Exclusive Interview | Chef Siddarth Noronha, Executive Chef, Sheraton Grand Pune

Chef Siddarth Noronha

The culinary world is a vast and intricate landscape, and it takes time to master the craft. With patience and perseverance, you will hone your skills and develop a deep understanding of the art of cooking.

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

I have gained over 16 years of valuable experience working with prestigious hotel brands such as Hyatt, Accor, and Marriott. During this time, I have had the privilege of being a part of the teams at some of India's most iconic hotels, including Taj Mahal Mumbai, Grand Hyatt Mumbai, Grand Hyatt Goa, Hyatt Regency Mumbai, including various Accor properties in Goa and Mumbai.

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

I began my culinary journey with humble tasks such as peeling onions, de-shelling prawns, and breaking eggs. Additionally, I was responsible for preparing 45 liters of fresh orange juice each day. In the absence of a chef, I even manned the egg station, where I had the opportunity to engage directly with our esteemed guests.

Editor: A dish your patrons/guests love

As a culinary artist, I do not have a singular favorite dish that I recreate for guests as my creations are constantly evolving. I take pride in my creations and meticulously craft each dish with precision and creativity. However, my passion for excellence drives me to revisit and rework my creations months later with fresh eyes, refining them to new levels of perfection.

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

Picture this - a succulent lobster Moilee, delicately spiced with aromatic flavors and served alongside a zesty lemon chili cookie with podi tuile, a perfect harmony of textures and flavors that is sure to tantalize your taste buds. And the best part? This delectable dish is not even on our menu yet!

But wait, there's more! As passionate culinary artisans, we are always seeking new ways to elevate our offerings, and we are thrilled to announce that we will be introducing this exquisite dish to our menu very soon. Stay tuned for the unveiling of this culinary masterpiece that is sure to leave a lasting impression on your palate

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

In the ever-evolving world of culinary arts, one must remain committed to perfection, and that starts at the table. As a passionate culinary artist, my focus is on every intricate detail of the food presented, ensuring that each dish is an unforgettable experience for my guests.

But my passion for excellence doesn't end there. Every day presents an opportunity to improve, to learn new tricks of the trade, and push the boundaries of innovation. Whether it's experimenting with unique flavor combinations or exploring the latest cooking techniques, I am committed to staying ahead of the curve and taking my craft to new heights. After all, there is no greater reward than the satisfaction of seeing my guests relish each and every bite.

Editor: What advice would you give to a young culinary student?

To the next generation of culinary talents, I offer this sage advice: patience, hard work, and passion are the keys to success. The culinary world is a vast and intricate landscape, and it takes time to master the craft. With patience and perseverance, you will hone your skills and develop a deep understanding of the art of cooking.

But beyond just hard work, it's crucial to enjoy what you do. Culinary arts are a labor of love, and it takes genuine passion to create something truly remarkable. Embrace the journey, savor every moment, and never lose sight of your love for the culinary arts. With dedication, passion, and an unrelenting pursuit of excellence, there is no limit to what you can achieve.

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

A chef's knife is the cornerstone of a culinary artist's toolkit, an essential implement that no kitchen can function without. It is the epitome of a chef's mastery, representing years of experience and skill.

In addition to the chef's knife, mixers and other tools play a crucial role in any culinary endeavor, helping to bring to life the flavors and textures that make each dish unique. But it is the chef's knife that truly sets the stage for a masterful culinary creation, embodying the very essence of a chef's artistry and skill.

Editor: Your favorite ingredient is…

Garlic is, without a doubt, one of my all-time favorite ingredients. It possesses an unparalleled versatility that adds depth and complexity to a wide variety of dishes. The aroma of garlic sizzling in a skillet is nothing short of intoxicating, signaling the start of a culinary adventure.

The distinct crackle and pop that garlic emits as it cooks add an auditory layer to the sensory experience, further enhancing the dish's appeal. Whether used to add a subtle flavor to a sauce or as a dominant ingredient in a stir fry, garlic has the power to elevate any dish to new heights. Its ability to complement a broad spectrum of flavors is truly unparalleled, making it an indispensable ingredient in any culinary arsenal.

Editor: Name chefs, you find amazing or chef's work you admire.

