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.

Exclusive Interview | Chef Sidney Dcunha, Director of Culinary Sofitel Mumbai BKC

Even the sharpest knife needs to be honed to maintain its condition so staying updated with market trends is a must to curate unique experiences. Hence Constant learning will take you on success path

-Chef Sidney Dcunha

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

Having grown up in the busy metropolis of Mumbai city, I developed my interest in food and cuisine during our childhood summer holidays in Mangalore, where I curiously watched my family’s bakery business, specializing in plum cakes, especially during Christmas. That’s where it ignited a fire in my belly and took a decision to follow the same. Soon after school, rather than finishing my BSC, I decided to enroll myself in the Institute of Hotel Management, Mumbai, and joined a leading luxury chain of hotels for a few years, and here I am today, with Sofitel Mumbai BKC.

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

In the early days of my career, I was more inclined towards bakery operations, owing to my family business. But when I joined Taj Mahal Palace in Mumbai, I got an opportunity to learn Indian cooking. I started as a Phulka boy at their Indian specialty restaurant - Masala Kraft. In those days, they had the concept of a Chefs open table, as a Phulka boy, I used to take my trolley and make fresh Phulka’s on a griddle from home-ground wheat, living in front of the guest table. The guests used to love this experience and enjoyed the fresh Phulka’s and that’s one experience and memory I will never forget from my early days, as it was one-of-a-kind for that time.

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

Apart from one’s genuine love for food and hard work, constant innovation and fierce passion in your DNA are the key ingredients to becoming a successful Chef. Even the sharpest knife needs to be honed to maintain its condition so staying updated with market trends is a must to curate unique experiences for the guests, especially Gen Z travelers, who are willing to pay for quality and luxury and enjoy memorable experiences. Hence, constant learning and upgrading are a must. 

 What is your day like as a Culinary Director? 

As a Chef, you will typically work long hours. So, my day at Sofitel Mumbai BKC starts with breakfast service, ensuring the food quality as it not only has to taste good but also looks aesthetically pleasing and has healthy options included. Also, I love cutting a croissant into two, which we bake in-house at the coffee shop, followed by a sampling of the chutney in our south Indian spread, which is an imp part of the breakfast buffet. I like to ensure that guests who come at the start of our breakfast from 7 am and who comes at the end of our buffet around 10.30 am, should enjoy the same high quality and quantity at the buffet. I also like to go around the tables and interact with guests, learn about their experiences and take feedback if they have any. Post that I attend the morning meeting with HODs, where we learn about VIP arrivals and plan amenities to curate a special experience. After the HOD meeting, I conduct my briefing with the Sous Chef and the culinary team where tasks will be assigned to each chef and team member, taking stock, plate presentations, and prepping seasonal menus. This meeting also includes a quick review of the previous day where areas of improvement are identified. 

I often try to follow my lunch schedule which is 2.30 pm, but considering my tight day, that is rarely followed. Post lunch, if there is an upcoming event at the banquet, I like to go through the menu design and ensure there is seamless execution at the time of the event. In the evening time, I usually like to focus on the inventory, purchase of products, team meetings, and product development, and ensuring that all our outlets are set for dinner service.

Most of the time, my work ends by 9 pm but if there are banquet events, it is not unusual to return home at midnight. While I ensure our guests enjoy their experience, we Chef do miss out on our family dinners. So, when I get my day off, I love spending time with my family. Each year, I keep a separate budget and visit my fav restaurants around the world that are in news. 

What advice would you give to a young culinary student? 

Things take time, there are no shortcuts in life, be patient to climb up the ladder and know the nuances of this profession, and most importantly own your skills.

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

Apart from my Chef’s kit, a good camera phone is a must in this digital age. With social media allowing us to share content 24/7, I like to exhibit pictures of new recipes, ingredients, and all edible elements curated at our hotel.

Your favorite ingredient is

When someone mentions winter, one might think of woolen clothes. I think of Indian veggies, gajar-ka-halwa, the fresh green peas, berries, and fruits that are best produced during the winter season. Also, I love the festive season as we have Diwali and Christmas during that time, there is so much to plan and cook, and I really enjoy the festive fervor. 

