For those aspiring to become hotel General Managers, my foremost advice is to never lose sight of the path you've traveled to reach this position. The journey from the ground level, starting at an entry position, holds immense significance. It's crucial not to forget your humble beginnings, as this keeps you rooted and grounded amidst growth.Read MoreThere is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.
Working for 18 years in this industry has been a roller-coaster ride for Chef Dias. He has worked in a variety of trying job conditions facing labour scarcity, job stress and dealing with the complexities of working alongside colleagues from over 46 different nationalities.
How did it all start? Share your culinary journey with us
Watching a baker in action can lead one to perceive baking as an art form, with the baker as the artist who combines a variety of flavors, textures, and aesthetics to create edible masterpieces.
An art form, yes, but according to Chef Playton Dias, who is a faculty at the Goa-based Kamaxi College of Culinary Arts (KCCA) Bakery & Pastry section and the person in-charge of shaping the careers of young bakers for the future, to become a good baker, one needs to know a little bit about number crunching too.
What are your earliest memories of the kitchens you worked in
He smiles as he recalls how he lived to relish his childhood dreams of becoming a chef on a cruise ship.
“I had big dreams as a child. I always imagined myself working on a cruise ship,” says Dias who hails from Rivona village, a tiny, but picturesque hamlet in South Goa.
After completing his studies and plying his trade as a chef at various starred hotels in Goa, Chef Dias embarked on a journey aboard on one of the many luxurious cruise liners operated by Princess Cruises, sailing along the US coastline and living his childhood fantasy to the fullest.
His drive to reach the top is what enabled him to persevere in the face of adversity. There have been good times too, as he was able to travel to multiple countries and forge friendships across the globe.
Name chefs, you find amazing or chefs’ work you admire
He holds great respect for Chef Andrej Brzeskot, a noted Corporate Pastry Chef. He spent a significant amount of time working as an Executive Pastry Bakery Chef with Chef Brzeskot at Princess Cruises. As a mentor, Chef Brzeskot has earned his admiration due to his work ethic and willingness to impart his knowledge to colleagues. He has gained valuable insights from Chef Brzeskot, particularly in areas such as chocolate art, entremets, and flavor matching.
Your favorite ingredient is…
Dias states that his preferred ingredient is dark chocolate. He explains that dark chocolate has a more intricate flavor profile than milk chocolate due to its lower sugar content, which can improve the taste of baked goods.
Dias believes that maintaining a healthy relationship with food is crucial for one's overall well-being, and dark chocolate can be a part of that balanced approach. Moreover, consuming dark chocolate has been associated with decreased stress levels and enhanced brain function. It's essential to remember that indulging in a chocolate treat should not lead to feelings of guilt or stress, and maintaining a positive and balanced attitude is key to a healthy relationship with food.
After several years of sailing the seas, Chef Dias decided to return to Goa and spend his days imparting knowledge to youngsters wanting to make a career in the global culinary industry at the KCCA.
“Teaching skills and techniques to the students here at KCCA gives me immense satisfaction. I see myself in these young students as they work towards learning the skills which will make them leading chefs of tomorrow, " says Chef Dias.
What according to you does it take to become a successful chef?
He went on to talk about the four essential skills that a baker needs to adapt to for a successful career, which are patience, organizational skills, stress management, and the use of mathematics. "It may be surprising that I mentioned maths!', he says and quickly adds, "The use of maths and fraction conversion helps immensely while measuring ingredients."
Referencing his time as a pastry chef on a luxury cruise liner, Chef Playton stresses the importance of adaptability in this industry.
There are several difficulties one could run into in the kitchen on a ship, he says and there is always a need to work around challenging circumstances and come up with adequate solutions.
“Being a baker can be rewarding, but it also requires a lot of effort, making problem-solving abilities crucial,” Dias says.
What books should every chef read?
Cookbooks are a valuable source of knowledge that contains diverse information on ingredients, techniques, and ways to combine flavors. They also provide an understanding of the cultural and historical importance of different cuisines, making them a valuable resource for budding chefs. By learning from the experiences of successful chefs, young aspirants can enhance their craft and gain a deeper understanding. Chef Playton recommends several books, including all the editions of 'Professional Baking’ by Wayne Gisslen, ‘The Professional Pastry Chef’ by Bo Friberg, and ‘Making Dough’ by Russell van Kraayenburg, to help budding chefs improve their skills.
