Recipe for Success: Tasha’s Group Chef Jill Lee Okers Talks New Menu and Shares a ‘Fresh’ Recipe
DUBAI: Growing up in South Africa, Jill Lee Okers almost gave up on her dream of working as a chef.
The face behind Tastes of Tashas Group restaurants, which is making waves in the UAE and coming soon to Saudi Arabia, was told by her father to consider something more stable.
“I wanted to be a chef – my parents told me I couldn’t,” Okkers told Arab News. “This was more or less 17 years ago. And at that time, it was still a very male-dominated industry. It still is at some level.
“It was tough and tough as an industry and I think my dad was very protective and said: ‘Listen, I think maybe you should get an office job.’
“And so I studied journalism… I love food and I love cooking. But I wasn’t even sure about going into this industry if it would really be my career.
This fall, Avli by Tashas, a contemporary Athenian restaurant at DIFC Dubai, announced the launch of a new à la carte menu. With the addition of 15 new recipes, it reflects founder Natasha Sideris’ love of Greek cuisine, as well as an eye for perfection and attention to detail.
“It’s very much Natasha’s vision that we tried to put on the plate,” Okers said. “A lot of times, she gives me keywords. For example, with Avali’s latest menu, she said, ‘I just want fresh stuff.’ And we really took that and made everything that’s on the menu as fresh as possible.
“So we completely broke away from what we are currently doing at Avali which was very hot and cooked and baked. Compared to that, we are now obviously making it very fresh, airy and light So, a lot of times, it’s his direction.
With a Diploma in Culinary Arts, Lee Oakers has been in the hospitality sector for over 15 years, holding positions such as Head Chef and Development Chef. He has had the honor of serving the likes of Sir Elton John and Annie Lennox.
When asked when her fascination with food began, Lee Oakers points to family dinners from her childhood.
“I think we were a family that gathered around the table fairly regularly. So, for us, food was always a gathering and almost like a safe space.
“Still, to this day, we as adults still gather around the table at 6 p.m. to eat dinner. So, for me, it was always about seeing how people used to eat. come together, and the joy that comes from it and the satisfaction that comes from being full.
“And I think even just the community that shared a table; Food definitely brings people together.
Lee Okers shares with Arab News his favorite dish, pet peeves… and the importance of salt.
What was the most common mistake you made when starting out?
I think the summer is starting too high. That’s why I tell my team, ‘Always start low and slow,’ especially in the wok. If you start with too much, it burns or overcooks, and you need to start again.
What’s your top tip for amateur cooks?
Always a good knife and a good chopping board. Many people ignore this.
Which one ingredient can make any dish instantly better and why?
Oh god, the salt! Also, a really good salt. I swear by Maldon – I season, cook and finish everything with it. And it’s not really a ‘salty’ salt, unlike (others) which tend to be quite acidic and overpowering in the mouth. The best way to sweat onions is by adding salt to draw out the water, and Maldon is perfect for this.
Octopus Carpaccio. (supply)
When you go out to eat, do you find yourself making decisions about what to eat? And what is the most common mistake or problem that you find?
I criticize the service more than the food. I’m quite adaptable, if someone else is cooking for me, I’m more than happy. I always tell people that cooking is the easiest person for me. If someone offers to make me a toasted cheese sandwich, I’m like, ‘Oh my god, thank you.’ But I guess the biggest thing I criticize is the service.
What is your favorite dish or cuisine to eat when you go out?
Usually, I’m a big fan of a really good noodle or ramen bowl. And depending on where I am, I love myself a really good piece of fish. And something that simple. It’s just garlic, olive oil, some lemon, nothing complicated. But then again, it takes a lot of time to cure even a single piece of fish.
Which customer request or behavior bothers you the most?
I’m usually open to a lot of requests (but) we do get weird and wonderful requests. At a Tasha’s cafe, someone asks us to weigh all our food.
When someone wants to completely change a dish to suit a dietary requirement, I just order something else or don’t leave my house. You’re about to eat something that I know you’re not going to enjoy, because it’s not what it’s supposed to be. So there’s a fine line because I don’t mind requests. But I also don’t want people to change the whole vision of what we want to offer just because they don’t eat cheese or something.
What is your favorite dish to cook and why?
I find that my go-to dish at home is always a good sturdy steak, because it’s something that comes together really easily. And you know, I put potatoes in the oven, garlic, steaks in a pan with butter. And then in the other pan, just a quick sauce happening on the side. It’s the easiest thing to put together, and it takes just 15-20 minutes, if not less.
Dacos Salad. (supply)
Recipe: Dacos Salad
serves 4
Herby Vinaigrette:
90 ml olive oil
45 ml red wine vinegar
60 grams castor sugar
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh parsley, chopped
salt and pepper to season
Seasoned Tomato Dressing:
250g beef tomatoes, grated
50 ml olive oil
1 teaspoon fresh thyme, finely chopped
salt and pepper to season
Whipped Feta:
250 grams feta
70 ml cream
Using a handheld electric whisk, beat cream and feta until combined and smooth.
For plate:
300g carob rusks
20 ml of balsamic reduction
Spicy Tomato Sauce
400 g heirloom cherry tomatoes, halved
100 g Kalamata olives, green and black, halved
Herbie Vinaigrette
fat fat
salt and pepper to season
Garnish:
Olive Oil
10 g chopped dill
10 grams torn basil
Process:
Combine the Carob Rusks, Balsamic Reduction, and Seasoned Tomato Dressing in a bowl. Mix well, allowing the carob rusks to absorb some of the dressing.
In another bowl, toss Heirloom Cherry Tomatoes, Olives, and Herb Vinaigrette. weather well.
On a large plate, add carob rusk mix and top with creamy feta flakes. Add tomatoes and olives over feta. Drizzle the top with any dressing remaining in the bowl.
Garnish with olive oil, chopped dill and torn basil leaves.
notes:
Dehydrated tomatoes or olives add extra texture to salads.
Maldon salt is preferred.