Jessica - You Must Be a Willing Learner and Be Able To Take Criticism (Masterchef Season 8 USA)

I was absolutely spellbound from the age of 7 onwards! Never did I think I would have pursued a career in the culinary industry or end up on MasterChef USA, or become a cookbook author back then. I started modelling at a young age, and that took me all around the country. I have been on magazines, posters and even on Kellogg’s Cereal boxes! 

 Tell us about your background and journey.

With my mother being Sri Lankan and my father being American, I was always in the company of great food! I have vivid memories of the smells that emanated from my grandmother’s kitchen when she was cooking some amazing Sri Lankan meals. She fondly taught me many of her skills and techniques which I grasped by watching her.

I was absolutely spellbound from the age of 7 onwards! Never did I think I would have pursued a career in the culinary industry or end up on MasterChef USA, or become a cookbook author back then. I started modelling at a young age, and that took me all around the country. I have been on magazines, posters and even on Kellogg’s Cereal boxes! 

I then worked for high fashion brands and was involved in runway modelling including modelling high fashion jewellery. While this career was very dynamic and lots of fun, I wanted to do something substantial and really expand my skills further. Because I have been blessed to have travelled around the world, I learnt so much about various ingredients and flavours which I would bring together in my food creations. 

This fusion element was something I used to enjoy doing, and so I incorporated my skills and techniques which I learned at a young age to elevate the flavours of Sri Lankan dishes. I used to regularly hold dinner parties at my home and all my guests used to say how much they loved my food. I then started working for the Ritz Carlton which was the catalyst to my love affair with food. Once in that environment, I was trained on fine wines and fine food. 

I used to spend much of my time in the kitchen learning from the Chefs there and it expanded my skill set vastly. After competing in MasterChef USA, I decided to put together my Sri Lankan fusion cookbook, CEYLOVE in 2018. Ever since the launch of my book, I have been involved in lots of travel to Sri Lanka, UK, France, and of course throughout the USA for various projects.



What made you decide to become a chef?

The reason I got involved in the culinary industry is out of a pure passion for food, ingredients, and creation! Additionally, I really enjoyed taking Sri Lankan food to the next level - especially with the presentation. It was that passion, coupled with an array of familial recipes that I wanted to really highlight and showcase Sri Lankan food to the world. 

There is nothing more satisfying than getting positive feedback and seeing a contented smile on a happy and satisfied diners face.



What qualities and skills needed to be a good chef?

To be a good chef there are certain skills that are vital. First and foremost, you need genuine passion to truly stand out from the crowd. A chef working hours are much longer than most other professions, therefore having a deep-rooted passion is essential to spur you on through the day. 

You must be a willing learner and be able to take criticism. It’s important to be able to accommodate constructive criticism and change recipes and techniques if need be. These should be seen as opportunities to see something you normally wouldn’t have, and use it to improve yourself. Of course, creativity is a vital ingredient in becoming a chef. Because being a chef is much more than just following a recipe. 

The creative reputation of a chef is often what beings’ customers through the door. I see cooking as an art, and it’s important to showcase your personality in the dishes that you serve your diners. With a plethora of ingredients available, there is a never-ending stream of creative possibilities for chefs to showcase their dishes, talent and personality. With social media being a big part of food discovery, it’s the unusual and creative dishes that are at the forefront of discovery. So, if you want to be noticed, not only must your food taste delicious, but it needs to be presented beautifully too. 

You must have good time management and be able to skilfully multi-task since the creation of a dish usually involves many complex elements which need to be satisfied in a timely manner. Finally, you need to be able to work well as a team.



What are some of the social media platforms you use to spread your talent?

My main social media platforms are Instagram (Ceylon Lover), Facebook (Ceylon Lover Jess) and YouTube (Ceylon Lover). I use Instagram to showcase food and show the world what Sri Lankan food really is all about, and also share a little bit of my daily life via IG stories with my audience. 

Facebook is used to showcase food ideas, and other food-related content and my YouTube channel is to teach people how to make Sri Lankan dishes while I am guiding them through with a step-by-step video guide.



Is there a dish you particularly associate yourself with?

One of my favourite Sri Lankan dishes is quite a simple and easy dish to make. It’s the Sri Lankan tempered Dhal curry. It’s nutritious, healthy, vegan and out of this world delicious! It can be eaten as a soup, with steamed rice, string hoppers, naan, chapatti, bread, whatever takes your fancy! I love it because it is so versatile and so tasty! 

I also love cooking this dish on a wood fire in a clay pot. In my opinion, it really does elevate the flavour significantly! You can see me making this dish on my YouTube channel ‘Ceylon Lover’.



Can cooking be learnt at culinary schools or natural talent is required?

Cooking, just like most other skills, is something that can be learned by almost anyone. Then you get some chefs who have been blessed with a natural ability and amazing talent as well, and those are the ones who can take something conventional and elevate it into something spectacular.



What does your typical day look like?

Currently, with the pandemic and lockdown restrictions in the UK, there are not many places that you can go. Restaurants are shut until the 17th of May. My typical day has changed significantly because of this. I always have to start my day with a strong cup of coffee! I don’t function without it! While I sip my coffee, I catch up on world news and get an update on the weather and plan my day around it. 

After a healthy breakfast, I get into work mode and tend to do a lot of recipe creation, film YouTube videos and work on my ongoing projects. I always find time for exercise during the day. I enjoy walks in the countryside, dancing, singing, playing sports and relaxing at home with a good book or movie with a glass of red wine, especially when it’s really cold outside!


Find him on Instagram

Interviewed by - Ritika Malhotra