How did it all start? Share your culinary journey with us.

A mother, in many ways is the most sacrificing person anyone can think of. For most of us, she is our first teacher/hero/eternal God and we realize this only over the years, when we see tough times and are mature enough to understand what she really means to us. My mom is someone in my life that gives me a reason to live and learned never give up attitude from her commitment and dedication to family happiness.

Mother was the bread winner and teacher to me, she worked as the Assistant housekeeper and cook in GDR Embassy Chennai. Most of my school vacation, I was at her working atmosphere during house party, I used to assist in the kitchen for small ruminations to support my mother. During my child hood, I used to assist with making coffee and ensure my mom can handle both kitchen and work simultaneously.

During my teen it was respectful to support my mother financially, so placed myself in part time job as Asst Bar man/Kitchen helper in European kitchen. During assisting work, my passion was observed by Consulate General of German and he recommended to trainee me in Culinary Institute. My mother and myself was unaware to proceed as per direction of Consulate of German and finally joined in IHMCT, Tharamani, Chennai.

During my first year I was the person selected to take care facilities for refreshment for OCLD selection for the final year student. I was lime light of attraction to the Panel member Mr Junija, Director of selection committee and he interviewed me and provided me with first opportunity for my career. Knowing about family situation, he advised me to join in Trident to support family, but mother insisted me to complete my professional study.

This was brought to the notice of selection panel, towards my dedicate to service. The Trident Hotel supported me with stipend for my education. During week end I used to learn practical working in the hotel and study during weekdays.

Started hospitality journey as GSA in IRD at The Trident Oberoi. Within six months of service transferred to personnel valet to Mr. P.R.S. Oberoi & VIP service. Worked under Mr Sanjeev Tuli General manager of The Trident and he encouraged me for pursuing education and complete the Graduation in evening Class.

It was during this time, I observed Executive Chef Late. Edward Segura with bright white uniform with command in the Kitchen, and he was my first inspiration for choosing as kitchen profession. I approached for cross training programme and got approval to trained in the kitchen and had long working shift. Break shift in IRD (7 to 11 am & 7 pm to 11 pm) and rest of the time to upskill as culinarian, I trained under Sous Chef Bala Gurunathan, during my service Thrice awarded for the Best employee towards my work & Commitment. He seasoned me to learn work in the different kitchen.

When I was searching for the direction to the professional switch over, better goal set & Better remuneration, Through Times of India, I got the opportunity in the sultanate of Oman. Appointed in Food & Beverage service as the steward for Governor of Dhofar (Salalah) and Minister of finance and administration . During the tenure of service, kitchen skill was observed by the Head chef with two year of tenure got transferred in the Palace Kitchen, where my vision came true as assistant chef. After four years of period, I was transfer to Diwan Of Royal Court Muscat (Sports Palace) and continued service of 14 years, with designation when signed of my service as Executive sous chef.

As things were getting worse in hometown, due to family commitment to take care of Mother and need to settle in India. Decided to move out of hotels and moved as Senior faculty Canan school of catering and Hotel management AHLA, this helped me to learn more in theory in Professional Kitchen. Trained many chefs in my career and proud that many are well placed as Executive chef in India and Abroad. I was also awarded Teaching faculty in Food Principles from AHLA USA.

With abroad culinary experience and successful with teaching profession, Started FNB consultant, set up Holy Smoke stone grill restaurant in Chennai. hired as General Manager & promoted to COO, developed corporate catering about 3000 meal daily operation

Joined in the team of Corporate Chef Babu (The Radha Regent) as Executive chef in Radha Hometel, ITPL Bangalore in span of three years promoted to Head FNB in my carrier Journey. I wanted to work in retail (shopping mall) related with Hospitality & Brewery. In my second attempt had great working experience in the Waverly Hotel & Residence, Curated Menu in Anglo Indian cuisines with Master Chef Mrs. Bridget White. It was an Outstanding Experience in my Culinary Mile stone.

