If, like us at The Status Life, you have a fondness and passion for street cuisine, chances are you’re already familiar with the folks at Taste Cadets, who have made a significant impact on Instagram with their entertaining and fellowship-filled escapades as they lead us on a journey to explore some of the finest street dishes around the globe – from London to Vietnam and everywhere in between.
The Taste Cadets comprise Kieran Cavanagh (formerly a chef), Marcus Adams (a tattoo artist), and Allan “Seapa” Mustafa (known as MC Grindah from People Just Do Nothing) and have taken it upon themselves to provide us with a peek into their street food-loving lifestyles through their amusing and delectable food-centric videos on their Instagram account. They’ve also stumbled upon a promising avenue for sharing videos through YouTube, and you can subscribe to their channel HERE. Don’t miss their inaugural video below to discover why you should.
We were privileged to engage in a conversation with Marcus, Kieran, and Seapa regarding their enthralling Taste Cadets project, and undoubtedly, they’ve embarked on some remarkable food-based escapades already with many more on the horizon. Dive into their perspectives below:
Q: Could you provide a bit of history about the Taste Cadets? How did you three come together, and how was the concept of Taste Cadets conceived?
Seapa – Kieran and I attended the same school, so we’ve been acquainted for many years, sharing a deep-rooted interest in food, initially sparked by indulging in culinary delights during our youth and exploring various cuisines. While I was beginning to travel more, Kieran embarked on a 5-year journey living in countries like France, Thailand, and Argentina, where his passion for food and cultural exploration blossomed.
Kieran – Our activities always revolved around food and exploration, evolving from carefree days of indulging to a genuine appreciation for diverse culinary experiences. After stints in various countries as a chef, I returned to London, driven by the idea of channeling our shared passion into a purposeful venture. Seapa had also dabbled in travel by then, and during one of our conversations, the concept of formalizing our adventures into a profession took shape. Despite the uncertainties, we knew something remarkable was in the making. Marcus was introduced to me by Seapa, with initial skepticism turning into an indispensable partnership marked by his culinary insights and camaraderie. Recruiting Marcus as our cameraman was a natural progression, bringing us to where we are today.
Seapa – Marcus entered the picture later in our journey, a local skateboarder with a hunger for knowledge and a willingness to explore. The idea of the three of us embarking on culinary expeditions, self-funded, stemmed from our shared zest for discovery.
Marcus– I was simply elated to be included, to be honest.
Q: Do any of you possess any culinary expertise, or is it purely a passion?
S– Kieran has prior kitchen experience.
K – Characterizing it as “professional” might be a stretch, but I’ve honed my skills in restaurant kitchens under exceptional chefs across Scotland, England, France, and Argentina. Starting from dishwashing to working the line, my trajectory was defined by perseverance, learning on the go, and occasionally facing dismissal. Cooking remains a fervent passion, especially when experimenting at home alongside Seapa.
S – Cooking holds a special place for me, embedded in my upbringing where culinary traditions were integral thanks to my Czech mother and Kurdish father.
M – My expertise lies in savoring dishes, with limited culinary prowess. I can barely manage an egg sandwich.
S – Remember that delicious curry goat you prepared when I visited? You do have your moments.
M – True, I may have downplayed my culinary skills; with my girlfriend’s assistance, I can whip up a decent meal.
Q: Preferred city for culinary delights?
M – Despite the haute cuisine, Paris’ charm lies in its hidden culinary gems, especially the authentic Kurdish/Turkish/Algerian establishments.
S – Hoi An stands out for me, where we experienced a life-altering Banh mi sandwich that defined our gastronomic journey.
K – Mexico City captivates me with its vibrant taco culture; the humble taco’s diversity is truly awe-inspiring. While handheld snacks like burgers and sandwiches are exquisite in many cities, Mexico City’s taco evolution is unparalleled.
Q: You’ve explored an array of street food; any mishaps worth sharing?
S – Mexico posed challenges; indulging in myriad street taco vendors resulted in digestive distress. Despite enduring the discomfort for days, it culminated in a regrettable restroom experience that I’d rather not elaborate on. A low point indeed.
K – Our Mexico escapade led to a series of unfortunate incidents, notably affecting Marcus, the unwitting victim of gastronomic distress. Thankfully, we are equipped with swift remedies for such emergencies.
M – No horror tales per se, except for a scare in Vietnam that I misidentified as dengue fever; turns out, it was a severe case of food poisoning.
A distressing bathroom episode at a rural KFC outlet marked a nadir in our culinary explorations.
Allan “Seapa” Mustafa
Q: Which destination would you recommend wholeheartedly to street food enthusiasts?
