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

Post joining hotel management I was still not sure or rather unaware about intricacies of the hospitality business back in those years especially when you come from an orthodox family working in the hotel was a big question mark the only person to support and guide me was my father that’s how I actually took the first step in this professional world, Post completion of 06 months of industrial training I had an inclination towards culinary somehow I really enjoyed my training period there unlike many others so by the law of nature more time was allocated to culinary studies and practical sessions which eventually helped me join as “Kitchen Executive Trainee”

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

Kitchens being totally action-oriented and dynamics are different than other hotel verticals there some or other thing every day for me I would like to narrate two different incidents which I can never forget. Day one as an industrial trainee in kitchen and as the luck may call same day batch of Trainee CDP joined and I was given the same uniform upon reaching kitchen I was asked to go to pantry well knew nothing and order came in for sandwich here no guesses required I was almost skinned alive till Chef realized that this kid is wearing the wrong uniform.

The second incident is from the early days of on-the-job training where my batchmate and a dear friend who was particularly good at flipping egg while trying to boast and bit overwhelmed egg was flipped but never returned back just to realize that it’s now resting in the exhaust duct.

Editor: A dish your patrons/guest love

Over a period of time, we have seen food trends changing with various diets and guests from various geographic locations have their own liking so can’t say anyone particular preparation as such but to name few: Butter chicken actually one of my British guests actually packed kilo of it on his return leg, I have been working health food so this particular vertical has its own followers “Gluten-free multigrain bread” or “Pasta prepared with home ground Moong dal flour and green pea puree” is latest on the block

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

Personally, I like well-prepared Gujrati “Undhiyu” and Maharashtrian “Gulachi poli” both these are not really easy to prepare as easy it may sound perfect balance of ingredients, cooking time and temperature is of utmost importance. Preparing and serving from a busy commercial kitchen is a humongous task.

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?

My personal belief is that Chef is the only artist who can touch all your senses, so while cooking pour your heart out and let passion speak for you.

Being a chef is not just a job it takes a lot more than that, one has to continuously upgrade his/her knowledge, be prepared to do any job in your kitchen and learn from that, long working hours are your best friends and if you have passion then only step into the kitchen.

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

 The kitchen is all about passion and continuous learning it’s a vast ocean where hard work and patience matter a lot. Be prepared to do any and every job and learn why? There is nothing call the perfect world out there so what matters is your attitude, be experimental, and never forget one can be as good as his team is it’s all about teamwork out there.

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

A Razor-sharp knife, proper chopping board, and clean duster are things to start with. Personally, I form my first impression of a team member when I check his knife.

Editor: Your favorite ingredient is…

Bit moody person so having just one favorite ingredient is difficult but some of these ingredients keep coming back to me J Activated charcoal, Kadaknath chicken, maize flour, and flying ferment.

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

I would proudly say that the first Chef to leave a long-lasting impact on my culinary development was Chef Massimiliano “Max” Milleri Michelin starred Chef. Even though like any other line chef we did a secret naming ceremony for him but over a period of time value of those hard times was relished.

Working under few other chefs had its own value addition but the second major turning point was Chef Jean Christophe Fieschi at Hyatt actually he was the reason I decided to join the company back then his passion for food and caring attitude for the team is extremely contagious if working in his team cannot motivate you then I doubt what will….

Editor: What books should every chef read?

Any book and every book be it a recipe from a home cook or thoughts from a motivational speaker, I don’t consider myself an avid reader but personally read at least 2-3 books every month my current read is “The Power of Habit” by Charles Duhigg. On other hand, I buy at least one culinary-related book every month last I picked was “Nobu’s vegetarian cookbook” by Chef Nobu Matsuhisa