Making it to the top three
The rigorous gastronomic battle saw thousands of participants. Filtering the number of contestants to just three was not at all an easy task for the judges. Thus, one can easily understand the pressure the contestants had gone through.
Hats off to those who made it to the final three! Nasrin Hossain from Jessore (who registered from Khulna) was one of them.
She stood third, bagging a prize money of Tk.200000. Going back to how it all began, Nasrin came to know about Rupchanda-Star Lifestyle Super Chef 2014 from a relative.
Then, before the audition round, she spent an anxious, sleepless night. Her thinking did pay off. "I made a total of four dishes. One of them was with black forest and roshgolla," informed Nasrin. "Roshgolla is very popular in our region. Black forest is also a delicacy. But combining these two into one dish was very much appreciated by the judges."
This dish, which she presented in the audition round, shows her ability to think out-of-the-box. "I became extremely happy when the judges appreciated me and when I was selected," she told. And that was just the start. More and more happiness became as she continued her journey through the rigorous rounds and challenging tasks.
The entire competition was a very memorable one for her. "Most of the contestants, for the rounds in Dhaka, stayed in the same hotel. The mood was very festive. We had a lot of fun together." Nasrin recollects. "Eventually, until the final round, the hotel was turning empty. Those who stayed back of course felt sad, since the whole group had bonded well."
With memories to cherish and important lessons learnt from the judges and a cheque of Tk.200000 and the pride of making it the top three -- Nasrin Hossain went back to Jessore with her head held high.
STUFFED CHICKEN
2 pcs chicken breast
1 tsp olive oil
¼ tsp pepper powder
Salt to taste
1 tsp lemon juice
½ cup diced onions
¾ cloves of chopped garlic
2 tbsp coriander, chopped
2/3 pcs green chilli
½ cup cheese
Cut the pcs of chicken breast into thin slices. Add the next four ingredients, mix them well and keep for 10-15 minutes. Then start working on the filling, using the next six ingredients. Apart from the coriander and the cheese, put the rest to fry in oil. Once it cools, put the chicken, cheese and coriander and mix together. Then put the whole thing to fry. Then serve hot. Served with Pratha and Mixed Salad.
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