A dish your patrons/guests love – 

Pindi Chole, Tomato Burrata, Risotto, and in desserts Tiramisu and Panna cotta.

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

Strawberry Panna cotta

Name chefs you find amazing or chef's work you admire 

For the longest time it has been Daniel Hum and Gordon Ramsey as back in 2009, I got a chance to collaborate with him for a tv series at Taj Mahal Mumbai. I also got an opportunity to meet British Celebrity Chef and food writer, Heston Blumenthal during my stint with JW Marriott Sahar Mumbai.

What books should every chef read?

“Larousse Gastronomique” which is majorly about French cuisine and also “Prashad” which is an ultimate guide to Indian cooking. 

Exclusive Interview | Shriya Naheta Wadhwa, Founder- Zama Organics

The Aim is to Put Indian organic food on the map.

Shriya Naheta Wadhwa,

Founder- Zama Organics

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

I graduated from the University of Southern California in 2015, after which I moved back home to Mumbai. While I always felt I wanted to do something on my own, I only realized my passion for organic and healthy food after visiting a few farms on a trip with my sister. I was amazed at the variety and quality of produce—from a humble potato to exotic black rice. Most people, including me, have limited knowledge and access to an organic and high-quality product that is real and wholesome. My love for food kept me determined to bridge the gap and I spent the next few years doing extensive research, which eventually led to the birth of Zama Organics. I launched the website in 2018!

Tell us About Zama Organics

Zama Organics works directly with farmers, producers, and artisanal makers to provide high-quality groceries, fresh fruits, and veggies that are healthy, organically, and sustainably grown. Zama Organics launched in 2018 and has marquee angel investors like Ajay Kaushal (BillDesk), Arjun Lamba (Guardian Advisors), and Jay Mehta (Mehta Group) among others. With over 300 SKUs ranging from fresh fruits, and veggies, to daily essentials and groceries, the brand is fully operational in Mumbai with an expansion plan carved out for major metropolitan cities of India to become a thought leader in this space and put Indian organic food on the map.

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

As a young brand, we're constantly growing and improving. We want to be synonymous with organic, health, and wellness. Our aim is to be a loved, trusted brand and a one-stop shop for all your organic and healthy grocery needs. We hope to be present in a lot more locations across the country via our own website and a multi-channel approach. Needless to say, we hope this creates an ever-growing Zama community that advocates better eating habits and a positive relationship with food! This industry is yet extremely niche and is seeing growth, especially post-pandemic - the inflection point will hit eventually. The key for us would be to stay true to our vision and continue on our journey!

What do you think is the one major gap in this industry?

Organic produce does come at a higher price point, and small organic brands like ours cannot offer the delivery convenience that larger quick commerce players can. When it comes to organic produce, consumers are yet to fully recognize the value it offers - based on authentic quality and not solely base grocery purchase decisions on deep discounts and deals. As a consumer, asking deeper questions matters because it helps you make informed decisions about what you eat and how the supply chain works -- it will also motivate more farmers to switch to organic farming!

 

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

More than ever before, consumers have become extremely health conscious, mindful about what they consume, and particular about the details of their food. It's a positive trend for health - where the conversations have moved from losing weight/being skinny to making informed choices for overall health, better nutrition, fitness, and well-being. 

 

What tech would you like to see in operations? What operational problems need tech solutions in your niche category?

I would love to see more technology that helps with traceability and creates more transparency throughout the entire supply chain. It would provide confidence to the end consumer and would help us maintain transparency through and through. It would also be great to figure out ways to transport and package our produce/products efficiently - in a way that benefits the environment or lowers our carbon footprint. It would excite me to see more sustainable tech solutions in this category. 

Two things you would like to change in this industry.

