By M H Haider
Farhana
Akther is a woman who wears many hats. Apart from taking care of her
family, she also runs a boutique and a cooking school - life has always
been very busy for her. Is that why speed is a strength we see in her?
After all, when you can juggle so many things at once, quick pace is
something that comes almost naturally.
And it is this pace - along with innovation and confidence - that made Farhana Akther the country's first Super Chef.
Farhana
who goes by her nickname Etu in her town of Rajshahi, was crowned
Rupchanda-Star Lifestyle Super Chef 2014. Battling with thousands of
contestants from Bangladesh, she swiftly cooked her way to win this
hard-earned title and a prize money of Tk.5,00,000.
The tasks were indeed very difficult and time-constrained. Where many other contestants found overwhelmingly challenging to complete their tasks on time, Farhana found that she could quite easily finish on time.
The judges too were impressed by her speed. Even in the final round, when the judges asked whether the allotted time was enough or not, she told that it was indeed enough; and she reached the finish line 20 minutes ahead of the stipulated time!
For a culinary artist, innovation is of course very important. The Super Chef portrayed plenty of that through her tasks in the competition. She also doesn't believe in sticking to the recipe books only. "The cookbooks are of course very good. But I always try bring my own uniqueness to the foods that I prepare," she tells. "It is not mandatory that you have to follow exactly what cookbooks say. Add your own touch. Make new recipes."
Farhana is indeed very passionate about cooking. And practice has made her perfect. "I regularly cook in my home. We do not depend on hired domestic help when it comes to making food," Farhana shared. "From preparing to cooking, we take care of the culinary aspect of our home ourselves."
A
strong confidence is also a reason why she could reach the peak.
Previously, she had won some local cooking competitions in Rajshahi.
With a firm belief in her own abilities, her faith in God and the
support she received from her family, she never looked back.
Farhana believes in giving back. She has donated a chunk of the prize money for the society. She also handed over a portion to the financially insolvent people at her boutique.
"I cannot express in words how happy I felt when I was announced the winner," Farhana said. "But this happiness is not mine alone. I want to extend my joy to my family, the people I meet everyday and those who have always supported me and to my community at large.”
POTATO BARFI
Ingredients:
1 kg potato
1 kg sugar
250 gms ghee
saffron
cardamom
Cocoa-powder
Method
Boil potatoes and peel the peelings. Mash by hand completely. Spread the ghee on a frying pan, spreading evenly. Then put all the ingredients except the cocoa powder together and fry. Prepare chasni of sugar and add saffron to it. Remove from flame, add potato mix and mix fully. When cools to the point of bearable heat add cardamom and spread in a wide pot to freeze. Separate the whole thing into three parts. Take one part and roll in cocao-powder until it covers all of the portion. Then mix the powdered portion with the rest and roll them up together and fry again. Cut the whole thing into 'barfi' sized portions and then serve. Served with Chicken Ball and Polao.
And it is this pace - along with innovation and confidence - that made Farhana Akther the country's first Super Chef.
The tasks were indeed very difficult and time-constrained. Where many other contestants found overwhelmingly challenging to complete their tasks on time, Farhana found that she could quite easily finish on time.
The judges too were impressed by her speed. Even in the final round, when the judges asked whether the allotted time was enough or not, she told that it was indeed enough; and she reached the finish line 20 minutes ahead of the stipulated time!
For a culinary artist, innovation is of course very important. The Super Chef portrayed plenty of that through her tasks in the competition. She also doesn't believe in sticking to the recipe books only. "The cookbooks are of course very good. But I always try bring my own uniqueness to the foods that I prepare," she tells. "It is not mandatory that you have to follow exactly what cookbooks say. Add your own touch. Make new recipes."
Farhana is indeed very passionate about cooking. And practice has made her perfect. "I regularly cook in my home. We do not depend on hired domestic help when it comes to making food," Farhana shared. "From preparing to cooking, we take care of the culinary aspect of our home ourselves."
Farhana believes in giving back. She has donated a chunk of the prize money for the society. She also handed over a portion to the financially insolvent people at her boutique.
"I cannot express in words how happy I felt when I was announced the winner," Farhana said. "But this happiness is not mine alone. I want to extend my joy to my family, the people I meet everyday and those who have always supported me and to my community at large.”
Ingredients:
1 kg potato
1 kg sugar
250 gms ghee
saffron
cardamom
Cocoa-powder
Method
Boil potatoes and peel the peelings. Mash by hand completely. Spread the ghee on a frying pan, spreading evenly. Then put all the ingredients except the cocoa powder together and fry. Prepare chasni of sugar and add saffron to it. Remove from flame, add potato mix and mix fully. When cools to the point of bearable heat add cardamom and spread in a wide pot to freeze. Separate the whole thing into three parts. Take one part and roll in cocao-powder until it covers all of the portion. Then mix the powdered portion with the rest and roll them up together and fry again. Cut the whole thing into 'barfi' sized portions and then serve. Served with Chicken Ball and Polao.
