Exclusive Interview | Aashutosh Shende, Sous Chef, Taj Hotels
/“I knew I was going to be a chef at the age of 10!”
How did it all start? Share your journey with us!
Its all started when i was a 10 or 11 years old, when my mom used to cook meals for us and i helped her cutting veggies, so from that time i have decided to do a hotel management, at that age I didn’t know more about the hotel management course i just know that they teach only culinary. Then years passing, and i was in 12th standard my mind has to do a BBS or Bcom, but still that time i have given the IHM entrance exam apart from that i have given the BBA, BBS exams also but luckily i got the good rank only in IHM, so that was the time i have sured about my carrier that i have to hotel management.
So, i have started my professional culinary journey with IHM- Hyderabad. After completion, i have started as a commi-3 with Four Points By Sheraton Vishakapatnam then Aman resorts.
Got the opportunity to work in Dubai with Michelin starred chef’s like Chef Gary Rhodes, Chef Vikas khanna. Now currently as a Sous chef at Taj Fort Aguada
What are your earliest memories of the kitchen you worked in
It was in Grosvenor House Hotel where i was worked with Chef Gary Rhodes, it was the great opportunity for my career. And yes to work with chef Vikas khanna in Junoon Dubai.
A dish your patrons/ guest love
Its a Quinoa black kale salad, when ever the asked me for the different salad i used to give this one and they always love it. It has a fusion in it.
A dish that you love but do not have on your menu
its a Quinoa Black Kale salad, as its a diffent salad thats why I don’t want to add this in the menu because i wanted to keep this dish as a Chef’s Special.
What according to you does it take to become a successful chef?
As in the Hotel Industry your knowledge, food trials, innovation, dine in different places to get the knowledge about other cuisine and at last your communication towards guest and colleagues.
What advice would you give to a young culinary students?
Spend time to read culinary books and about the modernist cuisine, work with the talented and well know chefs, basics has to be clear, and always love your work, do it from the heart.
What instruments/equipment/devices you cannot imagine working without?
A chefs knife and a tasting spoon
Your favourite ingredients Is
Salt, because without the salt you cannot get the taste
Name chef’s, you find amazing or chefs work you admire
Chef Gary Rhodes and Chef Vikas Khanna
What books should every chef read
The theory of cookery, prasad by jiggs kalra and
The science and lore of the kitchen by HAROLD
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