25 March 2014, 08:06 PM IST
With the popularity of primetime programming like 'Masterchef', 'The Taste', and the 'Great British Bake Off' on British television, you'd not think there was a shortage of willing culinary talent waiting in the wings; sharpening their skills along with their knives. And, in fact, that might well be the case where fine French food or baking cakes is concerned.
When it comes to Asian cuisine, though, the constellation of emerging stars is substantially smaller. The British youth might be out and about merrily munching complex Indian curries and scoffing sizzling Sichuan specialities, but too few are attempting to unlock the secrets and master the skills of myriad Asian cuisines for themselves.
Certainly on a professional level. It's one thing to try something new for a Saturday supper with friends, or share an attempt to recreate a recipe from a celebrity chef's cookbook on social media; quite another to consider a career in the Asian restaurant industry as a perfectly possible prospect – particularly if the cuisine you'd choose to pursue is not part of your personal heritage.
That stigma may be somewhat silly, but the fact remains that it's all too easy to shatter the fragile ego of a fledgling culinary talent with a disparaging remark from a discerning diner. An aspiring chef's worry that their efforts will be disdainfully dismissed simply because they haven't been raised from birth on the cuisine they're cooking can prove a destructive deterrent.
Then there's the fact that Britain recognises its Asian establishments far more rarely - and with rather less fanfare - than their European counterparts. Michelin stars are by no means out of reach, as evidenced by Indian venues including Quilon, Rasoi and Amaya. But, if a young chef is in it for the accolade, the Asian restaurant sector isn't necessarily the quickest route to recognition.
Add to all that the political policies on immigrant workers and the fact that many young Asians are leaving family-run food businesses, and it's little wonder there's a shortfall of skilled chefs in the sector. For all these reasons, it's especially necessary that initiatives like the just-launched 'Zest Quest Asia' exist to excite and entice cooks of all backgrounds into Britain's industry.
Formerly known as the 'Asian Junior Chefs Challenge', 'Zest Quest Asia' is a very healthy competition indeed – one which fosters and nurtures emerging talent in order to ensure the Asian restaurant industry remains in rude health for the future. Together, the Master Chefs of Great Britain and chef Cyrus Todiwala have thrown down the gauntlet, asking entrants to create something great.
The contest is open to chefs from culinary colleges countrywide irrespective of background - and, interestingly, age. With the economy seeming to be endlessly ailing, many established professionals are seeking an entirely new profession, and entering this culinary competition could provide both a brand new prospect and a solid opportunity to change one's career course.
'Zest Quest Asia' certainly involves Indian food, but is in no means restricted to specialities of the subcontinent. Teams will be required to mastermind a multi-course meal which could also come from Japan, Malaysia, Singapore, Indonesia, Thailand, or the Philippines. Along with a splendid supper, judges also expect each student to serve up a hearty helping of Asian food knowledge.
It's little surprise that Cyrus Todiwala is this cause's key champion. The chef has long been committed to improving the reputation of Indian and Asian food in the UK; leading by example with his own restaurants; working with students at Westminster Kingsway College; even setting up the much-mourned Asian & Oriental School of Catering in East London.
The top prize of a culinary tour of Asia is undoubtedly alluring, but it's the invaluable accolade afforded to the 'Zest Quest Asia' champion that makes the challenge really appealing. Long after the trip is over, the winner will be left with a legacy that's far more enduring. With this culinary contest, the very best benefit is the helping hand in getting a foot in the door that leads to a bright future.
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