Name: Chef Sedesh Boodram
Name of Business: The Anvil Pub
Restaurant Address: 611 Doug Baker Blvd, Unit 103, Birmingham, AL 35242
Where were you born and raised?
I was born in Trinidad and Tobago, grew up in NYC.
What inspired you to become a chef?
I was inspired to become a chef from living in NYC. I love all the different cultures and diversity the city offers and the way that food brings that all together.
Where did you train to become a chef?
I trained at the French Culinary Institute.
What does your typical workday involve?
A typical day for me starts by me posting on our social media. When I get to the restaurant, first and foremost I greet all fellow staffers, then I look at the menu and make changes depending on what product we have and have coming in. I’ll help the kitchen get set up for lunch, then when the dinner staff comes my new chef (Trenton Tisdale) helps them get set up for services. I’ll review the prep from the day, write a prep list for the next day, and write the dinner menu. Then I pass the baton of expediting to Trenton for dinner.
Who are the most noteworthy people you’ve cooked for?
To me, the most noteworthy people I’ve cooked for are the chefs I have worked for: Thomas Keller, Geoffrey Zakarian, Danile Humm, Chris Hastings, and Hsing Chen. Others that most people would know are the judges from when I did Iron Chef America with Chris Hastings: Alton Brown. Simon Majumdar, and Anthony Anderson. Others include Mark Zuckerberg, Stuart R. Bell, Nick Saban, Andrew Zimmern, and Kevin McCathy to name a few.
What are your professional goals as a chef and restaurateur?
My goal is to keep evolving. Keep trying to bring something new to the table, keep surrounding myself with people I respect, and keep building a restaurant group that is successful.
What are your favorite hobbies?
Painting and yoga.
If you won the lottery, how would you spend your winnings?
Traveling the world with my husband and daughter.
What’s your favorite seafood dish to serve up for yourself and your family?
My favorite thing to serve is a dish from Hot and Hot Fish Club. It’s a simple grilled fish (usually Tuna) served over grilled sweet onions, avocado, and sliced heirloom tomatoes with a lemon lime basil vinaigrette. It’s my go-to every time, and it works well with all seafood. Quick, easy, and delicious.
What makes Alabama Gulf Seafood special?
Alabama seafood is special to me because of the people behind the scenes. The variety and quality, there is no other match. I only use Alabama Gulf Seafood at work and at home. Our oysters, crab, and shrimp are the best I’ve ever had. The fact that it is from our shores guarantees the freshest quality for our guests and family.