Shaheda Yesmin is a culinary expert who has taken a different direction in the forward movement of Bangladeshi cuisine. However, her expertise in all things gastronomical is not limited to this.
For years, Shaheda Yesmin has penned the popular column, “Recipes from Siam.” She is also managing Jewel’s Kitchen, which is a privately run cooking school where many aspiring professional and non-professionals attend to enhance their knowledge of authentic Thai cuisine.
Recently, Yesmin has been chosen as the Country President for the WAMC’s Bangladesh Chapter.
The World Association of Master Chefs was established and is continuously supported by fellow culinary masters and professional chefs from around the world who migrated to Australia in the early 1950s. The association strives to connect and combine the culinary art and food culture of the world.
Yesmin has spent decades travelling the world and learning different techniques and cuisines so she can deepen her understanding of food. Earlier this year, Shaheda Yesmin was named as an Official Executive Member of the World Association of Master Chefs (WAMC) and now, she leads the Bangladesh Chapter, hoping to bring forth Bangladeshi cuisine to a global platform.
