THE VERSATILE CHEF

culinary arts

Gone are the days when women were restrained to family cooking only and were not considered as the ideal gender for managing fancy kitchens or commercial set-up. Perhaps that was the case why quotes and phrases like “women make good cooks, but men make better chefs” were so common. But things are fast evolving in the contemporary world where women culinary dynamos seem to be doing equally well, displaying their profound abilities in the art of cooking. Iqra Yasin is one such name in Pakistan who has shown tremendous potential in taking things commercially. Her voyage spans over nearly fifteen years now. Apart from a number of television shows, culinary workshops, cooking summer camps and contests to her credit she also made it to the top ten lucky finalists of Master Chef Pakistan. In a candid tête-à-tête with You! the CA qualified caterer, divulges her experience in the food industry, the challenges she had to go through and her future endeavours…

You! How did you develop an interest in culinary arts?

Iqra Yasin: I was always into cooking and baking. Watching baking recipes on TV and newspapers used to excite me. I have childhood memories of cooking with my mother in the kitchen since I was 5 years old.

You! Do you think you’re better at savoury or desserts?

IY: I have been cooking for almost 30 years, so I have plenty of experience at hand. Desserts, however, seem more of my game.

You! What kind of challenges do you have to face as a woman in a male dominating society?

IY: I believe being a woman gives me more advantage in this field. However, while working in a professional setting, it gets a bit difficult as line cooks tend to be mostly males, who sometimes question your leadership and authority as a female.

You! At what stage did your profession supersede your passion?

IY: My profession and passion always went hand in hand. And I plan to continue it that way.

You! What is your specialty?

IY: Baking and desserts. However, the most unique and special thing I have been doing is private dinners. That gives me an opportunity to experiment with different cuisines, recipes and hospitality, not just baking.

You! What actually motivated you to take it up as a profession?

IY: Food is my passion. It evokes a fire within me and talking about food lights up my eyes. If something like that can become your profession, what more could a person ask for?

You! What is the most challenging part of your job?

IY: Consistency - you need to be on your toes all the time to ensure quality. Considering the current economic situation; ensuring pricing with a volatile ingredient supply are some of the biggest challenges, in my opinion.

You! In this fast evolving business, how do you keep yourself updated with new trends that are replacing the conventional ones?

IY: Following global trends on social media. Keeping an eye on the upcoming trends, tips, techniques, and working on polishing skills around that keeps me updated.

You! How do you deal with the ‘no sugar’ mind-set?

IY: I have maintained a no sugar lifestyle myself for a big part of my life. In fact, I was able to develop recipes that are low carb, no sugar, gluten free, dairy free that actually tasted good. On the contrary, taking it as a challenge I consider it an opportunity, and in fact, I would want to cater to people and help them achieve a no sugar lifestyle without compromising on taste.

You! What is the best part of your job?

IY: Food brings joy to me. And if I am able to channel that joy to others through my food, that serves my purpose.

You! What has been the biggest order of your professional career?

IY: I wouldn’t say order, but managing food stalls at the ‘Karachi Eat’ food festival have been the biggest volumes I have handled. This year, I was managing a burger stall and we were able to churn out 100 burgers per hour over a period of 3 days with 10 plus hours of service per day. That’s tremendous speed and volume.

You! The trend of home-based bakers and preparing customised cakes is fast catching. Are we entering into a contemporary cosmopolitan lifestyle? How do you view the overall scene?

IY: Well, in my opinion the trend of elaborate fondant cakes is going out of style. People are always looking for something different, something that looks great and tastes great. The same chocolate fudge cakes are not appealing to many anymore.

You! How do you conceive ideas to maintain your uniqueness?

IY: I just follow my calling and conscience. I listen to my heart.

You! Where do you see yourself standing in the next five years?

IY: Managing multiple food related businesses or maybe opening a Pakistani cafe somewhere in Europe.