Silvena Rowe

Written by Pasteur/ Photos: The May Fair Hotel London

Written by Pasteur/ Photos: The May Fair Hotel London

They say there is nothing more enchanting to man than to be shown the springs of any art. All forms of art lie wholly on the surface.  We behold and exalt the surface, for it is where we perceive the beauty, character, vigor and finesse of the hand of the creator for it is splendid indeed. As for the curious creature we are, there is a thirst begging to be quenched; to do so we’ll have to pry below and witness the masters at work. We want to witness and be shocked by the flair of the hand that makes it look so easy. Like the inquiring child, pulling the musical cart to pieces. Oh yes, we want to witness.

Culinary art stands apart from its siblings; eccentric aromas that addresses the freshness of herbs, ancient spices, and mysterious edible flowers. Whether it’s the textures on a lamb shank or just the luxurious pleasures of afternoon tea and champagne, the materials in which the culinary artist works with, are testament to a dialect of a life lived passionately. A passion that puts a pause to the norm, teach the world to sing, and bring authenticity to the plate.

As foodies, we’ve always pursued the ambiance and a moment that makes our taste buds rage wild. Who better to tell us about that craze than a connoisseur who has always experienced that passion close at hand than British chef Silvena Rowe? Her bright azure eyes, exuberant and passionate persona will mesmerize you into an enthralling voyage to the east Mediterranean cuisine. Born to a Bulgarian mother and Turkish father, Silvena Rowe has a broad range of knowledge and flair when it comes to eastern Mediterranean cuisine. Ms. Rowe’s passion for food is quite outspoken and the evidence lies in her bold Slavic pronunciation. She is a hedonistic type of chef, and she like to describe food as “sexy”, as her hands and head moves and accentuate the passion in her syllables. When she tasted her famous kadiafi she busted out with emotions and said, “this is what the Sultans used to have their favourite concubines prepare for them.”

Born and raised in Bulgaria. Her father, who was the editor of the largest Bulgarian newspaper, was Turkish, and her fondness to the Ottoman cuisine was strongly influenced by his taste. Such history, passion, and desire that she has when it comes to the kitchen is what makes Silevena Rowe one of the best chefs to walk on this earth, literary walk. Before she published her cook book “Purple Citrus & Sweet Perfume” she set out to trace back her roots, and everywhere the Ottomans had been.  She wanted to know more recipes that her grandfather had passed down to her father who had strongly influenced her with his ventures into the kitchen.

In the 16th and 17th centuries, large portions of southern Europe, western Asia and northern Africa, were ruled by the Ottoman Empire. For 623 years the monarchy had stretched from, the southern borders of the Roman Empire, to the Royal Hungary, to Yemen and Eritrea, to the west in Algeria. Istanbul was its prestigious capital.  The Ottoman Empire had filled roughly the territories around the Mediterranean Sea and the Black sea. Mrs. Rowe immersed herself into the culinary legacy of that realm. Traveled through Arab world, Istanbul, Damascus to an ancient Syrian village called Malula. She visited restaurants, consulted chefs, and got some clues from Greek nuns and spent time with famous food historians. She goes about her cooking in an adventurous manner, relying on memory, aroma, taste and imagination.  

Silvena Rowe has outdone herself in so many ways. She has won multiple awards for her exceptional cookery books, widely praised for her restaurant “Quince” in May Fair hotel London, which is the playground of the rich a famous. She is Britain’s female leading TV chef, who is now a judge in ABC’s newest reality cooking show Time Machine Chefs.  This show takes you back to the time before all these fancy kitchen equipments and utensils were invented.  Before kitchen faucets were introduced, and chefs had running water at their exposal. No expensive commercial stoves that you can adjust the temp, no bread ovens and no blenders. In the show, there are world class chefs competing for the culinary supremacy. Ms Rowe’s extensive knowledge and her maniacal amplification of demonstration make her the best TV judge way past Simon Cowell.  

Silvena spares nothing on TV. She has been called outrageous, dangerous, uplifting and sexy and hugely entertaining. She is simply addictive