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Chef Jehangir Mehta attended the Institute of Hotel Management, Catering, Technology and Applied Nutrition in Mumbai and on to the Culinary Institute of America in Hyde Park, New York.
He has since opened Graffiti in the East Village New York City, Metaphor in TriBeca and Me and You in the East Village, NYC.
To learn more about his restaurants paste in browser http://www.jehangirmehta.com/
Thank you very much Chef for taking the time to answer a few of our questions.
The creative Flavor Profiles and textures of your menus at Graffiti and Metaphor are Wonderful. What is your Inspiration when developing your menus?
"I think being a pastry chef initially makes it very natural to be creative with flavor. When making pastries, it's very normal to have something crunchy and something silky, and those are the profiles I like to showcase in my savory food, too."
We wondered how many hours a week do you work?
"How may hours are there in a week?" was his response.
What has been your greatest challenge in your professional career? (ex. competitions, writing cookbooks, opening a restaurant)
"Opening up a restaurant," he said with conviction.
So, I was wondering which restaurant do you spend the most time at and why?
"I would say I used to spend the most time at Metaphor, but its all equally divided now between the three. I prefer Grafitti, and it will always be my favorite because the most sweat went into it and every bit of it is me."
How are you able to balance family and a successful career?
"It's not balanced."
What advice would you offer to a potential Restaurant Owner?
"Look at balance sheets Before you open one."
What are your 3 Must have Ingredients in your kitchen?
"Love, Friendship and Team spirit"
Chef Mehta was a contestant on Iron Chef America in August 2009. He competed against Iron Chef Morimoto in "Battle Coconut,"
How did you feel when you took on Morimoto on Iron Chef?
"It could have been anyone else so for me I went with the aspect that I had to win."
Chef has a passion for educating and developing creativity and awareness in children from ages 4-14 in his Gastro Kids After School program.
How many children have participated in this program?
"The Gastro Kids After School program has had a few hundred have participate over the years. It is a private learning experience that enables kids to learn anything they want about food and cooking, it's a customized way of teaching children."
What is one of your most memorable moments in the kitchen with the Children?
"We take live lobsters and let them run around the kitchen. Some of the children are frightened, some are excited, its a whole fun adventure."
What would you say is the positive impact of this program (from a big picture perspective).
"That they start embracing food at an early age. It's a hobby that I feel I can cultivate, just like for some people playing football would be important, food is important to me and I'm like their cooking coach."
What advice would you offer a young chef?
"Follow your passion"
We all enjoy seeing you create amazing flavors of Ice Cream. What is your favorite flavor creation?
"Fennel, he said" When I thought about it, I could see that!
Could we look forward to seeing you compete again on Iron Chef?
"If they call me."
I am definitely looking forward to my next visit to NYC to check out your restaurants! We would love to see you on Iron Chef again.
Thank you again to Chef Mehta, Maneet Chauhan and Maxine Bilet for an excellent Gluten Free Culinary Demo. Special Thanks to Chef Mehta for taking time from his busy schedule and thank you for all you are doing to promote awareness.
The National Foundation for Celiac Awareness (NFCA) is a non-profit organization that promotes diagnoses of Celiac Disease and other gluten-related disorders. They are working hard to improve quality of life for those on a lifelong Gluten Free Diet, as well as, availability and affordability. Remember #Gfreenotafad on social media.