Jomon Kuriakose, Chef De Cuisine, Baluchi at The Lalit, London is an optimist, a man we need in such testing times, where it is easy to lose hope within a fraction of seconds when you hear words like ‘lockdown’ or ‘cases are rising’.
In an exclusive chat with Asian Voice, Chef Jomon said, “Life will bloom once more as Spring follows Autumn. Life with the new normal had its drawbacks, but it was time to embrace them and make the best of it.”
Jomon Kuriakose, from Basildon in England, is a very household name among the community as Chef Jomon. His magic touch in preparing the tasty dishes have watched millions through the nation's most-watched BBC, and he has also bagged British Malayali's 'News of the year 2019' award. He has always been at the forefront of supporting needy people worldwide, and he had undertaken a skydiving charity challenge in 2019 organised by the British Malayali Charity Foundation. This was to raise funds to facilitate the studies of financially unsound nursing students from India.
He was born and raised in South India; Jomon completed a Bachelor's Degree in Hotel Management from SaroshInstituteof of Hotel Administration at Mangalore University. Upon graduating, Jomon was offered his first role within Speciality Restaurant Pvt Ltd, one of India's leading restaurant groups, as Chef de Partie at Sigree. Jomon moved to London in 2008 and took up the role of chef de Partie at Bombay Palace, where he was able to strengthen his expertise in authentic Indian cuisine and develop his skills in fine Anglo-Indian dining.
Now, as the Covid 19's impact has adversely affected the people from the financially weaker sections of the society throughout the world, BMCF has issued 'Covid Support Appeal' and have appealed to people to come up with charity challenge to raise funds. Chef Jomon always came forward to join hands with the British Malayali Charity Foundation to support the suffering fraternity in South India due to the unprecedented situation resulting from the Covid lockdown. BMCF will be providing the collected fund directly into the hands of beneficiaries after stringent verification of applications to ascertain the genuinity.
1. How did the current Covid chaos impact your work and business? Have you had more cancellations than bookings?
With limited resources, I began experimenting more with Indian cooking, trying various plating concepts and publicising them on social media. In fact, our home kitchen has evolved into a hotspot of activity and comfort.
While my wife was serving the country as a crucial worker, I was responsible for cooking food for my family three times a day. The family embraced and encouraged all of my new learnings and attempts, from breakfast to their many sweet cravings and indulgences, and it was all charming. I learned that I'm not only a chef, but also a husband, a father, and a friend, and it was all endearing. It's currently difficult with a new variant. Every year, Christmas is supposed to be a terrific time for business. Food trials, food photography sections, research, and other preparations usually begin well in advance. Since joining the profession, I've never spent Christmas with my family, but I've been fortunate to be a part of many people's Celebrations to make them special. However, this year, cancellations are increasing enormously than bookings. I'm crossing my fingers for a brighter tomorrow. No, it hasn't been tedious; rather, it has been an extraordinary journey of breakthrough.
2. What are your signature dishes for Christmas? What do Asian customers prefer eating during western festivals? Do westerners come for Asian food at festivals?
The rich curries of the northwestern frontier were the inspiration for Baluchi, which was originally introduced in 1988 at The Lalit, New Delhi. Over time, the restaurant has won the hearts of its devoted patrons and has established itself as a cornerstone of excellent Indian cuisine. Baluchi has become a pan-Indian attraction by embracing the rich tradition of Indian cuisine. After acquiring the Indian fine diner, Baluchi proudly crossed the ocean and came to the Great Hall with the intention to engage into the London palate. It accomplishes this by bringing the best of its Indian heritage to new heights to create an Indian fine dining experience unlike any other. Baluchi's food combines the best of British ingredients with rich, inventive Indian flavours and modern presentation to surprise and satisfy diners.
Festivals bring enjoyment and pleasant energy to the hotel, and we always have a mixed population, whether it's Western or Asian. People appreciate festival-inspired dishes such as Banana stem steak with ivy gourd salad, Goose breast Mappas, Pumpkin Steak – inspired by Errisseri, a dish from my hometown and Lobster – Theeyal served with dry shrimp (a Kerala delicacy).
3. How do you strike a balance in satisfying customers in Britain, while meeting the demands of both Asians-NonAsians at your restaurant?
My career vision is to bring the healthier food options of my cuisine to an international gourmet standard with a unique presentation style.
Food plating is the process of organising and embellishing food in order to improve its presentation. Enhancing the presentation of the preparation adds worth to the dining experience and provides room for a higher mark-up on your food. It's a unique approach to reintroduce and showcase flavours that complement each other. Diners will also appreciate a more delightful experience with a stunning plate of food appealing to their visual taste as well as their palate. Despite the fact that eating is a sensual experience, every meal requires the most elaborate presentation. Anything, such as a previous memory of a meal I had in my hometown or any new things I've seen, could impact my food plating. I'm sometimes inspired by plate ideas that come to me, which are often prompted by tunes, natural colours, special ingredients, or anything different. I keep a close eye on the market and keep in touch with my suppliers for new arrivals. I keep up with industry trends by following them on social media.
4. How supportive and encouraging are your co-workers and employers, especially when the hospitality industry fears a bad harvest due to a possible no show during the festive season?
Many things have become memories for me, including my prestigious uniform, daily meetings with colleagues, the rush and bustle of busy event days at the hotel, and so on. A life in which I would go to work at the crack of dawn and return home while the entire house was sound sleeping. Dinner services, parties, celebrations, and festivities are all in a frenzy. Life comes to a halt in the middle of a fast track to take a turn.
Everyone on the team, in my opinion, is there for everyone. My kitchen is not a one-man show; it takes the combined efforts of everyone from the kitchen porter to the executive chef. We operate together as a family. We actually spend more time in the kitchen than we do in our actual houses. Everyone recognises the significance of working together to win the battle. In my professional life, I have never taken a vacation during the Christmas season. It’s the busiest time of year for the sector. I didn't have the courage and strength to ask for vacations when I first started working. Even though my family is my priority, I don't want to leave my team during this hectic period.
5. What would your advice be to any young aspiring person who would want to be in your shoes one day?
Choose hospitality; it's a rewarding career with a wide range of flavours and opportunities. Never stop learning; this is a fast-changing field, so study as much as you can and adapt as much as you can to new techniques and skills.
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Chef Jomon’s Achievements
•National Chef of the Year Semi-Finalist 2021
•Awarded as The Culinary Hero 2021 by The Craft Guild of Chefs
•Awarded as one of the 100 Most Influential UK Malayalees
•Awarded as The News Person Of The Year 2019
•BBC Celebrity master chef fame
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Pic courtesy:- Sekhar Abraham Photography
