Ken Hom to show his `East Meets West'
By Elizabeth Roderick
JAKARTA (JP): After reading Ken Hom's schedule for May to September this year, you might expect this 45 year-old chef extraordinaire to be showing signs of chronic fatigue or at least incurable jet lag.
In June he was in California and then Bordeaux and Mareuil in France. July saw him shoot up to Paris then across to London. For the second week of August he was on a QEII trans-Atlantic crossing to spend three days in New York before dashing back to California for a week and then flying to Jakarta for a couple of intensive weeks cooking his famous "East Meets West" cuisine.
Ken Hom is as amazing as his schedule. He is full of energy and enthusiasm when presenting his cooking talents, for the second time, at Grand Cafe, Grand Hyatt Jakarta, until Sept. 10.
Those not familiar with Ken's "East Meets West" style of cooking may think that burgers with a side order of rice will be on the menu. While Ken could undoubtedly create such a dish with flair, his "East Meets West" cuisine is actually a harmonious blending of ingredients and cooking styles from both sides of the cultural globe. He produces culinary masterpieces such as Chicken Asparagus with Sesame Seed, Cream of Ginger Lemongrass Corn Soup, Vegetable Pasta and Sweet Wuntuns with Vanilla Ice Cream.
Although Ken hom is a sought after and celebrated chef with an international reputation and a listing in the Who's Who of Food & Beverages in America, don't expect any temperamental tantrums in the kitchen or anywhere else. Ken is a nice guy with a genuine interest in everything he does - because he enjoys everything he does.
Born in America, Ken speaks several languages, studies medieval art and history and was formerly a professional photographer and free-lance television producer. His skills as a food and restaurant consultant are internationally acknowledged and he is the food consultant to the Mandarin-Oriental in Francisco and for Cathay Pacific Airways.
Recently he opened a 180-seat restaurant in the heart of London called Imperial City to rave acclaim from critics. He is also a travel writer and author of several bestselling cookbooks such as: Ken Hom's East Meets West Cuisine, Asian Vegetarian Feast/Ken Hom's Vegetable & Pasta Book, Fragrant Harbor Taste, The New Chinese Cooking of Hong Kong and Ken Hom's Quick and Easy Chinese Cooking. Ken also presents his own cooking series on prime-time BBC called Ken Hom's Chinese Cookery which is also aired throughout the world.
Computer
Although Ken says he now spends a lot of his time behind a computer screen (he has another cook book due out soon), he hasn't lost his touch in the kitchen and looks thoroughly at home running his hands through a box of fresh kumquats while checking other ingredients that he will soon transform into one of his famous dishes. He attends to every detail, right down to the garnishes, to present perfectly presented and tasting dishes.
After Sept. 10 Ken Hom will be jetting off to follow another dizzying schedule of cooking and writing.
For now he is at the Hyatt's Grand Cafe, dashing between the kitchen and the cafe during lunch and dinner to check that everything is running perfectly; from the cooking of the meals to customer satisfaction.
So, if a Chinese man with an American accent dressed in a white chef's outfit walks over to your table and inquires if you are enjoying your meal, it'll be Ken Hom - world traveler, food consultant, travel writer, author, chef extraordinaire and genuinely nice guy.