Bobby Rahman stands tall as a professional chef that specializes in authentic Canadian Cuisine. He’s left his mark in the restaurant industry as someone who never hesitates to serve the customers that come his way.
From a very young age, he’s known that the culinary arts were for him!
Even after years spent following what most would consider a more successful ‘career path’ as a lawyer, he didn’t hesitate to go back and do what he’s always wanted.
Today, we peek into the story of Chef Bobby and how he made it in this industry:
Hello Chef Bobby Rahman! Please briefly introduce yourself!
The restaurant that I work with is known for its traditional dishes and unique cooking techniques. We make the most out of the many genuine Canadian ingredients that make our recipes shine. It’s quite a popular establishment, with many chefs constantly cooking in the background to bring forth delicious dishes to our many customers.
How do you like working with the restaurant that you work for?
Bobby Rahman: The restaurant I work for currently is considered a three Michelin star restaurant. Which, in case you weren’t familiar with the term, basically puts it above many of the other restaurants in our area in terms of standing.
Still, despite this prestige, my fellow chefs and I treat each other as family. We work tirelessly together in order to create delicious dishes for our customers.
What is it like to work as a professional chef?
Bobby Rahman: Well, I should say that it’s not all about cooking challenges folks! Neither is it all about barked orders like you see on the cooking channel.
No, a professional kitchen setting is definitely more orderly. Knife in hand and new dishes to work on, the average day for a professional chef like me is actually a whirlwind of many things all coming together so that I can present the best dish possible every single time. It’s exhausting but very fulfilling.
When did you decide to be ‘Chef’ Bobby Rahman?
Bobby Rahman: Ahh, would you believe me if I said that I actually studied and worked as a lawyer for quite some time?
When I was younger, my father had wanted me to be either a doctor or a lawyer. But, from a very young age (I’m talking about age 12-13), I had picked up an interest in culinary arts and just couldn’t let it go.
It would be around then that I decided I wanted to be ‘Chef’ Bobby Rahman rather than anything else. Although, even then, I spent a couple of years working as a fairly successful lawyer before moving on.
For a bit of fun before we move on to other stuff, what is your favorite Canadian Dish?
Bobby Rahman: It’s not the healthiest food, but poutine is what I’m currently craving!
If you’re not familiar with it, poutine is pretty much French fries topped with gravy and fresh cheese curds. As mentioned, it’s not the healthiest meal, but even with personal preference aside, it’s one of the most popular meals here in Canada.
No one person of Canadian descent has ever not tried it!
Have you ever served a celebrity before? (What was the experience like?)
Bobby Rahman: Oh, I definitely have. It’s part of the job, especially as I cook for such a high-class establishment. As for the experience itself…
Well, cooking food for a celebrity, I’m sure you can guess that it was pretty nerve-wracking for me at first. But at the same time, I had pride in our menu, and I believed that any food that we prepared out of said menu would be good, so I got through the experience with my personal pride as a professional chef well intact.
I also took the advice of my manager very seriously in this case. He told me once that I should prepare meals the same way for everyone that we serve – it didn’t matter whether they were a celebrity or not. They were deserving of our best treatment.
Have you ever considered leaving this job? (Where would your next post be, if so?)
Bobby Rahman: Right now? While I can’t say that I’ll be working with the same chefs forever, I have no reason to be looking for a new post. I’m happy with my job right now.
And, anyway, I spend expend too much of my creativity trying out new recipes that I don’t really have time to go looking for new posts elsewhere.
Some have suggested that, maybe, I should go on to start my own restaurant(s). But I want to focus on just one thing for now. Maybe, in the future, I’ll open up my own business. But I don’t expect that to happen any time soon. I’m content to cook in the same kitchen where I’ve already learned so many things.
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