Prof. (Chef) Subhadip Majumder, Corporate Chef, Silver Mountain School of Hotel Management Kathmandu, Nepal
/“Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.”
How did it all start? Share your culinary journey with us
I am a Chef and I did not become chef just because of choice rather it was inculcated in me by my most loving father who took a job in Indian Railways in 1966 after leaving a prestigious job from PWD of India just because he loved to travel and of course savour the cuisine of different regions of the country.
My mother informed me that after marriage she learnt how to cook non-vegetarian food from my father, which speaks about the innate capacity my father possessed to transform himself into a Master Culinarian. I was a student of IHM Kolkata and while travelling to my college each day, I had to pass the Indian Passport office where I used to see long queues of people standing for their passport form submission and at the back of my mind a dream started to take shape; a dream of travelling, which by virtue of my father’s passion was inherently in built. But my dream was a little different. I dreamt of seeing the whole world by becoming a Master Chef. Thus began my journey in pursuit of my goal and I was employed with the Royal Olympic Cruises of Greece and went on to join Costa Cruises of Italy which was truly a very pleasant experience my life.
Though my stint with Cruise Lines gave me an opportunity to travel and see the world as I had always dreamed, deep within me I missed my family and wanted to spend time with my family whom I had not had the opportunity to see for ages. I considered the option of joining some luxury Indian hotels, but their style of functioning deterred me from doing so. It was at this point in my life I had to make a serious career decision. Now that my dream of travelling had been fulfilled, I was possessed with a new dream. I wanted to be able to transfer the rich experience I had picked up during my globetrotting to students who had the passion I was once consumed with.
That is what led me into the realm of academics where in a very short span of time I realised that this was my true calling. As the work transformed into passion, I was able to eventually rise to the level of Professor, a respectable title in the academic fraternity.
What are your earliest memories of the kitchens you worked in
Obviously, it begins with the kitchen of my college where we use to get scolding from our Chef Trainers for very silly mistakes. But the best experience was during my cruising days.
I was CDP for Fish section that time and it was a 4 fish day which includes Lobster. My fellow partner was handling the department while I was attending the meeting. We had to cater 2700 guest for a Sit-down buffet and for which before I proceed for the meeting, I informed my colleague to get the fish from the butchery, do all the mise-em-place and take care of the department. The service shall begin by 11.45AM and I came back to my duty from the meeting at around 10:30AM and to my utter shock I found that my fellow mate is enjoying a large glass of fruit shake and the department is neat and clean and no food is ready. When I asked him that where is the food, he replied that the order of cooking food is not given by me before I left for my meeting. There was Tuna to be grilled, Red Mullet to be poached, Lobster to be steamed and Sea Bass to be fried and all pending. There plays the teamwork and love for the white jacket and I did it on time with the support of my Executive Chef.
A dish your patrons/guest love
“Mahi Kheer” – Fish cooked in sweetened milk and served as a dessert. As a ‘Bong’ my fascination always goes towards fish and that too fishes from sweet-water. This have become my signature dish and for this I won a prestigious award awarded by Le Cordon Bleu.
A dish that you love but do not have on your menu
Litchi Lamb with Jamaican Yam Bread – a dish which is typically of West Indies origin and sitting on the beach side of Jamaica and enjoying this traditional dish from a restaurant which is owned by one of the legacies of Cricket from West Indies always creates memory. I would really love to put this in my all-time favourite menu but unfortunately the availability of ingredients and climatic condition – both are restricting me.
What according to you does it take to become a successful chef?
3D of life – Duty, Discipline and Dedication. Consider work as worship and understand that you are a soldier who has to save his/her motherland and work – success then is just a matter of time.
What advice would you give to a young culinary student?
Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.
If food could talk, which dish in your menu would have the most interesting story to tell?
To me who loves to work as a food historian, ‘All food a Tale’. But of course, there has to be something specific which can always live spots on mind. A specific small river-water fish from Midnapore district of West Bengal, India called ‘Danrka’ cooked with freshly ground turmeric, lemon juice and green chilly in ‘Termite Oil’ would have the most interesting story.
The Santhals tribal people of West Bengal works extremely hard to live their life. Once upon a time their lands were below water level and sun always at its maxim. Fresh termites burnt over a teak leaf converts the body into melting fat and if that is drunk then the body moisture is retained even under scorching sunlight. The fish that I have mentioned supplies the body nutrition and freshly ground turmeric acts as a medicine to nullify the poisonous effect of termite in the body. Unknowingly these people have created an amazing dish which not only has history but a science perfect food.
As an Executive Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfill?
Yes of course. The story goes again back into my cruising days. I was the Executive Chef of Costa Cruises at that time and we were sailing to various ports of Spain. We were about to reach Malaga; a famous Port of Spain and it was a traditional Captain’s Dinner where traditional Spanish Cuisine to be served. The restaurant was decorated according to Spanish tradition. Each and every guest was welcomed with Spanish attire at the entrance and we all were expecting a gorgeous night. Suddenly a call from Captains Deck. I went to Captains office and he introduced me with a family of 9 people from Chennai and told me that these people have some request on food and I must take care of it.
And to my utter surprise that family demanded Dosa, Idly and Sambar – shocking.
If you were a vegetable, which one would you be, and why?
Cucumber – a fruiting vegetable which has the capacity to digest anything and make you hungry again and again. A hungry Chef is the best…….
As an Executive Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
I am not religious but spiritual. And a spiritual person never believes in superstitions. But a spiritual person may encounter trouble when his team is having lot of religious people. I am not targeting any religion but at times when a Chef announces that I can not taste food because of my religious hindrances or I can not work because it is my prayer time – I feel those people are neither religious nor spiritual.
Our profession always claims that “The hand that is serving is holier than the lips that pray”.
Can you describe a bizarre food trend or fad that you’ve observed or experienced throughout your culinary career?
Luckily, I was a part of a famous show on one of the Internationally famous TV channels. Hence, I have a full box of food to talk about as most bizarre. But the food that really created an amazing and shocking experience in my life is not from the show, but rather it is when I visit one of my friend’s villages in Tunisia, North Africa. My friend was the first person from his village to work in a European organisation and earn in Euros. His father was the head of the village hence, they have huge respect in the village.
When we landed in Tunisia my friend told me that there is a festival happening in their village and it would be great if I participate. Being the senior of my friend in designation, I have been given a special treatment and offered a seat just beside the head of the village. Then it’s time for me to get the shock. Generally, in India, if a guest has to be welcomed, he shall be offered with water, tea or lassi and sweets. They offered me a skull of a Chimpanzee filled with freshly drawn heifer blood and this entire process of collecting blood from the heifer happened in front of my eyes. I have been informed by my friend that if I do not sip, then it is sheer disrespect towards his father and towards the entire village people. Nothing doing, I had to drink rather than swallow. I am still alive.
