Tag Archives: Chef Anish Rana

The Top tools for every professional Chef

Chef in kitchen on blog.chefuniforms.comHave you ever heard the saying “A Tool is only as good as the person using it?”

Every professional chef has their favorites that they just can’t live without! They will use these items over and over even when it’s falling apart or broken, until they are like, “okay, I have to replace them now!”

From all of our Chef of the Month interviews this year, one of our questions asked was “what is your must have kitchen tool for professional chefs?”

Here’s the list of their “must haves” that made our Chefs of the Month celebrated for what they do in the kitchen:

Chef Ron Duprat – Thermal Circulating Bath. It enhances the flavor, texture and aroma of dishes.

Chef George Duran – Pickle Picker. It is a device that has 3 prongs and so easy to use to get those must have pickles! I love the name and it is a tool that not everyone has.

Chef Jenn Louis – Bob Kramer’s Knife. “Bob Kramer lives in Olympia, Washington. He’s one of the only guys in the US who makes handcrafted knives of really high quality. (He has an interest in samurai sword-making and has made a few.) I met him at the Food & Wine Classic in Aspen in 2011. I told him I’d been wait-listed for years and that it was my birthday, and he made me a workhorse steel knife. He takes many, many layers of metal and puts them in a 2,300-degree kiln. His skill level is just phenomenal.”

Chef Brian Rutherford – Japanese Mandolin. It is a versatile veggie cutter and it cuts vegetables very thin and very fine like a julienne cut (cutting into long, thin strips, like matchsticks) and batonnet cut (another type of long strips).

Chef Anish Rana – Knives! I love Wüsthof knives which is a German brand.

Chef Jason Connelly – Spoons. I love my spoons like Banquet Spoons. They are versatile and can use them on fish and veggies and saucing.

Chef Lorenzo Boni – French Made Cast Iron Dutch Oven – I love the way it is designed and it cooks so easily and the food comes out great!

Chef Robyn Almodovar – Spoon. A nice tablespoon.

Chef Charlise JohnsonKitchenAid Mixer – they are so amazing. I make all kinds of things with it like dinner rolls and cupcakes. It makes life so much easier.

Chef Andrea Litvin – A Scale – I must know exact measurements down to the gram!

Chef Lisa Nakamura – A great pair of Knives – you can do anything with them. I like the brand, Global because they are easy to sharpen and maintain.

Chef Carlos Gaytan – Vitamix Blender. I can do many things with it like sorbets and purees.

Chef in kitchen on blog.chefuniforms.com

Professional Chef Knives seem to be the leading choice…..

We would like to know what are your favorites that you cannot absolutely live without in your kitchen?

 

A Chef and His Coat: The Perfect Pair

womens_coats

The chef coats that we know today are incredibly diverse and come in a myriad of patterns, cuts, colors, styles, and fabrics. While some chefs prefer to keep it more on the traditional side with a white coat, others like to add some spice in their wardrobe with bright colors. Fortunately, this wide range of options means that chefs can truly personalize their coats to fit their personal preferences and styles in the kitchen. For example, Chef Anish Rana, our June Chef of the Month, enjoys Poly Cotton mix and short sleeves: “Poly Cotton Mix – kitchen friendly material. I am a very hands on chef and work behind the line. I like to wear short sleeves. When they started making short sleeves, I was in heaven!” Other chefs, such as Chef Jenn Louis, prefer a more relaxed look, such as sporting a t-shirt with an apron accompanied by Dickies pants and clogs.

54318_HPBLAIn recent years, modern chefs take their everyday cosmopolitan, fashionable look and carry it into the kitchen. Many young, up-and-coming chefs show urban influences in their wardrobe with edgy cuts inspired by the runway and pop culture. A very popular color aside from the classic white is black, which gives chefs a modern, urban appeal. Skulls have even become a popular pattern for chefs to sport in the kitchen! Whatever your preference for uniform style and comfort may be, Chef Uniforms has a wealth of options to showcase your passion and creativity in your workplace!

Here are some historical facts found on Wikipedia about the chef coat and how its iconic image came about!

