He is a chef with a simple mission: Get PNG food on menus of the biggest culinary capitals of the world…
…And he’s starting small with market kaikai found everywhere in Papua New Guinea. Donald David, known on Facebook as Tolai Chef, began cooking at Rapopo Plantation Resort after he joined in 2009.
His signature style is a simple collection of colour – green kumu, gris kokonas and brightly coloured vegetables like tomato, carrots or capsicum around a large helping of abus.
“A lot of chefs are taught by foreign mentors who teach them about their food. We have to make our own,” Donald said.
For Donald, cooking food the PNG way… (or ways…) is cultural preservation.
“Food is identity. For instance, Aigir identifies Tolai people. We cook it during special occasions or when we have a family bung. There are a lot of dishes that identify groups of people in Papua New Guinea.”
Donald believes that PNG food should be just about lamp flaps and sausages because “this is not us.” He says PNG kaikai should be celebrated and promoted. There should be places where you can go to buy food cooked PNG style.
And he says:
“We shouldn’t change the traditional recipes and methods of cooking. When we do that, we lose the knowledge and those who come after us won’t know.”
Among other aspects of culture, food is the glue that binds clans and tribes. Donald lists a number of traditional ceremonies that his Tolai people are expected to contribute to. Central to the gatherings is the food which is cooked and shared. His long term dream is to see common foods in Papua New Guinea served in places like Paris and Japan.
“I want to see something like pitpit or taro served and a story that it came from Papua New Guinea.
You can follow the Tolai Chef on Facebook.
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