Exclusive Interview | Vivek Chauhan, Executive Pastry chef, Le Meridien Delhi
/“While passion for cooking is necessary to be successful as a chef, following senior chefs and their respective stints also play a role to enhance the horizons of learning. At the end of the day, it’s your practice and that smile on your face will make a difference.”
Editor: How did it all start? Share your culinary journey with us
Born in Delhi, my love for food started early. I started my hospitality career in 1996 when I pursued Hotel Management from IHM, Gwalior. Since then, I consider myself lucky to be instrumental in the career path that has allowed me the opportunity to work in some of the prominent hotels and restaurants.
After completing the prestigious Taj Management Training Programme, I was given an opportunity to take up responsibility as Chef de partie at Taj Mahal, New Delhi. From then, there has been no looking back; I soon moved to the US in Royal Caribbean Cruise Lines. In 2005, I got privileged to join one of the top ten chefs in the industry called Chef Mark Gregory in both 2 rosettes restaurants Indigo and Axis Restaurant; at One Aldwych London.
In 2007, I accepted the offer as Pastry Sous Chef at The Royal Lancaster London, wherein I was leading a team of 10 chefs and worked along with the prominent chefs - Chef Nigel Boschetti, Pastry Chef Michel Hattrait while executing busy banqueting events up to 1200 pax, afternoon tea function. I also hosted opulent dinners for the Association of Pastry Chefs in 2010 and Craft Guild of Chefs in the UK.
In 2011, my next achievement took me to the opening of New Hilton Heathrow London Terminal 5 as Head Pastry Chef with David Doricott (Ex-Head Chef House of Commons, London) and Chef Paul Danabie. As a pre-opening team member, I designed and executed pastry menus from scratch for Musetti Coffee Bar, Imagine Spa, The Gallery restaurant, along with the banqueting events up to 800 pax.
In 2013, I took the splendid position of Head Pastry Chef at West-bury Mayfair Hotel, London, with Chef Brian Fantoni and Allyn Williams, Eric Chavot (Both holding 1 Michelin Star Restaurant during that period) also a Japanese restaurant. During these three years, I had dealt with the 3 Restaurants. Next, I took care of the Pastry section in Imperial Hotel, New Delhi, with Chef Veena Arora from June 2016 to February 2019. I took care of 10 outlets, including the Spice route, and contributed his ideas to a successful business. Presently, I am associated with Le Meridien Hotel, New Delhi, with Chef Davinder Kumar and taking care of the entire patisserie.
My passion to learn beyond just stereotypical creations and reinventions had helped me conferred multiple honors and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018' conferred upon by ICF (Indian Culinary Forum). Recently, I got the Pastry Chef of the Year award 2021 by IHE ( Indian International Hospitality Expo).
Editor::What are your earliest memories of the kitchens you worked in
Every day has been a new experience for me and a learning curve for me. My proudest moment was being part of the culinary team of One Aldwych, London. The kitchen was quite young and enthusiastic and, our head chef had been always intrigued to give us interesting tasks apart from our daily jobs.
The most interesting was being the Black Box Challenge, wherein I got five random ingredients to create a dish out of it, in which he asked us to make a dish in 30 mins out of a secret ingredient. It used to be challenging and super fun. The chef also used to give me the opportunity to visit Barry Callebaut, Oxford, and at various suppliers, production units, workshops hotels with renowned chefs - William Cully, Claire Clark that helped me to grow. Apart from this, Mark Gregory launched one of the finest chefs’ uniforms, known as the Le Chef and he said that my chef team will be the best team ambassador for this company. I still remember that feeling of faith and pride in his eyes and that feeling stayed with me.
Editor: A dish your patrons/guests love
The list is long but to name a few - Raspberry and Litchi Entremet, Lemon Posset, Simnel Cake, and Strawberry Tart and Macarons.
Editor: A dish that you love but do not have on your menu
It would definitely be Chocolate fondant with Grand Mariner oranges and Sea Salted caramel ice cream
Editor: What according to you does it take to become a successful chef?
Patience is the biggest key. I believe that professional education and training in skills is one thing but, it requires a lot of perseverance and dedication in the first go. So, I advise young chefs, who are determined to succeed, to follow by step procedures and rules while practicing their jobs. While passion for cooking is necessary to be successful as a chef, following senior chefs and their respective stints also play a role to enhance the horizons of learning. At the end of the day, it's your practice and that smile on your face.
Editor: What advice would you give to a young culinary student?
There are no shortcuts in the culinary world. Clear your basics, study well, practice every day and watch good videos to be updated in the fad game. Spend time enhancing practical skills along with theoretical inputs to become a good culinary professional. Remember, patience is the key but it is also about the practice once, your basics are clear then, you will climb the right ladder every single day.
Editor: What instruments/ equipment/devices you cannot imagine working without?
Well, the list is going to be huge and vital.
Office Knife, Palette Knife, Serrated Knife, Spatulas, Whisk, Thermometer, Nozzles
Peeler, Chopping Board, Hand Blender, Silicone Moulds, Scales, Pastry Brush, Scissors
Grater, Timer, Pastry Cutters, and Scrapers.
Editor: Your favorite ingredient is…
Chocolate, Butter/Cream, Berries, and fresh fruits
Editor: Name chefs, you find amazing or chefs work you admire
All the chefs with whom I have worked are my inspiration - it will be a long list starting from Chef Mark Gregory, Chef Nigel Boschetti, Chef Eibhean Coyle, Chef Paul Danabie, Chef Veena Arora, and Chef Davinder Kumar. They have faced many odds in their respective lives but never gave up on their dreams of making food big. I draw immense inspiration from them and use their teachings as the Bible.
There are three people with whom, I never got the chance to work personally, but truly learn I appreciate their work, Chef Martin Chiffers, Chef Javier Mercado, and Chef Paul Beard.
Editor: What books should every chef read?
One of the best books that any chef can read is; Patisserie and Couture Chocolate by Willian Curley, his book is the ideal reference for the basics concepts. Secondly, Claire Clark, Fabian Sanger- Sweet Life and Cooking with chocolate by Frederic Bau.
Editor: Thoughts on your latest achievements of 2021- Pastry Award of the year.
I'm so proud to have represented Le Meridien Hotel, New Delhi. It's a significant accomplishment and I've had so many strong mentors throughout my career from Michelin star chefs Allyn Williams and Eric Chavalot to my seniors from Taj Mahal Hotel, New Delhi, and Westbury, London to name a few.
Also, I want to give my heartiest thanks to the people I have worked with, my team, my family, and Shefali Singh (PR Manager) for binding this all together.
