Dear Chef around the globe,
Warm greetings from Pokhara! We are fine and we hope to hear the same from you all there.
With due respect, I am sharing with you a proposal towards starting a food industry in Nepal, namely in Kathmandu and Pokhara. Some of the products which we are planning to process are mentioned below. We would like to involve our Nepali chefs and people who are associated with the food business to join hands. We do not know exactly the total cost of the project, which is still to be worked out. We are very sure it won’t be too expensive. We will begin in a humble way and gradually expand. We will start the first project around the Kathmandu area, preferably in Bhaktapur where raw food products for our industry are easily available.
We will raise the fund by selling the shares to Nepali chefs, including chefs who own restaurants in Japan, United Kingdom, America, and Australia. In the beginning, we are thinking of having 25 shareholders. We would like you to suggest the names of such chefs to buy our shares. We are also planning to apply for a loan from the Government of Nepal. In this context, we would like to invite you to buy the share too.
Importance of Food Assembling
This article is addressed to hoteliers, food entrepreneurs, service-related industries, Nepali chefs, and food lovers. Food is an important commodity that provides life to all living creatures and mostly to the human being. We take too lightly when we quote the word of wisdom “Do we eat to live or live to eat”. The argument has no ending and as chefs both the answers are correct. It is also like debating over the ”egg and the chick” – which came out first. It is a vicious circle and your argument will come to no end!
To the people there, especially in “White Hats” your knowledge and skills towards cooking and baking will not make you a complete chef! You need to know different forms of food processing and preservation mechanisms such as drying, pickling, dehydration, bottling, packaging, etc. which are equally important. You should also know the different food production and preservation systems, and be able to implement the cook-chill, cook freeze and sous vide methods.
It is equally important to people besides chefs, who make their living through tourism to harbor the ideas and start producing a host of such items in your kitchen. Today with the lockdown and COVID – 19 pandemic, your kitchen and dining hall have turned into a “ghost house”. You have spent a huge amount of fortune to build it. Do not let it go wasted! Do not let the dark clouds of uncertainty to hover over you forever. You still need to pay the interest for the loan and gradually settle the sum through installments, sooner or later.
The devastating plague has taken away the tourism business of Nepal which was aimed at foreigners, in terms of food, rooms, and comforts. It will take a few more years to return to normal. Do not be discouraged. The time is just ripe for us to bring changes and think about our housewives and Nepali customers. They are willing to spend a huge sum of money on food items needed for the day to day consumption. In fact, they have greater purchasing capacity then foreigners and Indians!
By bringing your kitchen into operation, you can retain some of your staff, especially the “White Hats” and provide training towards food processing such as making of jam, marmalade, jellies, sun-dried tomatoes, pizza sauce, fortified noodles, fortified breads, multi-grain flour, tempeh, smoked items out of fish, poultry, birds, wild boar, vegetable pickles, cajun spices, kimchee, Asian curry paste (rempah), pizza spread, popiah rolls, cream soup packets, W/S sauce, rich fruit cake. Dry pastries and cookies and host of other items. In so doing, we will also be helping out the farmers, to cultivate vegetables and fruits and sell them to us.
My suggestion to the flourishing culinary institutes of Nepal is to teach food processing at a basic level, apart from baking and cooking. In so doing you need to extend your kitchen and install a few equipment and accessories as per requirements. The institutes could design a separate teaching manual related to food processing, add to your curriculum, and hire a food technologist to teach. The graduates are more likely to find employment in food processing industries other than only hotels, restaurants, and eateries. – Chef Narahari Adhikari
Feel free to contact if you have any queries and share your opinion with chef Narahari
Chef Narahari Adhikari
Email : firstname.lastname@example.org