S – Undoubtedly, Thailand or Vietnam beckon with their vibrant street food scene, where culinary delights are omnipresent, requiring no designated market zones.
M – For ardent street food aficionados, Vietnam’s culinary tapestry is unparalleled; a must-visit destination for an immersive experience.
K – Vietnam emerges as a holistic culinary getaway, offering a rich array of gastronomic delights, especially the iconic Bahn Mi sandwiches, a testament to the fusion of culinary influences.
Q: Your captivating food videos prominently feature London – what’s your go-to street food market in the city? Any favorite takeaway joint? Any hidden culinary gems you’d like to disclose?
K– The dynamic offerings at Broadway Market inject a refreshing twist, elevating the dining experience. Ridley’s expertly crafted…Street Market is not your typical food bazaar, but it boasts an exceptional establishment selling delectable and easily portable curry dishes. Their Karahi special is available every Saturday.
S – Truth be told, I’m not really into street vendors that much. Old Spitalfields houses some excellent eateries, like a dumpling stand and a fantastic vegan Ethiopian joint named Merkamo. Personally, my go-to takeaway is a Turkish mixed grill, especially since I reside in the east. Most likely Mangal 1. While it’s not exactly hidden, Sam’s sandwiches at Shepherd’s Bush market serve up outstanding Algerian merguez sandwiches.
M – Borough Market – do visit Phil at Jumas Kitchen for some tasty Iraqi Kubba. My preferred takeaway is from a Lebanese eatery nearby called Sidra, where I usually opt for a chicken wrap served with Tabulleh and hummus when I’m feeling indulgent.
Q: Are your videos more about the camaraderie/humor between you all and exploring unique food finds, with viewers tagging along for the journey?
S – Essentially, it’s about enjoying new experiences both for ourselves and our audience.
M – Indeed, we are intrigued by the cultural narratives and origins of various cuisines.
K – Absolutely. We aren’t food critics. Frankly, I find the pretentiousness of some food commentators rather tiresome. The feedback we receive isn’t solely based on food reviews; people seem to feel like they are part of our exploratory venture.
Q: Breakfast, lunch, or dinner – which meal is a non-negotiable for you?
S – Dinner is a meal I never skip. Anticipation for food keeps me going, so even if I eat lightly throughout the day, dinnertime is always special. I can’t go to bed hungry.
M – Likewise, I rarely skip dinner and tend to avoid breakfast.
K – I usually skip breakfast, then indulge in a hearty lunch and dinner.
Q: Having travelled extensively in search of delectable cuisines, how do you pick the countries to explore?
S – Often, our travel choices are influenced by our interests sparked by watching food documentaries.
K – It’s mostly from discussing places we’ve always dreamed of visiting and being inspired by various sources. Our shared cultural background drives our mutual enthusiasm. For instance, trying an exceptional massaman curry could lead us to explore its origins and plan our next destination.
M – Our decisions are usually driven by sharing our ideal destinations, and once decided, we make the bookings right away. I prefer going with the flow instead of meticulously planning, but thankfully Seapa ensures everything runs smoothly.
Q: Which cuisine do you think deserves more recognition?
S – Iraqi Kurdish cuisine! More people should experience it.
K – The gastronomic offerings of Eastern Europe are often overlooked in the UK, despite its prevalence. A visit to a Polish deli for smoky sausages, cured meats, sauerkraut, and dumplings is always a revelation. Personally, I haven’t come across a Czech restaurant, but my experience with Czech cuisine in the homeland was exceptionally satisfying.
M – I believe Jamaican cuisine, though not underrated, is somewhat underrepresented.
Q: Is your focus more on the thrill of travel or the culinary experiences during your journeys?
S – It’s a blend of both for us. We’re not critics; we cherish the collective experience, cultural exchange, and storytelling through food.
M – Personally, I find the perfect trip lies in the harmonious fusion of both aspects.
Q: We noticed you recently ventured into YouTube with Taste Cadets – better late than never, right?
K – To leverage modern platforms is crucial these days. Although I believe this internet trend will fade soon.
S – Exactly, to be dedicated YouTubers, continuous global travel is essential. However, it’s a path we aim to pursue further. Hit that like and subscribe button, folks. Is that how you say it, right?
Q: Any countries you’re itching to explore solely for their culinary delights?
M – South Korea is high on my list, especially for the immersive experience of Korean BBQ and the local culture.
K – I dream of touring India and Pakistan for their renowned cuisines. The flavors of Indian culinary heritage captivate me, making it surprising I haven’t visited yet. Watching Mark Weins in Pakistan left me envious, hungry, and eager for such experiences.
