One award-winning Romford chef said he cooks because he “feels it in his heart”.
In June, Kamrul Hoque was named the best Indian chef in the London suburbs at the Asian and Oriental Chef Awards 2021.
In view of his performance, the 39-year-old said he was “very grateful” for the recognition and owed his success to his team at the Kushi Indian restaurant in Gidea Park.
The chef began his career as a waiter in 2005 when he was helping out in his uncle’s restaurant because there was a week of staff shortage there; Since then, Kamrul has said he “never left the kitchen”.
In 2016, Kamrul got the chance to flourish in his profession. He said: “I was given the opportunity to prove myself as a manager and in September 2016 to take over the opening of your new branch in Gidea Park.
“The original plan was not to stay that long. But the ethos behind the Kushi brand – with its family atmosphere and the opportunity to cook tasty dishes with heart and passion, the progress in the business, the encouragement of employees to achieve goals – has kept me here. ”
You may also want to see:
In the future, Kamrul wants to “push the boundaries” of the creativity of his dishes and hopes that his kitchen will bring people together.
Kamrul has a tip for budding chefs: “If you cook something, cook it from your heart and then it will definitely be good for you, your customer and the people you love.”
Satisfied with his development as a chef at Kushi, Kamrul said the team has group-wide monthly training programs led by branch managers in turns.
The chefs also work together to update all menus and have a weekly changing table of specialties in the restaurant where each chef can contribute a dish of his or her creation – something he thinks “customers love”.
Kamrul said that this is where “the magic happens” as it enables “individual influence and creativity, but with overall consistency across industries.”
He raves about the fact that the “exclusive dish” by Kushi, made from a garlic, chilli and chicken fusion, is pleasant to prepare and a must for customers.