Exclusive Interview | Rajeev Kumar, Executive Chef, Courtyard by Marriott Bengaluru Hebbal

Rajeev Kumar

To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavours.

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

I started my journey at the prestigious Mahindra Management Institute, where I developed a passion for the hospitality industry. I started my career with the Luxury Collection Hotels of Marriott International, Hyatt, and Mahindra, where I contributed significantly to their prestige. Venturing into pre-opening roles at The Lalit Mumbai and The Westin Goa where I showcased my strategic acumen. At The Lalit Mumbai, I upheld the brand's high standards with my culinary expertise and my commitment to excellence. At The Westin Goa, I played a key role in the successful launch of the property. Currently, I am working as the Executive Chef at Courtyard By Marriott Bengaluru Hebbal and I am very excited about where my journey takes me.

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

My earliest kitchen memories were a blend of enticing aromas, sizzling pans, and the lively buzz of culinary activity. It was a time of excitement, learning, and camaraderie, laying the foundation for my journey as an Executive Chef. These experiences shaped my skills and instilled a deep appreciation for the collaborative artistry of the kitchen.

A dish your patrons/guests love.

Our patrons love the meticulously curated Australian Lamb Shank, which is one of my finest works.

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

The Sous Vide Halibut Fish with Beurre Blanc Sauce is the dish I would like to incorporate to our menu

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

To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavors are the keys to carving a successful path in the culinary industry. So, embrace your love for cooking, stay passionate, and let it fuel your journey towards becoming a successful chef.

What advice would you give to a young culinary student?

My advice to a young culinary student would be to prioritize mastering the fundamentals of being a good chef. A solid foundation in basic skills not only forms the cornerstone of your culinary expertise but also serves as the stepping stone to higher roles in the future. Embrace the basics, as they are the building blocks that will elevate your culinary journey and open doors to greater opportunities in the culinary world.

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

As an Executive Chef, certain instruments, equipment, and devices are indispensable to the seamless functioning of the kitchen. Foremost among these is a reliable set of high-quality knives, an extension of my culinary expertise. Moreover, precision-controlled cooking equipment, such as sous-vide machines and induction cookers, play a pivotal role in achieving consistent and exceptional results. The reliance on technologically advanced kitchen gadgets, like temperature probes and digital timers, ensures accuracy in cooking processes. Ultimately, a well-equipped kitchen not only enhances efficiency but also empowers me to bring creativity and precision to every culinary creation.

Your favorite ingredient is.

One of my all-time favorite ingredients would be Staranise.

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

I admire the culinary artistry of Chef Himanshu Taneja. 

What books should every chef read?

Every aspiring chef must read The French Laundry by Michael Ruhlman, Susie Heller, and Thomas Keller.

Exclusive interview | Niklesh Sharma Founder & Managing Director, Academy of Pastry and Culinary Arts

Overview of APCA and Journey so far?

APCA is an esteemed group of Professional Culinary & Pastry Schools with a Pan-Asian presence in Singapore, Malaysia, Philippines, Indonesia, Delhi NCR, Mumbai and Bengaluru. Our journey started in 2010 with the flagship school in Malaysia and we are evaluating new possibilities to increase our footsteps .We are the largest and one of the most awarded Pastry Schools in Asia. 

How has hospitality education changed post pandemic- Are students still looking at it as a career ?

Ideally there is more keen interest in the Culinary and Pastry arts as almost every one realized that home chefs/ bakers did manage to survive by establishing home business during the covid times and now the business is back with a  vengeance  and there is a heightened demand of chefs.

Our courses are both for food enthusiasts, home bakers and people who are looking to learn it professionally and either establish their own bakery/ restaurants or work for large hotel chains.

Hospitality education is back on track at the same level as pre pandemic and we are in the process of expanding our geographic presence as APCA is getting heightened queries for tie ups and new academy proposals from all over. We are currently Looking for more opening in Middle East and Certain cities in India

Does the Academy develop its own curriculum? If so, How does it differ from other Academy 

APCA develops its own curriculum keeping in mind the ways that the buddying chefs need to be taught the basics of cooking followed by traditional / authentic recipes and then to keep up with the trends of world cuisines. We have our course curriculum divided into 3 stages – basic/ intermediate and advanced and each stage build on the previous stage through upskilling , theory classes and hand on practices. Our curriculum is not only delivered in the classroom setting, our chefs give a live demo at  the beginning of the day and then supervise our all chef students as they practice the cooking in our lab kitchens and then they have the recorded demo of the  dish along with the written recipe available to them through APCA Chefonline learning platform for an ease of access 24/7 , 365

Also we have course curriculum structured by the various different world cuisines and by the masterchef series and we also have specially curated course curriculum for Master chef series that gets conducted as a part of Asia Patry Forum in Malaysia once every year by award winning chefs from across the globe.

What are your thoughts on cloud kitchen and struggle faced in India Market ?

We understand the cloud kitchen challenges / struggles faced in India are as follows

•       Standardized production

•       High attrition of cooks/chefs

•       New cuisines ideas

•       Sustainable cooking - Waste management/Apt menu planning

•       Demand for food festivals and special events

•       Develop skill pathway – generic and specific

•       Lack of  bulk cooking mechanized equipment and delivery infrastructure

What we are offering at APCA

•       Menu planning & recipes standardization

•       Skill development for high potential chefs/staff

•       Support your Learning & Development agenda

•       Develop and deliver hybrid skilling model

•       Introduce in-demand diets like Keto, Vegan

•       Sustainable cooking practices

•       Support in planning and organizing events and festivals

•       Online platform to follow recipes, track progress and utilization

What is a buffet style approach to learning ?