Keeping himself updated with the latest baking trends has helped Chef Playton to keep abreast of the ever-evolving food industry. There is always a demand for chefs, especially bakery chefs. Many are also venturing into starting their own entrepreneurial ventures and skilled chefs are the need of the hour.
What advice would you give to a young culinary student?
Dias urges his students to "learn with zeal and push their limits.”. He advises young talent to make notes about all the tricks they learn along the way which will come in handy in the future, perhaps when they jot down their own book of recipes.
"Avoid the use of machines as much as possible as it will allow one to learn and perfect the handcrafting of all products. Finally, every little recipe you put together deserves to have its own place in your personal recipe book,” he says.
Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.
Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.
The future of the hospitality industry will likely be shaped by technology and sustainability.Read MoreOur competitive advantages include a beautiful location, incredible programming, fascinating food, and beverage selections, and, of course, a kids club designed for today’s youth to enjoy themselves carefree.
“Was awarded the Star chef of the year 2019 by Indian Federation of culinary association (IFCA) in Oct 2019 and the Best Executive Chef of India by the Food bloggers and critics association of India (FBCAI) in Jun 2019.”
How did it all start? Share your culinary journey with us!
It all started when I was a little kid and realized nothing pleases me more than good food. Started my career as a dish washer even before I joined IHM-Hyderabad and topped all 3 years. Was selected as a Kitchen Management trainee with the French company –Accor hotels at their flagship property Novotel Hyderabad and convention Centre and there has been no looking back ever since. It took me 12 long years to rise from the ranks of a dish washer to an Executive chef.
I have worked with brands such as the Taj, Accor-Novotel, Marriott-Ritz Carlton, los Angeles based Berggruen and now with Novotel Dona Sylvia heading the Culinary brigade.
What are your earliest memories of your kitchen you worked in?
It was at the Taj Lands End-Bandra where I did my industrial training. I was fortunate to work under some of the finest chefs of the country in the state of the art kitchens of its time. I was extremely good at live stations, guests interactions and handling the Omelette stations for busy breakfast mornings.
I was always interested in the cold kitchens and learnt the art of fruit and vegetable carving at that phase of my career. I used to wait back after duty hours only to practice carvings in the carving room of the galley.
A dish your patrons/guest love?
I became the first chef to start a full-fledged vegan bar in Goa where the food is carefully paired with Vegan drinks using organic and homegrown produce. Amalia our Vegan lobby lounge bar at Novotel Dona Sylvia has an array of signature dishes such as the Vegan Seekh kebabs, Vegan mac and cheese and the Vegan Buddha bowl which go superbly well with the Vegan patolio colada and the Amalia lettuce spray to name a few.
A dish that you love but do not have on your menu?
Pappardelle duck ragu with porcini mushrooms and parmesan cheese crisps - a dish which is a meal by itself. So nutritious and packed with flavours and textures. Unique as its all about the technique and flavours. The pasta has to be fresh and homemade to taste best and marry with the ragu sauce.
What according to you does it take to become a successful chef?
It takes many unsuccessful years to become a successful chef. In this industry, success doesn’t come instantly, you have to be patient, passionate and hard-working. You have to sacrifice a lot including your family time and maintaining work-life balance is of the essence. Travel, explore, experiment and marketing yourself are the latest 4 favourite mantras of mine I suggest to be successful, in this digital and social media powered world.
What advice would you give to a young culinary student?
Build a strong foundation with your basics, explore places, eat at different places/cuisines, read and browse to stay updated and connected with the latest trends. Invest in latest tools and equipment’s that would help you grow and innovate as a chef. Be creative and innovative always and finally never ever give up.
If I could become an Executive chef after 12 years of starting as a dishwasher, anything is possible. Most important, LOVE WHAT YOU DO!
What instruments/ equipment’s/ devices you cannot imagine working without?
A sharp knife and a tasting spoon- my companion in the kitchen.
Your favourite ingredient?
Mushrooms- easy to handle yet delicate, easy to use yet expensive, packed with flavours yet easy to cook and also very nutritious.
Name chefs, you find amazing or chefs work you admire?
Chef Vineet Bhatia, Chef Marco Pierre White and Chef Gordon Ramsey.
What books should every chef read?
The theory of cookery by Mrs Thangam Philip, Chef Gordon Ramsey’s passion for flavor, Prashad by Jiggs Kalra and white heat by Chef Marco Pierre White.
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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