The RUC | Meet the RUC’s master chef, Navi Singh

Meet the RUC’s master chef, Navi Singh

11
May
2018

The RUC Chef, Navi Singh

There’s nothing better than a hearty meal from the RUC. But they don’t just appear out of thin air – they’re created in the RUC kitchen by our head chef, Navi, the man behind the meals.

We interviewed him to find out what his culinary background is, what his favourite dish is (beef short rib, by the way, and it’s pretty darn good), and what he gets up to in his spare time.

How did you get into working in a commercial kitchen?

I began with commercial cookery at CIT. Since then, I’ve worked at Dhaba Restaurant in Punjab, India, Realm Canberra, and other large Canberra Clubs, including Vikings, Hellenic, and Canberra Southern Cross Club.

 

What flavours do you like to use in your cooking?

Flavours play an essential role in cooking and balancing them is important. I find that fresh ingredients always produce the best results.

 

Do you have a favourite dish to create at the RUC?

Yes, I love making the RUC’s beef short rib, because it was a challenge to create the first time I made it and I’m proud of the final result.

 

Which Rugby team do you go for and why?

The Brumbies of course. The players often come to the RUC to eat and they’re very supportive of local business. And they eat a lot!

 

If you had to pick one thing you love about Canberra, what would it be?

I love all the trees everywhere, especially at this time of year. In India, where I grew up, you don’t need permission to cut down trees so there are very few left.

 

When you’re not at the RUC, what do you get up to?

In my spare time I write poems, experiment with my cooking, go to the gym and go for runs and long walks. I’m also married with two children, so they take up a lot of time too!

 

Tell us your favourite quote

“I had a pet sparrow but it flew away one day,

Then I got a squirrel and it ran away too,

Then I planted a tree and they both came back.” APJ Abdul Kalam