From the lab to the kitchen

    Q&A with Dr. Arijit Ghosh

Dr. Arijit Ghosh Photo By: Dr. Arijit Ghosh

The art of food is mesmerizing but it is no piece of cake (pun intended!). As delicious as it is to savor and indulge in, cooking good food is a difficult endeavor. It requires a superior sense of measurement, above-average taste sensitivity, limitless patience, and unbound passion.

To many, the complexities of cooking escape their understanding, and food is thus left only to be enjoyed.  Cooking is commonly viewed as a chore rather than a cathartic way of relieving stress or a recreational activity.

Two of the many laurels won by Dr. Arijit Ghosh at the Ohio State Fair over the years for his baking skills. Photo By: Dr. Arijit Ghosh

Meet Dr. Arijit Ghosh, a chemist at St. Jude Children’s Research Hospital in Memphis, Tennessee, and a passionate professional baker and home chef. Born and brought up in Kolkata, India, Dr. Ghosh is a great foodie and is immensely talented at the craft of cooking and, more recently, baking. He is decorated with several achievements in baking and has even begun a made-to-order baking service due to the popularity of his sweet creations.

We sat down with this hidden gem for an exclusive interview. Read on!

(1) How did you start cooking?

A: I always thought that I had a knack for cooking although I wasn't allowed in the kitchen much because I would make a mess. Then I moved to the U.S.A. and had my own apartment and kitchen. Anyone who immigrates initially as a student starts cooking out of necessity. After my Ph.D. was completed, I had more time in hand, and by that time I had also started watching a lot of food blogs and cooking shows. I had to invest in buying a whole lot of kitchen gadgets but I don't regret even a bit of it everything has been put to good use.

2) What does food mean to you?

A: It’s something that excites me from the core. Some of the food that I didn't appreciate, I get excited when I cook it myself because now, I understand all the things that go into making a dish. It could be as simple as a ‘dal’. It becomes more than just that mundane chore.

(3) Do you think your background has any effect on your experimentalism?

A: Absolutely. Not only my background in Indian food but my background as a chemist too. In the lab, I’m just putting on an apron and measuring out accurate things. that kind of attention to detail has helped me with baking. Sometimes I do try to like incorporate elements from what I know from back home into some new stuff. The reason I could do some of these above-average [dishes], is because I could relate to the process from what I was trained in. 

(4) What is the toughest part about making food?

A: With baking sometimes even if you have done everything that they have said, there are some things that are out of your control. You are putting two hundred degrees Celsius, the temperature inside the oven probably is one-eighty. I brought a small oven thermometer and put it right in the center of the oven to calibrate the temperature. this thinking process also comes from my science background. You're trained to be skeptical about everything.

(5) What important advice would you like to give to beginners?

A: Just go for it. People tend to take time to think about how to get started. You can just go and watch someone. Once you start doing it, you will get a better feel of how you are in the kitchen. It will develop your style. It's also important to be mindful of what you're eating. If you're cooking with good ingredients, you shouldn't have much to worry about. Avoid processed food. Be mindful of it yet, enjoy the process.

For more information on Dr. Arijit Ghosh, his simple yet delectable recipes, and his step-by-step guide to the perfect dish, follow him on Instagram - @the_chemist_bakes and @theyumfactor