Chef of the Week: Vahid Zare, Head Chef at Yakinori in Birmingham

How long have you worked at your current restaurant?
Three years.

Where did your passion for cooking come from and where did you learn your skills?
Growing up with my grandparents and I attended York College.

What do you enjoy most about being a chef?
Developing and everyday being a different challenge.

Name three ingredients you couldn’t cook without?
Rice, spice and onion.

Which piece of kitchen equipment couldn’t you live without?
My knife.

What food trends are you spotting at the moment?
Japanese food.

What do you think is a common mistake that lets chefs down?
Not enough organisation.

What is your favourite time of year for food, and why?
Spring, I love the seasonal ingredients in the spring.

Which of your dishes are you most proud of?
Aloha salmon and chicken katsu sando.

How do you come up with new dishes?
Listen to customers feedback and travelling.

Who was your greatest influence?

Tell us three chefs you admire.
Jamie Oliver, Yannick Alleno and Jiro Ono.

What is your favourite cookbook?
Professional Chef.