Zaira Kamal - In Reality, You Don’t Excel at Every Dish You Make (Chef Based in Karachi, Pakistan)

My passion for cooking has grown and grown over the past couple of years, to a level of obsession. My culinary journey began about two years ago at Skillston. 

I got in and excitedly began my journey towards getting a Chefs Diploma in Culinary Arts. I imagined myself as Julia Child, quickly rising to the top of the class and excelling at all I attempted. But, In reality, you don’t excel at every dish you make.

Tell us about your background and journey.

I am Zaira kamal, 22 Years old, born and raised in Karachi. My passion for cooking has grown and grown over the past couple of years, to a level of obsession. My culinary journey began about two years ago at Skillston. 

I got in and excitedly began my journey towards getting a Chefs Diploma in Culinary Arts. I imagined myself as Julia Child, quickly rising to the top of the class and excelling at all I attempted. But, In reality, you don’t excel at every dish you make. The cooking side of my life has fallen together over the years. I never dreamt I’d be cooking for a living.



What led you to take up this career path?

I chose to become a chef when I realised the happiness and joy food provided people. I had a professor in culinary school who taught us the importance of flavours and food scents and the warmth they can bring to others. 

The taste of simple recipes can remind people of their childhood. I enjoy seeing people feel this happy when they taste each dish I create for them.

What does your typical day look like?

Being a home-based chef, catering for glamorous and intimate affairs, I do a lot of prepping the night before. It depends on how big the next day’s job is. Prep can take hours because I make everything from scratch. Some days I don’t even get around to having a proper lunch because things get so busy. 

My typical day revolves around managing my time to prep, cook, and deliver. I’m basically my own personal assistant, my own marketing researcher, and sometimes I need to be my own graphic designer too.

Does one's approach change when cooking professionally and at home?

While it is true that certain principles of home cooking are similar to professional cooking, for the most part, it’s vastly different. The commercial kitchen is hot, uncomfortable, and at times, ridiculously cramped as compared to your home kitchen. Working in a professional kitchen can be great. 

It’s just not for me. I prefer having a lot of variety and not prepare the same kind of food every day. I’m a creative that needs things to be a bit unpredictable and spontaneous. That’s what I find exciting.

Is there a dish you particularly associate yourself with?

It would definitely be Khao Suey. If something can be called a bowl of happiness, this could well be it. Originally from Burma, Khao Suey is a popular dish among the Memon & Gujrati community of Pakistan. 

It comprises noodles in a coconut or yoghurt based curry, with spicy chicken or beef and an array of condiments. When I first tasted it I instantly fell in love with it.



Can cooking be learnt at culinary schools or natural talent is required?

Cooking is not a natural skill. It’s an Art. It takes time and patience to get it right consistently. Beyond the skill is passion, at least enjoyment. A certain amount of creativity is always needed for this, and the willingness to go beyond the boundaries of what you are taught in a Culinary school.



Which is your favourite book and why?

So, it might seem a little clichéd but after I watched Julie and Julia, I read this book Mastering the Art of French Cooking by Julia Child, this book is a must for anyone who enjoys cooking and wants to improve their knowledge, technique and repertoire in the kitchen.


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Interviewed by - Saba Parveen