Present working with HMSHost International Bangalore. Its Great connected through LinkedIn, with Regional Chef Murali, directed to Director Mr Rana & AGM Mr. Kathhiravan recognized experience and Skill Appointed as Executive Chef for Domestic & International Terminal 1 Bengaluru.

What are your earliest memories of the kitchens you worked in

Educator: Being with student as the Educator and training them for the trade, standardized their specialization in Culinary with international standard it has high appreciated by Chairman Mr Anto Tharappan . Proud to create Good Standard of Chef ‘s to the Hospitality Industry.

During Road visit of Late Highness Qaboos bin Said Al Said of Sultan of Oman and Ministers & Diplomats travel from Muscat to Salalah, special delicacy for breakfast bread Kaek preparation in my supervision with High protocol Created & Offering job position for Specially challenge person, Home Children from the Sprash to trainee and deployed in Kitchen ,FNB service & Kitchen stewarding.

What according to you does it take to become a successful chef?

 Willingness to Learn. Becoming a chef can be a hands-on learning experience, and practice does make perfect. The master flavours and techniques of different dishes which can take time and a lot of energy. In order to become a great chef, need to be open in constant learning.

 Genuine Passion. The life of a chef is demanding as the busiest working days are often those when other people are out celebrating – Christmas, Valentine’s Day or Mothering Sunday to name a few. Therefore, must have a real desire to be the person who makes other people’s dining experiences special. Protecting and encouraging the passion for all things culinary will keep your artistic flair alive and help & enjoy work.

 Organised- Stay organised to stay in control. As progress in career, having excellent organisational skills will ensure you manage staff effectively and help to control every aspect of the kitchen, from the flow of work to the plating of dishes.

 Ability to Skilfully Multitask. There can be many elements of food, on one plate to make up a complete dish. also understand and know what the customers are experiencing, and what the front of house team are doing at any point during service.

 Creativity. Becoming a chef involves more than just following a recipe. A chef will be creative in terms of putting a menu together, how the dish looks on the plate, and how it tastes to the customers. They will also be creative in planning how the kitchen works.

 Time Management. Time management is a critical skill for any professional to develop - especially in the restaurant industry, where timeliness is closely related to great service quality, Time as a chef can separate you from everyone else in the kitchen—and managing your time well could open opportunities for leadership and promotion. Proper time management comes down to streamlining processes, planning, organizing tasks, focus on punctuality by addressing it in pre-shift meetings provide a better overall experience to diners

 Teamwork. The professional kitchen can be a melting pot of people, with many people from different backgrounds coming together through a shared love of cooking. Being able to both work and get on well with your team is an essential skill for a smooth chef career.

 Leadership Skills. As well as being a team player, experienced chefs should know how to lead the team, and get the best out of them. The Head Chef has the responsibility for the kitchen, and so they must be able to give direction and have it followed immediately. At the same time, they need to maintain an upbeat atmosphere in the kitchen. They may also need to mentor and coach junior staff members during service, whilst ensuring everything runs smoothly.

 Resilience. Chefs will frequently receive feedback from other chefs, colleagues and customers on the food they produce, and not all the feedback will be positive. be able to handle criticism, look at it honestly and decide whether it is valid.

 Stamina. This skill might surprise you but chefs need to have an excellent level of physical and mental fitness. Working in a kitchen can be very physically demanding – working long shifts on your feet in hot temperatures and without many breaks – is tough.

What advice would you give to a young culinary student?

 Say “Yes, chef. In the early years of your career, your job is to work and to learn. You should never be afraid to ask a question in the kitchen, but don’t—especially as a young cook—question your chef’s authority. Two simple words—yes, chef—convey a lot: respect, understanding and willingness.”

 Be driven, but patient. Kitchen hours are tough. Working in a restaurant is the original standing desk—you’re going to spend 10-12 hours on your feet every day. Not to mention that you may focus on a single task for four to six hours at a time.

