Exotic bytes

With Shangreiwon Multhou

Shangreiwon Multhou, a professional chef, began her career with ITC in Delhi and the Taj in Mumbai after graduating from IHM in Guwahati. She set forth to California but as we say home is where hearth is, she returned to India to work with Guwahati Airline Catering. She has recently started her own school in culinary, ‘Exotic School of Cooking’ at Dimapur. Her art of decoration with local raw vegetables have been cherished and is a treasured captures in weddings and menus.

Shangreiwon Multhou

Q: How did you start your career after coming back home?

Wedding is a lavish practice here, where decoration of food and cuisines are important and integral part. Initially I ventured into arrangements and decorations of food items in wedding and then there was the demand to learn cooking from those I came in contact. Cooking makes me learn more.

Q: What is close to your heart while displaying your culinary skills?

I love to make something out of raw ingredients.

Q: You could have started the same business in California too taking the ethnic cooking abroad. What makes you start your business back home?

I always wanted to come home and share my knowledge, promote cuisines and connect with the grassroots here with my people and traditions.

Q: How do you familiarize the ethnic taste for those who are not familiar with cuisines from North-east India?

I improvise on the cuisines and try keeping the traditional flavour intact.

Q: How do you see yourself five years from now?

More people should appreciate the ethnic exotic cuisines of Nagaland.

Q: How do you take chef as a career?

Well, nothing is impossible if we put our heart and work hard to live to our dreams.

It is good, I get to travel different places, get to familiarize different flavours, different cultures. It opens up avenues. Cooking is a lifestyle and people are adopting it.

Q: What is your message to our readers?

Chef as career can make you survive in any part of the world. It is a need and lifestyle!

With boom in hospitality industry, a lot of good opportunities are available for trained and experienced chefs. Once a person is trained in kitchen, they can work in Hotel, Airline Catering, and Cruise Liner or start their own business.

CARVING IN RADISH

 

CARVING IN WATERMELON

 

 

CARVING IN GOURD

 

 

Thankyou Shang!

We welcome your comments at letters@friedeye.com

11 Comments

11 Comments
  1. shangreiwon

    Moses:)

  2. moses

    uhmmm sis your talent and your ability to create and make mouth watery dishes for us all is a blessing for us to enjoy our food to the fullest……

    i am privileged to have enjoyed the yummy things you made………..

  3. shangreiwon

    Dear Alemjungla and Chef Pradeep,

    Thank you:)

  4. shangreiwon

    Dear Karam,

    Thank you very much. I love the idea of you taking photograph of my creation. I am honoured and looking forward.

    Regards,
    Shang.

  5. shangreiwon

    Thank you very much, Chef Gauti.

  6. Chef Pradeep kumar

    hey hef Shang tats awesome carving

  7. shangreiwon

    Thank you very much Chef Gauti:)

  8. Alemjungla Jamir

    It is always a pleasure to taste your food and see your creation Chef Shangreiwon Multhou.Keep it up your good work and continue to inspire people around you.

    Best wishes
    Alemjungla Jamir

  9. Karam Bharij

    I know of Shangreiwon Multhou and one day would like to photograph her culinary delights. Good talent and most of all a professionally qualified Chef. Some unqualified people have taken to sign themselves as Chefs nowadays – and they do sound pretentious.
    Good to read her interview and wish her success in her choosen vocation to open a cookery School.
    Best wishes and regards
    Karam Bharij

  10. shang

    Thank you Chef Gauti.

  11. Gautam Saluja

    Superb..Very nice..Good to see such a Talent after a long time..Keep up the Good work Chef..

    Regards

    Chef Gauti

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