Chef Mehboob’s Hundred Foot Journey

Pakistan’s top culinary expert continues to keep his life and cuisines spicy when everything around is just sour.

KARACHI:

Chef Mehboob reminisces about how during his matriculation years he harnessed a strong desire to become a chef, which his parents thought was just another ‘phase’. But as soon as he completed his Intermediate education, the love for cooking had accentuated. That still didn’t change the way his friends and family looked at his profession but initial criticism only made his drive to cook and serve stronger.

“It took me sixteen years to reach where I am today. For some, success comes in their formative years, whereas others have to persevere a little,” Chef Mehboob tells The Express Tribune

“Achi hai yeh line (of profession). It hasn’t grown over the years but I am hopeful it would. I believe it is the communication gap between people that keeps it from growing as a profession. Many people believe that hiring a consultant for food styling is very costly, forgetting that he devotes both his time and energy to the project.”



He seems optimistic about the future of culinary arts as a profession in Pakistan and strongly rules out the notion that one can open up a profitable eatery only because he or she has a potential investor on board.

“If you own a restaurant you just can’t be the investor anymore, you need to have a certain level of culinary education and with that you require a comprehensive plan to ensure your venture sees the light of day,” he says.

He laughed like an honest proud foodie when asked about his love for food, “Just last night, my son saw this pizza-burger on Facebook, so it had to be made. Cooking is not only my passion; it is also my first love,” he said.

Food is easily the fastest growing industry in Pakistan and a testimony to that are the number of new restaurants and many globally known franchises opening their branches in the country.  Will it eventually lead to a better and more evolved dining style in Pakistan?

“There is a certain amount of awareness but it’s minimal. Our style of dining out is still not up to the international standards. If we ask for a well-done steak, what we get is an over-cooked steak. We need to make a few changes but the problem that persists is that we are still stuck in the past. We still stick to the same recipes that have been passed on from generation to generation.”

Mehboob’s latest endeavor, Health Act, is currently under construction near Khadda Market in Karachi. A dietician will be present there at all times to motivate people to eat healthy. Along with a specified diet plan, the place will also have a gym and is scheduled to open in November.

A true inspiration for many, Mehboob thinks that one doesn’t have to succumb to social pressures to be a part of a profession that he or she does not enjoy. The same trend was also prevalent in the participants of Master Chef Pakistan, who were all very talented cooks but none of them ever   thought about taking cooking seriously.

“Pakistan is replete with talent. What was upsetting to see was that due to social pressures and lack of financial gains most of the participants had not taken up cooking as a profession despite their tremendous talent. The show allowed these aspiring chefs to showcase their ability, and now some can even compete on the international level and pursue cooking as a job.” He concludes.

Published in The Express Tribune, September 6^th, 2014.

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