THE FAMILY
Yeh Shih-yo, Taiwan
Exploring Europe
"My admiration for Michelin-starred chefs is particularly great. Immediately after my culinary studies in Taiwan, I was able to work in Michelin restaurants in Shanghai and Singapore. Eager and curious about Western cuisine, I was drawn to Europe. Restaurant Boury immediately caught my eye. The kitchen team is very international, and that melting pot of cultures appeals to me. I receive a lot of appreciation here from Chef Tim Boury. He takes me to culinary events where I get to meet many new chefs. Working on a four-hands dinner with Tim Boury and Sergio Herman was an incredible experience. I had been following Sergio Herman on Instagram for a long time, and now I could cook with him and receive advice. Amazing! This adventure at Boury is a wonderful start to my exploration of Europe. I'm curious to see what new adventures lie ahead!"
Pranav Katyal, India
Fascinated by Culinary Concepts
"Learning is a true passion for me, so when I had the opportunity to gain experience at Boury, I seized it eagerly. I am always on the lookout for new culinary concepts. In India, I worked for a while in a restaurant that cooked solely with charcoal or wood instead of a traditional gas stove. In another place, I specialized in Indian coffee. In the culinary world, you can continue learning constantly, and I find that truly exciting. The kitchen brings something new every day. With my arrival at Boury, I am discovering a Michelin-starred restaurant for the first time. And what a discovery it is! I am learning so much here, not only cooking techniques but also taking on responsibilities. This experience convinces me that working in the kitchen is what I want to do for the rest of my life."
Sagar Rajput, India
Tell me what you eat and I'll tell you who you are
"If you really want to get to know someone, ask about their food interests. What do you like and what don't you like? Eating together is also the best way to meet new people. I worked for 12 years in five-star hotels in India before coming to Belgium. I was actually the first English speaker in Boury's kitchen. I assist chef Tim Boury in creating new dishes. Important in this process is the selection of ingredients. Which products are at their best this season? Because we've been working together for so long, I know the chef's taste very well. When I ask him to taste something, I already know how he will react. His passion and attitude are fantastic, and I learn a lot from them. My wife and I both cook at home. We are passionate about Italian cuisine."
Vasilis Konstantinidis, Greece
Diving for Sea Urchins
"My heart belongs to the sea and all the delicacies it produces: fresh fish and seafood bursting with flavor. It's not surprising considering my family roots are in the Greek islands. I also love to catch the food I prepare myself: fishing for fresh fish or diving for sea urchins. I decided to become a chef later in my youth and gained experience in restaurants in France, Denmark, and Slovenia. I did an internship at Boury and was able to stay on permanently afterward. I am responsible for the appetizers and cook alongside the hot section. The main reason I wanted to stay here is the team spirit. From the first weeks, I felt like I fit in well with the team here. In this kitchen, you won't find big egos, which can be a problem in other restaurants. Here, we work fantastically well together."
Haidee Bocardio, Philippines
From civil engineer to pastry chef
"I am a latecomer to this profession. After completing my civil engineering degree, I chose to go in a different direction. I wanted to be much more creative. Combined with my passion for good food, I decided to study at Le Cordon Bleu in London, a leading culinary institute. I focused on pastry. I have a real sweet tooth, you see. After completing my internship at Boury, I got the opportunity to work in the kitchen as a permanent staff member. The beauty of pastry is that you can create beautiful and delicious creations with simple ingredients. I have not lived in the Philippines for 20 years. I spent five years in London and worked for ten years in Indonesia. The great thing about Belgium is that you can easily visit many other countries from here. So, on my days off, I like to travel."
Nikhil Jadhav, India
With the freshness of citrus fruits
"I have been working in a restaurant in India for seven years, and when I heard about Boury Academy, my curiosity was piqued. During my internship, I have already been given certain responsibilities. The most important thing I have learned here so far is attention to detail. I learn a lot from others in the kitchen, which helps me to improve. I love citrus fruits. In India, we often use them; they bring freshness to a dish. During my internship, I have already learned about many new products. Previously, I had never worked with oysters or pigeon. And it's great to use fresh scallops instead of frozen ones. Each country has its local specialties, and I would love to explore those in the coming years."
Haidee Bocardio, Philippines
From civil engineer to pastry chef
"I am a latecomer to this profession. After completing my civil engineering degree, I chose to go in a different direction. I wanted to be much more creative. Combined with my passion for good food, I decided to study at Le Cordon Bleu in London, a leading culinary institute. I focused on pastry. I have a real sweet tooth, you see. After completing my internship at Boury, I got the opportunity to work in the kitchen as a permanent staff member. The beauty of pastry is that you can create beautiful and delicious creations with simple ingredients. I have not lived in the Philippines for 20 years. I spent five years in London and worked for ten years in Indonesia. The great thing about Belgium is that you can easily visit many other countries from here. So, on my days off, I like to travel."
Amit Kumar, India
On perfection and details
"In Indian households, cooking goes on all day long. Meals are always very elaborate, including breakfast. As a child, I often saw my mother in the kitchen and occasionally lent her a hand. This not only taught me the recipes but also the importance of keeping everything tidy in the kitchen. Working in the kitchen of a three-star restaurant means multitasking. The customer's high expectations are always on my mind. Everything has to be perfect, even the simplest things. As a junior sous chef, I am a link between Chef Tim and the other team members. I coordinate and assist where necessary. Creativity is important to me, and I'm always curious about new things. For example, I have already composed the menu for a new bar that opened. Food consultancy suits me."
Yoshi Aditya, India
I want to bring the Michelin guide to India
I’m an Indian chef and find purpose and responsibility in every chop, every sizzle. Choosing this path was choosing to take charge, to craft my own mise en place, and to swiftly adapt to the ever-shifting demands of the restaurant. Each dish I prepare is a brick in the construction of our menu, a testament to the diverse flavors and textures of world cuisine. My ultimate dream? To bring the prestigious Michelin Guide to India, showcasing the rich palette of flavors, textures, and opportunities our culture holds. I love a vast array of dishes, one stands out as my go-to comfort food: Kala Mutton, a black curry made by my aunt. It’s a traditional dish with burned red onion and coconut, which gives lots of depth to this dish.