"If I could become an Executive chef after 12 years of starting as a dishwasher, anything is possible. Most important, LOVE WHAT YOU DO!" - Chef Jerson Fernandes

“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.

Exclusive Interview | Rahul Dhavale; Executive Chef; The Westin Mumbai Garden City

“The chore became a hobby and that hobby became vocation which evolved into passion and passion turned into a profession.”

— Chef Rahul Dhavale

How did it all start? Share your culinary journey with us

It started by my mother’s belief that I should be self-sufficient and should at least know how to cook the basics while she worked. She taught me a few basics and the chore became a hobby and that hobby became vocation which evolved into passion and passion turned into a profession.

I started my professional culinary journey with IHM-Mumbai. Post completion of my course, I was selected for a prestigious kitchen management program, conducted by the Oberoi Centre of learning and development (OCLD) and there has been no looking back ever since.

What are your earliest memories of the kitchens you worked in

My first industrial exposure was a The Oberoi Hotel, Mumbai. I worked in banquet kitchens, it was one of the biggest banquet kitchens of the country and the most state of the art kitchen of its time. I was very fortunate that I was tutored by extremely talented chefs there. I was good at handling live stations, talking to guests, my favourite was the pasta trolley and the cake and waffle station for breakfast.

A dish your patrons/guest love

The salad of Quinoa, Avocado and Goji berries is very popular at my all-day dining – Seasonal Tastes restaurant at The Westin Mumbai Garden City.

A dish that you love but do not have on your menu

Ramen – this is one dish that I love as it’s a complete dish in itself. A nutritious broth that can be made with any vegetable and meat of your choice in addition to the noodles.

What according to you does it take to become a successful chef?

Thirst for knowledge, practice, perseverance and eating everywhere to gather knowledge about different cuisines is what it takes according to me to become a successful chef.

What advice would you give to a young culinary student?

Invest in a lot of books, eat out in all the best places, save money and backpack through India and Europe, work with talented chefs and never ever ignore your basics.

What instruments/ equipment/devices you cannot imagine working without?

Offset spatula, a chef’s knife and a tasting spoon!

Your favorite ingredient?

Mushrooms, as they are umami in taste and you can use them across multiple cuisines.

They are nutritious and are best when foraged!

Name chefs you find amazing or chefs work you admire

Massimo Bottura, Cedric Grolet, Ana Ros and Manish Mehrotra

What books should every chef read?

Le Cordon Bleu complete cooking techniques, Prashad by Jiggs Kalra and 50 great curries of India by Camellia Panjabi, White Heat by Marco Pierre White

Exclusive Interview | Chef Sharad Kolhapure; Group Culinary Consultant; PRIDEINN HOTELS AND CONFERENCING

““After college, you have things only in your head, not in your hand (skill). You need to work hard with honesty to bring ideas into fruition.””

— Chef Sharad

How did it all start? Share your culinary journey with us

First of all, thank you Mr.Bedi for interviewing me. If you talk about my journey I can say it started from my childhood as a guy from a Middle-class family where mom and dad both used to work so they both used to come home late in the evening and I used to cook something for myself, eat and sleep.  This way I started and learnt some dishes from mom itself while watching her cook. Later this turned into help her cook some dishes like dal and rice for her before she came back from work to make her happy.

Later I turned this liking for cooking into a profession by completing a Degree in Hotel Management. Started mu culinary journey with Ambassador Sky Chef Mumbai for flight kitchen then Taj Lands End, Bandra, Orchid Hotel, Hilton Dubai, Egypt, Ethiopia, Nigeria Sheraton.  My 1st position as an Executive Chef was a local property then Oman as a Group Executive Chef then here currently in Angola.

What are your earliest memories of the kitchens you worked in

What I can say that your hard-work will always answer you. Just keep going and making people happy.

A dish your patrons/guest love

For me I never had experience where I make something and guests don't like it.  Almost 98% food I make guest like it due to likeness from childhood then passion towards cooking.

