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

Childhood! I loved to cook in the kitchen whenever my mom was not around. I have always been fond of experimenting with different ingredients and as I tell, I can fondly remember boiling spices together and kneading dough into colourful chapattis. Food has always fascinated me, and I’ve loved to treat my taste buds trying a variety of delicacies and that interest of mine helped me in not only expanding my knowledge but for future flavour combinations in dishes. Eventually, that interest in food moulded into a passion leading me towards this wonderful profession, wherein I could share my delight with a plethora of people. I opted for Hotel Management as my mom always wanted to be a chef and I guess I became a rightful heir where I chose to become the one who could fill people’s days with delight just by feeding them with good food. I did my Hotel Management from IHM Guwahati, where I gained professional and personal life experience. I was selected as the Kitchen Management Trainee at Le Meridien, New Delhi where I worked with experienced as well as amicable chefs and learned innumerable kitchen skills. My culinary journey began there and, I never looked back. During my 10 years of experience, I worked with different brands and I consider myself fortunate enough to be working as Head Chef with Hilton Garden Inn, Ras al Khaimah – the United Arab Emirates presently. 
Editor: What are your earliest memories of the kitchen you worked in?

One of the best memories I have of my mom’s kitchen is cooking Seviyaan for the entire family (which I was pro at) and whenever relatives visited home,  Seviyaan was the first dish I used to prepare.  My mom proudly boasted about it in front of my family and friends about the world’s best Seviyan cooked by her son. In case you don’t know, “Seviyan” – It’s a traditional dessert made of vermicelli, nuts, sugar, water and saffron. 

Editor: A dish your patrons/guest love

Dal Makhani and Biryani 

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

Makki ki Roti & Sarson ka Saag, 

Baigan ka Bhartha with Lachha Parantha.

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

It is all about passion and perseverance towards your work, I always cook with heart and that is the success mantra for me. 

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

 “Focus” on your basics and never forget your roots! 

The culinary journey will be very exciting if we focus on what we desire, and we can fulfil by working towards our goal. 

A Chef’s life is very different from other professions as we are usually working when the world is celebrating on numerous occasions and festivities. In fact, Sunday is the busiest day, festivals are celebrated at work but if you love your work at the end what matters is what’s making you happy subsequently, you’re making people happy. Happy cooking :)

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

Knife 😀

Editor: Your favourite ingredient is…

Basil – I can eat in any meal, any dish.

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

Chef Sandeep Panwar, Executive chef, Holiday Inn, New Delhi. He is one of the calmest and energetic chefs I have ever come across. 

Editor: What books should every chef read?

Larousse, The professional chef