The culinary world is teeming with talented chefs, but there are a few whose work styles have truly captivated me. Thomas Keller, for one, is a culinary legend whose focus on precision and attention to detail have earned him countless accolades.

Rene Redzepi is another chef whose innovative approach to Nordic cuisine has made him a household name. His emphasis on locally sourced ingredients and commitment to sustainability have set him apart as a true trailblazer.

The Roca Brothers are a family trio whose creativity and vision have helped establish their restaurant, El Celler de Can Roca, as one of the world's finest. Their imaginative dishes, inspired by the flavors of their Catalan heritage, are nothing short of masterpieces.

Chef Alex Atala's work style is similarly impressive, with a focus on using locally sourced ingredients to create bold and inventive Brazilian cuisine. And last but not least, Francis Mallmann's expertise in open-fire cooking has earned him a reputation as one of the world's most innovative chefs.

Each of these culinary masters has a unique approach to their craft, and their dedication to excellence is truly inspiring. Their work styles have challenged and inspired me to push the boundaries of my own culinary artistry, and I am grateful for the knowledge and inspiration they have imparted.

Editor: What books should every chef read?

As a culinary artist, I have found that reading is one of the most powerful tools for enhancing my craft. A vast and varied selection of books can offer insights into techniques, flavors, and cultures that you may not otherwise have access to.

Some of my personal favorites include the Éditions Larousse, a veritable treasure trove of culinary knowledge and techniques that can be applied to any style of cuisine. The infamous "Kitchen Confidential" by Anthony Bourdain offers a gritty, behind-the-scenes look at the restaurant industry that is as entertaining as it is informative.

For a more refined palate, "The French Laundry Cookbook" offers a peek into the meticulous and highly refined techniques of Chef Thomas Keller, a master of contemporary American cuisine. And for a taste of local inspiration, "Chefs' Favorites from the Taj" showcases the flavors and techniques of some of India's most celebrated chefs.

Each of these books offers a unique perspective and set of skills that can help take your culinary artistry to the next level. So grab a book, settle in, and prepare to be transported on a culinary journey like no other.

Exclusive interview | Pawan Sharma, Sales Manager The Fern Residency Jodhpur

“Mental flexibility, adaptability, creativity, and personal awareness are key tools in this process that can help hospitality leaders see things visible"

Pawan Sharma

"Mental flexibility, adaptability, creativity and personal awareness are key tools in this process that can help hospitality leaders see things visible".-Pawan Sharma

Editor: Tell us about your journey. How did it all start?
It all started with my interest in the hospitality industry and the genes of discipline I got from my father who was Asst. Commandant in Border Security Force. Being an alumnus of Delhi University and BSF Hostel, I first started to work at Sariska Palace, Alwar. It was a very nice learning experience for me as it was my first. After that, I was placed as Front Office Associate at The Kuchaman Fort which is also a unit of the Sariska Group of Hotels. It was a majestic property located in Nagaur district. Thereafter, I got an opportunity at The Laxmi Niwas Palace Bikaner(A Unit of MRS Hospitality). It is a part of the Royal Residence of the His Highness of Bikaner. Then I moved to Jaipur and worked with Hotel Jaipur Palace (Currently Sarovar Premiere) and Las Vegas (A Unit of Bajor Group of Hotels).

Then I moved to Jodhpur and started working with Hotel Park Plaza (Managed by Sarovar Hotels and Resorts) as Front Office Executive. After that, I was appointed as Front Office Manager at Chandra Group of Hotels where I got to learn and explore many things related to this industry. At that time, the destination wedding concept was introduced by the Group. It expanded with the openings of new Hotels Chandra Imperial and Chandra Grand where I got to learn about pre-opening strategies and execution of plans. I worked with Hotel Niky International as Front Office Manager,  Varaha Infra Ltd. as Admin and PR Officer, and then as a Room Division Manager at The Bayan Hotels and Resorts in Udaipur  

Currently, I'm designated as Sales Manager at The Fern Residency Jodhpur (A Unit of Pusa Hotels and Resorts). It is one of the best Business Hotels in Jodhpur.It offers 50 rooms, suites, leading environmental practices and various F&B outlets. 

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

Hospitality is all about service, customer support, and personal interaction. Smile, be professional, and know what you are doing. The formula is simple but takes a lot of dedication. It is all about anticipating your client's needs and meeting the highest expectations. A more literal answer would be to find a mentor and shadow them.

