Exclusive Interview | Chef Ashfaque Ali, Executive Chef, The Oberoi Maidens, New Delhi
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“ There is only one recipe to become a successful chef is to believe in you and a hunger to deliver the best as anything less than a best is a failure.”
Editor: How did it all start? Share your culinary journey with us
As a family, we love to eat good food. Everyone in my family is very possessive about their food. I never thought of becoming a chef because there was no plan. I developed an interest in cooking when I moved to Kolkata to study and had to survive on hostel food. I always believe that Kolkata is the food heaven of India. The City of Joy has various things to offer and I got to learn the art of cooking from the city. Later I pursued my Hotel Management from Durgapur School of Hotel Management and that is how the journey began.
Editor: What are your earliest memories of the kitchens you worked in
My earliest memories go with my first job with The Oberoi Wildflower Hall Shimla, joined there as a Commis. It was very hard yet very rewarding. I had a great learning experience with Chef Baranidharan who was the faculty of “OCLD” back then and my first Executive Chef.
Editor: A dish your patrons/guests love
Biryani is one of my most favourite dishes whether I have to cook or eat. I always get vibrant feedback from my guests, family, and friends and more importantly from my kids.
Editor: A dish that you love but do not have on your menu
I do lots of regional dishes and I would definitely add them to my menu for sure. I always want to add local pond small fishes to my menu and will definitely find a way to incorporate them.
Editor: What according to you does it take to become a successful chef?
According to my there is only one recipe to become a successful chef and that is to believe in youself and have the hunger to deliver the best as anything less than best is a failure.
Editor: What advice would you give to a young culinary student?
Have patience, keep cooking, keep learning, success is around the corner
Editor: What instruments/ equipment/devices you cannot imagine working without?
A good stove and a knife.
Editor: Your favourite ingredient is…
I love spices and fresh herbs. It will be very difficult to choose one but I think rose petal is one of the most favourite ones in my spice box.
Editor: Name chefs, you find amazing or chefs work you admire
I worked with many great chefs like Chef Baranidharan, Chef Vineet Bhatia, Chef Karl Blunden, chef Darren Robert Conole but I always admired Chef Baranidharan because of his passion for food and technique.
Editor: What books should every chef read?
“Theory of cookery” is the simplest and easily available. There are many in the market but I always find this one the most beneficial and easy to understand.
One of the chef’s beautiful creation
