The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.
This week Rasheed Shahin, Head Chef for restaurant group Open House London Ltd, spoke to us about the high points in his career, his inspirations and predictions for the next top food trends.
What inspired you to become a chef?
I moved to Dubai when I was 14 and took a part time job in a 5 star hotel when I was 16. I started front of house as a food runner and became really interested in the food I was serving – around two months later I asked if I could move into the kitchen side, and I became a full time commie chef at night and went to Hospitality college during the day. I’ve never looked back!
What would you say is the most defining moment in your career?
My first Sous chef role at Launceston Place. I could create dishes and put them on the menu, and seeing customers order them was a wow factor in my head.
What do you think the next top trends are in food?
Soups (with a long, nice summer it looks like its going to be a long hard winter, so something to keep you warm at all times and healthy eating.)
What piece of golden advice would you give to anyone in the industry if they want to be successful?
We now have a lot of knowledge at our finger tips but that doesn’t mean you can take short cuts. I say do the hard grafting and get your hands dirty, don’t give up and it will be so rewarding later on in your career.