Rosheen Kaul talks about her first head chef role at Etta in Melbourne, discovering her style of food and managing the stress of working in high pressure kitchens.
Meet Rosheen Kaul, the head chef at Etta, who is making waves in her first leadership role as she humbly embraces acclaim. Her culinary journey began unconventionally, and she is now navigating the challenges of running her own kitchen.
Unconventional Path to the Kitchen
Rosheen's journey took her from finishing high school to university, where she felt uninspired, to finding her calling in a kitchen as a kitchen hand. Her love for food and a night owl lifestyle led her to choose the culinary path.
Career Evolution
Rosheen's apprenticeship and work at various restaurants, including Lee Ho Fook, Ezard, and Dinner by Heston, provided her with diverse culinary experiences, including a taste of fine dining. However, the COVID-19 pandemic altered her trajectory.
Adaptation During COVID-19
During the pandemic, Rosheen secured a pastry position at Smith and Deli, collaborated on isolation cookbooks, and found inspiration from chef Shannon Martinez. Her journey eventually led her to a trial cook at Etta, propelling her into a new world of challenges.
Challenges of Being a Head Chef
Rosheen discusses the challenges of her role at Etta, emphasizing that she hasn't run a kitchen before and is accountable for a team. She acknowledges the importance of her talented team and the continuous learning curve.
Developing Her Culinary Style
As a new head chef, Rosheen's culinary style is still evolving. She draws on familiar and comforting flavors, using her knowledge and cultural background to create delicious dishes. She is interested in the culture of food and her Kashmiri heritage as sources of inspiration.
Culinary Creations
Rosheen shares two dishes, kabargah (a Kashmiri-style goat rib) and her interpretation of an Adana kebab. These dishes reflect her cultural influences and culinary creativity.
Prioritizing Mental Health
Rosheen openly discusses her mental health journey, including being diagnosed with bipolar disorder. She is determined to create a supportive and mentally healthy environment in her kitchen, offering her team reasonable working hours and a positive atmosphere.
Future Outlook
While Rosheen isn't set on a specific long-term plan, she acknowledges the impact of the pandemic on her career and remains focused on the present. She advises aspiring chefs to prioritize learning and perfecting basic skills over chasing grand dreams.
Rosheen's story highlights the importance of passion, adaptability, and mental well-being in the culinary world. Her journey serves as an inspiration to those looking to forge their path in the kitchen.