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

When I  want to hire someone for any current position, it's also helpful to understand where they want to take their career in the coming years. The ability to establish long-term goals and have the self-awareness to know how they want to steer their career will benefit you and your organization. Someone with a strong sense of where they're heading will be more motivated to learn new things, improve their soft skills, and meet the goals established for their position. Sometimes hiring is all about attitude.I also want to be sure that the candidates I'm hiring are honest in every aspect of their lives and career. Integrity means that they won't cut corners, won't provide misinformation, and won't deliberately obscure important information. Determining honesty and integrity doesn't have a specific form of measurement, but you'll be able to see how they comport themselves and verify some of this information in the references.

Editor: What advice would you give to a young, aspiring hotelier for their internship?
Being a successful hotelier starts with getting a high-quality education. Remember, there are no shortcuts to being successful in the hospitality industry. It’s through a quality mindset that you can learn all the necessary hospitality skills. Passion is at the root of success in our industry.

Editor: What are some of the trends you see impacting the hospitality industry?
The term ‘trend’ describes a shift in behavior or a more generalized situation change. With this in mind, hospitality trends may include changes in how customers behave, new ways of providing hospitality services, or general moves towards adopting new hospitality technology. A range of different factors typically influences trends.

For instance, the rise of technology like artificial intelligence has led to a trend where machine learning is used more regularly, and AI technology is deployed more frequently for customer service purposes. Meanwhile, virtual reality technology’s emergence has altered how many hospitality companies promote their products.

There are a few trends accelerated by the pandemic also. For example safety & hygiene. Several hospitality trends can be broadly described as being related to safety and hygiene. These have become especially important with the emergence of COVID, as the world adjusts to the virus and efforts to contain the spread. These concepts must be a priority for hotels, restaurants, bars, and cafes.

Measures here may include the provision of hand gel, increased cleaning of areas where customers will be, implementing policies related to wearing masks or other protective equipment, and ensuring social distancing rules are respected. Any special rules need to be made clear ahead of time and enforced to make people feel safe.

Moreover, hospitality marketing efforts also need to emphasize the safety and hygiene steps you are taking. Explaining these steps could be the difference between generating bookings and having customers look elsewhere. Another one is contactless payments. Many of the biggest hospitality trends are concerned with reducing friction, and contactless payments have been one of the biggest examples. Customers save time sorting through cash or entering their PIN when accepting contactless payments. The emergence of things like Apple Pay and Google Pay also removes the need even to carry a wallet.

besides removing friction and improving the customer experience, the coronavirus pandemic has also increased the demand for contactless payments. Many customers and staff members feel uncomfortable handling cash, and providing the option for contactless payments may be seen by many as a necessity rather than a luxury.

Editor: What tech would you like to see in operations? What operational problems need tech solutions?

Mobile Check-In. Mobile check-in hospitality tech is a very important area to consider because it can help to improve the customer experience at the point of their initial arrival. This is especially beneficial because first impressions can greatly affect how customers ultimately feel about their visit or stay. Crucially, mobile check-ins serve the need for face-to-face customer interactions, meaning customers can potentially have greater flexibility regarding when they check-in. This ties in with wider contactless technology trends within the hospitality industry, and can be especially welcome for those nervous about COVID-like diseases. Another one is Recognition technology. Recognition Technology is one of the most important emerging tech trends, but its potential uses in the hospitality industry are especially interesting. In particular, biometrics is used to usher in a new age of seamless authentications, which could benefit hotel processes and customer purchases.

For example, imagine if a fingerprint or facial recognition technology could be used in your hotel to unlock rooms. Now, consider the uses of the same technology for check-in and check-out purposes. In the future, this technology is also likely to allow for completely seamless purchases, with payments being authenticated by touch.

Editor: What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc.

People sometimes confuse 360 videos with virtual reality. While they use similar technology and are often combined, there are some key differences.

Virtuality reality is a computer-generated simulation of a 3D environment that people can interact with via a headset or other equipment. It helps potential guests feel what it’s like at your property and in your rooms in the first person. Think of it as a video game. 

360 video is meant to be watched on your computer, phone, or tablet. It helps show potential guests what it’s actually like at your property. Think of it as a movie.  

The opportunity to promote your property with VR hotel tours is only growing. And properties with a virtual tour included are clicked, on average, 10 times more than those without one.

