“When I was only six years old I first cooked a recipe of egg. Still now I can remember that moment. Once I went to a restaurant which was the nearest to my residence. I took a recipe of spicy sea food salad that was cost Tk 800 which I understood it was too much price rather than its quality. After that I started to think about cooking by myself. Then I started to experiment different types of foods one after another in home in different occasion which were appreciated by all. That was the beginning of a new journey in my life in the field of cooking,” this was said by broadly trained and highly accomplished chef Shaheda Yesmin while sharing about the beginning of her cooking related career.
From 2009 Shaheda has been running a cooking school named Jewel’s Kitchen where many aspiring professional and non-professionals attend to enhance their knowledge of authentic Thai cuisine. In 2004, derived from passion, she introduced Jamdani Jewel’s, an in-house boutique where the intensive flower motifs on the traditional Jamdani saree are self-designed. In fact, Some of her highly exclusively designed sarees have been worn by Chandrika Kumaratunga (former President of Sri Lanka), Jigme Khesar Namgyel Wangchuck, Queen of Bhutan), Sonia Gandhi, President of the Congress Party of India, Gursharan Kaur, wife of Dr Manmohan Singh, Suvra Mukherjee, wife of Pranab Mukherjee and the famous Indian actress Rani Mukherjee.
As the member of Women Entrepreneur Association of Bangladesh (WEAB) Shaheda Yesmin represented the SAARC Summit in Islamabad, Pakistan in 2004. Same year she also nominated as one of the guest speakers at the International Women Association conference in Mumbai, India. She was the elected Vice President of Commonwealth Women’s Association, Washington DC in USA in 2007. Now she is also an elected Vice President of Women’s Culinary Association of Bangladesh.
While talking with her Shaheda Yesmin said, “Basically I want to promote Bangladeshi foods worldwide. We have a rich tradition in case of foods. Our recipes are very much multidisciplinary which can easily attract people of any part of the world. So we should come forward for the survival of our foods to other countries. We can experiment with Bangladeshi foods in different ways.”
While asking her about any plan to write any book about cooking Shaheda replied, “In fact, I have no courage to write any book on cooking after Siddika Kabir’s recipe book. However, every Bangladeshi woman in their life obviously read Siddika Kabir’s book for learning cooking as their guidelines. Now I am working with foods of 64 districts and eight divisions. Therefore, I am also engaged with publishing a cooking related magazine titled Spoon.”
Shaheda Yesmin was also engaged with ‘Rupchanda-The Daily Star Super Chef’ as its judge in 2014. In her Jewel’s Kitchen, she takes classes from October to February in the year, she mentioned. n
– Sheikh Arif Bulbon
From 2009 Shaheda has been running a cooking school named Jewel’s Kitchen where many aspiring professional and non-professionals attend to enhance their knowledge of authentic Thai cuisine. In 2004, derived from passion, she introduced Jamdani Jewel’s, an in-house boutique where the intensive flower motifs on the traditional Jamdani saree are self-designed. In fact, Some of her highly exclusively designed sarees have been worn by Chandrika Kumaratunga (former President of Sri Lanka), Jigme Khesar Namgyel Wangchuck, Queen of Bhutan), Sonia Gandhi, President of the Congress Party of India, Gursharan Kaur, wife of Dr Manmohan Singh, Suvra Mukherjee, wife of Pranab Mukherjee and the famous Indian actress Rani Mukherjee.
As the member of Women Entrepreneur Association of Bangladesh (WEAB) Shaheda Yesmin represented the SAARC Summit in Islamabad, Pakistan in 2004. Same year she also nominated as one of the guest speakers at the International Women Association conference in Mumbai, India. She was the elected Vice President of Commonwealth Women’s Association, Washington DC in USA in 2007. Now she is also an elected Vice President of Women’s Culinary Association of Bangladesh.
While talking with her Shaheda Yesmin said, “Basically I want to promote Bangladeshi foods worldwide. We have a rich tradition in case of foods. Our recipes are very much multidisciplinary which can easily attract people of any part of the world. So we should come forward for the survival of our foods to other countries. We can experiment with Bangladeshi foods in different ways.”
While asking her about any plan to write any book about cooking Shaheda replied, “In fact, I have no courage to write any book on cooking after Siddika Kabir’s recipe book. However, every Bangladeshi woman in their life obviously read Siddika Kabir’s book for learning cooking as their guidelines. Now I am working with foods of 64 districts and eight divisions. Therefore, I am also engaged with publishing a cooking related magazine titled Spoon.”
Shaheda Yesmin was also engaged with ‘Rupchanda-The Daily Star Super Chef’ as its judge in 2014. In her Jewel’s Kitchen, she takes classes from October to February in the year, she mentioned. n
– Sheikh Arif Bulbon
