Bobby Rahman - Chef
“Who’s the next chef in line?” Bobby Rahman is a professional chef who has been cooking for more than 15 years. He is specialized in Canadian cuisine and brings an innovative edge to traditional dishes that are universally loved by all ages!
Can you please introduce and tell a little bit about yourself?
Bobby Rahman: My name is Bobby Rahman and I’ve been in the restaurant industry for about 15 years as a Chef. I grew up in Ontario/Canada and always knew that food was my passion. My first job as a chef started when I enrolled at College of Culinary Arts, but it has been an ongoing process since then to learn as much about cooking techniques from all over the world so that every dish we make retains its authenticity while still being surprising for our diners who expect new tastes with each visit.”
Tell us about your passion towards cooking and why did you choose to become a Chef?
Bobby Rahman: I’ve always been fascinated by the process of how ingredients turn into delicious dishes. I remember experimenting with recipes as a child and coming up with my own versions of family favorites, including some that rivaled Mom’s! When it came time to choose what kind of career path to take in college, there was no doubt about what direction I wanted, because cooking is more than just something for me – it defines who I am. It takes patience and creativity; you have got to eat your mistakes sometimes (literally) before perfecting a recipe or technique.
The best part? You get paid handsomely for all your hard work in this industry!
What’s your signature dish?
Bobby Rahman: The signature dish at our restaurant is the ever-popular chicken cordon bleu. It’s a sandwich made with two pieces of bread, ham, Swiss cheese criss crossed over each other like an X (hence its name), and topped off with another piece of sliced French toast that has been dipped into egg wash for extra flavor. We know this is just one example but if you want to find out more about some others then give us a call or visit our website today!
What has been one of your biggest failures, and what did you learn from the experience?
Bobby Rahman: Funny how we all have those days where everything goes wrong. I bet there’s no chef who has never broken something, or burned themselves on a pan of hot oil. It does happen sometimes! But what happens when it doesn’t end with just one mistake and instead ends up being your whole night ruined by multiple big blunders? Well then that is definitely not fun for anyone involved- especially if someone else had to watch as their boss was getting laughed at behind them because they were too embarrassed about making such an obvious error so publicly. What did I learn from this experience though…that even good chefs still mess up once in awhile; but don’t let our failures stop us.
Tell me how you organize, plan, and prioritize your work
Bobby Rahman: When I’m at work, there are a few things that come to mind when it comes to what my day looks like. The first thing on the agenda is always organization and planning- how am I going to prioritize everything? I have two different ways I go about organizing my life: using apps or creating physical lists with pen and paper because there are pros and cons to both methods depending on your personal preference! Whenever someone asks how I keep up with everything without going crazy – this is how i’ve been doing it lately
As a chef, what is the best restaurant you have ever been to and why?
Bobby Rahman: When I was young, my parents took me to Canada where we visited a restaurant called Canoe which had amazing food. It’s been years since then and it has now become one of the best restaurants in all of Canada!
The kitchen staff is friendly while being professional at the same time – that quality cannot be beat by any other establishment on this side because they take such pride in their job.
You seem to be good friends with many of the chefs whose restaurants compete with yours. How does that work?
Bobby Rahman: I am always happy to chat with my fellow chefs. We share advice and trade stories about the restaurant industry, but we also have a lot of laughs when they ask me if I’ve been in their kitchens enough times now that it will affect our competition!
What is your favourite quote?
Bobby Rahman: I think the one that has always stuck with me, because it reminds us to go after our dreams and do everything we can in order to achieve them (even if people tell you no) is
“Don’t let anyone else make decisions for you.”