The price-sensitive mindset especially when it comes to food and grocery

Fad-diets & short term "health" solutions

  

Website: www.zamaorganics.com 

Instagram  @zamaorganics

Exclusive Interview | Chef Amit Shetty, Taki Taki, Lower Parel

In order to be a successful chef it will always require solid grounding and a good foundation and that comes with training and to be strong with basics 

Chef Amit Shetty

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

 I was one of those kids who loved sports a lot. Growing up at 15 at then when I realized to be in the kitchen. my uncle had a restaurant so seeing the buzz and busy environment. Since then I was very clear that I want to be in the kitchen as a chef 

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

   It was when I use to go to surat for my vacation I use to spend my time in my uncle's restaurant in the kitchen. So passion started from there. Back then after completing SSC, I started working intern at a pizza joint just to learn the basics. Professionally it started from Trident Oberoi Bkc

 A dish your patrons/guests love.

Carpaccio is that one dish that guest at Taki Taki restaurant loves a lot fresh thin slice of fish with pickled garlic, ponzu dressing, and avocado tartare 

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

The dish I love the most is the purest form of my mom-made Dal and Kori gassi .

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

Dedication –it’s a very competitive industry and it requires passion and dedication.

   Training – in order to be a successful chef it will always require solid grounding and a good foundation and that comes with training and being strong with the basics 

  What advice would you give to a young culinary student?

learn how to hustle .respect everything and everyone in the kitchen. never stop learning. Don’t run behind money it will follow. always say “ yes chef “

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

 Being a sushi chef for me my knife is what makes magic. It’s the best equipment to work when it’s sharp

 Your favorite ingredient is…

My very favorite ingredients are garlic, soy sauce, and butter.

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

I admire chef Sajid Patel executive chef of Marriott hotels and Heston Blumenthal .

 What books should every chef read?

 Larousse gastronomique .and The professional chef book.

Exclusive Interview | Ajay Kanojia, General Manager Sayaji Pune

Being positive in tough situations is something that every budding hospitality professional must imbibe themselves.

-Ajay Kanojia

Tell us about your Journey. How did it all Start?

My base is F&B when I started working with previous organizations and worked in Front Office, Business development is also experienced. The job is not monotonous & gets a chance to explore oneself. The sales & guest handling experience & know about guest behaviors. Worked with different locations, including Leisure & corporate hotel, South, Kerala, Jaipur, Central part and; working with business Locations, Like Delhi and; Pune. Being F&B background not only restricted me in supervising production & services but my own interest drives me to learn other elements of hospitality and better experiences for guests. Every guest is new and every day is about learning in-depth and the remaining guests focus on true spirits. attention to minute details, Work for the betterment of the guests and Learn out of passion. Focusing on all the aspects of hospitality is what inspires me every day. Hospitality suffered during the pandemic but anything which goes down also bounces back strongly as its nature's rule. So being positive in tough situations is something that every budding hospitality professional must imbibe themselves.

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

Working in hospitality always keeps you on your toes and there is no time limit when it comes to serving the guests. The shifting of the departs which is FnB, Front office & sales within the operations is a very dynamic part of working in the industry.

The knowledge of different cities, sectors, different property categories like, business hotels, Leisure hotels & mix of both makes more learnings and better understanding towards guest’s requirements from different departments.

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

The Positive attitude is the key that I look at in every candidate irrespective of entry-level, mid-level & senior with a smile.  

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

The Patient is required to work in hospitality. The career initially is slow in terms of Monetary but later stage it becomes very glamourous & great place to work. The learning & public dealing.

What is the single factor that got you your promotion?

Defined Target: Keep employees happy, Business focused, and a Better understanding of terms of revenue management with guest satisfaction.

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

Shifting of the workforce to different sectors. Less Student enrollment in Hospitality institutions. Post-Covid the fear in mind to see hospitality going down again.

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

Adding new devices to different stages makes work less challenging. Adding better software which help to understand guests more & memorized the visits & experience. Security checks for the rooms which can smartly check the guest before checking out majorly require guest solutions.

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

Security Applications for guests & Employees

Two things you would like to change in the industry. 

Good reforms on labor laws on giving Balance between work life & personal life by law for example 5 days working for all industries.

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

I give departmental situation-based questions for candidates’ reactions & through the process. It helps to analyze the thinking level of a person & gives actual insights.