Adding a touch of spice in the kitchen, Sheenalyn Baluyot Buay, commis III at Ramada Encore Hotel, Kuwait, tells us about life in the culinary world and shares her grilled salmon recipe.
What can you tell us about your career journey so far?
Strangely enough, I started out in sales. It was a real confidence booster for me. Eventually, I felt experienced enough to shift toward diet foods. It was then that I was hired as a kitchen operation officer and gained knowledge in the kitchen.
Learning new things and developing my skills is very important to me, so choosing to become a chef was definitely the right choice; it is a never-ending learning curve. What’s even better is bringing joy and happiness to people by sharing food.
How has your professional experience helped shape you into the chef you are today?
I have learned that if you make a mistake you should own it and learn from the experience; if you do something well, enjoy the praise and give yourself a pat on the back. A great chef knows how to take responsibility, does not seek to blame others and understands how to convert mishaps into ongoing positive development.
What are you cooking today?
I’m preparing grilled salmon mushroom spinach with creamy saffron lemon butter sauce.
What are the main ingredients and products you are using these days?
It’s all about seasoning and spices. I love working with Nestlé Professional products. They are always high quality and consistent.
What important food trends have you noticed lately?
There’s definitely demand for burgers, especially the gourmet kind. It’s what people love and will always come back to. We are also seeing a trend when it comes to high-quality meat cuts. The experience is as important as the food.
What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
Quality comes first. Customers want a consistently good product that’s priced well and delivered on time.