 If you already know that the visuals on your website can have a huge impact on sales, then you can imagine what impact a VR tour can have. One can try stitching together popular user-generated visuals to help bring your tour to life. 

I like this particular feature because it gives a realistic preview of rooms and event spaces, puts the viewer in the driver's seat, and attracts both individual guests as well as large events looking for hosting.

Editor: Two things you would like to change in the industry.

Would like to build up a standard mechanism for retaining quality staff and provide an individual with a good job culture and work environment as per this social or digital revolution.

The second thing I would like to do is the enhancement of data security.

Exclusive Interview | Chef Playton Dias, Kamaxi College of Culinary Arts, Goa

Baking is an art form, with a bit of maths thrown in:

Chef Playton Dias

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. 

Exclusive Interview | Deepak Dandge, The Orchid Hotel, Mumbai

I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.

Deepak Dandge- Executive Chef

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

I Was very keen and interested in cooking. My mom used to make really good food and was really fond of it. Same time I saw Hotel Management College which was referred to me by my elder brother. Gave the exam and got through it. Did IHMCT from Tiruvananthapurm, Kovalam.

Started with Orchid Mumbai then moved to other hotels like JW Marriotts, Taj, Westin, Sofitel, Raintree hotels, Intercontinental Hotels, The Park, and Holiday Inn.

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

Started working in the continental section at the early stage when I joined hotels. Was keen to learn more and wanted to see how different section of the kitchen works. Have worked with all the sections of the kitchen like Cold, Hot, oriental, Tandoor, Pastas, Grill, Curries, and also Progressive food.

 A dish your patrons/guests love

• Salmon with Soy, sesame oil, and pickled salad

• Nahari

• Nalli Roghanjosh

• Lamb Bourguignon

• Sous vide chicken with Mushroom puree and wine jus

 

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

Duck Breast with orange sauce

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

I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.

What advice would you give to a young culinary student?

Focus, read, and enjoy what they do. 

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

Knife, measuring spoon, Thermometer, Combi oven.

Your favorite ingredient is…

Salt- Any form

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

Chef Vinay Jayraj, Chef Rohit Sangwan, Chef Prakash Jaydevan

What books should every chef read?

Books on Ingredient. It will make you understand that how well you can use the ingredient and get the most out of it.

Exclusive Interviews | Saikat Das Culinary Trainer at Academy of culinary Arts and Hospitality Management,

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

During my stint in IHM Kolkata, we used to do practicals for food production where I got a lot of interest in this subject when we used to cook something in our practical lab get me more attracted to this subject and the environment or the surrounding in the practical lab was so buzzing and the flavors of spices and the gravies make me more interested into this culinary world. Nevertheless, to say that my faculties at IHM Kolkata have played a very important role to inspire me to take up my career in the culinary industry.

What are your earliest memories of the kitchens you worked in

One of my found memory in kitchen was taking part in a cooking competition so The Story goes like this during my days in Kuwait where I was working in one of the five star hotel, one fine day my executive sous chef came to me and put his hand on my shoulder and said "Das pull up your socks boy you are going to participate in live cooking competition at HORECA exhibition Kuwait". So the confidence which my chef showed on me was amazing and keeping to his expectation we won the gold medal in live cooking competition in that event.

A dish your patrons/guest love

So one of the dishes which my guest used to love was the ‘Gambas al Ajilio’. This dish I got to learn from one of my Spanish chef basically this dish is kind of appetizer where the shrimps is prepared with sliced garlic, Spanish paprika, Dry sherry and a small piece of dry chili peppers cooked in confit method that is a slow cooking in oil the oil which we use is the olive oil. 

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

One of the dish which I love to have given any day is Khichdi. Now the khichdi is such a comfort food that it will work when you are at home or sick or you're feeling lazy to cook or any given situation this comfort food will work. Now considering Khichdi is itself a wholesome meal where you get all kinds of nutrients in it whether it is carbohydrate from rice or protein from the lentils or the vitamins and minerals from the vegetables use in this so this comfort food will fill up all the nutrients which your body needs.

