Chef: Dijin Daniel
Position: Commis Chef, Chef Stop, Kollam, India
How did you get started?
It’s hard for me to put into words why I wanted to become a chef. I love this job and I’m happy to make food for my guests.
What was your first position?
I have just started in the industry as a trainee. Now I'm working in a restaurant as a commis chef.
The story behind the dish:
This was done to show a friend of mine. I think this version makes the most of the stew’s iconic flavour.
TO MAKE THE ONION/PEPPER "PIPERADE"
In a large skillet over medium high heat, add the oil, onion, peppers and garlic. Saute, stirring occasionally until they have reduced down and are softened.
Add the diced (or crushed) tomatoes and season with salt and pepper. Cook for a few more minutes. Spread into a 10" quiche or other round baking dish.
TO PREPARE THE VEGETABLES:
Slice each of the vegetables about 1/4" thick. They do not need to be perfect, just similar in size.
Layer one slice of each: eggplant, zucchini, yellow squash and tomato. Repeat and place in the pan as shown. Continue until you have completed the exterior circle. I went the opposite direction for the middle circle and filling in the center.
I think life is not just confined to one place, so you have to go to all the places in the world and taste your food.
Please comment, like, or share! Let's hear your story!
Story on the Pass