I am a person who loves food and its various styles of preparation. I truly believe that it is the secret ingredient of love that makes a world of difference to the dishes one creates.
1. Tell us about your background and journey.
I, Maria Bennan, am a professional chef currently working in New Zealand.
Hailing from an extended family in Kerala with roots in the FMCG industry, my passion for culinary arts began right from my childhood. I was always inspired by the way my mom cooked and the flavors she would create. Somewhere in my heart, I always wanted to be able to recreate the same and take up cooking as a full-time career.
Keeping up with traditions though, I pursued a degree like others my age but made sure to choose one where I could learn more about food science. I believe that even when trying to follow the societal patterns, it is always good to find ways by which you can stand out rather than simply blend in.
It did help to a large extent that I was able to work with my father in the manufacturing units of the Pavizham group in the state of Kerala.
During my university years, I realized that although Kerala cuisine is so well appreciated all over the world, I would still need to travel abroad to study professional cookery and excel in the field that has always fascinated me. Moreover, what I could never understand was why this land has never produced enough women chefs!
However, as fate would have it, my father, who supported me in all decisions in life, was soon diagnosed with cancer right before I was supposed to make the trip to New Zealand to pursue my culinary dreams.
It was then and there, that I made one of the most important, and now looking back, one of the best decisions of my life - to put my career plans on hold and help my father in his battle with the last stage of cancer.
Years went by, and life took on many turns, but the passion for the culinary world never left me. Having spent a fortune on cancer treatments, I knew that only a student loan would help get me to New Zealand now. Having organized the funds, I took the plunge into the unknown.
I went on to successfully complete my graduation in professional cookery and the City & Guilds London qualifications in food safety with distinction. With God's grace and hard work, I also paid off my student loans.
I am really thankful to my family and kids without whose support I would never have been able to achieve my dreams.
2. What led you to take up this career path?
My passion for the culinary world combined with the infinite opportunities that exist in this field. Cooking helps you get really creative with the wide assortment of ingredients to experiment with.
It is said that a little creativity can go a long way towards happiness and satisfaction in the bustle of daily life. Cooking a great meal for your loved ones can definitely unlock those doors to happiness.
3. We are curious to know more about your journey to Michelin Star Chef?
Leaving the shores of India and arriving in New Zealand, I successfully completed my professional cookery diploma and also went on to achieve the City & Guilds London qualifications in food safety.
The institute I was enrolled with provided me with deep insights into the latest trends in the culinary world and exposure to a range of cuisines from all parts of the world.
Having completed my courses, it was my colleague and good mate, Chef Navin, who inspired me to aim higher and pushed me to work harder, spending long hours in the industrial kitchen.
Chef Navin also taught me to think outside the realm of Indian cuisine and explore food preparation styles from around the world.
An important pitstop in my life came in the way of the Covid-19 wave that swept across the hospitality industry and I got a break in the way of not being able to go to the industrial kitchen every day.
However, I used this time to not remain idle but spend more time with my toddler, family and follow my passion for researching recipes and developing new menus. Reading books on the lives of legendary chefs and the latest trends in cooking helped me quite a lot during this phase.
Once the situation was brought under control, I was blessed to work with a Michelin Star Chef led team and also begin focusing on my entrepreneurial goals.
4. Does one's approach change when cooking professionally and at home?
While adding the secret ingredient of love is a common factor to both, I would say that there are quite a few elements different when cooking professionally compared to preparing dishes at home.
Cooking professionally is more a matter of teamwork and demands a higher level of coordination between a number of departments. Given the huge quantities of food to be prepared, managing wastage and being resourceful are some of the qualities required from a professional chef.
There is also the matter of working within the framework of an organization with a lot of focus paid on improving the top line through new menu designs, researching new trends, and being competitive in the market segment within which we operate.
5. Is there a dish you particularly associate yourself with?
Yes, I would say that dish is the Tiramisu – an Italian dessert made from coffee and cocoa – two of my favorite ingredients.
6 To get into the Michelin Star Chef, what are the qualities or qualifications needed in a person?
Finding the right institute is always the key to a successful start to your career in this industry. Additionally, having the right mix of qualifications and certifications, especially those that are recognized within the community that you choose to work in goes a long way in helping you take your first steps in the industry.
A qualification can only get you so far. From the moment you step foot into the kitchen, you will be graded on the job by your peers, by people reporting to you, by your superiors, and even your customers.
Remember to always do the right thing. Be true to yourself. Never cut corners. Help your teammates when they feel low. Aim for perfection at all times and truly those will never go unnoticed.
Practice meditation and maintain a good workout routine to stay fit, as the industry demands long working hours from you! And no matter what, don't ever lose your faith in God.
To all those who are dreaming and working hard to become professionals in the hospitality industry, if you are ready to put in the long hours and add the secret ingredient of love to everything you do, your dreams will surely become a reality.
7. Can cooking be learned at culinary schools or natural talent is required?
There are a lot of chefs in this industry who are quite talented and cook better than professionally qualified chefs. Culinary schools on the other hand give you an excellent foundation in food safety and health, optimum resource utilization through food wastage control, food costing, etc.
I must admit that I gained a lot of knowledge in the field of food safety and health via the City and Guilds London qualifications. Some of the aforementioned skills can only be learned the right way by attending culinary schools.
8. Which is your favorite book and why?
I would define myself as a person for whom reading is not just a hobby but a part of me. If I have to pick from the books I have read over the years, two titles that I would select are:
· “Humble Pie” – By Gordon Ramsay
· “The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef” – By Marco Pierre White
The above books showcase every aspect of the lives of chefs – the emotions, the journey that it takes to achieve greatness, their failures, and successes.
If you would want me to pick from outside the culinary world, I have quite a few of them. I love books written by Robin Sharma, Nicholas Sparks, Fr. Bobby Jose Kattikadu, and Oprah Winfrey.
I am a person
who loves food and its various styles of preparation. I truly believe that it
is the secret ingredient of love that makes a world of difference to the dishes
one creates.
Professional Chef
Interviewed By - Sandeep Virothu
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