Chef Floyd Cardoz died at Mountainside Medical Center in New Jersey as a result of complications from coronavirus, a spokesperson for his Hunger Inc. Hospitality Group confirms to PEOPLE. He was 59.
The Top Chef Masters winner was first admitted to the hospital with a fever last Wednesday, and subsequently tested positive for COVID-19.
At the time, he posted an update on his Instagram page, saying he sought medical help as a “precautionary measure.”
“Sincere apologies everyone. I am sorry for causing undue panic around my earlier post. I was feeling feverish and hence as a precautionary measure, admitted myself into hospital in New York,” he wrote, adding he “was hugely anxious about my state of health.”
Chef Cardoz’ inspiration was the cooking of an ancient Zoroastrian Persian Parsis who settled in the India between the 8th and 10th centuries. Whatever the inspiration, this dish should not be missed. Serve it for brunch, as I did, along with a whole grain toast. Or make it the centerpiece of a meatless meal. Use your food processor to prepare the green peppers, pulsing until they are finely chopped. You’ll see that the recipe calls for 6 eggs and a 9×9 inch casserole. I used a Emile Henri ceramic pie dish, used only 4 eggs and likely didn’t need to make half the potatoes called for. It was magnificent.
Here is the recipe: https://www.chewingthefat.us.com/2015/02/floyd-cardoz-indian-spiced-tomato-and.html