A dish that you love but do not have on your menu

As a chef I love lots of dishes around the world but we can't create a menu with all the dishes so i always learn new and always approach management to change the menu every 6 months.

I study and invent new menus and dishes I like.

What according to you does it take to become a successful chef?

Hard-work, passion, honesty, team work, training, and experience.  

Why I said all this is coz a lot of people and even students of hotel management think, that once I finish my degree I will wear coat and sit on chair and become boss or manager but in reality this field is different. After the degree or diploma you need to start from bottom and only experience and honesty and hard work will take you higher.

What advice would you give to a young culinary student?

As I said earlier don't dream that after your school finishes that you will be a manager or directly a Executive Chef, no way.  

After college you have things only in your head, not in your hand (skill).  You need to work hard with honesty to bring ideas into fruition.

What instruments/ equipment/devices you cannot imagine working without?

For the current world I can say 1st is your knife, then all modern equipments and now days system. You can't work without systems and hospitality software.

Your favorite ingredient is…

Salt and spices; without this you can't feel the taste.

Name chefs you find amazing or chefs work you admire

Chef Gordan Ramsay and Chef Vikas Khanna.

What books should every chef read?

haaaa. I'm planning to publish my book so I would prefer everyone read my book!

Exclusive Interview | Chef Jeevraj Singh Shekhawat

“A qualification from a culinary school doesn’t automatically give you what it takes to become a successful chef.”

— Chef Jeevraj Singh Shekhawat

“The more you practise the more skills you inbuilt in you. It’s a lifelong process which is never-ending.”

— Chef Jeevraj Singh Shekhawat

How did it all start? Share your culinary journey with us

Well, I don’t have any fancy story to tell. I was an average kid who didn’t know what he wanted to do. I never thought to become a chef. But as it was destined, so god took me that way. After completing my 12 th , I took admission for a hotel management course in JNU (Jaipur National University, Jaipur). During my 1 st year kitchen practical, I came to know my inner interest in kitchen and realized that I can be a chef. In the final year of my graduation, I chose to do specialization in food production. After this, I never looked back. I got selected for Management trainee Westin group of hotels in 2008. After working there I realised that knowledge shall not be kept with you. To grow, you have to pass on to others. So I switched my industry from hotel to Academics. While serving as an academic facilitator, I did my Masters in Tourism Management. And now I am sharing my knowledge with others.

What are your earliest memories of the kitchens you worked in?

The earliest Kitchen memories I have was my grandfather’s kitchen in my village where I used to help others during the feast. After this, during my career tenure, I have in hotel kitchens and now in the college kitchen with students experimenting with food. (with a sarcastic smile) Sometimes, I cook at home too

What according to you does it take to become a successful chef?

A qualification from a culinary school doesn’t automatically give you what it takes to become a successful chef. You need to possess a range of skills if you want to make it to the top of your profession. These skills include culinary skills, management skills and an exceptional ability in the kitchen to learn and demonstrate new things. Food to me has always been this institute where learning never ceases. The more you practise the more skills you inbuilt in you. It’s a lifelong process which is never-ending.

What advice would you give to a young culinary student?

Being down to earth is probably the kindest thing one can do for oneself. Coming to any industry as a fresher and expecting to directly start running restaurants and hotels is not what happens in reality. Staying grounded not just helps one in sustaining but gives a broader experience of how the show is run on the ground level. Management is much more than reports and presentations. Being open to new experiences and trying to absorb from people working at every level is key to success. Persistence and patience can take you a long way.

What instruments/ equipment/devices you cannot imagine working without?

Every professional has their important equipment’s without which they can’t even imagine working without. Like a computer software engineer cannot work without their computers, like that I guess it’s not me but every other chef cannot work without their knife. That is the most essential thing when working in the kitchen. Apart from it, the second most important thing I won’t work in my kitchen is my smartphone. It is a smartphone era. And I too liked to capture my creation and share with others.