 

History

  • 165311_white6th century: Along with other artisans and free-thinkers in Europe, chefs faced persecution which forced them to seek refuge in monasteries where they adopted the clothing of the monks, such as toques (now known as “chef hats”) in order to fit in. Different heights of toques indicate rank within the kitchen – for example, the chef would have the tallest toque.
  • 19th century: Chef Marie-Antoine Carême redesigned chef uniforms in white to exude professionalism and cleanliness. During this same period, the chef and his staff began to wear double-breasted coats as another way to promote safety in the kitchen. This look stuck and is now the traditional garb we are familiar with today.

 

Features Chefs Love

Offering protection, durability, and functionality, chef coats are designed with these benefits in mind for their profession. Seemingly simple and sleek, the chef coats we are all familiar with today are designed with intricate detail and thought.

  • mens_coatsThe double-breasted look on chef coats was created so that chefs could simply reverse this double-breasted feature and maintain the look of cleanliness in the event that a spill were to happen on their coat.
  • The cloth buttons on the chef coat endure frequent washes and bleaches as well as the everyday wear-and-tear in the kitchen.
  • Chef coats are both insulating and heat protective – a true necessity.
  • Light, Textured Fabrics that include Mesh panels
  • Sleeves of varying lengths – long and short
  • Egyptian cotton is exclusively grown in Egypt (hence the name) and is known as the finest cotton in the world. This makes it a very popular for chefs who appreciate its strong yet soft fabric and high quality fibers. This reputation has put Egyptian cotton at the forefront for the past century-and-a-half as the highest lint quality available amongst world cottons.

As the culinary industry continues to grow, uniform designers like Chef Uniforms do their best to stay well-informed and design practical, comfortable, and fashionable coats that evolve with your profession and personal cooking style.

 Are there any styles or trends that you see emerging and would love to have? We are always open to ideas!

Chef of the Month: The Birthplace of Chef Anish Rana – India

Anish Rana is from Udiapur, Rajasthan in the Republic of India. According to Wikipedia, Rajasthan known as “The Land of Kings” is India’s largest state by area (10.4% of India’s total land mass.) The Republic of India is one of the oldest civilizations in the world dating back to almost 75,000 years ago according to mapsofindia.com and is the 7th largest country in the world. It is also the 2nd most populated country in the world, 1.27 billion after China and is blessed with a rich culture of entertainment including music and films and fashion and is a melting pot of several ethnic groups, religions and languages.

Rajasthan

Here are some Facts about India taken from India.gov.in:

Location: The Indian peninsula is separated from the mainland Asia by the Himalayas. It is surrounded by the Bay of Bengal in the east, the Arabian Sea in the west and the Indian Ocean to the south. Afghanistan and Pakistan are located to the north-west; China, Bhutan and Nepal to the north; Myanmar to the east; and Bangladesh to the east of West Bengal. Sri Lanka is separated from India by a narrow channel of sea, formed by Palk Strait and the Gulf of Mannar.

Population: 1.27 billion(2014 estimate – indiaonlinepages.com)

Capital: New Delhi

Religions: Hindus comprise of the majority with 80.5%, Muslims came second at 13.4%, followed by Christians, Sikhs, Buddhists, Jains, and others.

Languages: There are 22 different languages that have been recognized by the Constitution of India, of which Hindi is the Official Language. Other main languages spoken are Bengali, Telugu, Marathi, Tamil and Urdu. Article 343(3) empowered Parliament to provide by law for continued use of English for official purposes.

Did you know…..Source: http://www.bbc.com/news/world-asia-25881705

The second (or third) highest number of Muslim residents in the world is in India.

India has the world’s largest film industry. More than 1,100 movies are produced, on average, each year. It is somewhat ahead of Nigeria and has twice as many as the American film industry and ten times as many as Britain produces. However, India lands in sixth place in terms of cinema box office receipts – behind the USA, China, Japan, UK and France.

Mango is India’s National fruit. It is the world’s biggest producer and consumer of mangoes. India possesses several hundred varieties of Indian mango, of which more than 30 are commercially available and grows nearly 40% of the world’s mango crop.