S – I long to visit Kurdistan, where my family resides; the food there promises to be extraordinary. It’s definitely on my priority list for upcoming travels.
Q: As you explore new countries, what tips would you offer for those seeking unique food experiences?
S – Researching recommended dishes and learning basic local phrases is helpful. However, being open to unexpected culinary adventures and fully immersing yourself is where the magic lies.
K – Trust the locals – long queues typically hint at quality establishments worth trying. Make sure your trusty ‘imodium’ is within easy reach.
M – Check out our food escapades on Taste Cadets’ Instagram stories, stay safe.
Q: How meticulously do you plan your escapades, or do you prefer spontaneity, especially during overseas trips?
S – If time allowed, we’d prefer a more spontaneous approach; however, due to time constraints, planning is necessary. We outline our route and places of interest but leave room for impromptu discoveries or local interactions.
M – Recommendations from our followers play a significant role, given they are our audience. Seap manages logistics like an emperor, while I oversee general operations and communication, and Marcus, well, he’s just Marcus.
M – I basically do nothing.
Q: Any plans for a book detailing your Taste Cadets’ adventures? A humorous culinary journey akin to a Lonely Planet guide but fun?
S – Discussions have taken place; it might be a future endeavor for sure. (Shaking my head)
Q: If there were a Street Food World Cup, which four countries would you nominate for a fiercely competitive group?
S – Japan, Vietnam, Italy, Kurdistan
K– Mexico, Vietnam, USA, India
M – Vietnam, Thailand, Jamaica, Japan
Q: Do you fully embrace the food culture of the nations you visit? Any humorous tales or challenges faced during such explorations?
K – I might end up in trouble, so I’ll let Seap handle this one.
S – Undoubtedly, immersing in the local food culture is our primary focus. The cultural heritage and narratives conveyed through food resonate deeply with us. We’ve had numerous comical moments where we’ve been clueless tourists bumbling about in hungry desperation.situated – at one point we found ourselves seated on the small plastic stools at a local barbecue meat joint in Vietnam and we were eager to discover the name of the dish. We continuously encouraged Kieran to approach the nearby residents and inquire about it. Despite his initial reluctance due to anxiety, he eventually mustered the courage. Standing tall at 6 feet, he gestured and asked ‘IDENTIFICATION?’ in a mixture of languages that left them baffled. One of the locals nervously responded with their name, to which he simply replied ‘alright, thank you’ before resuming his seat, looking satisfied as if he had accomplished something significant. I could not contain my laughter, attempting to conceal my tears and maintain decorum in front of the people nearby.
M – During my visit to Japan, I was taken aback by how tattoos are still considered taboo over there, prompting me to wear a wetsuit at a spa.
Query: Any inklings about expanding Taste Cadets into new realms like beers? It’d be fantastic to witness your visits to various breweries and sampling their offerings?
M – Perhaps a visit to a couple of vineyards is on the horizon; we have a fondness for natural wines.
K – We’ve explored the world of natural wines. Our collaboration with Juiced Wines was enjoyable, although, truth be told, adding alcohol to the equation among three close friends can lead to diverse outcomes. Exploring a natural wine producer in Italy would be phenomenal.
S – It can get a bit complicated when we’re under the influence. Haha.
Query: Have you attempted to replicate the recipes of any of the delectable street foods you’ve discovered to prepare at home?
K – Seap managed to recreate a Birria dish inspired by our experience in Mexico City, transporting me back there with its authenticity. I tried making tacos at home, but they fell short of the original. We once prepared Chinese dumplings, and they turned out incredible, albeit under the guidance of a 70-year-old dumpling expert who conducted a virtual session for us on Zoom, so I’m unsure if that counts.
S – No lies, that Birria was heavenly.
M – For me, cooking at home is all about experimentation
Query: Couldn’t locate Taste Cadets on LinkedIn – does it mean you’re not open to new member applications?!
S – No vacancies.
K – Unfortunately, applicants must have been diligently seeking employment at the job center for two decades.
M – If you’re not part of the crew, you can’t come through.
Query: What’s on the horizon for Taste Cadets – any grand schemes for 2023?
K – Primarily focusing on enhancing our productions, expanding beyond just Instagram to other platforms, and generally more of the same.
– this is shaping up to be our most monumental year yet, with numerous projects in the works, including more extended videos, an expanded merchandise line, and so much more. The next stop is Vietnam, so stay tuned!
M – To keep up with all our escapades, follow the trail and subscribe to our new YouTube channel.
Image Source: Taste Cadets @ Instagram
