Exclusive Interview | Chef Anuj Kumar Singh, Executive Chef, Courtyard by Marriott Raipur

“Determination, Lots of patience and innovation, and challenging yourself every single day makes a successful chef”

— Anuj Kumar SIngh

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

Taj Lucknow is where it all started where I was accompanied by my father when I was in 10th Grade and the interaction with the Chef made me curious and kept me thinking if this is something I want to do for the rest of my life.

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

Currently working with Marriott International, Raipur, India but Taj is in my blood as I started my career with Taj as a management trainee, Memories are all surrounded by innovation and learning that I have gathered from Late. Chef Arvind Saraswat, Chef Ajay Sood, Chef Arun Batra.

Editor: A dish your patrons/guest love

Kareli Korma (slow-cooked mutton shank pieces along with yoghurt, selected whole spices fined with saffron) and Dum Ghost Biryani
 
Editor: A dish that you love but do not have on your menu

Banana Malpua (my mother’s recipe)

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

 Determination, Lots of patience and innovation, and challenging yourself every single day makes a successful chef

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

Cooking is an art that requires a lot of passion, Patience, hard work, innovation, and needs to be topped with love.

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

Knife, Spoon

Editor: Your favorite ingredient is…

 Clove and cardamom

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

 Late. Chef Arvind Saraswat
 
Editor: What books should every chef read?

Professional Chef by Late Chef Arvind Saraswat

Exclusive Interview | Devinder Kumar, Executive Chef, Park Plaza Delhi CBD Shahdara

“Food has always fascinated me”

— Chef Devinder Kumar

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

I have asked this question by most of the people to whom I met but I am not sure of the answer because from my childhood I always love to help my mom in the kitchen, I have always been fond of experimenting with different ingredients and came with new flavours and I enjoy working at kitchen and saw cooking exciting dishes. Food has always fascinated me and I always love to try new taste buds and that interest of mine helped me to not only expand my knowledge but for future flavor combinations and dishes. That interest in food mould me towards this profession and I opted for Hotel Management whereas my family wanted me to be professional in finance.

I did my Hotel Management from IHM Pusa Delhi. It was great learning there I learnt a lot about professional and personal life experience. Got selected as Kitchen Management Trainee at The Bristol Hotel, Gurgaon, that was the first five-star hotel in Haryana and I worked with great chef’s there and learnt the kitchen skills. From there my culinary journey began and after that, I never looked back. During my 22 years of experience, I worked with different brands and now I am working as Executive Chef with Park Plaza Hotel, Delhi since pre-opening.

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

It was The Bristol Hotel, Gurgaon- I started working as Kitchen management trainee and worked at a different section of the kitchen, where I learnt lots of in and out of each section of the kitchen. I used to be part of live counters and always busy in guest interaction and handling guest expectations. I never count on my working hours and keep on doing the good work and learn each and every new idea from the seniors. I spend most of the time in the continental kitchen as I love to work there. I got a good chance to interact with guest and serve them food as per there specification which was really a new move at that time, as a result, I had very good relations with the guests.

I worked very hard to upgrade my knowledge and skill which gave me confidence and that made me good skilled Chef and even today I always ready to learn and educate myself.

A dish your patrons/ guest love?

During my 22 years of experience I have served lots of dishes to my countless guests which were appreciated by them most of the times. Every guest has his/her own preference whether its banquet or a la carte. The choices differ as per the nationality of the guest too. I always love to interact with guests and serve them as per there taste and preferences.

Some of the dishes which were much appreciated by guests are –

Apricot Glazed Salmon, Caribbean Style Paella, Basil Coated Sole Grilled, Braised Lamb Shanks, Roasted Turkey, Stuffed Grilled Chicken, Mushroom Stroganoff, Spinach and Ricotta Lasagne, Ravioli Saffron Sauce, Nalli Nihari, Lal Maas, Soya Malai etc.

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

Beef/Meat Wellington- Tender Fillet of beef/Mutton baked in puff pastry served with garlic tossed veggies, Chateau potatoes and Madeira sauce makes a classical sophisticated main course for formal dinner.

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

This is indeed a very difficult question as everyone has a different thought of successful Chef, as success does not come instantly and it took years to get. But yes one should have patience, passionate and hardworking to enjoy success. In my opinion, successful Chef must always keen to learn new things, one should always be ready to deliver with perfection on time as our industry demands everything on time. Should invest in him to educate and skill development. Nowadays your presence in social media, creativities, innovations and skills to market yourself is the key to success.

What advice would you give to young culinary students?

My advice to those who wish to start their carrier as a chef to be confident, they have to be passionate about food and to be updated with new market trends.

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

I always keep a sharp knife and a tasting spoon in my uniform.

Your favourite ingredients is…

My favourite ingredient is Ginger, it gives pungent flavour and aromatic aroma to the dish. Ginger is used in Indian curries, Chinese, Japanese, and European spice blends. Ginger helps in treating seasonal infections, it was a great remedy for improving digestion and metabolism. Since ages, ginger has been used for medicinal purposes, due to its rich nutritional properties.

