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On the Boulevard

Meet

THE CHEFS

By Jana Soeldner Danger

hortly before going to press with this issue, RAJESH RANA
restaurants and bars were ordered to close. To date Bombay Darbar
Smost on Las Olas Boulevard are operating with I’m very passionate about
takeout orders or food delivery only. The restaurant food. My dad was a chef,
industry has been deeply affected and we all need to do and I grew up seeing the
everything we can to help. Please check for updates and action in the kitchen. From
availability on lasolasboulevard.com. childhood, I wanted to join
the profession. I left India to
Chefs make magic in the kitchen. It’s their job to create
see and explore other
memorable dining experiences that bring us back to their countries.
restaurants again and again. We want great food, of
course, but presentation, ambience, service and I enjoy my coworkers and
friendliness are also part of the package, and chefs often the action during dinner. I’m
influence those areas as well. It’s a tough, competitive never bored at work. When
business, but also a creative, personally satisfying one. Las I see the flames and fire and
Olas Boulevard offers a wealth of dining choices, and all the action, it makes me feel good, and it makes me feel
some of the most talented chefs in South Florida work their good when people say that we’re doing what we do right.
wonders here. Las Olas Boulevard & Isles Magazine is Cooking is my passion and my hobby, so it’s not a
doing a series of articles to introduce some of them to you. challenge. Everything is easy for me.
To find out a little about what makes them tick, we asked
the following questions: I’ve worked with all kinds of cuisines, but most of my
cooking skills are from India. Most of my recipes are from
1. Why did you become a chef? my family, but I do them in my own way. I bring Old
2. What do you enjoy most about your work? School recipes and methods into the 21st century.
3. What are the biggest challenges?
The people here. Our customers are from all kinds of
4. How do you decide what dishes to put on the menu?
5. What do you enjoy most about working on Las Olas? different countries and cultures, but they know our cuisine.
Indian food isn’t new to them.
*Answers are paraphrased and shortened for space.

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