“My family always knew that I will become a chef one day”, says Chef Yusuf Yaran and here’s the story as he savors his favorite meal in a Chinese restaurant!
Between a rank of chefs within one kitchen realm of a hotel or restaurant, there will always be someone who gets to be the bubbly chef among all. At Shangri-La Hotel Jakarta, that role belongs to this Turkish chef.
Being the hotel’s Executive Sous Chef, Yusuf has many things to be proud of. He is apparently the tenth generation of a long ancestry line of chefs from Bolu Mengen, a small town nearby Istanbul designated as the capital of chefs during the height of Ottoman Empire.
“During the Ottoman period, The Topkapi Palace in Istanbul entrusted the role of royal chefs for the best from Bolu Mengen. My family preserves that heritage and that’s why I knew that I was destined to become a chef”, says Yusuf.
Excelled in Turkish cuisine, Chef Yusuf embarked on an international spell to further hone his skills and tutored under many famous chefs in France. He then joined the Shangri-La Hotel group and enjoys the past several years in the Far East; including China, The Philippines and now Indonesia.
“My tenure with Pudong Shangri-La brought me to know this amazing creation, xiao long bao. I was simply impressed with how delicate it is and that it requires a lot of cooking skill to make it perfect. I fell in love with it since then”, reminisces the chef.
“On my recent visit to Turkey, I decided to make xiao long bao for my family dinner and instead, I used lamb for it. Everybody loved it back home!” he says while getting his chopsticks ready for his third dumpling.
Chef Yusuf Yaran has just recently assigned to Shangri-La Kinabalu in Malaysia. Check out his actions there if you happen to visit the resort!
Featured in THE FOODIE MAGAZINE Jan 2015 edition
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