Exclusive Interview | Chef Jason, White Plate
/“There is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.”
Tell us about your journey. How did it all start?
As a young boy, I was fascinated by my mother’s kitchen. I would often ditch my toys to play with her pots and pans and later, shadow her in her domain as she effortlessly created mouth-watering delicacies. This was where I built my knowledge of flavours and textures, technique and presentation. When it came time to decide on a career, it was never a choice - it was a calling.
I enrolled in IHM Goa where I studied the finer nuances of culinary science and honed my skill through the rigorous course that has produced some of India’s finest hospitality professionals.
Armed with my formidable training and ambitious vision, my career took off with the Taj Group of Hotels and then soared as I completed stints at some of India’s finest hospitality chains, becoming the youngest executive chef in the country with Royal Orchid Hotels at the age of 25 years. Rather than rest on my laurels, I decided to enhance my culinary knowledge and experience and enrolled with a prestigious culinary institute in London to pursue a Grande Diplome in Food Production and Patisserie.
I followed this with stints in the famed kitchens of Michelin star chefs Gordon Ramsay and Alain Ducasse.
Since my return to India, I helped establish several premium hospitality brands in the country, the most recent being as Culinary Director of Curefit, where I helped scale operations from one kitchen to 95 kitchens across the country.
What are some of the trends you see impacting the hospitality industry?
The constant need to innovate in order to provide a star quality experience for patrons is a trend that has become increasingly important in today’s business landscape. This trend is driven by a number of factors, including the increasing competition for customers, the changing expectations of customers and the rapid pace of technological change.
One of the key drivers of this trend is the increasing competition for customers. With so many businesses competing for customers’ attention, it has become more important than ever to stand out from the crowd. In order to do so, businesses must constantly innovate and find new ways to provide value to their customers.
The constant need to innovate in order to provide a star quality experience for patrons is a trend that is here to stay.
What do you think it takes to succeed in this industry?
There is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.
What are the attributes you look for while selecting or hiring?
An ideal candidate should be a team player, who understands the importance of being a part of a cohesive unit. The candidate should be ambitious and learn to look beyond himself or herself and contribute to the collective success of the team. The candidate should be hardworking, innovative and eager to receive and implement instructions, while also being confident enough to not only put across new ideas, but back them up with vigour to show that you really believe in them.
What advice would you give to a young, aspiring hotelier for their internship?
The early phase of one’s career, especially as an intern, should be focussed on learning to excel in the craft. Do not focus on money alone, concentrate on excellence and fine tuning your craft . Success will follow.
What is the single factor that got you your promotion?
I was trained by the best in the business at various stages in my career. I was able to learn the best trade practices from them. But I also took an avid interest in learning every aspect of the restaurant business, right from cooking food, to engaging with customers, as well as the business end of things. Adhering to strict discipline, willingness to put in long hours also helped me learn faster in rising up through the ranks.
What tech would you like to see in operations? What operational problems need tech solutions?
Each outlet operation is unique in its own way and technology enables us to operate much more efficiently. A more systematic, personally customised technological system to suit every outlet is what this industry needs sooner than later.
What is the one tech/app/software feature you would like to see?
An auto-reminder feature to engage with key patrons periodically, ensuring that key PR activities are fulfilled would be a big step up.
Two things you would like to change in the industry.
The two things I always go about changing in the industry are breaking set barriers and stereotypical norms that have been around for ages. Change must be the only constant in delivering excellence.
What is your favourite question for a candidate interview and why?
“Where do you see yourself in 5 years” - This one is my favourite one because if there is no zeal, goal, drive and ambition - you ain’t got what it takes to be in my kitchen…
