Here's cooking with you… Makrum Ali Kazim at The Roslin Beach Hotel
PUBLISHED: 10:40 15 August 2014
Makrum Ali Kazim describes how he sees stars when dreaming of his ultimate goal, the joys of cooking for local sporting royalty and the day he put sugar into the wrong sort of cake! Words by Stephanie Mackentyre
Where do you work?
I am senior chef de partie at The Roslin Beach Hotel on Thorpe Esplanade in Thorpe Bay.
What is your earliest food memory?
My earliest memory was helping my mum out in the kitchen at home. She used to let me stir the sauces, grate cheese and peel the potatoes.
What was your first ever job and where was it?
My first ever job was working in an Indian restaurant.
What was it about food which excited you enough to make a career out of it?
I love the rush of service. I love the flexibility of combining different cuisines to create something new and exciting.
If you weren’t on the stoves, where would you be now?
I think I would be studying computer science at university.
Who would you love to cook for and why?
I would love to cook for David Beckham and Tom Cruise, as they are my favourite celebrities and I would like to impress them.
How would your team describe you?
I’d like to think that they see me as a focused individual who aspires to one day be working within a Michelin star restaurant.
Which is your favourite dish to prepare?
I like preparing scallops as they are so versatile.
Who was your inspiration to take up cooking and how do they affect what you do now?
My biggest inspiration is my dad, as he always helps me out in every aspect of my life and is very supportive.
Which are your three favourite ingredients to work with?
I like to work with different cuts of meat, fish and chillies.
Are there any celebrity moments you can share with us?
The Southend United FC manager stays with us at the hotel often, and I have the opportunity to cook for him on a regular basis.
Tell us a bit about you at home — where do you originally come from and how did you end up here?
I was born in Pakistan and then I moved to England. I went to college here and studied computer science while working in an Indian restaurant. I enjoyed this thoroughly and decided to make a career out of cooking. I started at The Roslin as a kitchen porter and then worked my way up to be senior chef de partie.
At home — who lives there and who cooks most of the time?
I live with two other people. I tend to cook mostly as I enjoy cooking for others.
When I’m not in the kitchen I love nothing better than…..
I like searching for new ideas for dishes. I occasionally play sport and I like listening to music.
When I was little I wanted to be a ….
I wanted to be a software engineer.
Kitchen disasters? Tell us about one you’d rather forget ….
I remember I once put sugar in my fishcakes instead of salt. I haven’t done that again!
If you could change one thing about you, what would it be?
I would like to finish university, so that I can concentrate on my career in the catering industry.
What is still on life’s list of things to do?
I want to work in a Michelin star restaurant and to get my NVQ Level 3. I have a while to go, but am definitely on the right path.
Tell us your three top tips for the kitchen
Have good team work, be organised and keep a clean kitchen.
Get The Taste
The Roslin Beach Hotel