Chef: Sijo Chandran
Position: Sous Chef, Crystal Yacht Expeditions.
Instagram: @sijochandran
How did you get started?
I was born in a very poor family. As a child, I never ate or even saw perfect food. I always dreamed of colourful, perfect and well-presented food. Because of that dream, I am now a chef and you can see that in my plating.
I went to so many hotels in search of a job when I was trying to start my career as a chef. Despite encountering rejections, I never stopped because my passion for food is more than I can explain. From an early age, I understood that cooking was never going to be a job - it's a passion. My love for food is infinite. My passion for cooking is true happiness.
What was your first position?
I finished my diploma in culinary arts, then I joined as a training cook in a group of Radisson hotels. After that, I moved to the Kempinski group of hotels, Ritz Carlton and Sheraton.
I am now working as a Sous Chef on Crystal Yacht expeditions.
The story behind the dish:
For the last 5 years, I’ve worked with Executive chef Adam Jenkins from the UK. I learned everything from him. All of the techniques for this dish were inspired by him.
Confit Beetroot, Black Garlic Puree, Onion Espuma and Carrot Croquette
What you need:
Sheet Trays
Robot Coupe
Chef Knife
Peeler
Smoker
Oven
Ingredients:
Strong vegetable stock
Crushed garlic
Thyme
Butter
Clarified butter
Vegetable oil
Rosemary
Garlic
Piece of lemon
Whole white onion
White wine
Cream
Directions:
Slow cook the vegetables with very strong vegetable stock. Add in some crushed garlic, thyme and butter seasoning.
After cooking, take out some of the cooking stock to make a thick reduction.
Make the confit beetroot with equal quantities of clarified butter and vegetable oil. Add thyme, rosemary, garlic and a piece of lemon. Cook at a low temperature.
The black garlic puree is made from the smoked garlic (minimum 2 hours smoked) with light vegetable stock and a touch of vinegar.
To make the onion espuma, roast a whole white onion in the oven at 140’ C/284’ F for 1 hour. Take the onion out of the oven and remove the outside skin. Saute some garlic and add some white wine to reduce it.
Blend together the roasted onion and some cream. You’ll want to blend them until you get a very smooth texture.
Transfer to the espuma bottles.
Before you start plating, glaze the vegetables in the thick vegetable stock reduction.
From an early age, I understood that cooking was never going to be a job - it's a passion. My love for food is infinite. My passion for cooking is true happiness.
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Story on the Pass