 Learn how to hustle Learn how to work faster and with more precision than everyone around you. Then ask what else you can do. Take pride in chopping another cook’s mise en place because you came into the kitchen with a plan, while they came in with a hangover

 Respect everything—and everyone—in the kitchen. A good kitchen is a living, breathing machine that consists of people, equipment and product. To be successful, you have to learn to respect all three.

 Never stop learning. Learning to be a great chef—a process that continues long after you graduate from culinary school—takes time, patience and dedication. You will likely spend weeks, if not longer, learning to make soup or how to properly dress a salad.

Your favourite ingredient is…

 Cinnamon

 Loomi ( Dried Lime)

 Ghee

 Caramelized Onion

 Vadagam (dehydrated Onion & Garlic)

 Sumac

 Garam masala

Name chefs, you find amazing or chefs work you admire

 Late: Mr Edward Sequra ( European cuisines)

 Mr Sanjeev Kapoor (Indian cuisines)

 Ms Bright White Kumar (Anglo Indian Cuisines)

 Mr George Columbaries (Mediterranean ,Italian ,Greek & French )

 Mr Damodaran ( South India cuisines)

What books should every chef read?

1. Escoffier: The complete Guide to the Art of modern cookery ( translated by : H.L Cracknell & RJ. Kaufmann)

2. French Regional Cooking: Anne Willian

3. The Joy of cooking: Marion Rombauer Becker

4. The Grands crus classes: Sophie Brissaud

5. Indian Cookery (Beginners): Prasad

Reading books is an enriching and enlightening experience that can make us feel intelligent and invigorated. Passionate to Collects Good Books of Culinary in my Private Library , book Carried out from Chefs to Chefs Great honour to Chef Vijai Kumar Ex colleague of IHMCT Chennai during his Last Breath informed distribute all his collections ( one the collection ALL COLOUR VEGETARIAN -HAMLYN ) close to my heart and I will be following same to the Successor

What is the one tech/app/software feature you would like to see?

FOR THE GUEST AND OPERATION

 SELF CHECK IN HOTEL. Utilize hotel kiosks to reduce queues at the front desk, ESPECIALLY during peak hours. Standardize the check-in procedures as the self-check in solution has its predefined process. Capture additional revenue through the up-selling features. Increase guest convenience by letting the guests check-in at home or on the way to the property. Strengthen your brand identity by adding hotel images and your colour palette in the kiosk.

IDS & WIN HMS

FOR THE MENU DEVELOPMENT AND COST RECORD. Need More development in Hotel Accounting software and integration with FNB sales & Accounting

 Need More detailing of Pre-costing towards large Events to be integrated in store in dent

 Butchery single window inventory to be developed to its cost centre

 Budget towards and forecast of expense alert to be generated to FNB operation

 Brewery accountability to be calibrated in production and wastage

 Liquor inventory auto accounts to be generated on the par stock and consummation

 Different level of approvals like Kiss flow should integrated in single window system for Hierarchy

Approvals, on accountability and HR managements

Share with us a normal day @ work. 

 Enlist the Priority Work of The Day & Task Completion Fallow Up

 Estimate Food Requirements Pre-Costing & Tracking on Expenses Post Costing

 Modify Menus or Create New Ones That Meet Quality Standards

 Plan and Direct Food Preparation and Culinary Activities

 Planning And Strategy

 R & D and experimentation

 Rectify Arising Problems or Complaints

 Comply with Nutrition and Sanitation Regulations And Safety Standards

What can we expect from Autogrill in the coming days?

Autogrill operates approximately 3,300 points of sale across 30 countries globally, including licensed stores of Costa Coffee, Dunkin’, LEON, Panera Bread, Pret A Manger and Starbucks, as well as its propriety café chain Acafé. The company expects positive developments throughout 2023, but said it maintained a "prudent approach" in case of potential changes in the economic environment. Autogrill, which recently joined forces with Dufry, noted that the sales performance was mainly driven by the sharp recovery of international airport traffic in all core markets.

Autogrill has a positive outlook towards international airport traffic and will continue to serve its customers.