Photo credit: from Rabiya Azeez
Interview with Rabiya Azeez:
In the roiling farmlands of Haldimand county, where the Grand River meets rich soil and family farms, Caledonia has quietly become a hotbed for bold, honest cooking. Today we're pulling up a chair with one of it's most passionate voices: a local chef whose kitchen has always started with a cooking class.
Grab a coffee and settle in. This conversation is full of flavour - just like the chef behind it.
1. Can you please describe a brief background about yourself as a chef?
Ans : My food is well enjoyed by my family and guests at home. I found my food being well accepted and talked about in various professional settings, office parties, and social gatherings that, I decided to settle down in this niche gig to promote local produce with innovative tastes.
2. Can you please list an overview of your work and achievements?
Ans: Besides starting my own business, Rabi’s Grand Kitchen in Caledonia to promote local economy and tourism, I promote my work by being a food columnist in Metroland Media newspapers, and occasional TV shows on Rogers media. Had some close races in international food competitions too in the past. Now I am mostly focused on farmers markets and local trade shows.
3. What inspired you to become a chef?
Ans: Good food is always my love of life and I was blessed enough to have great food from my mother, grandmothers and my mother -in -law. I carried those nostalgic tastes wherever I settled later in my life, and shared my blessings with others too. Having inspired by the best feedbacks for my food, I got into my serious search for health aspects, sustainability and economic impacts of food industry.
4. Did you have early influences or mentors in the culinary industry?
Ans: Yes, as mentioned in the previous answer. Not only were they great cooks, they inculcated the value of sharing food with others, treat guests well, care less- fortunate ones and do lots of charitable acts. Rabi's Grand Kitchen started off with month long donations to local food banks.
5. Are there specific food styles you gravitate toward? Why?
Ans: I love trying new food styles and I am lucky to have travelled far and wide for that. My childhood traditional tastes and cuisines still linger in my food world and I try Indian and international cooking using local produce and my special spices.
6. What are some of the biggest challenges you face as a chef?
Ans: Challenging economic times are the main barrier now. People are more cautious on spending and on experimenting that we have to limit our food choices to the economically viable ones.
7. What tools/gear do you currently use for working in the kitchen and why?
Ans: I am renting a modern public kitchen in town which comes with all necessary tools. I focus on purchasing mostly local goods and I import my special spices from India.
8. Have you worked in a show or at a convention, etc.? If so, what was that experience like?
Ans: Apart from some TV shows, I am still looking for opportunities for live shows and conventions. However I conduct live cooking classes and cooking experiences for locals and tourists. I also have a good following through my online cooking classes as well.
9. What advice would you give to aspiring chefs looking to make a career out of it?
Ans : Do a full hearted job in your career as a Chef. This is a noble job to feed people, create health awareness, spread the message, advocate for sustainability and economic viability.
10. Can you share a quote or mantra that inspires you in your work?
Ans: Love and respect is always my Mantra. Love what you do and Respect all cultures and diversities.
Thanking you
Rabiya Azeez
Photo credit of Rabiya is taken by : Rabiya Azeez
