Exclusive Interview | Chef Lallan Kumar, Executive Chef, Evershine Resort

/
image.1.png

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

I have started my journey with Hotel Management from SAMS IHM Varanasi from 2005 to 2008 which I have completed my BSC HM Degree from SAMS IHM  Varanasi. I have done 6-month industrial training from Claremont Hotel New Delhi in all 4  Major Department ( Front Office, Housekeeping, F&B Service & F&B  Productions) 

Also, I have done 3 Months of Vocational training from ( ITC Fortune Gurugram, TAJ Gange Vanarasi) 

I have started my culinary journey with Neemrana Fort-Palace Rajasthan after that  many places experience like, ITC Welcome Pine N Peak Hotel Pahalgam, ITC  

Fortune Pune, KEYS HOTEL & finally with Evershine Resort as Executive Chef.  also I have worked out of India, Dubai, Abu Dhabi, Russia, Iran & Oman) 

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

Best Memories I have captured when I have made Kashmiri Kukkad with my own recipes.

Editor: A dish your patrons/guest love

Kulfi Pav Bhaji & Palak Kofta with Chukander ki salan 

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

Couscous Ghost Dum Biryani with Gur Kerry ki Chutni

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

  • Dedications on work

  • Dedications on learning 

  • Learn To Lead As Well As Manage 

  • Have a passion for food 

  • Spend time in the kitchen  

  • Get a Culinary Arts Job

  • Get familiar with the industry, Hone your skills 

  • Work Ethic and Stamina, Management Skills 

Understand That The Top Line Drives The Bottom Line, Know How To Build the Brand 

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

  • Dedications on work 

  • Development and learning skills 

  • Read maximums Culinary books 

  • Define Your Goals 

  • Focus on the Goal 

  • Be Ready to Ask Questions & Listen to the Answers

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

Knife & temperature thermometer 

Editor: Your favorite ingredient is…

Kasuri Methi & Rose Petals

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

Jerson Fernandes. Executive Chef at Novotel Hotels 

Manish Kusumwal Corporate Chef at Keys Hotels 

Editor: What books should every chef read?

Laurus book 

Food nutrition books

My Post (2).png
Featured
Rana Gomes.jpg
Exclusive Interview | Chef Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels
A good chef doesn't have to be a popular celebrity, even a small south Indian cafΓ© chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
Chef Tarang Bhargava.jpeg
Exclusive Interview | Chef Tarang Bhargava, Executive Chef at The Residence Dhigurah, Maldives
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.
Exclusive Interview | Executive Chef Narasinh Kamath, Hilton Goa Resort
Exclusive Interview | Executive Chef Narasinh Kamath, Hilton Goa Resort
Rishab Gupta.jpeg
Exclusive Interview | Chef Rishab Gupta, Co-founder, Burash
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.
Chef Akash Singh
Exclusive Interview | Chef Akash Singh, Corporate Chef, Spectra Hospitality Services

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.

Chef Sadaf Hussain
Exclusive Interview | Chef Sadaf Hussain; GT Road, Outer Circle, Connaught Place, Delhi
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.
Chef Shamsher .jpeg
Exclusive Interview | Chef Shamsher Singh, Brand Chef, Kashkan, Dubai, UAE

There was this one time where a guest requested a β€œOmelette 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.

Gaurav Ekal.png
Exclusive Interview | Gaurav Ekal, Head Chef, Concept Cafe LLP, Goa
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.
Akshraj Jodha, Executive Chef, ITC Grand Bharat, Gurugram.jpg
Exclusive Interview | Chef Jodha, ITC Grand Bharat
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.
Exclusive Interview | Bharathan V, Executive Chef, HMSHost Services
Exclusive Interview | Bharathan V, Executive Chef, HMSHost Services

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

ο‚· Willingness to Learn.

ο‚· Genuine Passion.

ο‚· Stay organised to stay in control.

ο‚· Ability to Skilfully Multitask.

ο‚· Creativity.

ο‚· Time Management.

ο‚· Teamwork.

ο‚· Leadership Skills.

ο‚· Resilience.

ο‚· Stamina.