Exclusive Interview | Pooja Gaur, Cluster AM, Marketing and PR Communications, Jaipur Marriott Hotel and Fairfield by Marriott Jaipur
/Breaking Boundaries: From Medical School Dropout to Marketing Maven
Read MoreBreaking Boundaries: From Medical School Dropout to Marketing Maven
Read MoreRead MoreThe industry needs more innovation and creativity, both of which come with better planning, forecasting, and an open mindset.
How did it all start? Share your culinary journey with us
Experienced Executive Chef with a demonstrated history of working experience In Trident, The Oberoi, Park Plaza, The Lalit, The Aman, One& Only Royal Mirage (Dubai), DLF Gurgaon and many more well-known hotels, over 14+ years. Skilled In Hospitality Management, revenue analysis, culinary arts skills and strong business development professional from Craft Course from Food Craft Institute (F.C.I.) Udaipur (Rajasthan)
What are your earliest memories of the kitchens you worked in
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!
A dish your patrons/guest love
Biscuit Topped Chicken Pot Pie
A dish that you love but do not have on your menu
Chakki ki Sabzi (Rajasthani cuisine)
What according to you does it take to become a successful chef?
To become a successful chef you have enough patience, a good knowledge of food, creative and always keen to make guests happy!!!
What advice would you give to a young culinary student?
Emphasis on Basics, Don’t rush to make that advanced food which you don’t know any basics, Zeal to learn every tie, Practice your knife skills, keen to learn.
What instruments/ equipment/devices you cannot imagine working without?
Knife
Your favorite ingredient is…
Salt (Backbone of food)
Name chefs, you find amazing or chefs work you admire
Chef Dharmen Makwana
What books should every chef read?
Theory of Cookery (Must read by every chef to make clear his | her basics)
The flavor Bible
The Making Of Chef..
everything hospitality
only hospitality
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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