A Perfect Recipe that Blends through the Heart

In my previous post, I discussed about my idea to join a Vietnamese cooking class and learn about the basics of preparing this wonderful Asian menu. More than anything else, I've met wonderful people that shared the same interest as mine, making this experience worthwhile and fun.

Just like the pan that's just starting to heat up, my interest took another turn which led me to no other than my own chef. The short introduction that she had on a site was enough to keep intrigues cooking in the back of my mind. She is a professional from another field before becoming a full time chef. She prefers to call her cooking class as the "Little Green Kitchen", the name of this class alone sets my curiosity on fire, I had to check it twice to make sure I didn't sign up for an all kids cooking class. 

Chef Shalu Asnani

To put all my curiosity to rest, I've finally decided to invite her for a short interview and much to my delight she gladly acknowledged it. Without much further delay, I am pleased to introduce my Instructor, Vegetarian Chef, Shalu Asnani founder of the "Little Green Kitchen" cooking class:

John: Did you ever see yourself being a Chef and becoming the owner of a cooking class?

Shalu: No! I started my career as a lawyer…but several years ago I moved to Beijing, took time out for me and re-discovered my passion for cooking along the way. Anyway, one thing led to another and I’m now a full-time private chef and cooking instructor!

J: We succeed at something because we love doing what we do best and we are influenced by people who are either close to us or by that somebody we look up to. How did you develop your love for cooking and where do you take your influences from?

S: I grew up in a family of full-time home cooks and during my time, kids didn’t have play dates, so I was always hanging around the kitchen when I was bored, as meals were being cooked for the family 3 times a day! My grandmother was an amazing cook, very precise, had a great palate and placed a huge emphasis on cooking from scratch without using processed ingredients, so I didn’t know any other way. The rest of  the family followed in her footsteps so I have always been surrounded by inspiring cooks and till today, I learn as much as I can from my mum and aunts.

J: Being a Chef and an instructor at the same time takes a lot of determination, what inspires you to teach people your knowledge in cooking?

S: I am passionate about being vegetarian, I truly believe it’s the best way to sustain oneself and the environment, not to mention the numerous health and emotional benefits, hence I am eager to teach people how to eat better and help them transition to a plant-based eating.

J: How did you come up with the "Little Green Kitchen" as the name of your cooking class?

S: Well, it’s a home based cooking studio specializing in "green" cuisine!

J: Most of the recipes in the class represent Asian cooking and probably of vegetarian, is that what you are passionate about and why?

S: I grew up in Singapore and have traveled extensively throughout Southeast Asia, training with chefs and picking up local cooking techniques along the way. I have a real appreciation for fresh, light and flavourful food enhanced with natural herbs and spices, hence Southeast Asian cuisine is my comfort food.

J: What are the preparations that you do before the start of the class?

S: Getting the right ingredients, measuring them out, washing them and separating them into different portions for the different recipes and getting ready all the required equipment. I like to be well prepared before the class so I can focus on teaching and giving my students full attention.

J: If you were to choose one ingredient from your menu, what would that be and why?

S: Tofu – it’s so versatile, can be grilled, sauteed, mashed, and is very flavourful when seasoned well. Plus, it’s high in protein.

J: If you were left with one kitchen utensil to work on what would it be and why?

S: I need 2 – a wooden chopping board and sharp knife!

J: How would you define a perfect recipe? 

S: One that is well balanced and you can taste all the flavours. I like taking my cue from Thai and Vietnamese cuisine where a lot of emphasis is placed on balancing the sweet, spicy, sour and salty flavours in a dish.

J: For the first timers in your cooking class, how would you describe "Little Green Cooking"?

S: Little Green Kitchen is a comfortable and friendly environment where you can either start from scratch or refine your cooking skills to take it to the next level. Anyone is welcome as long as you have an interest in cooking!

J: We feel contented after we've accomplished something, how do you measure your accomplishments at the end of each class? Any advice for aspiring cooks or chefs out there?

S: I feel really happy when students say they enjoyed the experience and more so when they tell me they will definitely be cooking the dishes again at home! Cook what you know and what comes from the heart, and people will flock to you to eat your food. Hone your skills in a particular cuisine and be really good at it.

J: Thank you very much Chef Shalu for taking time to answer the questions and for sharing the inspirations and for giving back your passion in cooking. Please invite them to your class:

S: To book a class please visit www.littlegreenkitchen.com.sg or contact Chef Shalu at shalu@littlegrenekitchen.com.sg for a customized private dining experience.

Aside from the curiosity that hounds me about Chef Shalu and her school, I started this interview with a question in my mind, "What makes up a good chef or a flavorful recipe?" The interview gave me the insights on the idiom "The home is where the heart is" that truly transpired our humble beginnings. 

The values that our families shared becomes a perfect recipe and the warmth of love that we felt is what added flavors in it. As what Chef Shalu had put it into words, "A perfect recipe is one that is well balanced and you can taste all the flavours in it" 

So, if you happened to taste a bad menu or been served by a grouchy chef, you know where to start looking for answers. Hope you'll all find inspirations and learned something from this interview as much as I did, especially for those aspiring in becoming a chef/cook.

Til next time. :)