Mastering culinary arts with Chef Arfatul
Having worked alongside legendary chefs like Gordon Ramsay and Jean-Christophe Novelli, Chef Arfatul has now made it his mission to inspire Bangladeshi chefs to attain global standards
From a young age, Arfatul Islam dreamt of pushing boundaries in the kitchen, and today, he stands as an inspiration to many.
Not only is he a renowned chef, but he is also an author, food researcher, and entrepreneur, making waves in the culinary world from London to Bangladesh. Having worked alongside legendary chefs like Gordon Ramsay and Jean-Christophe Novelli, he has mastered the art of French, Italian, and Bangladeshi cuisine, always with a focus on innovation and sustainability. He has authored several books, with "The Culinary Canvas of Bangladesh" being the most popular, as it beautifully explores both traditional and modern Bangladeshi cuisine.
Currently, he serves as the head chef at Roy's Restaurant while pursuing a PhD in culinary arts and gastronomy. Passionate about giving back to society, he has taken up the role of a mentor for aspiring chefs.
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"A chef is not just someone who cooks. A chef leads the kitchen, innovates, and ensures quality. We need to educate people on this difference"
"Many young chefs have incredible potential, but they lack proper guidance. If I can help even a few of them refine their skills and understand the industry better, then my efforts are worth it," he shared during a recent interview.
During his latest visit to Bangladesh, Arfatul hosted a daylong masterclass titled "Cooking masterclass with Chef Arfatul Islam" at Buffet Paradise, Dhanmondi, with a registration fee of Tk 2,500. The masterclass featured live cooking demonstrations, career advice, and business insights.
This special session featured 15 fine-dining recipes inspired by Italian and French cuisines but with a Bangladeshi twist, including Bangladeshi-style pesto, spaghetti carbonara with beef, and roasted aubergine with a cheese crust. Arfatul's signature dish is the Taste of Bangla, a unique take on khichuri with garlic butter prawns.
Over 150 participants attended, many of whom were aspiring chefs. Some even travelled from Saudi Arabia, Croatia, and Italy just to be part of this experience.
After the event, we sat down with Arfatul to understand his motivation behind this masterclass.
Arfatul pointed out common mistakes in cooking techniques and stressed the importance of maintaining international standards. "The small details matter in cooking. A slight mistake in temperature or technique can change the entire outcome of a dish," he explained.
Arfatul also spoke about the challenges aspiring chefs in Bangladesh face, particularly the stereotypes surrounding the profession. The term baburchi is often used in a derogatory manner, but Arfatul explained there is a clear distinction between a cook and a chef.
"A chef is not just someone who cooks. A chef leads the kitchen, innovates, and ensures quality. We need to educate people on this difference," he stated firmly.
He also addressed the gender gap in the industry, where men are glorified as chefs while women's culinary skills are often overlooked. "Women have been cooking for generations, yet they don't always get the recognition they deserve in professional kitchens. We need to encourage them to step forward and claim their space," he said.
The masterclass also introduced participants to advanced cooking techniques, such as molecular gastronomy, fermentation, and the use of specialised tools like the caviar box and sous vide machine. These techniques are not widely practised in Bangladesh, but Arfatul believes they can be incorporated through proper training and educational courses.
"We need to expose our chefs to global techniques. Learning these skills will open more doors for them internationally," he remarked.
Chef Arfatul shared his concerns about the lack of support for aspiring chefs in Bangladesh. Despite the culinary industry being the second-largest globally, no Bangladeshi university offers a dedicated degree in this field.
"The government needs to recognize the industry's potential and its economic benefits. Structured culinary courses and scholarships would help students succeed," he urged.
When asked about his future plans, he said, "I plan to bring more masterclasses and help aspiring chefs. I also plan to launch a Michelin-style cooking boot camp for aspiring chefs in Bangladesh."
He also hopes to inspire Bangladeshi chefs to explore new possibilities, experiment with different ingredients, and become more confident in their craft.
"We have incredible local ingredients, but we must learn to innovate and be bold in our approach to food," he said passionately.
Through his YouTube channel, Arfatul creates educational content, recipe tutorials, and career guidance for those looking to break into the culinary industry. He also holds global workshops, helping young chefs sharpen their skills. He holds a sponsor license for skilled workers, assisting culinary professionals in entering the UK industry.
