Exclusive Interview | Chef Rick Kundu, Department Head, Hyatt Place Gurgaon

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Rick Kundu

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

It all started when I was looking to do something different from the regular course of higher education. I was amazed to see the glamorous world of Hotels. Hotel Management as a profession, was sort of "Trending", on those days. My interest in knowing the variety of cuisines all over & around my country kept growing, fuelled by the opportunity to have a taste of few, during the practical training sessions. Since then I set my direction as I, somehow, knew where I was heading for.

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

Not much, except when I had to make my cup of tea/coffee or breakfast when I was late to wake up on holidays.

 A dish your patrons/guests love

Among a lot of other dishes which are fairly common to other restaurants, I would like to mention the "Street Style Deviled Eggs", which has collected good response from the connoisseurs. It originates from the streets of "City of Joy" and resembles the famous "Nargisi Kofta" from the Mughlai Cuisine.

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

Grilled Tenderloin with Brown Butter (Filet mignon grille au  beurre noisette)

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

Hard work, Perseverance, Honesty

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

Never be afraid of trying new things or experiment, for the fear of failure

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

Chef's knife, measuring too

Editor: Your favorite ingredient is

Garlic

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

Marco Pierre White, Heston Blumenthal, Jamie Oliver, Thomas Keller

Editor: What books should every chef read?

"The Devil in the Kitchen" by Chef Marco Pierre White, which describes and gives you a deep understanding of the commitment and hardship it takes to become a successful Chef.

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