According to the Guinness Book of World Records, India is third behind the USA and the UK in the number of records claimed each year.

Rajasthan Flag

 

Dishes from around the country:

Rajasthan Food

Recipes for Tandoori Chicken

Tandoori Chicken

 

Anish Rana - chef of the month June

June 2014 Chef of the Month, Anish Rana

Anish Rana - chef of the month JuneExecutive Chef Anish Rana has over 15 years experience in culinary arts and training. He started off as a Sous Chef with Carnival Cruise Lines and moved up the culinary track to the Executive Chef of several South Florida establishments such as Bimini Boatyard, The Pin Deck and Bistro Mezzaluna which has been his home since 2012. He was also the Private Chef for NFL Running Back – Jamal Lewis, CEO of Dicks Sporting Goods – Richard Stack, CEO of Maclean Fog Company – Barry Maclean, CEO of The Expert Planet – Steve Doumar and CEO of Everglades Diesel – Nick Gibrants.

He loves variety and experimenting with different cuisines. Hence the fusion concept merging different cuisines together is a very big part of his culinary repertoire. His specialties are French, Italian and Continental Cuisines. The dish he prepared for me in our interview and included in this blog post, Peppercorn Crusted Yellow Fin Tuna, had an Asian and Middle Eastern flair. Chef Rana said “I like to take a classic dish and make it modern and put a little twist to it.”

 

Congratulations Chef Anish Rana on being our Chef of the Month for June!

Your Peppercorn Crusted Yellow Fin Tuna was very tasty and we truly appreciate your creative finesse!

1.  What is the name of the Restaurant/Hotel you work with and where are you based?

Bistro Mezzaluna, Fort Lauderdale

 

2.   What is your birthplace?

Udiapur, Rajasthan, India

 

3.  What made you decide to become a chef?

My mom was a very big inspiration. I decided at a very young age, that I wanted to cook and make a living as a chef. Her health was not 100% and she was bedridden. As the older sibling, I would sit next to her bed and she would show me how to cook as we had a makeshift stove to prepare foods. This really made me very interested in cooking. I always looked forward to it after school!

 

4. What do you enjoy doing outside of being a chef?

I work 14 hours a day but cooking is one of the things I really, really enjoy and after a long day, I will still go home and cook. In the free time I do have, I watch a lot of sports like American Football and I actually used to play for the junior national soccer team for India. I also love fast cars and working on them. I own a Mini Cooper right now.

 

5. What is your Must Have Kitchen Tool?

Knives! I love Wüsthof knives which is a German brand.

Wüsthof knives used by Chef Anish Rana

 

6.  Do you enjoy dining out on your free time? What is your favorite type of cuisine? 

Yes, absolutely! Nothing in particular but I like to go out and see what other restaurants have, not like big chain restaurants but smaller restaurants where they go out and do different things – soul food kinds of places. Love to explore different foods and different flavors.

 

7.  What fabric and style of chef uniform do you enjoy wearing the most? 

Poly Cotton Mix – kitchen friendly material. I am a very hands on chef and work behind the line. I like to wear short sleeves. When they started making short sleeves, I was in heaven!

 

Chef Anish Rana’s Peppercorn Crusted Yellow Fin Tuna 

Ingredients:

Yellowfin tuna… 6 oz.

Medium eggplant… 4 slice aprrox. Sliced 1/2 inch thick.

Baby heirloom tomato… 6 ea. cut in half

Seedless cucumber medium dice… 4 oz.

Pitted kalamata olive cut in half… 2 oz.

Fresh squeezed juice of 1 lemon.

Fresh Oregano 1 tsp.

Extra virgin olive oil

Salt and pepper.

Micro greens for garnish

 

For the Vinaigrette:

2 tbs. tahini paste

1 tbs. fresh squeezed lemon juice

2 tbs. extra virgin olive oil.

