On a culinary expedition
Interview by Nilma Dole
Chef O Tama Carey will delight
and tantalize Sri Lankan taste buds when she whips up some delicious
dishes at the Park Street Mews. Here we interviewed her about her
cuisine passion.
 1. Describe a little about yourself and why you chose to be a chef.
My name is O Tama Carey, my father is an Australian and my mother is
a Sri Lankan. Both sides of my family are great cooks so I grew up
surrounded by people who were very interested in food and cooking. I
never considered being a chef but when I left school, I went travelling
overseas and found myself needing to do some work in London and, through
a friend, found a job in a kitchen. I soon discovered that it was
something I loved doing and I ended up doing that. That was eleven years
ago and I have been cooking ever since.
2. Have you ever been influenced by your Sri Lankan roots in terms of
cooking?
I love Sri Lankan food (especially eating with my fingers), not only
the flavours but also the way it’s served and the combinations of some
many different dishes with each meal. For years, I didn’t really cook
very much Sri Lankan food as my mum was so good at it and learnt bits
and pieces from helping out when she was cooking.
Then, during a 2006 visit to Sri Lanka, I spent nearly two months
travelling and spending lots of time in various local home kitchens. I
also learnt about Sri Lankan cooking from my Sri Lankan grandmother who
is also an amazing cook.
3. What would be your specialty when it comes to cooking?
All the restaurants I’ve worked in have specialised in certain
cuisines so I’ve trained in French, Japanese, Chinese, Italian and
modern British which has given me quite broad influences. I strongly
believe in cooking simple food that is based around the seasons, food
that has complex yet subtle flavours and focuses on freshness.
4. Explain the concept of a ‘guerilla dinner’.
The term ‘guerilla dining’ came about as people started creating more
personal dining experiences for customers that didn’t rely on having
their own restaurant or a specific space to work in. I started doing my
own dinners with another chef friend of mine based on a similar idea. We
use a friends’ restaurant for our dinners where we create a six course
menu based on produce that we find at the markets with a set price and
set time.
It’s something I would love to do as it allows a lot of freedom in
being able to choose what you want to cook and the way you want people
to experience your food. I almost feel my time at Park Street Mews is a
form of guerilla dinning as I will be coming into a new space that isn’t
mine and creating different food and dishes that will use my ideas but
be influenced by the food and the chefs already there.
5. Describe your new plans with regard to Berta, a new Italian bar
and restaurant you’re planning to open in Sydney.
Berta is a new Italian restaurant and bar that is due to open at the
end of February and I have been employed as the head chef. The food
concept will be creating seasonal and simple food, using as much organic
produce.
6. What is your perception of Sri Lanka?
I have been to Sri Lanka several times now and each time I’ve loved
it, I definitely feel a connection to the country and I’ve always felt
very comfortable. Working in Sri Lanka is something I’ve always wanted
to do and to be given this opportunity is very exciting for me.
7. What advice would you give would-be Sri Lankan chefs if they want
to tackle the international culinary world?
The best advice for any chef is to eat as much as you can and read as
many books as possible. There is so much information available so cook
as much as possible, taste everything and start off by cooking the food
you love. |
