How did it all start? Share your culinary journey with us

First of all, thank you Mr.Bedi for interviewing me. If you talk about my journey I can say it started from my childhood as a guy from a Middle-class family where mom and dad both used to work so they both used to come home late in the evening and I used to cook something for myself, eat and sleep.  This way I started and learnt some dishes from mom itself while watching her cook. Later this turned into help her cook some dishes like dal and rice for her before she came back from work to make her happy.

Later I turned this liking for cooking into a profession by completing a Degree in Hotel Management. Started mu culinary journey with Ambassador Sky Chef Mumbai for flight kitchen then Taj Lands End, Bandra, Orchid Hotel, Hilton Dubai, Egypt, Ethiopia, Nigeria Sheraton.  My 1st position as an Executive Chef was a local property then Oman as a Group Executive Chef then here currently in Angola.

What are your earliest memories of the kitchens you worked in

What I can say that your hard-work will always answer you. Just keep going and making people happy.

A dish your patrons/guest love

For me I never had experience where I make something and guests don't like it.  Almost 98% food I make guest like it due to likeness from childhood then passion towards cooking.

A dish that you love but do not have on your menu

As a chef I love lots of dishes around the world but we can't create a menu with all the dishes so i always learn new and always approach management to change the menu every 6 months.

I study and invent new menus and dishes I like.

What according to you does it take to become a successful chef?

Hard-work, passion, honesty, team work, training, and experience.  

Why I said all this is coz a lot of people and even students of hotel management think, that once I finish my degree I will wear coat and sit on chair and become boss or manager but in reality this field is different. After the degree or diploma you need to start from bottom and only experience and honesty and hard work will take you higher.

What advice would you give to a young culinary student?

As I said earlier don't dream that after your school finishes that you will be a manager or directly a Executive Chef, no way.  

After college you have things only in your head, not in your hand (skill).  You need to work hard with honesty to bring ideas into fruition.

What instruments/ equipment/devices you cannot imagine working without?

For the current world I can say 1st is your knife, then all modern equipments and now days system. You can't work without systems and hospitality software.

Your favorite ingredient is…

Salt and spices; without this you can't feel the taste.

Name chefs you find amazing or chefs work you admire

Chef Gordan Ramsay and Chef Vikas Khanna.

What books should every chef read?

haaaa. I'm planning to publish my book so I would prefer everyone read my book!