"There is camaraderie in the kitchen"

0
49
Segway-like vehicles were also used by the police to keep an eye on the large crowd on Marina Beach.

The mutual appreciation of Mary Sue Milliken and Asha Gomez is palpable. The two chefs meet for the first time on Indian soil to discuss their guest appearance The Hindu, Milliken tells how the two met for the first time: “We were together in Palm Springs at a James Beard Foundation, a kind of gathering of cooks who are interested in advocating for advocacy and supporting the sustainable development goals that are emerging with the Palm Springs objectives, food systems overlap in many ways. “There is a noticeable excitement in the air as they speak, with everyone interested in exploring Mumbai with the other before putting on his cook coat.

The two women also happen to be star chefs, Milliken for her Los Angeles and Las Vegas restaurants, in addition to the five cookbooks she wrote and performed on Top chef master and Gomez for the culinary studio in Atlanta, The Third Space, their cookbook and the popular Netflix special by David Chang, Ugly delicious,

First time partner

They have never cooked together, but will do so for the first time this weekend at Magazine Street Kitchen. While Milliken is known for her Latin American cuisine, Gomez has become known for her South Indian food, although her menu for the weekend depends on her travels and interests. So you can expect a chicken and seafood paella from Gomez and a passion fruit lobster agua chili from Milliken to highlight two dishes.

When asked if they would help each other in the kitchen, Gomez, who is more animated by the two, says: "Everything came together wonderfully" before adding: "There is a camaraderie in the kitchen as cooks, I me doesn't like to feel isolated. "Milliken, who had a day to get used to Mumbai interactions, said to Gomez:" I saw some green chickpeas that we can use in the paella. It will be delicious. I sometimes do that at home. “These considerations underpin the conversation, which makes this interviewer an intruder during a friendly chat.

Food advocates

Milliken and Gomez are in the country on a larger trip organized by Share Our Strength. Gomez says in its wording "Southern Drawl": "We are both very enthusiastic about the advocacy work that we do. At the moment, the cooks in the USA have taken on a strong commitment." As part of their trip, they will meet with cooks in the Meet the country and see how they finance Akshaya Patra (through Share our Strength, where Milliken is active) affects the lives of children across the country, and it is not surprising that the duo is excited to see how the food is being prepared to the extent Gomez has requested and explains: "More than 100,000 meals are served every day in the kitchens." They look for lessons that they can take home, where, as Milliken explains, "children until they get to school are their palates prepared to eat only sugar, fat and salt, food that is just not healthy. "

Over the next few days, however, it will be exciting to explore the city, from its dining options to its markets, docks, and attractions. Gomez says the inspiration for her paella mentioned came from the fact that "Bombay is such a great seafood city." She is particularly looking forward to her visit to the Sassoon Dock. Milliken's Border Grill may serve "Modern Mexican," but as she makes clear during our conversation, her cuisine is determined by her travels. She is always happy to go beyond the tariff she learned on her trip through Mexico from the capital city of Mexico City to Pueblo and beyond. Before Mumbai, she was in Cairo and sees travel as a way to explore the world and the food served by different cultures.

Gomez, who has made a name for herself as a first-generation immigrant from Kerala, wants to broaden her culinary horizon and summarize the inspirations and techniques she learned while traveling around the world. Both see this weekend's pop-up as part of this journey that stretches from India back to their kitchens in the United States.

For information on booking dinner on February 1st or brunch on February 2nd at Magazine Street Kitchen, go to insider.in

You reached your free article limit this month.

Register for free with The Hindu and get unlimited access for 30 days.

Subscription benefits include

Today's paper

In a clear list you will find a mobile version of articles from the daily newspaper.

Unlimited access

Read as many articles as you want without restrictions.

Personalized recommendations

A selected list of articles that match your interests and preferences.

Faster pages

Move smoothly between articles while our pages load instantly.

dashboard

A single point of contact to view the latest updates and manage your settings.

admission

We inform you three times a day about the latest and most important developments.

Unconvinced? Know why you should pay for news.

* Our digital subscription plans currently do not include e-paper, crossword, iPhone, iPad mobile applications, and print products. Our plans improve your reading experience.