Your favourite ingredient is…

I have many ingredients which are on my favourite list. But Egg wins the 1 st position. I believe it is the most versatile ingredient in the kitchen. We can use it in any mode we want and can mould it accordingly making it flexible.

Name chefs, you find amazing or chefs work you admire.

The chef I admire the most is Chef Ranveer Brar. I have never worked with him. But wish to work someday. Why I like him is because he is so passionate about his love for food. He works on restoring the lost food items which we had once in our cuisine. he believes that creating new doesn’t mean that we have to forget the old. We cannot replace the authentic recipes with the fusion or derived one.

What books should every chef read?

There are plenty of books a chef can go through. But the one I cherished more is Vikas Khanna’s UTSAV- a culinary epic of Indian festivals. It involves around the everyday celebration of life, victory and love, that takes you down to the lanes of history and tradition.

What can we do about the Industry-Academia gap?

Academia and Industry are two different worlds which operate on different pedestals. Both have different purposes and different ideologies. However, the rapid pace of change in the outside environment is compelling these two different worlds to come together to address and solve some of the real-world challenges.

What would you like to change about the internship experience/process?

Internships are a great way to network with people in the industry. Students go there for warm up before they enter the real world. This helps them to understand the industry before they get recruited so that they will be familiar with the environment and will help them to adjust themselves. Not now a day’s industry treats the interns as casual workers and not as trainees which results in the drop off from the industry.

"Only few hotel brands can really deliver experiencial travel" - ROCCO BOVA, General Manager, award winning, Chablé Yucatan, Mexico | exclusive interview

“Only few hotel brands can really deliver experiencial travel”

— Rocco

Tell us about your journey. How did it all start?

It started at the age of 13. That was the time of my very first job in a Bar. I was so bad that the owner fired me after just three days and challenged me to return only when I could hold a tray in my hands. The rest is history.

What do you think it takes to succeed in this industry?

Perseverance, hard work, discipline, and a clear vision or a dream. I was lucky to find my calling very early, this helped me to challenge myself every day to achieve more. You also need to be careful on how to choose the leaders you work for. Great leaders make great leaders.

What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

I changed a lot the way I select and hire people. In the early days I used to hire people with passion and experience, now I hire people with attitude and open to learn. I believe that a good leader can then inspire people to become what they want.

What, according to you, can trainees do while they are training at hotels to make it a win-win for them & the hotel/unit?

Sadly most Hotel Schools (and I think most schools in general) do not teach anything to freshers about what to expect in a first time assignment. On the other hand, hotels do not really understand or do not take enough time to make a proper induction analyse  the skillset of the young individual and assign them in the right department so that they can both gain something out of it. There is a lot of work to be done by both parties.

What are some of the trends you see impacting the hospitality industry?

Human capital challenge and the automation of as much as possible of processes, so that there is a minimal need for people to make transactions and services. Thankfully this is much less impacting the ultra luxury segment, for the moment at least, where the personalized service and the emotional connection cannot be replaced by a machine.

Second is the ''experiencial travel''. Only few hotel brands can really deliver this. Majority is a reinvention of something that already exist.

Tech is now an enabler for great hospitality. Can you share with us some of the tech that goes into creating the experience at your hotel?

I am sorry but I disagree on this point. There is no such technology that can create experiences. It can only facilitate processes and diminish the time of deliver of certain tasks. Hospitality should come from the heart of a person not technology.

Two things you would like to change in the industry.

The reputation the industry has for unsociable hours or hard work. There is no industry, if one wishes to succeed and progress in their career, without sacrificing time and personal commitment.

The second is the education model for hotel schools. They should teach students: problem solving skills, how to apply for a job in a professional manner, career management and how to use social media for a professional gain. The majority of the new generation (i.e. Millennials) have little clues about it.