Exclusive Interview | Chef Gopal Chamoli, Executive Pastry Chef, Ozen Reserve Bolifushi

“It takes several years of training and experience to become a chef.”

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

I belong to Garhwal and while studying in Mumbai  I had many of my relatives and known working in the hotels in Mumbai. I was so much fascinated by the charm of the hotels and profession. So I decided to make my career in this field. I have done a craft course in Food Production and Patisserie from the IHM Mumbai and started my career at Novotel which was then Holiday Inn Mumbai.

Editor: What are your earliest memories of the kitchens you worked in

My love was always for the desserts but unlikely in other section of kitchen one need to follow the perfect recipes in Pastry and there was no source like google and another platform to get such knowledge so everyone has to rely on the senior chefs for the product which has to be made. It took a long time to learn many things.

Editor: A dish your patrons/guest love

Over a period of time, we have seen things changing with verities of preferences and diet which even follows from simply desserts to Gluten-free, Sugar-free, Vegan & so on. Working in different countries and geographical locations  I saw guest have their own tastes. But one key ingredient which is been evenly loved by all the guests is Raspberry Puree with the combination of dark chocolate.

Editor: A dish that you love but do not have on your menu

I always wanted to have a beautiful grand Marnier hot souffle in my dessert menu which is easy to prepare but needs accuracy in timing and deliverance from the kitchen to the table but serving this dessert from the busy kitchen is always a challenge.

When you are racing against time these two calls for a high level of patience from Chef and Guest who is willing to wait

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

It takes several years of training and experience to become a chef. Being a chef is just not the job but can be physically demanding and sometimes dangerous and it takes a lot more than that as one has to sacrifice his social and personal life due to the long working hours in the kitchen. He has to keep upgrading his knowledge and skills with the trend.

Editor: What advice would you give to a young culinary student?

 My advice to young culinary students that don’t just look into the one side of the coin. The kitchen is all about hard work, dedication & passion. Nothing can be achieved shortly. Here patience matters a lot and if you are willing to learn every day this is the place.

Editor: What instruments/ equipment/devices you cannot imagine working without?

Precise weighing scale, palate knife & tabletop planetary mixer are the souls of the pastry kitchen.

Editor: Your favourite ingredient is…

Surely one ingredient is not enough but my most favourite ingredients are Hazelnut paste, Raspberry puree, Passion puree & Dark chocolate 70%

Editor: Name chefs, you find amazing or chefs work you admire

There could not be a single name to say and in your career, you come across with many chefs but definitely few remain in your memory always. Chef Nitin Upadhyay, Chef Kaushik Chaudhary, and Chef Sanjay Dhal are the Chefs who motivate day in and day out.

Editor: What books should every chef read?

Baking and Pastry art by Culinary Institute of America is one of the books which every Chef should read at the starting of their career. But that’s not enough and everyone has to sharpen the knowledge every day just like you sharpen your knife.

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