Exclusive Interview | Ashley Nunes Executive Chef,Hilton Goa Resort
/“ one needs the enthusiasm to take failure as a stepping stone to success”
Editor: How did it all start? Share your culinary journey with us.
My culinary journey started in 1998 when I visited my cousin’s home and I would play the role of a sous-chef while she cooked. The first dish that I made was Fried Rice. In the 90s, Chinese was one of the most loved cuisines and they would relish the Indo-Asian Chinese style of cooking.
After I developed a knack for cooking, I did my Hotel Management Course for three years. Once I completed the course, I could sense my keen passion for cooking and realized that I want to become a chef.
Editor: What are your earliest memories of the kitchens you worked in?
My early memories of the kitchen would be when I started working for Grand Hyatt in Mumbai. I worked there for one and a half years and my main job was to boil 30 eggs a day. I did that and perfected the art of boiling eggs. I also used to make the basic sandwich too. I enjoyed every moment spent there, especially the vibe of the hotel, the guests, the interactions, catering to the guests’ needs, and having the opportunity to work with the best chefs. It was a new exposure for me. The industry is completely different from what is taught in the Hotel Management Schools.
That golden opportunity helped me realize my goals and strive harder to achieve them. My basics were strong and I would thank those chefs who made the effort to teach me through and be my guiding light.
Editor: A dish your patrons/guests love
I love cooking Garlic Prawns. The dish is very close to my heart. I have made it several times and the taste of the dish comes out well every time I make it. The basic recipe is to use olive oil, garlic, good-quality prawns, salt, chilies, and parsley. I get immense satisfaction and happiness whenever I make this dish. It’s a simple dish, wonderfully made wherein it creates a story for us to tell the guests. We also tell them that it can be made at home with ease and they can expect the same taste as in the restaurant.
Editor: A dish that you love but do not have on your menu
Paella is a dish that I truly love but we do not have it on our menu. However, we are planning to introduce the dish. Also, there is versatility in this dish and many chefs try to make it but the technique and perfection the dish requires are sometimes missing. I was fortunate enough to work with a Spanish Chef closely who trained me to excel in making this dish.
Editor: What according to you does it take to become a successful chef?
According to me, to become a successful chef, one needs to have a great passion for the field along with patience to go for it. Further, one needs the enthusiasm to take failure as a stepping stone to success. The number of hours and the number of years one puts in matters a lot to perfect a dish.
To be a successful Chef one needs to be humble, soft, and gentle. Most importantly, one should have the right vision that will take him/her closer to their goals and will structure their life in the right way.
Editor: What advice would you give to a young culinary student?
The advice that I would give to a young culinary student is to be patient. You need to be thorough with your basics. Practice them as many times as required. Once you join any organization, do not change and be stable. Being humble is the key and you need to have the zeal for learning.
Editor: What instruments/ equipment/devices you cannot imagine working without?
There are a few pieces of equipment that I cannot imagine working without. They are a Sharp knife, oven, basic mixer, and chef tools.
Editor: Your favorite ingredient is…
Jackfruit is my favorite ingredient.
Editor: Name chefs, you find amazing or chefs' work you admire.
I admire the work of Sergi Arola, Thomas Keller, Rene Redzepi, Grant Acha, Manish Melhrotra, and Srijith Gopinathan.
Editor: What books should every chef read?
Every chef should read Modern Cookery, Taste and Technique, Kitchen Confidential, French Laundry, Alenia, Indian Accent, and more to remain at the top of the game.
