NEVER GETS BORING by Chef Jermain De Rozario, Restaurant De Rozario, Helmond, The Netherlands
“When you’re making a dish for The Best Chef, then you think, “OK, you have to do something that you do a lot and that you know”, but actually this dish – I’ve never made it. I don’t cook for other people – I cook for myself. And this dish I’ve never made, but the story about the dish is the story about growing as a person, the garden that was growing, and the dish was growing with me, and this is a typical dish with respect for the langoustine, respect for the garden, and also respect for the other vegetables in the dish.
It’s not a lot; it’s not a lot of preparation. It’s not a lot of ingredients. The base ingredients are very simple: tomatoes, langoustine, coriander or rather like cilantro, taihon and the herbs from my own garden. That’s it!”
Jermain de Rozario grew up in a large family with five brothers and sisters. He left the house at the age of 15 and completely lost himself in many illegal house parties. Additionally, he had many part-time jobs which did not really allow for a bright future. Fortunately, he started working in the hospitality industry and started as a first-year student at restaurant ‘t Parlement in Helmond.
Here, he eventually became an independent chef and met chef Soenil Bahadoer from de Lindehof** in Nuenen. With a lot of effort he finally started working at de Lindehof at the age of 26. However, this did not go without a fight as Soenil had very little faith in him.
After a lot of hard work, Jermain became chef de partie and really started to enjoy his work. He worked hard and tried everything to improve his cooking techniques and to create his own unique dishes. In 2016, Jermain opened the doors of his very own restaurant: De Rozario in Helmond.
Video in collaboration with Makro Netherlands