Exclusive Interview | Deepak Dandge, The Orchid Hotel, Mumbai

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I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.

Deepak Dandge- Executive Chef

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

I Was very keen and interested in cooking. My mom used to make really good food and was really fond of it. Same time I saw Hotel Management College which was referred to me by my elder brother. Gave the exam and got through it. Did IHMCT from Tiruvananthapurm, Kovalam.

Started with Orchid Mumbai then moved to other hotels like JW Marriotts, Taj, Westin, Sofitel, Raintree hotels, Intercontinental Hotels, The Park, and Holiday Inn.



What are your earliest memories of the kitchens you worked in?

Started working in the continental section at the early stage when I joined hotels. Was keen to learn more and wanted to see how different section of the kitchen works. Have worked with all the sections of the kitchen like Cold, Hot, oriental, Tandoor, Pastas, Grill, Curries, and also Progressive food.


 A dish your patrons/guests love

  • Salmon with Soy, sesame oil, and pickled salad

  • Nahari

  • Nalli Roghanjosh

  • Lamb Bourguignon

  • Sous vide chicken with Mushroom puree and wine jus

 

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

Duck Breast with orange sauce

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

I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.


What advice would you give to a young culinary student?

Focus, read, and enjoy what they do. 


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

Knife, measuring spoon, Thermometer, Combi oven.


Your favorite ingredient is…

Salt- Any form


Name chefs, you find amazing or chefs whose work you admire.

Chef Vinay Jayraj, Chef Rohit Sangwan, Chef Prakash Jaydevan


What books should every chef read?

Books on Ingredient. It will make you understand that how well you can use the ingredient and get the most out of it.