Around twenty people are waiting patiently around a long work surface. The music cannot cover the sound of the planes above Villeray nor that of the voices chattering. Discreetly listening to the discussions, I understand that, near me, there are a few curious couples, three enthusiastic sisters and people who received this workshop as a gift.
Tonight we will learn how to cook palak paneer, aloo matar and moong dhal.
But first, a little geopolitics! Our teacher, Faizul Jusoh, explains to us that he grew up in Malaysia, where Malaysian, Chinese and Indian cultures rub shoulders in the streets and on the plates. This diversity inspired our daily menu, the theme of which is “comforting Indian cuisine”.
PHOTO MARTIN CHAMBERLAND, THE PRESS
Faizul Jusoh translates some terms and dissects the list of ingredients.
Before we get started, Faizul translates certain terms (I learn in particular that aloo means “potatoes”, matar, “peas” and daal, “lentils”), then dissects the list of ingredients with us . I touch my first curry leaf, taste some green cardamom and smell, curiously, some dried fenugreek leaves. I have everything to discover.
Faizul Jusoh is not discouraged by newbies like me. The truth is that in Malaysia, he didn’t cook at all. He worked in IT. Meals came with Canada, where he immigrated in 2011, “for love”.
PHOTO MARTIN CHAMBERLAND, THE PRESS
Faizul Jusoh immigrated to Canada in 2011.
At the time, he thought English was spoken here, which he knew how to do. However, he quickly understood that things were happening in French. While waiting for his work permit, he made it his mission to master this new language.
It was a Franco-Italian woman who helped him achieve this. Vittoria Nuvoli, 70, adopted Faizul as soon as a mutual friend introduced them. The experienced chef decided to occupy the newcomer’s time by teaching him how to cook for himself.
“It was stressful,” recalls Faizul with a laugh. I didn’t understand French and I didn’t know what a cornflower was! A fruit ? A vegetable ? What is she telling me? What is she showing me? »
Once the basic techniques had been mastered, Faizul wanted to rediscover the tastes of his childhood. He relied on the memory of flavors to recreate the dishes he had loved so much.
“I also called my mother often,” he admits.
In 2016, he gave himself a challenge: to lead a cooking class. A few weeks passed, then he saw an ad on Kijiji. The City of Sherbrooke was looking for someone able to offer culinary workshops.
Faizul admitted to a friend that he was thinking about applying. The latter asked him how he planned to get there, considering that he did not yet speak French very well… and that he had never participated in a cooking workshop.
“I’m going to try and we’ll see afterwards!” »
He got the contract. Unable to know what a cooking workshop really looked like, he set up what he imagined would be a fun class: a moment where we do things together so that food is a pretext for meeting. There is no question of everyone learning in their own corner, we do the tasks in subgroups to force ourselves to talk to each other… With an approximate language if necessary.
It was a success.
Faizul Jusoh has since founded a company, Les cuisines Tanha. He gives classes in Sherbrooke and Montreal, in addition to being a guest chef in several yoga centers in Quebec.
PHOTO MARTIN CHAMBERLAND, THE PRESS
Some ingredients on the menu that day
But back to the workshop. There’s an adorable detail you should know: the two people next to me are having their first date. I don’t dare congratulate them for this original idea – I would seem like a rude eavesdropper, which I am – but this initiative deserves to be told in a column.
There is nothing better for getting to know others than cooking together.
As proof, as soon as Faizul separates the participants into a few sub-groups and tells us that it is time to get started, a silence settles in the room.
…Where do we start? How do we divide tasks? No one dares to impose themselves. In my group of five, we look at each other, embarrassed. Then, a woman takes the risk. She is going to cut the vegetables. My lover offers to take care of the garlic and onions – a true ally ready to sacrifice himself. The couple who accompanies us will get what they need from the food table. I’ll take care of the spices (there are many).
PHOTO MARTIN CHAMBERLAND, THE PRESS
Each participant gets their hands dirty!
Quickly, everyone finds their role and personality traits emerge. There are leaders, people who prefer to execute, participants who fear making mistakes and others, confident, who are comfortable not measuring anything (me).
We consult each other on everything: would you say that these onions are golden? Is it cooked enough? I’m adding spice, huh? Would you blame me if I admitted to you that I used double the recommended cumin and that I just noticed it (me)?
Faizul circulates between the different work surfaces, offering advice and encouragement.
In the meantime, we discover a little more about the journey of our companions. It becomes completely natural to be interested in others. To create connections, even if fleeting, so that everyone feels at home around the island.
It is this warmth that won over Faizul: “I really like the Quebecois, they are a truly welcoming people. Here, I feel at home… Even if winter is a little difficult for me. »
Well, it’s a bit difficult for a lot of people, you know. At least there are now a few of us who have mastered delicious comforting recipes to sweeten up what’s to come.
Maybe there are two people here who have found someone to hang out with…