Exclusive Interview | Chef Anuj Kumar Singh, Executive Chef, Courtyard by Marriott Raipur
/“Determination, Lots of patience and innovation, and challenging yourself every single day makes a successful chef”
Editor: How did it all start? Share your culinary journey with us.
Taj Lucknow is where it all started where I was accompanied by my father when I was in 10th Grade and the interaction with the Chef made me curious and kept me thinking if this is something I want to do for the rest of my life.
Editor: What are your earliest memories of the kitchens you worked in?
Currently working with Marriott International, Raipur, India but Taj is in my blood as I started my career with Taj as a management trainee, Memories are all surrounded by innovation and learning that I have gathered from Late. Chef Arvind Saraswat, Chef Ajay Sood, Chef Arun Batra.
Editor: A dish your patrons/guest love
Kareli Korma (slow-cooked mutton shank pieces along with yoghurt, selected whole spices fined with saffron) and Dum Ghost Biryani
Editor: A dish that you love but do not have on your menu
Banana Malpua (my mother’s recipe)
Editor: What according to you does it take to become a successful chef?
Determination, Lots of patience and innovation, and challenging yourself every single day makes a successful chef
Editor: What advice would you give to a young culinary student?
Cooking is an art that requires a lot of passion, Patience, hard work, innovation, and needs to be topped with love.
Editor: What instruments/ equipment/devices you cannot imagine working without?
Knife, Spoon
Editor: Your favorite ingredient is…
Clove and cardamom
Editor: Name chefs, you find amazing or chefs work you admire.
Late. Chef Arvind Saraswat
Editor: What books should every chef read?
Professional Chef by Late Chef Arvind Saraswat
