<p>A chef must think like a scientist, organise like an accountant, plate like an artist and cook like a grandma. It sounds very technical, and to be honest, it really is. I’ve been working as a chef for more than 25 years and I’m proud of my accomplishments so far. When I first decided to join the culinary world, it wasn’t such a glamorous field. My parents weren’t even sure if this could become a profession; in fact, they asked me what being a chef actually means. <br /><br />It wasn’t so easy to convince them. I guess their school of thought was very different. But thanks to celebrity chefs, who started proving that being a chef can take you places, I made my move. <br /><br />I started my career working for a catering company when my boss suggested that I go to culinary school and think about making it my profession. That was the first time that I stepped into a five-star hotel! It was actually the introduction to good food and the amalgamation of different flavours that helped me stay this long in the field. <br /><br />So far, I have helped open more than 25 restaurants. My first official job was in a fine dining restaurant where I worked for 10 years. I moved from there when Sachin Tendulkar called me and asked to help open his restaurant. Who would want to give up that opportunity! <br /><br />After a few years of working there, I did a stint in UAE for a few years. It was great to introduce contemporary Indian food to the guests there. Since I helped set up so many restaurants, there was a time when I even gave up being a chef and turned business developer. This didn’t last though — I knew that I was always meant to a chef.<br /><br />Contemporary European cuisine is my favourite. It’s the cuisine that I have a base in, so no matter whatever else I create, this is something that I will hold close to my heart. <br /><br />I am the director culinary at Bellona Hospitality, Phoenix Mills Pvt Ltd now and that requires me to curate some interesting recipes. The 'Mac ‘N’ Cheese Burger' is one such recipe that combines two comfort food and makes for a great dish.<br /><br />The patty of mac ‚n‘ cheese has the creaminess and the crusty bun along with the spreads on it just the dish you need to bring a smile on your face. It‘s simple to make and you‘ll definitely want to continue having more of this. <br /><br />Chef Paul Kinny<br /><br />Mac 'N' cheese Burger<br /><br />Ingredients<br /><br />Macaroni, 75 gm<br /><br />Mozzarella cheese, 20 gm<br /><br />Parmesan cheese, 20 gm<br /><br />Cheddar cheese, 20 gm<br /><br />Multigrain bun, 1<br /><br />Butter, 10 gm<br /><br />Potato fries, 75 gm<br /><br />Chopped tomato, 1 1/2 tbsp<br /><br />Chopped onion, 1 1/2 tbsp<br /><br />Chopped garlic, 0.5 tbsp<br /><br />Refined flour, 1 1/2 tbsp<br /><br />Milk, 20 ml<br /><br />Salt, 2 tsps<br /><br />Panko crumbs, 1/2 tbsp<br /><br /><br />Method<br /><br />Take a pan, add butter and flour to make a roux, then add milk, mix smoothly. Bring to boil and then let it cool.<br /><br />In another pan keep water for boiling then add macaroni pasta. Stir gently and cook for 5 minutes. Strain and let it cool.<br /><br />Take another frying pan. Add oil, garlic and then add white sauce. Put salt, oregano, then add pasta, and mix well. Once done then place it in the round cutter about 120gms.<br /><br />Keep it in deep freezer.<br /><br />Macaroni mix is set then coat with flour mix and panko crumbs and keep aside.<br /><br />Heat the oil for frying; fry the patty till it turns golden brown.<br /><br />Cut the burger bun into two pieces, toast the center side, and apply butter and mayonnaise. Place the tomato relish, lettuce and the Mac & Cheese patty and top it with cheddar cheese.<br /><br />Serve with French fries and lettuce salad.</p>
<p>A chef must think like a scientist, organise like an accountant, plate like an artist and cook like a grandma. It sounds very technical, and to be honest, it really is. I’ve been working as a chef for more than 25 years and I’m proud of my accomplishments so far. When I first decided to join the culinary world, it wasn’t such a glamorous field. My parents weren’t even sure if this could become a profession; in fact, they asked me what being a chef actually means. <br /><br />It wasn’t so easy to convince them. I guess their school of thought was very different. But thanks to celebrity chefs, who started proving that being a chef can take you places, I made my move. <br /><br />I started my career working for a catering company when my boss suggested that I go to culinary school and think about making it my profession. That was the first time that I stepped into a five-star hotel! It was actually the introduction to good food and the amalgamation of different flavours that helped me stay this long in the field. <br /><br />So far, I have helped open more than 25 restaurants. My first official job was in a fine dining restaurant where I worked for 10 years. I moved from there when Sachin Tendulkar called me and asked to help open his restaurant. Who would want to give up that opportunity! <br /><br />After a few years of working there, I did a stint in UAE for a few years. It was great to introduce contemporary Indian food to the guests there. Since I helped set up so many restaurants, there was a time when I even gave up being a chef and turned business developer. This didn’t last though — I knew that I was always meant to a chef.<br /><br />Contemporary European cuisine is my favourite. It’s the cuisine that I have a base in, so no matter whatever else I create, this is something that I will hold close to my heart. <br /><br />I am the director culinary at Bellona Hospitality, Phoenix Mills Pvt Ltd now and that requires me to curate some interesting recipes. The 'Mac ‘N’ Cheese Burger' is one such recipe that combines two comfort food and makes for a great dish.<br /><br />The patty of mac ‚n‘ cheese has the creaminess and the crusty bun along with the spreads on it just the dish you need to bring a smile on your face. It‘s simple to make and you‘ll definitely want to continue having more of this. <br /><br />Chef Paul Kinny<br /><br />Mac 'N' cheese Burger<br /><br />Ingredients<br /><br />Macaroni, 75 gm<br /><br />Mozzarella cheese, 20 gm<br /><br />Parmesan cheese, 20 gm<br /><br />Cheddar cheese, 20 gm<br /><br />Multigrain bun, 1<br /><br />Butter, 10 gm<br /><br />Potato fries, 75 gm<br /><br />Chopped tomato, 1 1/2 tbsp<br /><br />Chopped onion, 1 1/2 tbsp<br /><br />Chopped garlic, 0.5 tbsp<br /><br />Refined flour, 1 1/2 tbsp<br /><br />Milk, 20 ml<br /><br />Salt, 2 tsps<br /><br />Panko crumbs, 1/2 tbsp<br /><br /><br />Method<br /><br />Take a pan, add butter and flour to make a roux, then add milk, mix smoothly. Bring to boil and then let it cool.<br /><br />In another pan keep water for boiling then add macaroni pasta. Stir gently and cook for 5 minutes. Strain and let it cool.<br /><br />Take another frying pan. Add oil, garlic and then add white sauce. Put salt, oregano, then add pasta, and mix well. Once done then place it in the round cutter about 120gms.<br /><br />Keep it in deep freezer.<br /><br />Macaroni mix is set then coat with flour mix and panko crumbs and keep aside.<br /><br />Heat the oil for frying; fry the patty till it turns golden brown.<br /><br />Cut the burger bun into two pieces, toast the center side, and apply butter and mayonnaise. Place the tomato relish, lettuce and the Mac & Cheese patty and top it with cheddar cheese.<br /><br />Serve with French fries and lettuce salad.</p>