 4-Season properties overseas. I found that the talents I discovered from the apprenticeship program gave me a bonus over others within the kitchen. I progressed rapidly earlier than returning to the Maldives as a part of the pre-opening group at Landaa Giraavaru. Later, once I joined Minor Worldwide Motels, I gained extra abilities, together with Italian delicacies and menu creation.
HM: Who has had the best affect in your profession up to now?
MS: My mother! She is a good prepare dinner, so I discovered quite a lot of her methods and the genuine strategies of making ready native meals. She was additionally the one that pushed me to remain at 4 Seasons, which turned me into the skilled I’m at this time.
HM: Of all the various aspects of your position, which do you get pleasure from probably the most / discover probably the most rewarding?
MS: Buyer satisfaction, seeing joyful faces and listening to nice feedback may be very rewarding. This is the reason I really like Japanese delicacies and being out entrance in direct contact with the friends. If you find yourself at the back of the home, you solely get advised the feedback.
HM: Did the pandemic have an effect on your profession path?
MS: Sure, massive time! Though it did give me an opportunity to spend time with my household. The pandemic additionally offered a turning level for my profession in a manner I hadn’t thought of.
Featured Picture: Crimson Snapper dish by Chef Mohamed Shujau
HM: What enticed you to your present property?
MS: It occurred through the pandemic. My sister urged I hold my abilities sharp by performing some catering for places of work. I came upon {that a} native entrepreneur was searching for a gifted native chef to take Maldivian delicacies to the subsequent degree, however had had only a few candidates. I mentioned the potential and what adjustments I might carry to the neighborhood with a number of key cooks. I advised myself, “I can do that!” I utilized and started growing menus for the primary Maldivian “wonderful dine” idea. It gave me the chance to make use of responsibly sourced native elements that assist native fishers and farmers. All the things is recent and most issues are comprised of scratch, as our grandparents used to do up to now.
HM: What do you think about are the important thing attributes / abilities required to develop into a very good chef?
MS: I’ve a number of:
- Start your work with a smile and greet everybody every day.
- The chef should strive new issues if they’re decided to make each meal nice.
- Be constant at work. Work exhausting but in addition work smarter.
- Be adventurous at work. Discover the delicacies, take dangers, make errors, however stick with it.
- Continue to learn day-after-day because it builds your expertise.
- Communication is essential. Gifted cooks ought to categorical their culinary imaginative and prescient to their co-workers.
- Train these youthful than you what you may have discovered in order that they will proceed and develop on their journey.
HM: What do you think about are the best challenges to working in a kitchen?
MS: Lack of apparatus and house! Each enhance the workload required to fulfill buyer expectations.
HM: What has been the spotlight of your profession up to now?
MS: I’m actually fortunate to have been in a position to discover many international locations’ cultures and traditions. I take this inspiration to my menu and restaurant ideas. One of many key highlights was in 2005, I used to be a commis and helped twenty worldwide visitor cooks on the world connoisseur pageant in Thailand. One other achievement I’m pleased with is being nominated twice as ‘Chief of the Yr’ at Anantara.
HM: What do you think about are upcoming meals developments within the Maldives and why?
MS: A number of issues have modified for the reason that pandemic. Demand for supply is big, so most eating places within the Better Malé Space now provide it. There may be additionally extra demand for wonderful eating retailers versus the informal household type we had earlier than.
Extra persons are on the lookout for more healthy choices, particularly amongst the youthful era. Thus, I feel the demand for Japanese meals will enhance as it’s wholesome and gaining in recognition, so there will likely be a necessity for Japanese cooks.
Featured Picture: Chef Mohamed Shujau
HM: Inform us a singular/fascinating reality about you?
MS: I achieved journey advisors’ primary rating for 2 years for the Seafire Salt restaurant once I was at Anantara Maldives Dhigu. I additionally love enjoying Garlando (desk soccer) and have received a number of tournaments.
HM: How do you spend your free time?
MS: I play desk soccer or generally I am going reef fishing. On my off days, I spend time with household and buddies as it’s straightforward to get to see them from Crossroads.
HM: The place do you see your self in 5 years’ time?
MS: I need to develop into an Government Chef of a good resort in Maldives the place I can acquire recognition to develop a franchise of Maldivian eating places in upcoming resorts. I’d additionally wish to be a part of creating knowledgeable cooking college the place we will share the culinary expertise with many new newbies.
HM: What’s one piece of recommendation would you give aspiring cooks?
MS: Being a chef may be very rewarding and takes time to study, however will not be as complicated as folks assume. It’s merely the artwork of creating meals to stability the pallet of your buyer. To attain that, you will need to have abilities, philosophy and all the time assume positively. Don’t get annoyed and shout because it doesn’t serve any objective.
HM: What’s your favorite ingredient to work with?
MS: My favorite ingredient is bonito flakes. These dry fish flakes can be utilized in hundreds of dishes with unbelievable flavours. It’s, “the Umami secret…”
HM: Do you may have a favorite / signature recipe to share?
MS: Sure, it’s a Seared Maldivian yellowfin tuna
Seared Maldivian Yellow Fin Tuna
Components
350 g tuna steak
120 g scallion complete cleaned
110 g cherry tomatoes
50 g pomegranate gems
Sauce
1/2 cup mayonnaise
2 tablespoons minced inexperienced onions (white and inexperienced components)
1 teaspoon radish paste
2 tablespoons rihaakuru cream paste
1 tablespoon tuna broth
1 tablespoon unseasoned rice vinegar
4 8-ounce tuna steaks (ideally ahi; every about 1 inch thick)
vegetable oil
Preparation
- Whisk the primary three sauce elements in a small bowl to mix, including extra radish paste if desired. Cowl and refrigerate.
- Whisk rihaakuru sauce, tuna broth sauce, and rice vinegar in a small bowl to mix to make a paste
- Place tuna steaks in a resealable plastic bag.
- Add teriyaki type rihaakuru paste and seal the bag.
- Flip the bag to coat. Let stand at room temperature for half-hour, turning the bag often.
- Brush the grill with vegetable oil. Put together barbecue (medium-high warmth). Drain tuna steaks.
- Grill tuna to desired doneness, about 4 minutes per facet for medium. Put aside to relaxation.
- Grill mark the scallions and relaxation apart to lose the juices.
- High every tuna steak with about 2 tablespoons of radish mayonnaise and serve apart with sprinkled pomegranate seeds and truffle scent.