 

Method: 

Marinate the eggplant slices with oregano, olive oil, salt and pepper. Grill the eggplant 2 min each side. Crust the tuna with coarse ground black pepper and spray olive oil and grill the fish just enough so it has nice grill marks outside and still rare inside.  To make the salad – add the cucumber, tomato, and olives together and season with salt and pepper and lemon juice. Let it sit for 10 min.

For the vinaigrette, add all the ingredients together and whisk.  To present the dish, lay the eggplant on the plate overlapping each other and put the salad on top of the eggplant and slice the tuna thin and also lay on top of the salad. Drizzle with tahini vinaigrette and garnish with some micro greens.

 

Chef Anish Rana Peppercorn Crusted Yellow Fin Tuna on chefuniforms.com

 

 

~His experience and advice~

8.  How long have you been a chef and where did you study? 

19 years. I studied the Culinary Program of Arts at Johnson and Wales University.

 

9.  What education or experience would you recommend for aspiring chefs? 

Going to school is very important. Learning the basics and getting your hands dirty and seeing what you want in the future. It’s up to you and what you want to become. You will learn only if you do it which is something I tell my own guys in my kitchen. You grasp faster. At my stage of learning, I had to write everything and after that, I pushed a lot of paper and said let’s redo this process to the Training Chef.

 

10.  What would you recommend as far as on-the-job training? 

Hands on Training – take a pen away from the chefs. You are in the business where you have to show what your hands can do.

 

11.  What is your greatest challenge in getting the ingredients you need? 

It is difficult in getting what I want at times. You may want something in California as it may not be grown in Florida but for the most part, it is easier as most people carry everything. I go to the local farms/fresh markets and see what’s out there. I have my local network who supplies me with what I need. They also make suggestions to try out several items.

 

12. Do you try to experience your competitors’ food? Do you ever get ideas from them? 

Yes. I go to restaurants around work. Being in the kitchen as much as I am, you want to also keep yourself knowledge able and be current in your restaurant. Always have a great attitude to learn.

 

13.  Do you think it is important to visit the markets rather than just have standard orders? 

Yes but not possible daily. I love local growers and they normally come to me and bring me samples.

 

14.  How do you test a new recipe without putting it on the permanent menu? 

I put together all the ingredients, make a plate and have my employees try it because they are promoting the dish. We list it as a special and get feedback from our guests and based on the amount of positive feedback, it then goes on the permanent menu.

 

15.  What is your advice for planning a menu for a new restaurant? 

Think of the theme, then design the menu to fit the theme. It takes a lot and you have to take into consideration your kitchen as it plays a big role on the kind of menu you should have and what kind of equipment you can fit in it. When putting the dishes together, you have to think of the kind of manpower you will have to put forth a lot of dishes. You can offer a combination of classic and unique dishes and balance it. Also, take into effect healthy and non-healthy dishes.

 

16.  How do chefs use technology in their day to day operations? 

Technology makes a big difference. From the little things to the big things like tenderizing meat for example…you used to take a mallet and pound it, not there are tenderizers to do that work for you. There are machines that shows you temperatures of water, mixers and all sorts of gadgets.

 

17.  What phone apps do Chefs use in their day to day?  

I don’t use any apps but Google is my best friend and the Food Network.

 

~2014 and The Future~

18. What dining trends do you see taking place for 2014?

  • Healthy Foods/Dishes
  • Small Plates
  • Gluten Free
  • Kid’s Meals – 7 out of 10 parents ask me what goes into our dishes for their kid’s meals

 

19.  How has the revolution to eat healthy influenced you as a Chef? 

Every dish I make, I am conscious of making them healthy. Eating healthy is part of my lifestyle and I transfer that philosophy to my dishes.

 

20.  What do you think of “Green Kitchens?” Is it realistic to outfit your kitchens to be environmentally friendly?

To the latter question, yes, to a certain level. You can do it in little touches. Regarding ‘green kitchens,’ you can recyle using recycled paper, bottles and plastics – one of the biggest things in being green. You can also apply this mentality in the way you use your materials as well.

 

21.  How does Social Media play a role for Chefs today?

It plays a big role especially in trying out places and our restaurant uses social media in this way to bring exposure of the meals I prepare and using a reservation system called OpenTable.

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