Zenobia Chacko, is a culinary artist whose journey has shaped the food landscape with innovation and tradition. A chef, writer, culinary lecturer, and the 2024 IFBA Food Photographer of the Year awardee, Zenobia’s life has always been intertwined with food. Despite initially pursuing different dreams, her passion for cooking, instilled by her family, led her to embrace the culinary world.
A Culinary Legacy Rooted in Family
Growing up in a family where exceptional cooks were the norm, Zenobia was introduced to the world of food at a young age. Her mother, who balanced a successful career with the art of cooking, taught her the values of culinary tradition. Zenobia’s love for food evolved beyond mere sustenance—it became a way to understand people, culture, and history.
From Amateur Cook to Professional Chef
Zenobia’s culinary path began at the tender age of six, when she first started cooking. However, it wasn’t until she was 17 that Zenobia entered the professional kitchen. Over the course of 10 years, she worked relentlessly, learning from her mistakes and overcoming the challenges of professional kitchens. Despite her vast experience, Zenobia remains humble and believes there is always something new to learn.
Balancing Tradition and Innovation
Zenobia is known for her ability to blend traditional flavors with contemporary culinary techniques. One of her most famous creations, the calamansi lime cheesecake, demonstrates her talent for balancing innovation and heritage. Zenobia has also ventured into more avant-garde dishes, such as ravioli stuffed with egg yolk and Goan steak, and bebinca crème brûlée. Her current project includes cappelletti made from tamdi bhaji pasta dough, stuffed with garlic and goat cheese.
Celebrating Local Ingredients and Goan Heritage
Zenobia takes immense pride in using local Goan ingredients in her dishes. Her commitment to authenticity is evident in her use of Gaunti limes, sourced directly from her garden, and bimbli (tree sorrel) to create refreshing summer drinks. Zenobia works closely with local farmers and gardeners, ensuring that the ingredients in her dishes maintain their true flavors. By incorporating these locally sourced ingredients, Zenobia honors Goa’s rich culinary heritage while supporting local agriculture.
The Challenges of Being a Chef
The life of a chef is often grueling, marked by long hours and the physical demands of the kitchen. Zenobia is candid about the challenges she has faced throughout her career, including the toxic culture that sometimes exists in professional kitchens. However, she advocates for self-care, encouraging others to take breaks, maintain mental well-being, and surround themselves with supportive individuals. Zenobia emphasizes the importance of finding balance in a profession that can often feel overwhelming.
Preserving Goan Culinary Culture
Beyond her work as a chef, Zenobia is deeply invested in preserving Goan culinary traditions. Zenobia is dedicated to running two nonprofit ventures, the Culture Club and the Cooking Club. “The Culture Club,” Zenobia works to protect Goan food, history, and culture. Zenobia’s dedication to preserving local food culture is evident in everything she does, from her community outreach to her culinary creations.
The Role of Research and Innovation in Food Writing
Zenobia’s approach to food writing is rooted in her deep respect for research and authenticity. She considers food writing to be a form of storytelling, and her work reflects her passion for understanding the history and cultural significance behind the dishes she creates. A self-professed “research nerd,” Zenobia treats food exploration with the same rigor as academic study, utilizing platforms like Google Scholar to research new cuisines and trends.
Culinary Creativity: The Importance of Experimentation
In Zenobia’s view, food is not just about recipes—it’s about creativity and pushing boundaries. Just as in fashion and art, the culinary world demands experimentation. Zenobia encourages aspiring chefs to take risks and learn from their mistakes. She believes that food is an evolving art form, and staying curious and open-minded is key to remaining relevant in the ever-changing culinary landscape.
Conclusion: Food as a Means of Connection
Zenobia’s culinary philosophy centers around the idea that food is more than just sustenance—it’s a connection to people, places, and histories. Through her dedication to preserving Goan food culture, her innovative dishes, and her commitment to sustainability, Zenobia continues to leave her mark on the culinary world. For Zenobia, food is not just about what we eat—it’s about understanding who we are, where we come from, and the stories we share with others.