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

To become a successful chef the first thing is needed in you will be the learning attitude you cannot say that you have learned the skills and technique of culinary because when we talk about this culinary world it is a huge you cannot finish learning about the culinary in your lifetime it is it is endless ocean of knowledge and information which you will be getting. Now a days we have seen that the fresh graduates from the hotel schools tries to replicate the fancy plating and presentation of food but they need to understand that first they need to build a basics like different cuts of vegetables preparing the basic sauces and so on then they can move forward to start with the plate presentation the fancy presentation which they see in YouTube or in TVS or in the magazines. Second important thing to become a successful Chef will be the patients now a chef cannot be made in one fine day The Chef need to prepare himself from the very first day he enters in the kitchen and it will take long time now it depends upon the person to person how you will define this long time it can be one year it can be 5 years so it's depends up to you how much time you are going to take to prepare yourself as a chef. And the third important thing to become a successful chef will be the hard work without this nobody can succeed in their life

What advice would you give to a young culinary student?

Advice that I want to give to the young culinary students is that work on your basics the rest will follow you and always have a learning attitude. Also discipline is the key factor to become successful in your life.

Your favourite ingredient is

My favourite ingredient will be cardamom any given day because when you have this cardamom you get the sweetness of it you get the flavour of it and it always give you a soothing effect in your mouth which really makes me feel better.

Name chefs, you find amazing or chefs work you admire

One Chef who I really admire is ‘Marco Pierre White’ now I really admire his personality. The technique he shows is commendable.

What books should every chef read?

All the books have their own importance and have their own information but one book which really helps me out is ‘Larousse Gastronomique’.

What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc.

One feature I would really love to see in any app or software is how to calculate the nutritional value of the food which we are taking. This kind of technology we do have but it is not for common use and we can't see this in restaurants or in any F&B outlets.

Exclusive Interview | Pradip Rangole Head Brewer, Balaso, Gold Rush Brews

A Good Beer Makes everyone happy…

-Head Brewer

Pradeep Rangole

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

In my almost 10 years of experience in the craft brewing industry. I have a master’s in brewing from VSI, Pune. I have worked with various breweries across Bangalore and Pune. I started my career as an assistant brewer in an Irish village brewery, in Pune. 

Which one thing makes you curious about the brewing industry?

 Hmm, there is nothing to be curious about the brewing industry, all breweries make great beer.

What obstacles have you faced so far in your 9 years of journey and how do you deal with it?

Oh yes, how the journey became successful without obstacles. As I say brewing is a science plus an Art, so in all years facing so many obstacles came in brewing like troubleshooting problems, beer making according to the consumer’s palate, and brewing with fruit-based (sour beers). But every day is a new day you will learn something, it's only possible because of teamwork and if you have good mentors.

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

  They should first be from a Science background because brewing is a science plus art, they should know about basic brewing knowledge.   

Which one skill a brewer needs to have in the brewing industry according to you?

 Brewers should be passionate about brewing and creating something new.

 What is the uniqueness of Gold Rush Brewery?

 So here we are making the finest craft brews like German Hefeweizen, American pale ale, Belgian tripel, and Munich Helles lager(Oktoberfest) using imported high-quality raw materials as well as serving delicious food.

 What is the main Idea behind this Cowboy theme in Gold Rush Brews?

 Keeping clientele satisfaction and authenticity as their topmost priorities, as one walks into the premise, they would be truly amazed by the vast greenery in the middle of the city. There are several types of settings to entertain all groups of clientele. When it comes to the food, starting from the appetizers to desserts, everything will satisfy all the human elements like smell, taste, and vision. The goal of the Gold Rush is to correctly capture the mood of those happy times and the delicious meals that went along with it. A place where one can feel confident enough to be oneself and let their guard down.

Two things you would like to change in the industry.

 If you ask me that, I can say the industry is changing so fast because when i started brewing there were few breweries across India and now in small cities also breweries are opening. We just share the proper beer knowledge to the consumers. 

 What advice would you give to a young, aspiring hotelier for their internship?

 If anyone is really interested to learn about brewing you can do it but do it with passion & creativity.

 What is your favourite question for a candidate interview and why?

 Why do you want to become a brewer?  I've always wanted to combine my love of art with science, and my preferred beverage is a fine beer. I started the voyage out of a desire to learn more about brewing. Every batch of beer I produce has my heart and soul in it to the very core. I plan to continue evolving as a brewer. Observing the smile on my guest's face makes me feel satisfied.