Crimson Chakra - Chef Jacob
Hailing from Uthamapalayam in South India, Chef Jacob's passion for cooking started at a very young age. After finishing his catering course from Coimbatore, Jacob began a quest into the forgotten flavours of South India.
Chef Jacob is the receipient of the "Best Young Chef Award" 2005-07 from the Indian Federation of Culinary Associations. In May 2007 former President Dr A P J Abdul Kalam felicitated Chef Jacob for his extensive research on ancient cuisines of South India, and gave him a chance to serve Kongunadu food to dignitaries at a week-long farewell dinner at Rashtrapathi Bhavan.
Chef Jacob also does a weekly show on Sun TV "Aaha Enna Rusi" (Wow! What taste!!) , a programme that has made Chef Jacob a household name.
Chef Jacob Guinness Book of World Records
A dedicated food historian, spice collector and promoter of South Indian cooking, chef Jacob's sweating it out on Radisson Temple Bay's sprawling lawns in his spirited attempt at creating a new Guinness World Record for the longest barbeque marathon.
He's clearly trained hard, preparing for the event with disciplined work outs and meticulous marination. Although he's on item number 479, cilantro citrus chicken, while items 475-8 blister impatiently, he moves systematically, flipping here and turning there. At regular intervals, he reaches for sprays of olive oil, and salt water to help the cooking process.
Meanwhile, his friends and colleagues are around to cheer him on. A team from Body Fuelz monitors his diet and fluid intake, ensuring he gets a constant supply of amino acids, using their products, teamed with whey protein, coconut water and butter milk.
On Sunday, he drew a crowd of about 200 visitors who drove in from Chennai to watch the record being made while munching through piles of delectable kebabs, juicy pineapple wedges and spluttering sausages.
Now, with just half-an-hour to go, it's quieter. Chef Jacob's exhausted, and still spraying, flipping, prodding. Someone decides that music will help. So, they play Vivaldi? Not really. 50 Cents' ‘Candy Shop' thuds out in all it's unprintable glory.
Besides large tins of olive oil, marinated meat, vegetables and fruits are piled in cling-film wrapped trays.
On another table, Lucia Sinigagliest, from the Guinness Record office in London, sits with a stopwatch and two other judges. As the food's done, it's loaded on a table so people can try Cuban carrots, gleaming, besides fruit-flavoured brinjal, beef marinated in oyster sauce, chicken wings soaked in pineapple honey, and lamb chops radiating the sweetness of pomegranate.
Ten minutes. He piles a tray with pickled grilled prawns. Five minutes. We get a pile of carefully charred pomegranate with honey paneer. One minute, and he puts down a strawberry prawn grill as everyone bursts into applause. He's drenched in sweat, slightly teary-eyed and clearly thrilled. The chefs pick him up excitedly as he waves weakly.
He's barbequed for 24 hours and five minutes. It's a Guinness World Record