Exclusive Interview | Chef Amit Arya, Executive Pastry Chef, InterContinental London - The O2
/ prabhjot bediHow did it all start? Share your culinary journey with us.
As a child I loved sweets and the desire to know how my favourite treats were made led me to learn to be a pastry chef, while at university we had to learn all aspects of food catering and at my first job, my Executive pastry chef spotted I had a natural flair for baking and getting creative with pastries and I got placed in his kitchen permanently and the rest as they say is history.
What are your earliest memories of the kitchens you worked in.
When I started my hospitality career, the kitchens were a sacred place, big to small jobs were done with extreme precision and there was no room for mistake. It was demanding at that time but it honed our skills greatly that made me excel in the field of patisserie.
A dish your patrons/guest love
A dish that has been very popular amongst the guest is my signature dish of Banoffee parfait which has been my modern take on classic British dish Banoffee pie.
A dish that you love but do not have on your menu
Indian sweets like Jalebi, barfi , laddoo and halwa have always been my favourites but as a pastry chef they can’t be on the menu, so from time to time I take inspiration from them and create some fusion desserts.
What according to you does it take to become a successful chef?
It is a combination of dedication, hard work and a passion to learn and thrive that are the foundation of a successful career for a budding chef.
What advice would you give to a young culinary student?
The culinary world is ever evolving and in today’s time the social media food reels and vlogs have taken the world by storm, a culinary student will have to stay self-motivated and try to create their own niche while taking inspiration from various food trends and different cuisines.
If food could talk, which dish in your menu would have the most interesting story to tell?
I personally think food is actually a language that brings people together and generates emotions , not really a particular dish but many of my themed afternoon tea menus have been a plot of a successful story that were relished and enjoyed by the guests …’the spice route told the journey of tea and spice import from the Indian subcontinent to the Britain’ and ‘ the Queen’s jubilee dedicated to Britain’s late Monarch’s long and respected regime’ were few of many such successful experiences.
As an Executive Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfil?
Interestingly, even though I am an executive pastry chef, many times I have been asked to come on board when there is an Indian wedding or banqueting function to create and execute a whole Indian menu comprising dishes from different regions of India like Awadhi, Kashmiri, Punjabi and Mughlai. It’s a bit of a challenge but I enjoy taking it on as it is something different from my usual routine and also gives me immense satisfaction to provide a wholesome experience of real Indian food to the patrons when they are looking for authentic food for which they generally have a doubt if it was to be done by a western origin banqueting chef.
If you were a vegetable, which one would you be, and why?
I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.
Can you share a wacky kitchen mishap or memorable culinary disaster that you turned into a hilarious learning experience?
Well, it happened in the early days of my career when I was working in Dubai, the baker who made croissants had called in sick and there was an urgent requirement of 1000 croissants next day, as a young blood raring to impress I volunteered to make all the croissants, I prepared and shaped all of them ready to be baked next morning. When I came to work next day, the croissants were still lying unbaked and I asked the chef ‘ why was I told there was an urgent need for so many when you didn’t bake them? To which the executive pastry chef replied ‘ the croissants were fine but you forgot to add the yeast’ …till today I never forget to add yeast while preparing the dough for croissants.
As a Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
When I have worked on a recipe and it has been a foolproof recipe , then I make sure each time it has to be done exactly the same way by using the same measuring tools to buying same brand of ingredients and following each step in a photocopy way so we get the same perfect result each time. I am very protective and superstitious for those recipes.
Can you describe a bizarre food trend or fad that you’ve observed or experienced throughout your culinary career?
Food trends have always been there but nothing of the scale like today, these days food trends are getting bit too adventurous and sometimes seems to be losing the plot thanks to social media influencer’s hunger for followers. Selling a mix of croissants and muffins which they call Cruffins or Croissants with Doughnuts which becomes Cronuts are results of such bizarre and crazy trends , what irks me is that many classic foods are losing the respect and honesty with which they were created originally and commanded the same rightfully for many decades.
Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.
Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.
A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.
To become a successful chef, you need:
Passion: A burning love for food that keeps you up at night dreaming of your next dish.
Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.
Creative Spark: The ability to turn ordinary ingredients into culinary magic.
Obsessive Attention to Detail: Because every grain of salt and garnish matters.
Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.
Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.
Business Savvy: Balancing the books while balancing flavors.
Forever a Student: Embracing lifelong learning, because the food world never stops evolving.
The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.
Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.
There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
I am India's first Corporate Executive Chef for an Indian cruise line.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.
A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.
Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.
The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
What according to you does it take to become a successful chef? Follow the 3 D's That is -Determination, Dedication, and Devotion, these D's will help you achieve your goals. Also never give up at any time, nothing is impossible.
Good communication and teamwork are needed because cooking is a group effort. Leading a kitchen and a team takes leadership and organization.-Chef Vadim Shin
For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.
We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.
A delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.
The world of kitchens boasts its own array of superstitions and endearing traditions. A standout belief involves stirring dishes counterclockwise, believed by some to bring misfortune. While I approach these with light-heartedness, they contribute to the vibrant mosaic of kitchen culture.
If you were a vegetable, which one would you be, and why?
I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.
“Embrace hard work, discipline, and time management as this industry requires all these aspects to be a way forward”
DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE