Classically trained, Chef Dev Rajkumar has worked in top kitchens, constantly pushing culinary boundaries. His mission is to modernize East and West Indian cuisines, blending tradition with innovation. Proudly Guyanese-Canadian with strong East Asian roots, Dev shares his cultural heritage through food. He’s been featured on Cityline and served as a Food Network judge on Fire Masters. His debut cookbook, Mad Love: Big Flavors Made to Share, from South Asia to the West Indies, was released in May 2024.
With his dynamic personality and deep passion for uniting Canadian and global cuisines, Dev is the perfect fit to host this year’s Taste Canada Awards Soirée on Monday, October 21st, 2024, at The Fairmont Royal York in Toronto. He is set to announce the Gold and Silver Award winners in both French and English and lead us through an evening of celebration, honouring the exceptional talent of our country’s culinary writers.
Taste Canada: What was your inspiration to pursue a career in the food industry?
The ability to nurture and do for others. It gives me great joy and satisfaction to make people feel special, and I feel I can do this very well with food. In addition to that I am ALWAYS thinking about food, when I am eating breakfast, I sometimes catch myself thinking about lunch, and at lunch, dinner, etc. It only made sense to pursue this field.
Taste Canada: What do you love about Canadian cookbooks and why do you think they’re important to Canadian culture?
Canadian cookbooks are a treasure trove of rich culinary heritage, blending Indigenous food traditions with the influences of the many immigrant cultures that have shaped Canada’s national identity. Canada’s food scene is incredibly diverse, reflecting the country’s multicultural fabric. I love telling stories with food, celebrating local ingredients, and being a part of a community. Canadian cookbooks serve as a way to build awareness of both regional and cultural identities across the country. They are a flavorful reflection of the nation’s identity and evolving traditions.
Taste Canada: Tell us about your most memorable moment in the kitchen, either professionally or personally.
When I first started working with the Food Dudes in 2009 I burned a balsamic glaze three times in a row. Instead of keeping the flame low while reducing the liquid, giving me a much larger margin of error for burning it or over reducing, I kept putting it on high while working on several other tasks. I was so embarrassed every time it started to smoke and taste bitter, not to mention the added challenge of having to clean those pots!
Taste Canada: Why are you excited to host the 2024 Taste Canada Awards Soirée?
I’m thrilled to host the 2024 Taste Canada Awards Soirée because it celebrates the incredible diversity and creativity of Canadian culinary talent. It’s an exciting opportunity to honour the country’s rich food culture, from Indigenous traditions to modern innovations, and to recognize the cookbooks that tell stories of Canada’s vibrant culinary landscape. Hosting this event allows me to be part of a platform that uplifts Canadian voices in food and fosters a deeper appreciation for the unique flavours and traditions that define Canadian cuisine.
Taste Canada: How many cookbooks do you own?
I would say I have close to or over 100 cookbooks at home. My favourite book to this day is Kenji Lopez’s The Food Lab. Whether it’s the reverse sear method, the crispy potatoes or smash burger techniques, I just love the way he sees and explains everything food. I am drawn to creative cooking and global flavours.
Taste Canada: If you could cook with anyone, living or dead, who would it be and why?
With his raw approach, love for travel and appreciation for global cuisine, I would love to cook with Chef Anthony Bourdain.
Taste Canada: What are some of your favourite Canadian ingredients to work with?
Maple syrup for both sweet and savoury dishes, Canadian Atlantic Lobster, Alberta Beef and BC Spot Prawns.
Follow Chef Devan on IG / FB / X or his website.
Join us for the biggest night in Canadian cookbooks on October 21st, 2024 at the Fairmont Royal York!