Meet the Team – Nasrin Joseph, Catering Supervisor

Café 78 at the Platinum Medical Centre is a great place for patients to relax before and after their appointments, or simply when visiting. Serious about coffee and the quality of the products on offer, the café provides a selection of light meals (hot and cold), cakes and pastries and many other tasty treats.

Sandra Batista talks to Nasrin Joseph about cordon bleu and the right recipe for managing a busy catering department….

Nasrin Joseph works as a Catering Supervisor at The Platinum Medical Centre; Nasrin’s career as a chef started later in life, after graduating from a world renowned culinary school. She also worked with some of the best chefs in London and lived in Spain, where she ran her own business.

TWHBlog: Tell us about your professional background and what made you decide to become a chef?
NJ: Before changing my career, I worked in banking and then as an accountant for the local Government. But I have always enjoyed cooking and I really wanted to do it in a professional way. I decided to join ‘Le Cordon Bleu’, where I trained and qualified as a chef, specialising in cuisine and patisserie. I then moved to Spain and started my own business – I ran an Indian restaurant for 10 years.

TWHBlog: What are your influences in the kitchen and what is your signature dish?

NJ: I have loads! Even-though I trained as a French chef, my inspiration comes mainly from Indian cuisine. I trained and worked with Syrus (a famous Indian chef), during and after my degree. He influenced my food because it is Goan and Portuguese based. My cooking background also comes from my grandmother, she taught me all about Goan flavours and how to add many different spices into food. One of my signature dishes has to be my King Prawn Curry.

TWHBlog: What does your job as a Catering Supervisor entail?
NJ: Our team has 12 members and I supervise the coffee shop, the canteen and the kitchen upstairs. Food is very important for some people. Everything else can be fantastic - but if they don’t like the food, then they are not happy. I deal with customers and patient’s feedback to ensure everyone is kept happy.

TWHBlog: How would you describe your management style?
NJ: I have a fantastic team and we work really well together. I am quite a relaxed person and I only deal with one thing at the time. If there are any problems, my team knows they can count on me. Being approachable, friendly and professional are the key ingredients for things to run smoothly.

TWHBlog: Do you offer catering for patients who have a special diet?
NJ: We have a wide range of multicultural people walking through the Platinum Medical Centre everyday. We provide kosher, arabic food, no salt diet, gluten free diet, etc. We have to think of everyone when we are writing the menus, so we order food which provides a well balanced diet to our patients. We always check with the nurses if a patient suffers from allergies or any other condition. While stocking up the coffee shop, we need to make sure there is something there for everyone, and Café 78 only uses suppliers that have been vetted by HCA.

TWHBlog: If you could cook for anyone, who would that be?
NJ: I have cooked for famous people before, but I would love to cook for Daniel Craig! (big smile and giggling)