Exclusive Interview | Chef Kamlesh Sharma, Executive Chef, Carnival Cruises
/ Editor HospemagEditor: How did it all start? Share your culinary journey with us.
The aroma from my mother’s kitchen, her style of cooking, whatever ingredients were available but yet she uses to make every single adjustment to make the best possible dish/meal for everyone at home which could exceed the expectation of all
Editor: What are your earliest memories of the kitchens you worked in
I will say my earliest memory in my kitchen was that my first professional kitchen was my temple .. a place of worship ... the bond was eternal ... that set the tone of my culinary journey from amateur to a professional one.
Editor: A dish your patrons/guests love
pla rad prick -- Thai style fish was was is crispy, tender, smooth, sweet and tangy .. of course with tweaked with slight fusion.
Editor: A dish that you love but do not have on your menu
Thepla by mother’s hand ...
Editor: What according to you does it take to become a successful chef?
The attitude of taking your cooking as a passion, not profession.
Editor: What advice would you give to a young culinary student?
keep calm and work your way up to become a great chef .. there is a substitute for hard work in life ... great things will come on your way
Editor: What instruments/ equipment/devices you cannot imagine working without?
knife and Oven
Editor: Your favorite ingredient is…
Garlic and Black pepper
Editor: Name chefs, you find amazing or chefs work you admire
Chef Charlie Trotter from Chicago
Editor: What books should every chef read?
The Escoffier. The bible of cooking.
A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.
My passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.
Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Guler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.
There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.
What according to you does it take to become a successful chef?
Willingness to Learn.
Genuine Passion.
Stay organised to stay in control.
Ability to Skilfully Multitask.
Creativity.
Time Management.
Teamwork.
Leadership Skills.
Resilience.
Stamina.