8 minute read
Chef Jason DeSouza
This past December, Goa witnessed a new addition to its gastronomic landscape when Whiteplate by Chef Jason opened its doors to the public in Candolim. The restaurant which is located just a stone’s throw from the white sands of the Candolim beach, is the latest venture of the man himself, Chef Jason D'souza.
A true son of Goan soil, Chef Jason’s passion for food and love of cooking was nurtured in his mother’s kitchen during his childhood days. Jason embarked on his culinary journey with the Taj Group of hotels. His meteoric rise to youngest Executive Chef in the country was punctuated by stints with various luxury hospitality brands in India. An alumnus of Le Cordon Bleu in London, Jason honed his craft in the famed kitchens of culinary royalty, Gordon Ramsay and Alain Ducasse. Back home, he helped establish several premium hospitality brands with a flair that is Jason’s signature style.
White Plate by Chef Jason promises a culinary experience never seen before in Goa. The exquisitely crafted menu of the restaurant assures patrons a feast for the senses, with exotic offerings from the world of molecular gastronomy. The philosophy behind this revolutionary menu is based on what Chef Jason considers the coming together of his own heritage, and his experiences in the famed kitchens of Culinary Masters Alain Ducasse and Gordon Ramsey.
In a brief conversation with ItsGoa, Chef Jason shared more details about his restaurant, his life, career, his favorite Goan dishes, his future plans, and lots more.
Excerpts
Tell us a bit about yourself.
After I completed my early education, I had two choices, either to lawyer-up or hit the kitchen with a vengeance. I applied for both and even got through the admission processes for both fields. My hotel management letter came through first. I paid the fees and did everything required, but once I came back home, a letter about my admission to a law college was also in the mailbox.
After joining the Institute of Hotel Management (IHM) in Goa, I knew from day one that I wanted to
Chef Jason conversing with his team in the kitchen at ‘White Plate by Chef Jason’
be a chef. I was firm that I wanted to learn, grow and do more than just be a typical chef who has passed out as a hotel management graduate. There were many pit stops along the way, after working with the Taj group. I travelled and worked extensively in London. Once I came back to India I worked in Mumbai as a Food and Beverage Director, but I always felt that opening a restaurant was extremely important.
What was your childhood ambition?
Being a kid, I looked up to either being a lawyer or a chef. But deep down I knew being a chef was all I ever dreamed of and desired to be. It took a lot of effort and I pulled out plenty of tough days but I think it's safe to say that I turned my childhood ambition into reality.
What inspired you to take up culinary arts as a fulltime profession?
The first thing I ever tried was a black forest. I used to take orders for black forest when I was in the 9th grade in Bandra and here’s why; My sister had gone for a baking course at IHM and once she came home with a black forest and I haven’t stopped being in awe of it till date. Even now, I always make a black forest. It was my 21st birthday cake and has been a part of several occasions. It's a cake that's been associated with me and I do different versions of it and the reason I keep experimenting with it is because if you see the principles of the black forest, it is beautiful and that's the meaning of food overall. It never stays the same. That’s when I realized, if I
How did your interest in cooking begin?
Cooking has always a part of me and brings meaning to who I am. While other kids were interested in buying toys and playing outside, I always wanted to know the ins and outs of food. Using pots and pans from the kitchen were my childhood toys.
Take us through the journey of your professional career after you completed your higher studies. After completing my hotel management in 2003, I joined the Taj Group as a Taj Management Trainee and worked with 7 Taj Hotels. Being the youngest executive chef in the country at the age of 25 I decided on enhancing my professional & theoretical skills by enrolling at Le Cordon Bleu, London for the Grand Diplome in Food Production and Patisserie. I also completed my thesis in Greece with “The Changing & Evolving Greek Cuisine of the Local Taverns”.
Post that, through campus interviews I got selected to be a sous chef with Chef Gordon Ramsay at his 2 Michelin Star restaurant in Dorchester. I further worked with him for 4 years and since I wanted to sharpen my skills and broaden my horizon in the culinary arena, I was loaned to Alain Ducasse where I learned molecular gastronomy and worked with him for another 4 years. After this, I returned back to India and was an F&B Director with a 5 Star hotel in Mumbai, a Culinary Director with a Health based platform. But once the pandemic hit, I decided to branch out and start my own brand.
Name a few Goan dishes which are your personal favourites. I often miss my mom's cooking. My personal favourite Goan dishes which were made by her are fish curry rice, roast chicken, salted tongue & sorpotel where par excellence couldn’t be compared to anyone.
Name a few dishes offered at White Plate By hef Jason which are very popular with diners. Few dishes extremely popular at White Plate are:
Jalapeño Motichur Smoked Salmon Tartar Cornish Crab Timbal Scandinavian Scallop Ceviche with Chlorophyll split Creme Fraich Jamaican Rum Pulled Pork Belly
Salads: Watermelon Feta Mélange which I create differently
Soups: Forestier Grub Mains: Honeysuckle Sous Vide Duck Breast / Zaatar infused New Zealand Rack of Lamb / Tenderloin steak with a Veal Marrow / Ratatouille Tiffin/ Bourbon Infused Asparagus Risotto/ Red Snapper Provencal / Cherry Wood Smoked Tasmanian Salmon
What are a few things offered at your restaurant that make it stand out from other competitors in the same restaurant segment?
Unlike common dishes served everywhere, at White Plate by Chef Jason, we design culinary masterpieces that you won’t find anywhere else. We make sure you get the best molecular fine dining experience. “Redefining a molecular fine dining experience” is our tagline
What was the response from the public like when the restaurant just started off?
We launched White Plate by Chef Jason on 20th Dec 2022. Within a span of 15-20 days, the fine dining restaurant was up and ready to serve the best dishes. I have to say that it’s been an overwhelming response and a crazy ride with our patrons which are now becoming our repeated customers.
What are the major challenges you face while running this restaurant?
The major hurdle or challenge one faces while running restaurants anywhere is the ability to source the best possible ingredients because if compromised there then it’s just a downward slope moving forward.
What are your future plans?
Honestly, we are just getting started. We have been planning on opening another White Plate by Chef Jason in another location in India during this year. Once established pan India - we would like to take this up in Dubai and back home in London
Could you name a few celebrity chefs that you look up to for inspiration and consider as your role models?
Well, every chef has his or her own style when it comes to cooking but the only Indian chef, I’ve inspired to be is shaped legacies of restaurants, Chef Arvind Saraswat and if I had to pick internationally it would be my mentors and Feran Adriane & Marco Pierre White
Finally, what thought would you like to leave our readers with? Food consists of versatile ingredients that allow one to implore it and exploit it to unimaginable lengths. We at White Plate by Chef Jason stretch that barrier by redefining food. If you have a keen interest in experiencing food like never before then come to dine with us and watch as the magic unfolds.
White Plate By Chef Jason
Address: H.No. 543, E Murrod, Main Candolim Beach Rd, Murrod Vaddo, Candolim, Goa 403515 Phone: 077438 99669 Instagram: @whiteplatebychefjason
For more information about Chef Jason, visit: Instagram: @jasondesouzaofficial Facebook: @jasondesouzaofficial YouTube: Jason DeSouza Website: www.jasondesouza.com
