Chef Roger Mooking explores what it means to be a world traveller when it comes to fresh, global flavours.
“Travel is one of the keys to unlocking the door to creativity and is one of the main things that continue to inspire me every day…” – Chef Mooking
I’m always inspired by what I see in the world beyond my current reach. Learning is a never-ending pursuit and my perpetually inquisitive mind needs to be fed to be able to pass along the feeding ritual. For me, travel is one of the keys to unlocking the door to creativity and is one of the main things that continue to inspire me every day.
On a recent trip to Old Delhi in India, I experienced my first Aloo Paratha (a shallow fried Paratha Roti stuffed with Potato), it was an unfamiliar twist on the Paratha that I believed I knew so well. Prepared in an alley off the main strip in Old Delhi famous for generations of Roti proprietors, this Paratha was both crisp and tender simultaneously.
In Thailand’s Chatuchak Market you will find the best Pad Thai, Egg Crepes, Quail Eggs and Ice Cream all under the thin veil of cover that makes up this permanent yet makeshift open air market.
Paris has an array of foodie experiences lurking around the next never-ending picturesque streets. The best foods I found were at the ever-present Boulangeries where the Traditional Baguette, Cheeses, Yogurt and confections are displayed with as much care as they are prepared.
In Texas while filming my show Man Fire Food, I’ve experienced the regional majesty of some of the best smoked meats the world has to offer through the fiercely clandestine ways of Barbecue pit master secrets.
The food world is perfect for any endlessly curious person as it is impossible to learn all there is to about food and cooking in one lifetime. What one learns in France as a universal cooking law can swiftly be replaced with another technique, to the contrary, in China; in the hands of a Chinese Master Chef. The common denominator is always the freshest available ingredients at their peak. All of these various skills come together at home in a variety of ways but they always start with great ingredients.
Only by breaking away from our comfort zones are we able to learn to adapt and imagine a new way of being, a fresh perspective on an old task, or an old perspective on a new task; which we may have never been exposed to. Pursuit of knowledge, techniques, and new skills feed me so that I may continue feeding those around me.
For more recipes from Chef Roger Mooking and Sunset head to http://www.sunsetgrown.com/rogermooking/