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 Interview | Sonu Dhumal, Executive Chef, Dushanbe Serena Hotel Tajikistan

“Passion, dedication, work, a positive attitude, and a smile on your face will put your career on a successful path”

— Sonu Dhumal

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

I am Sonu Dhumal, Executive Chef of Dushanbe Serena Hotel (Tajikistan). I was born and raised in “Himachal Pradesh, India. I got inspired by my father since he was a chef and very passionate about his work. In my childhood, I decided to be like him. He worked in Taj Delhi and other reputed brands in Hong Kong and the USA. I pursued my dream by enrolling in hotel management at IHM Kufri, Shimla. Upon graduation, my first culinary journey was at Radisson Hotel Windsor, Jalandhar in 2003. In 2007 I moved to UAE at Al Hamra Fort Hotel and Beach Resorts, Ras Al Khaimah as a Demi Chef De Partie. From 2009-to 2013 I worked in a pre-opening property like Starwood Hotels & Resorts, Indonesia, and Wall of Asia Restaurant at Radisson Blu Hotel, Punjab Amritsar Park Rotana & Park Arjaan in UAE. Ramada Port Villa in Vanuatu.  I was part of the pre-opening hotel team and gained lots of culinary insights. I continued to undertake more roles in different hotels and resorts from Sous Chef, Chef De Cuisine, Executive Sous Chef, and Executive Chef in hotels in U.A.E, Doha, Indonesia, China, Fiji, PNG, Vanuatu, Algeria, Samoa, India, and the Maldives.

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

Every day has been a new experience for me and a process of learning all throughout. All the places that I have worked have been a learning curve for me.

My proudest moment was being part of the culinary team to cook for Papua  New Guinea /Prime Minister James Marape and  Prime Minister Of Samoa ( 2020) Tuilaepa Lupesoliai Sailele Malielegaoi in Samoa. 

Editor: A dish your patrons/guests love

In the Maldives, we serve food inspired by the French & Western styles of cooking and dishes. Also, we serve dishes featuring the elements of Maldivian, Thai, Indian Japanese, and Singaporean cuisine.

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

The list is long as I have been to so many places and in so many hotels and prepared so many dishes over the years. Few dishes are mentioned below.

• Poached Fish with Green pea Puree and mango salsa 

• Pan-Seared Black Sea Bass with Pea and Jalapeno Sauce

•  Cold Cucumber Soup / Tuna Tartare

• Seared Scallops with Spring Vegetables, Bacon, and Pea Butter Sauce.

• Seasonal roast chestnut soup with foie grass, - infused aromatic flavored and Holland chestnut, shaved foie grass, and cream of green apple foam.

• herb-crusted rack of lamb with red wine jus

• Thai style chicken, beetroot crapes roll with roasted celery root and chili lemongrass sauce

• Tuna Tartare with Salmon Caviar and Egg Yolk Sauce.

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

Flair. It is all about the flair that will give you the hunger to excel and lead you to learn more and more that in a way will develop your skills and knowledge.

I believe that professional education and training in skills and a passion for cooking are necessary to be successful as a chef. Determination to succeed, knowledge of the methods, and the ingredients are most important. With smart work and all the above combined, you can break through all the barriers that will come in your way and success. A smile on the face is always the icing on the cake.

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

I would like to tell them that passion, dedication in their work, and positive attitude will put them on the path towards being successful Chefs.

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

The instruments I always keep along with me are the Chef’s knife and thermometer.

These are an integral part of me and my daily routine.

Editor: Your favorite ingredient is…

I like to use different kinds of herbs in my preparations as believe they enhance the taste of the food by leaps and bounds. A few of my favorite herbs are basil, thyme, rosemary, etc.

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

I admire and from whom I have learned a lot are Chef Marco Pierre White and Chef Thomas Keller.

Editor: What books should every chef read?

One of the best books that any chef can read is;

1. The Art of Simple Food by Alice Waters.

2. Great Curries of India by Camellia Panjabi

3. The Third Plate by Dan Barber

It is the best book anyone read for Aspiring Chefs

Some of the Chefs Creations on the plate

Exclusive Interview | Chef Ashfaque Ali, Executive Chef, The Oberoi Maidens, New Delhi

“ There is only one recipe to become a successful chef is to believe in you and a hunger to deliver the best as anything less than a best is a failure.”

— Ashfaque Ali

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

 As a family, we love to eat good food. Everyone in my family is very possessive about their food. I never thought of becoming a chef because there was no plan. I developed an interest in cooking when I moved to Kolkata to study and had to survive on hostel food. I always believe that Kolkata is the food heaven of India. The City of Joy has various things to offer and I got to learn the art of cooking from the city. Later I pursued my Hotel Management from Durgapur School of Hotel Management and that is how the journey began. 

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

 My earliest memories go with my first job with The Oberoi Wildflower Hall Shimla, joined there as a Commis. It was very hard yet very rewarding. I had a great learning experience with Chef Baranidharan who was the faculty of “OCLD” back then and my first Executive Chef.

Editor: A dish your patrons/guests love

Biryani is one of my most favourite dishes whether I have to cook or eat. I always get vibrant feedback from my guests, family, and friends and more importantly from my kids.

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

 I do lots of regional dishes and I would definitely add them to my menu for sure. I always want to add local pond small fishes to my menu and will definitely find a way to incorporate them.

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

 According to my there is only one recipe to become a successful chef and that is to believe in youself and have the hunger to deliver the best as anything less than best is a failure.

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

 Have patience, keep cooking, keep learning, success is around the corner

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

 A good stove and a knife.

Editor: Your favourite ingredient is…

 I love spices and fresh herbs. It will be very difficult to choose one but I think rose petal is one of the most favourite ones in my spice box.

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

 I worked with many great chefs like Chef Baranidharan, Chef Vineet Bhatia, Chef Karl Blunden, chef Darren Robert Conole but I always admired Chef Baranidharan because of his passion for food and technique.

Editor: What books should every chef read?

 “Theory of cookery” is the simplest and easily available. There are many in the market but I always find this one the most beneficial and easy to understand.

One of the chef’s beautiful creation