CENTERBURG — Tens of thousands of potatoes have gone through Navin “Chef Nav” Ajodhya’s kitchens.
Either handmade pierogies or garlic mashed potatoes, Ajodhya has made them one at a time.
“So many potatoes have come to the demise in our kitchen,” Ajodhya said.
There’s still more to learn about cooking potatoes and more at Half Baked Bistro.
“But again, I haven’t mastered that,” Half Baked Bistro co-owner and chef Ajodhya said at his new Centerburg location.
Ajodhya recently opened a second storefront in Centerburg at 15 E. Main St.
And while the Ajodhya’s weren’t actively looking for a second spot, the location and timing just made too much sense.
Though the Centerburg location is smaller, Ajodhya says Half Baked Bistro will keep both sweet and savory options typically found at the Mount Vernon location at 1 W. High St., like the sausage, egg and cheese roti served with a sweet spicy aioli.
The Centerburg location’s hours are Tuesday through Thursday, 8:00 a.m to 2 p.m. Ajodhya said he plans to expand hours to 7 p.m. past Memorial Day weekend.
“That’s the next phase on how we’re going to try to serve the community,” Ajodhya said.
Despite the new hours and new location, Ajodya said he’s no way near his full potential.
“It’s all logistically maddening,” Ajodhya said. “And I think that’s just something that I’ve come to enjoy.
“The kind of organized chaos that comes with doing what we do from scratch with a team of four.”
What makes Half Baked Bistro work?
Ajodhya enjoys having a tight, small team, and he plans on never changing it. He enjoys the team mainly because of what it’s produced–a focused, engaged workforce.
“We all work very well together,” Ajodhya said. “That’s the only way it works.”
But it also seems like keeping quality and time management at the forefront.
“I’m not looking to do seven days in both locations and stretch the team further than it needs to be,” the chef said.
“I know that we can do an exceptional job adding the hours we’re going to do on both sides and we’ll be good to go.
“There’s still a lot more that we can introduce but we’re doing it at our pace. My way.”
Chef Nav’s way includes making what he likes eating–not following food trends on social media.
It comes from what he calls “authentically inspired” cuisine.
Chef’s pepper pot short rib dish is his national dish back home.
“It’s authentically inspired but you put that in front of my parents and they’re going to know the things that are a little different,” Ajodhya said.
“My challenge to myself since the beginning has been making it relatable. That’s why I don’t use the word authentic because I want to make it relatable in such a way that you will try it as long as you’re into that sort of thing.”