RAHIL RATHOD

CLOS MONCTON , NEW BRUNSWICK

Born in Gujarat, India, the Executive Chef at Clos in Moncton, New Brunswick, Rahil Rathod founded his passion for food at a very young age. He graduated in Hospitality Management from Edinburgh, Scotland, and had the privilege of working in one of the best five-star hotels in Dubai where he honed his culinary skills as a young cook and developed himself into a professional chef. Rahil and his teams have taken part in numerous competitions worldwide, representing the UAE and Canada where he has won over 50 medals and trophies. In 2018, he represented Canada at Global Chef challenge in Malaysia, where he placed Canada in the 6th position and won “Best Veal Dish” in the world. In 2020, he was team captain of the National Culinary Team representing Canada for the IKA Olympics and was placed 8th in the world with two silver medals.

HOT & COLD

INGREDIENTS Sunchoke custard

350g sunchoke purée / 50ml milk / salt for seasoning / 30g parmesan / 2 ½ g agar / 50g mascarpone

Method

Steam the sunchokes until completely cooked. Purée until smooth. Set aside 100g purée for the sunchoke tullie. Bring the milk to boil and add agar into it. Fold in grated parmesan, mascarpone and sunchoke purée. Fill the piping bag and pipe the mix into the tube mould let it set in the refrigerator.

Puffed wild rice

115g wild rice / 1 sunchoke / 2g garlic powder 3g onion powder / salt for seasoning

Method

Deep fry the wild rice and until it puffs. Allow the wild rice to cool down. Finely chop sunchoke and caramelize it in the deep fryer. Allow the sunchoke to cool down. Mix the sunchoke and wild rice and season with garlic, onion powder and season with salt.

Sunchoke tuile

100g sunchoke purée / salt for seasoning / 25g harissa

Method

Reheat the reserved Sunchoke purée, spread on a non-stick mat with stencil. Sprinkle the harissa spice and dehydrate for 1 hour.

Carrot pickle

200g carrots / 30ml ginger juice / salt for seasoning 11g vinegar / 10g ginger

Method

Thin carrot strips infused with ginger juice, fresh ginger and vinegar. Store in a vacuum seal bag.

Leek cream

150g leeks / 200g cream / 150g butter / 15ml chardonnay / 25g shallots / salt for seasoning

Method

Combine leeks and cream in a vacuum bag and cook in the sous vide. Cook shallots in butter and deglaze with the chardonnay. Blend leek mixture and shallots until smooth consistency.

Sunchoke mix

700g sunchoke / 400g leek cream / 5g chives / 5g parsley / 5g thyme / salt for seasoning

Method

Cook the sunchoke and allow it cool down. Coarsely break down the sunchoke and mix diced leek and herbs make a creamy mix.

Apple ribbons

3 green apples / 50g apple cider juice / 250g daikon cress / 2g pink pepper / salt for seasoning

Method

Slice the apples and soak them in Apple cider juice. Allow to rest for few minutes. At the service, spread the apple ribbons and dress them with daikon cress and pink pepper corn shells and cover with another slice of apple.

Apple brunoises

50ml apple trims, apple cider vinegar / salt for seasoning

Method

Take the trims of apple and finely brunoise them and marinate them in apple cider vinegar and salt.

Ramp oil

6 ramp leaves / 250ml canola oil

Method

Infuse the ramp leaves in canola oil. Once soft gently blend the oil mixture and reserve the oil for service.

Kaluga queen caviar

100g caviar

by RAHIL RATHOD