Name chef’s, you find amazing or chefs work you admire

Chef Sushil Chug, Chef Narender Singh and Chef Sudhanshu Rajhans

What books should every chef read?

Larousse Gastronomies, A guide to Modern Cookery, The French Laundry cookbook, Essentials of Classic Italian Cooking.

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Exclusive Interview | Chef Mohkam Singh, Executive Chef, Radisson Jaipur City Center

“What are your earliest memories of the kitchens you worked in?
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!”

— Chef Mohkam Singh

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..

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Exclusive Interview | Chef Avtar Singh Rana, Executive Chef, Hotel The Royal Plaza, New Delhi

“In this industry, success doesn’t come instantly, you have to keep patient, passionate, enthusiastic, diligent and hard-working.”

— Chef Avtar Singh Rana

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

It all started when I was a daydreamer who always dreamt about big flames, always thinking how these celebrities becomes so famous, everybody talks about them and about their fortune, at one day one of my friends advised to get admitted in the Hotel institute that is the day which brings miracles in my life, my whole dream come to a reality when I was selected and get passed in the entrance test for my next carrier move. From student to a reputed profession called hospitality.

It was great learning in the institute where I have learnt lots of up and down in my life, Institute of Hotel Management and nutrition Chandigarh. Most of my life I spend in the hostel while schooling as well as while getting professional education. While in the institute we were thinking about only two hotels groups Like Taj & Oberoi. Luckily I was selected for Taj group of hotels and from then my culinary journey starts in actual to become a professional cook.

I have worked with brands such as the Taj, Accor-Grad Mercure Vadodara where I was opened that hotel, Marriott-Four Points Sheraton Vashi, Mumbai, Started Successfully Radisson Blu Greater Noida, Radisson City Centre, Jaipur, Habitat Hotel Kingdom of Saudi Arabia, alkhobar, Cluster Executive Chef for Western Hotels Abu Dhabi, Ghayati & Madinat Zayed, Now Heading one of the Biggest hotel in the heart of the City Hotel the Royal Plaza, 19 Ashok Road, heading the Culinary brigade.

What are your earliest memories of your kitchen you worked in?

It was at the Taj Ambassdor, Taj Man Singh- New Delhi 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, guest’s interactions and handling the Omelette stations for busy breakfast mornings. I got a chance to work in every section of the kitchen and I was the luckiest one to get a chance to work in all the major section of the kitchen, I worked with Famous Chinese Restaurant of the Brand ‘Larry’s Kitchen and House of Ming Kitchen.

I was always interested in to get the knowledge of both hot & cold section of the kitchens and learnt the art of fruit and vegetable carving at that phase of my career. I never cared about my duty shift hours I worked hard to learn everything which in the end was the key to my success.

A dish your patrons/guest love?

There are endless dishes and every time there is a different story about it, In 21 years of experience I have catered to millions of guest with different nationalities and have special demands and preferences, most of the time our hotel packed with foreigner’s some the special dishes which are specially created on the demand of the guest only.

Smoked Salmon with horseradish cream, beetroot relish and crispy capers, Char Grilled Rump Steak, Sauteed Orange Chicken with shredded crispy ginger, Penne pasta with orange caper sauce, Shitake Tofu Cups in Black Bean Sauce.

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

Chef Special authentic creation of Chicken Ala kiev- Crispy golden fried chicken stuffed with spinach and cheese, served with creamy mushroom risotto and exotic vegetables – A Fabulous dish which all-time favourite and meal itself. A palatable dish is full of flavours and aroma. Unique as it’s all about the technique and the way it been presented. The risotto has to be al-dante and crème which goes well with crispy chicken.

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

Everybody has their own way to explain such a question, but it’s hard to become a successful chef after giving your blood and sweat for years to become a successful chef.

In this industry, success doesn’t come instantly, you have to keep patient, passionate, enthusiastic, diligent and hard-working.

Your sacrifice and your family time maintaining work-life balance is of the essence. Travel, explore, experiment, Innovation, creation, believe in yourself, never ever give up attitude and marketing yourself are the key for success for a reputed Chef. Now a days your presence in the Social and network media makes you famous and successful.

What advice would you give to a young culinary student?

Dear Nation Builders/ Champs, just a comment for you put your head down never believe in gossips, work hard, never ever wait for things to come to you, or it may happen, make them happen for yourself through hard graft and not giving up.

Always remember one thing “Do whatever you wish to do, Do that from your heart with love and care, this is the only way you can do it right”

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

A sharp knife, Probe Thermometer and a tasting spoon- my true friends which always make me right in every path of success.

Your favourite ingredient?

Peppers- Which are the soul of any food you served throughout the universe which is not complete until unless there is no pepper been used. There are so many different health benefits also you have it from the pepper, cured sour throat, helps during the cold, relief from the cold and helps in the purification of the blood cells.

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

Chef Heston Blumenthal, Chef Raymond Blanc & Chef Shaju Zaccharia

What books should every chef read?

Larousse Gastronomique, new world Chinese Cuine Fuchisa Dunlop, Heaton Blumental –Total Perfection and Chef Avtar Singh Rana “Chef’s Nectar”

"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.