Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco скачать в хорошем качестве

Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco

Watch the full documentary and find plant-forward recipes at: https://www.plantforwardkitchen.org/i... Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her every day. The menu is filled with dishes that she loves and that represent her personal approach to cooking. Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully re-imagined within a California context. Born in Mumbai, India to parents from Gujarat, a region with a strong culinary lineage grounded in vegetarian cuisine, the kitchen was Heena’s home. While she absorbed the spices and flavors in her mother and aunt’s kitchens, her love for food was truly uncovered on the streets of Mumbai, where she devoured everything from pav bhajji to idli sambhar. When Heena relocated to London and, subsequently, California, to begin her married life with her husband (and now Besharam co-owner), Paresh Patel, she carried her passion for cooking with her. During stints at State Bird Provisions and Jardiniere, Chef Heena continued to push the boundaries of the traditional Indian recipes from her childhood, absorbing new techniques and ingredients to express her cross-cultural identity. She began garnering attention among locals with her mobile business, Rasoi, at San Francisco’s iconic Ferry Building, but still dreamt of the day when she would run her own restaurant. In 2018, an opportunity presented itself to partner with Minnesota Street Project, a contemporary art gallery space with a small restaurant space tucked within. Heena transformed the interior to reflect her vivid vision for Besharam. Eater San Francisco named Besheram the Restaurant of the Year in 2019. ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.