By Cecilia Sagote
Chef Sid Sahrawat says staying true to your own style really is the key ingredient to his success.
The proud Aucklander has taken top honours at the 2014 Cuisine NZ Good Food Awards, winning restaurant of the year for his Ponsonby establishment Sidart.
"It feels like I'm on top of the world. It's a feeling that is hard to describe because every restaurant aspires to be in that position one day in their life," says Mr Sahrawat.
He says the win means a lot because the awards implemented a new 'chef's hat' rating system last year, which is more internationally recognised. Only a select few in New Zealand have been awarded three hats.
"To be awarded with three hats is an absolute honour – it's world standard."
The restaurant opened five years ago and head judge Kerry Tyack says Sidart is now at the top of its game.
"What we've seen with Sid is a progression from someone who was experimenting new ideas and new ingredients to a chef that is showing complete confidence in his innovation."
Mr Tyack says the awards are not a competition but an assessment process. Restaurants owners are asked questions and their responses determine where they sit on the assessment scale. Other than the food itself, aspects such as atmosphere, service and wine selection are also considered.
"We look at the total package because dining's part of our entertainment spend, so you've got to come out not only feeling satiated but also satisfied. Sidart delivered on each one of these categories at every level."
Mr Tyack acknowledges the popularity of reality food shows has created greater interest in food.
"[Kiwis] love to have art on a plate and to be served so we have created these new standards, and thankfully the chefs are rising to meet those standards and delivering."
Mr Sahrawat says although it's important to evolve, it's even more important to stick to your signature style.
"You have to stay true to yourself. Customers follow that style of yours – that's why we get loyal customers coming back all the time. It's important that you cook from the heart and that's what we try and do."
The nationwide competition is now in its 10th year.
3 News
Cecilia Sagote is a journalism student at AUT University.
source: newshub archive
