It is said that ‘A recipe has no soul. It is the person cooking it, brings soul to the recipe’. This is exactly what Aarthi Sampath did in her final round of cut- throat US based culinary competition ‘Chopped’.
The show, which is aired on Food Network, is highly competitive because all the participants are professional chefs. Hosted by popular American cookbook author and TV personality, Ted Allen, the show challenged the four chefs to create three course gourmet dishes from a limited pantry provided to them. The judges tested the contestants on speed, creativity and presentation.
Aarthi’s basket contained tilefish, cookie butter cups, garlic knots, and chayote (a gourd) squash. She had to cook a sumptuous and delicious three course meal in 20 minutes, which in itself, was a challenge.
“To think of a dish from these ingredients, was indeed very challenging. I immediately thought of turning the garlic knots into bread upma, a classic South Indian breakfast dish. I served it with masala-fried tilefish and chayote squash coconut puree, and a chocolate lemongrass reduction.”
The dishes were presented to a panel of judges, who decided on the winner. Aarthi Sampath’s victory over other chefs from different parts of the U.S. was announced in the show’s finale episode on August 9, 2016. Apart from the title, Aarthi also got a $10,000 cash prize and also the honour of being the first Indian woman to have won the competition.
Aarthi was interested in cooking right from childhood. “I was 13 when I experimented with cooking and I loved it,” she says. After studying from St. Anthony’s School in Chembur, Aarthi went to Hospitality School in Jaipur and later was at Johnson & Wales in Jaipur.
Her desire to explore the world, learn from a country that has every cuisine under one roof, prompted Aarthi to come to New York, where she joined Michelin-starred chef Vikas Khanna’s ‘Junoon’ restaurant as an intern. Impressed by her culinary skills, Aarthi was elevated to the post of Chef de Cuisine. During the Prime Minister Narendra Modi’s visit to US last year, Aarthi was also a part of Khanna’s core team for The Billionaire’s Club Dinner.
“I have been working for ‘Junoon’ for over 3 years. Chef Vikas is so inspiring, a kind leader and very hard-working. We get to learn so much from him,” remarks Aarthi.
At ‘Junoon’ her favorite dish, currently, is the ‘Shishito pepper Pakora’ with apricot mango chutney. “I just love it,” says Aarthi with a smile. “While I have deep respect for cuisines from across the globe, I am partial to Asian food, so I love experimenting with different varieties of herbs like chilies, lemon grass etc. I love using fruits and vegetables,” she adds.
Aarthi is deeply attached with her roots and would love to come back to India. “With the right opportunity, I would love to come to India and start a new concept,” she says with confidence.
Advising women, who wish to be a part of the food industry, Aarthi says, “It is a big challenge to stand tall in a male dominated field. But nothing beats hard -work and perseverance. Just follow your passion.”
