Exclusive Interview | Rajeev Kumar, Executive Chef, Courtyard by Marriott Bengaluru Hebbal
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Rajeev Kumar
To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavours.
How did it all start? Share your culinary journey with us.
I started my journey at the prestigious Mahindra Management Institute, where I developed a passion for the hospitality industry. I started my career with the Luxury Collection Hotels of Marriott International, Hyatt, and Mahindra, where I contributed significantly to their prestige. Venturing into pre-opening roles at The Lalit Mumbai and The Westin Goa where I showcased my strategic acumen. At The Lalit Mumbai, I upheld the brand's high standards with my culinary expertise and my commitment to excellence. At The Westin Goa, I played a key role in the successful launch of the property. Currently, I am working as the Executive Chef at Courtyard By Marriott Bengaluru Hebbal and I am very excited about where my journey takes me.
What are your earliest memories of the kitchens you worked in?
My earliest kitchen memories were a blend of enticing aromas, sizzling pans, and the lively buzz of culinary activity. It was a time of excitement, learning, and camaraderie, laying the foundation for my journey as an Executive Chef. These experiences shaped my skills and instilled a deep appreciation for the collaborative artistry of the kitchen.
A dish your patrons/guests love.
Our patrons love the meticulously curated Australian Lamb Shank, which is one of my finest works.
A dish that you love but do not have on your menu.
The Sous Vide Halibut Fish with Beurre Blanc Sauce is the dish I would like to incorporate to our menu
What according to you does it take to become a successful chef?
To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavors are the keys to carving a successful path in the culinary industry. So, embrace your love for cooking, stay passionate, and let it fuel your journey towards becoming a successful chef.
What advice would you give to a young culinary student?
My advice to a young culinary student would be to prioritize mastering the fundamentals of being a good chef. A solid foundation in basic skills not only forms the cornerstone of your culinary expertise but also serves as the stepping stone to higher roles in the future. Embrace the basics, as they are the building blocks that will elevate your culinary journey and open doors to greater opportunities in the culinary world.
What instruments/ equipment/devices you cannot imagine working without?
As an Executive Chef, certain instruments, equipment, and devices are indispensable to the seamless functioning of the kitchen. Foremost among these is a reliable set of high-quality knives, an extension of my culinary expertise. Moreover, precision-controlled cooking equipment, such as sous-vide machines and induction cookers, play a pivotal role in achieving consistent and exceptional results. The reliance on technologically advanced kitchen gadgets, like temperature probes and digital timers, ensures accuracy in cooking processes. Ultimately, a well-equipped kitchen not only enhances efficiency but also empowers me to bring creativity and precision to every culinary creation.
Your favorite ingredient is.
One of my all-time favorite ingredients would be Staranise.
Name chefs, you find amazing or chefs' work you admire.
I admire the culinary artistry of Chef Himanshu Taneja.
What books should every chef read?
Every aspiring chef must read The French Laundry by Michael Ruhlman, Susie Heller, and Thomas Keller.
