*This article has no relation to Chef Michael Smith aka Chef At Home whatsoever.
They say looks can be deceiving, and that is so true.
That’s what crossed my mind when I met Jared at Patrick’s kitchen in Tamarind, Sentul East one week ago. The 21 years old fella (his birthday just passed last Tuesday, woohoo!) who is working for a famed F&B outlet in Pavilion was busy whipping up a 3-course dinner meal for 8, with deep concentration.
Watching him “perform” in the kitchen somehow made me ponder, what would happen or where would I be if I were to take culinary arts instead of business information system when I first left school.
The fresh salad consists of arugula (rocket leaves), mixed coral leaves, cherry tomatoes and oranges, tossed with balsamic vinaigrette (olive oil, balsamic vinegar and finely chopped red onion) has a refreshing and tangy flavour. The al dente pasta exudes a lovely garlicky smell while peppercorns lend a spicy edge to it.
Most of us would agree that no dinner is complete without dessert. Jared’s tiramisu was oh-so-good with every spoonful loaded with fresh mascarpone cheese, fine coffee liquer and dark chocolate powder. A perfect sweet ending to a simple yet elegant Italian-style home cooked dinner.
I’m pretty much looking forward to the next dinner. Else, I could just drop by Godiva at Pavilion to sample his creations.