Knorr Eativist Chef Derin gets honest about staying healthy as a busy chef

Greetings, fellow food enthusiasts!
Today, we are thrilled to bring you into the world of ‘Eativists’ through an exclusive interview with Chef Derin of Nobsandberries. He details his creation of culinary symphonies that redefine our gastronomic experience. Join us as we explore his motivations, perspectives, and the deliciously impactful ways he navigates the intersection of taste and good health. Ready to unlock the secrets of delicious & healthy dining? Let’s get cooking with Chef Derin!

● How has your culinary background influenced how you practice mindful eating in and out of the kitchen? Chef Derin: My culinary background started in the kitchen with my mum at a young age. She’d always remind me how important it is to eat three times daily and at the appropriate time. We had a little garden in the house, so my mum was big on eating fresh vegetables always and using that to build up flavours for savoury food. I cook most of what I eat, and I’ve realized the best and healthiest flavours result from fresh food and vegetables. · As a chef and restaurant owner, how do you plan to infuse being a Knorr Eativist into your daily recipes? Chef Derin: The idea of being an Eativist, I believe, is eating for good. I’m a sucker for locally sourced ingredients; therefore, I found a balance between eating healthy and cooking with Knorr by creating new recipes infusing the Knorr flavour in healthy meals and fresh herbs & Vegetables. It’s all about preserving the familiar flavours our customers love while incorporating healthier, locally-sourced ingredients

● What’s your signature healthy dish you love preparing for yourself and why? Chef Derin: One of my favourite healthy meals is village rice –- made with rice, palm oil, fish, spinach, crayfish and a couple of other local ingredients – simple flavors that never get old. Sure, it’s got plenty of protein and vitamins, but what really makes it special is the feeling of home and family it brings back. And with a couple of my own secret touches, it becomes my own special version, a reminder of where I came from and how my love for cooking began.