Grade 10 English, Unit 6, Reading II- You Can Inspire Other Exercises 

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Reading II

Look at the picture and answer these questions.

a. Who do you think the man in the picture is?

b. What is he famous for?

You Inspire Others by Learning, not by Teaching

Nepali chef Santosh Shah is now shortlisted in the semis for the title of MasterChef: The Professionals 2020 on BBC One. Nepali Times caught up with Santosh Shah in London to talk about his life and career so far.

 

From Siraha to Cinnamon Kitchen! Quite a journey. How did it begin?

I come from a very humble background. My father passed away when I was five years old. I started to work when I was around 9-10, engaging in petty trade. After I failed SLC, I followed what others in my village did - go to India.

 

I used to wash the skewer of a chef who worked in the tandoor section. I told him that I wanted to be a chef as well, and wanted to help him. He advised me to talk to the Executive Chef. One day, when I was serving tea to the Executive Chef, I requested him to give me a shot, and he did. I started helping the chef in the tandoor section who had originally recommended me.

 

From there I transferred to another hotel. I started taking a hotel man- agreement course, learnt English and computers on the side. Within seven years of hard work, I became an executive chef.

 

How does it feel to be in MasterChef? What has the experience been like?

In many ways, it feels the same. I am the same person experimenting with recipes and enjoying my job to the fullest. It also feels great to have the platform to introduce Nepali food to the world. I am glad to have made it this far. Even if I don't win, I am glad I was able to put the spotlight on Nepali cuisine.

It is difficult to say what "Nepali" cuisine is, as it is so diverse.

 

How do you answer that when your international audience ask you the question?

I have been experimenting with Nepali food for the last two years. Our food, especially along our borders are influenced by Tibetan and Indian cuisine, but that is not the entirety of our diverse dishes. That is what I want the world to know. There is no yomari, choila, kachila, tama, gundruk outside Nepal. Our food is unique and diverse and varies by castes or geography, we have different techniques and ingredients.

 

Personally, what are the best aspects of Nepali cuisine for you? How much do you experiment, or do you try to keep to traditional ingredients and preparations?

Let me share an example. I know sukuti is a familiar, nostalgic food, and I am fond of sukuti dishes. But to outsiders unfamiliar with the texture, the hardness of the meat may not be palatable. So, I experiment with it and try to dehydrate it for different periods of time to soften it while making sure the original taste is not lost. Food trends are dynamic. The Indian food trend has been there for long while in the last few years, I have seen an increase in the trend for Sri Lankan food. These come in waves, and I want a trend for Nepali food as well. beyond just momo and dal-bhat, so people actively seek out Nepali food and appreciate it for its diversity and richness.

 

In one of your shows you prepared an octopus dish in Nepali style. How did it go?

We need to understand that this is a global competition for a global audience. When I was working in an Indian kitchen, I had experimented with octopus recipes with Indian flavor. Having made that a few hundred times, I had the urge and confidence to try it with Nepali ingredients and it worked great. So, I went with it in the show. It was described by the judges as. "The most beautiful plate of food I have ever been served in MasterChef."

 

What advice do you have for other Nepalis who are also going abroad to make a future for themselves?

My advice to young Nepalis is to never stop learning, you are never too old to learn new things and to improve your craft. Asking what is next is important. Keep learning and be a positive force to others. You inspire others by learning, not by teaching.

 

So, what is next?

I am now set to start a high-end fine dining Nepali restaurant in London. The tentative name is Ayla' by Santosh Shah. I am hopeful that this will help create a separate identity for Nepali cuisine.

 

My ultimate goal is the Michelin Star for Ayla, which is the Oscar equivalent for Chefs. That would further help elevate the profile of Nepali cuisine globally.

(Adapted from Nepali Times)

 

 

 

 

A. Complete the crossword puzzle with the help of the meanings given below.

ACROSS

3. a method of cooking meat or other food in a cylindrical clay oven - TANDOOR

7. a person having administrative or supervisory power in an organization - EXECUTIVE

 

DOWN

1. a long pin for holding meat or other food while it is being roasted - SKEWER

2. the whole of something - ENTIRETY

4. a feeling of pleasure and sometimes slight sadness at the same time as you think about things in the past - NOSTALGIA

5. raise to a more important or im- pressive level - ELEVATE

6. remove water from (food) in order to preserve and store it - TANDOOR

B. Write True for true and False for false statements. If the information is not given in the text, write NG.

 

a. The interview was taken in Nepal. False

b. The judges were quite impressed by Santosh Shah's performance in the quarter-finals. Not Given

c. Santosh Shah was from a well-to-do family. False

d. With the support of the chef in the tandoor section, Santosh started helping the Executive Chef. - False

e. The journey of Santosh to MasterChef was full of struggles. True

f. Santosh is hopeful about the Nepali food market as the food trends are dynamic. - True

g. Santosh has made more experiments on food as the tastes of people differ geographically. True

h. Santosh feels sorry for serving octopus in Nepali style. False

 

2. Answer these questions.

a. What do you think is the reason that heightened the popularity of Chef Shah?

Ans:- The reason that heightened the popularity of Chef Shah is his participation and success in the MasterChef: The Professionals 2020 competition on BBC One, which provided him with a platform to showcase his culinary skills and introduce Nepali cuisine to a wider audience.

 

b. Did Shah spend a normal childhood? Why?

Ans:- Shah did not spend a normal childhood because his father passed away when he was five years old, and he had to start working at a young age to support himself. He engaged in petty trade and later went to India following the path of others in his village.

 

c. How does Shah feel about his performance in Cinnamon Kitchen?

Ans:-

 

d. What does Shah want to show the world about Nepali food?

Ans:- Shah wants to show the world the diversity and richness of Nepali food. He wants to go beyond the popular dishes like momo and dal-bhat and highlight the unique regional variations, techniques, and ingredients found in Nepali cuisine.

 

e. Write two things that Chef Shah was careful about while carrying an experiment on sukuti.

Ans:- Two things that Chef Shah was careful about while carrying out an experiment on sukuti were: softening the meat by dehydrating it for different periods of time while preserving the original taste, and considering the palatability of the texture for those unfamiliar with it.

 

f. According to Shah, what two things make a person successful?

Ans:- According to Shah, two things that make a person successful are continuous learning and being a positive force to others.

 

g. Why does Shah want the Michelin Star for Ayla?

Ans:- Shah wants the Michelin Star for Ayla because it is the equivalent of an Oscar for chefs. Achieving a Michelin Star would elevate the profile of Nepali cuisine globally and help create a separate identity for it.

 

h. What have you learnt from the life story of Santosh Shah?

Ans:- From the life story of Santosh Shah, we can learn the importance of perseverance, hard work, and determination in overcoming challenges and achieving success. He demonstrates the power of pursuing one's passion, continuously learning, and being open to experimentation while staying connected to one's roots.

 

D. Chef Shah cooked many dishes in the competition. If you were one of the judges in the competition, which food would you ask him to cook? Why?

 

Ans:- If I were a judge in the competition and considering Chef Shah's expertise in Nepali cuisine, I might ask him to cook a traditional Nepali dish that showcases his unique culinary skills and highlights the diversity of Nepali cuisine. It could be a dish that represents a particular region or uses lesser-known ingredients to introduce the flavors and techniques of Nepali cooking to the judges and the audience. By doing so, Chef Shah would have the opportunity to demonstrate his mastery of Nepali cuisine and present a dish that truly reflects his culinary journey and heritage.