Exclusive Interview | Jagmeet Singh Executive Chef, Radisson RED Chandigarh
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Be driven yet patient
CHEF JAGMEET SINGH
Executive Chef, Radisson RED Chandigarh Mohali
How did it all start? Share your culinary journey with us
Well, my interest in cooking started in childhood while helping my mother in the kitchen and trying to make the food tasty & yummy, initially it was done for the family, then for friends and relatives. Later on, I took it as my profession
What are your earliest memories of the kitchens you worked in
Apart from assisting my mother's earliest memories to going down to Hotel Management Kitchen BTK, my first time in a professional Kitchen, and trying to cook international food under the guidance of a very strict lecturer who wanted his students to give the same perfection as his expertise. This helped me a lot in my career to achieve and climb the stairs of promotions and working for World renowned brands like Burj Al Arab, Waldorf by Hilton, Shangri La, The Leela, and Radisson.
A dish your patrons/guest love
Although every Chef like to innovate and cook something new whenever they get an opportunity. Presently it is Cooker Da Kukkad & Martbaan Da Meat which is loved and talked about by our guests in Radisson Red Mohali.
A dish that you love but do not have on your menu
Barbeque and progressive Indian Cuisine
What according to you does it take to become a successful chef?
Passion and Integrity: - to become a successful chef you need to be passionate about food and cooking. Have to genuinely enjoy the whole process of procuring, preparing, cooking, and serving food and have the ability to design menus too, always being honest to the job and to yourself.
What advice would you give to a young culinary student?
My advice to upcoming chefs or students is that: - be driven yet patient, work on your basics, respect everything and everyone and always try to learn from every situation & person.
Your favorite ingredient is…
My favorite ingredient is sage in the first place but if it’s not there, Tarragon is my second-best ingredient and goes very well with salmon fish. Plus try pairing the different flavors.
Name chefs, you find amazing or chefs’ work you admire
Gary Rhodes, Uwe Walter Lohage, Vikas Oswal, and Thomas Figovc with whom I Have Worked
What books should every chef read?
These days reading is a bit on the lower side but Larousse Gastronomique, The Flavour Bible, and The Professional Chef. These are the books which I liked the most and I would recommend them to young chefs to read and take references.
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