APCAchefoneline,com is the best example of buffet style learning approach – we have our courses well structured and any chef student / learner can pick up the courses they need either as a short course or a long duration coupled with weekend classes , long duration courses at the academies and having a chef on call for clarifying their doubts

Exclusive Interview | Dinesh Mhatre,Executive Chef, The Orchid Hotel Pune

My culinary philosophy revolves around delving into the essence of each cuisine and culture, crafting dishes that resonate with diverse palates, and consistently exceeding guest expectations.

Whatever it is, the way you tell your story online can make all the difference.

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

My culinary journey was sparked by my father's small catering business, known as Guru Datta Catering. During my school days, I eagerly accompanied him during vacations to observe, savor, and relish the culinary experiences. This ignited a deep passion for cooking within me. However, my aspirations leaned towards modern cuisine and achieving a significant chef's position. Despite my desire to enroll in a Hotel Management course after completing my 12th grade, financial constraints compelled me to take a different path. I embarked on a three-year kitchen apprenticeship at Oberoi Flight Service in Andheri, Mumbai. This foundational experience paved the way for my entry into the culinary world.
Following my apprenticeship, I embarked on my professional journey at The Orchid Hotel in Mumbai, serving as a Commis from 1999 to 2002. Subsequently, I became a part of the pre-opening team at Hyatt Regency Mumbai as a Commis, which marked the beginning of a remarkable 14-year tenure. My trajectory within Hyatt was nothing short of transformative – progressing from Commis to Chef de Cuisine. Throughout my time at Hyatt, I engaged with diverse culinary outlets and collaborated with three accomplished Italian chefs. A pivotal moment occurred in 2007 when I had the privilege of representing India during a sponsored visit to Italy by the Italian Embassy. This exposure deepened my understanding of Italian cuisine and culture. In 2015, I sought fresh horizons and joined JW Marriott Pune as a Banquet Chef. Steadily, I ascended to the role of Executive Sous Chef, overseeing substantial events such as weddings and conferences. My journey led me back to Hilton Mumbai in 2019 as the Executive Chef before embracing roles at prominent establishments including Courtyard by Marriott Ahmedabad and Radisson Blu Kharadi Pune. A unique opportunity then arose to work with Kamat Khandan at The Orchid Balewadi, reuniting me with my culinary roots.

My culinary philosophy revolves around delving into the essence of each cuisine and culture, crafting dishes that resonate with diverse palates, and consistently exceeding guest expectations.

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

My initial forays into the culinary world were marked by unrelenting dedication and extended hours of work. These foundational experiences instilled within me a profound understanding of the kitchen's rhythm and its relentless demands. In those early days, recognition was scarce despite the unwavering effort invested. This reinforced my belief that the culinary journey is an everlasting learning process, with no bounds to what one can absorb and achieve.

Editor: A dish your patrons/guests love

The dish that has resonated most deeply with my patrons is one crafted with unwavering passion and commitment. This fervent dedication and the personal touch I infuse into my creations have led to a strong connection with my patrons.

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

Yes, there's a cherished dish that holds a special place in my culinary heart – "Mutton Hara Masala." While it may not have found a place on my menus thus far, its rich flavors and intricate preparation make it a personal favorite that I am eager to share with discerning diners in the future.

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

Becoming a successful chef requires an unwavering commitment to hard work, a steadfast belief in oneself, and an unbridled passion for the culinary arts. The relentless pursuit of excellence, coupled with a genuine connection to the craft, sets the foundation for a truly accomplished culinary journey

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

To the aspiring culinary students, I would urge them to channel their passion into their work, anchoring their focus on their professional journey. While monetary gains are significant, prioritizing a steadfast dedication to the craft and an unquenchable thirst for knowledge will invariably pave the way for a fulfilling and successful career.

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

While a multitude of tools graces the culinary landscape, the quintessential knife remains an indispensable companion. However, I firmly believe that the cornerstone of culinary success lies in the ardor one holds for the vocation. This passion becomes the driving force that conquers the countless obstacles that may arise.

Editor: Your favorite ingredient is…

Among the myriad of ingredients, my heart resonates with the rich offerings of Indian sweets. The intricate play of flavors and textures in traditional Indian sweets encapsulates the essence of our diverse culinary heritage.

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

Among the esteemed chefs, two individuals stand out for their distinct attributes. Chef Giovanni Parella's affable demeanor and his ability to maintain a calm and composed ambiance in the kitchen are truly remarkable. Additionally, Chef Kedar Bobade's unwavering commitment to precision and his resolute approach towards work, coupled with exceptional teamwork, inspire me deeply.

Editor: What books should every chef read?

While an array of culinary literature exists, I am an advocate for recognizing the fundamental source of culinary wisdom – one's own mother. Our mothers, as the unsung culinary heroes in our lives, possess an innate mastery of flavors, techniques, and the art of nourishment. Learning from their wealth of knowledge and experience can provide invaluable insights that complement formal education.

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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.