Cooking with New Chef: Mulugeta
Magnifico! Just think of having dinner outsourced and it tasting–
savory and flavorful, just like home.
Mulugeta Abraha is an executive cook with the ability to whip up
self creatives of exotic Eritrean, Ethiopian and
Italian-style Cuisines. One would think typical dishes would be
served, as most restaurants would with the same old stuff,
same old style -- yet upon your table rests a bestowment of
artistic, eye-appealing flavorful, healthy full-course meal with the
appetizer, entrée, main dish and even homemade dessert.
Mulugeta can definitely pop upscale, declan gourmet or just the
traditional classic style.
The meals, which include so many that that they can be indexed, can
be served to suite a family or a just a date. “This rice is
beautiful,” says my 5-year-old daughter who is normally finicky
about rice. To me the rice was one of his more simpler dishes, a
basic white goya-styled rice served with the dinner.
Though the food is culturally inspired and inclined, it is versatile
for any ethnicity, giving way to any international dwelling.
From mild to spicy, among others, the chicken for example, can be
serenaded to a tender taste and served as a doro wat
(Ethiopian/Eritrean) or baked in simmering sauce. Dainty
Italian-style dishes would work well at business meetings, weddings
or just satisfy as a casual dinner.
Though he is diverse in skill, Mulugeta is an expert at
Eritrean/Ethiopian and Italian dishes and has a host of his own
trays including ice cream, frostings and dressings.
Mulugeta has all the skills needed to be successful as a chef. His
attributes include being extremely swift, reliable, and hardworking.
He currently has plans to host a food tasting, publish a book and
open a restaurant. Just call him Bistro Mulugeta.
To contact Mulugeta or for booking information, please email to
publisher@imanimagazine.com
written by: Estena Brisbon
