Chef Andrew Parsons has a pretty impressive job and loves tattoos. Read on and find out more on this traveling chef!
Molly: Please tell us a bit about yourself
Andrew: My name is Andrew Parsons age 25, currently working in Delhi India as the executive Chef of the Canadian High Commission. I grew up in Newfoundland Canada, where I started my cooking career as a dishwasher and then moved my way up. Moved to Toronto and worked in a few of the top restaurants then I ended up signing a contract for India, aha.
M: Canada is awesome! How did you get into cooking?
A: As a kid I always found myself helping my grandmother in her kitchen, from helping with bread and or cookies…sometimes eating most of them, I just really enjoyed it. I worked in franchise kitchens in my teenage years. Even became a welder and tried a few different things but I always found myself back working in kitchens, enjoying the rush and the creativity, so I decided to stick with it and see where it could get me.
M: Thats really cool. You currently live overseas, where else have you lived and worked?
A: I have lived in St. John’s, Newfoundland , Toronto and Calgary, now delhi India and I have cooked in all those cities except for Calgary!
M: Do you have a favorite place in the world to cook?
A: My favorite place in the world to cook I would probably have to say is on a beach somewhere in Newfoundland. Go out in the early morning, catch the freshest of Atlantic seafood and then setup on the beach with a cast iron and open fire and cook a delicious shore lunch with your friends.
M: That sounds incredible! So when did you get your first tattoo?
A: I first got tattooed when I was almost 16 years old, went and got some stars on my hips and hid them from my family for about 2 years. Once my father found out he was pretty open about it, so on came the ink.
M: Who do you admire in the culinary industry?
A: I would say right now in the culinary industry my biggest influences are probably Alex Atala, and Daniel Boulud and Grant Achatz.
M: And who do you admire in the tattoo industry?
A: Right now in the tattoo industry I love looking at Myke Chambers work. His style is so unique and fresh, I would love to get tattooed by him.
M: What is your next tattoo?
A: My next tattoo would be to probably be to finish my stomach next time I’m in Toronto. I have been thinking a lot about my hands… But who knows.
M: Hands… big step! Why do you think so many chefs are heavily tattooed?
A: I think that a lot of us are heavily tattooed because in general we are creative people in a whole.. And maybe due to the fact that we are always hiding in the kitchen anyways?
M: This may be redundant but if you could get tattooed by anyone in the world right now, who would it be and why?
A: Myke chambers, fresh style, unique and just a great tattoo artist.
M: Ah yes, you did mention him! Well, do you have any cooking advice for someone trying to cook Indian cuisine?
A: If you want to cook Indian cuisine, I would suggest to watch your spices. People tend to over power the natural flavors with chili. Oh and alway cook out your spices or pastes in the oil first.
Indian food is quite unique but rustic at the same time. It’s quite the fun style of cooking to learn.
I love cooking Indian food, I will definitely try this amazing recipe from Andrew! I am willing to bet this is pretty authentic and will make your kitchen a high-traffic destination in your house! TRY IT……
Curry chicken with fragrant rice pilaf
2 skinless legs. Bone out and cubed
Marinate in plain yogurt, ginger garlic paste and lemon juice.
Yellow curry powder
1 tbsp ground turmeric
1tbsp ground coriander seed
1/2 tbsp ground clove
1/2 tbsp of ground cumin
2 green chilis
Grind into paste.
1 cup julienned red onion
2tbsp tomato paste
1 cup fresh chopped tomatoes
2 tbsp of ginger garlic paste
2 sliced green chilis
1/2 cup fresh green peas
1 cup cream
1 cup water
Heat the ginger garlic paste in the oil with the curry paste, add the chopped onions, sauté until translucent.
Add tomato paste and fresh tomatoes and simmer.
In separate pan with hot oil sear the chicken with salt and pepper.
Add water and cream to the pan and incorporate chicken and peas simmer until cooked and right consistency add a bunch of chopped coriander. Finish the gravy with fried black mustard seed if wanted around 1 tsp
Make a basmati rice pilaf with cinnamon stick and clove
Plate and garnish with fresh coriander
Thank you Andrew!!
You can catch more of Andrew at either his Istagram or website
If you are a tattooed chef or foodie tattooer, we would love to feature you! Contact us at firstname.lastname@example.org or tag us on IG, @knivesandneedles