Exclusive Interview | Chef Amit Arya, Executive Pastry Chef, InterContinental London - The O2
/ prabhjot bediHow did it all start? Share your culinary journey with us.
As a child I loved sweets and the desire to know how my favourite treats were made led me to learn to be a pastry chef, while at university we had to learn all aspects of food catering and at my first job, my Executive pastry chef spotted I had a natural flair for baking and getting creative with pastries and I got placed in his kitchen permanently and the rest as they say is history.
What are your earliest memories of the kitchens you worked in.
When I started my hospitality career, the kitchens were a sacred place, big to small jobs were done with extreme precision and there was no room for mistake. It was demanding at that time but it honed our skills greatly that made me excel in the field of patisserie.
A dish your patrons/guest love
A dish that has been very popular amongst the guest is my signature dish of Banoffee parfait which has been my modern take on classic British dish Banoffee pie.
A dish that you love but do not have on your menu
Indian sweets like Jalebi, barfi , laddoo and halwa have always been my favourites but as a pastry chef they can’t be on the menu, so from time to time I take inspiration from them and create some fusion desserts.
What according to you does it take to become a successful chef?
It is a combination of dedication, hard work and a passion to learn and thrive that are the foundation of a successful career for a budding chef.
What advice would you give to a young culinary student?
The culinary world is ever evolving and in today’s time the social media food reels and vlogs have taken the world by storm, a culinary student will have to stay self-motivated and try to create their own niche while taking inspiration from various food trends and different cuisines.
If food could talk, which dish in your menu would have the most interesting story to tell?
I personally think food is actually a language that brings people together and generates emotions , not really a particular dish but many of my themed afternoon tea menus have been a plot of a successful story that were relished and enjoyed by the guests …’the spice route told the journey of tea and spice import from the Indian subcontinent to the Britain’ and ‘ the Queen’s jubilee dedicated to Britain’s late Monarch’s long and respected regime’ were few of many such successful experiences.
As an Executive Chef, have you ever had any funny or bizarre requests from guests that you managed to fulfil?
Interestingly, even though I am an executive pastry chef, many times I have been asked to come on board when there is an Indian wedding or banqueting function to create and execute a whole Indian menu comprising dishes from different regions of India like Awadhi, Kashmiri, Punjabi and Mughlai. It’s a bit of a challenge but I enjoy taking it on as it is something different from my usual routine and also gives me immense satisfaction to provide a wholesome experience of real Indian food to the patrons when they are looking for authentic food for which they generally have a doubt if it was to be done by a western origin banqueting chef.
If you were a vegetable, which one would you be, and why?
I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.
Can you share a wacky kitchen mishap or memorable culinary disaster that you turned into a hilarious learning experience?
Well, it happened in the early days of my career when I was working in Dubai, the baker who made croissants had called in sick and there was an urgent requirement of 1000 croissants next day, as a young blood raring to impress I volunteered to make all the croissants, I prepared and shaped all of them ready to be baked next morning. When I came to work next day, the croissants were still lying unbaked and I asked the chef ‘ why was I told there was an urgent need for so many when you didn’t bake them? To which the executive pastry chef replied ‘ the croissants were fine but you forgot to add the yeast’ …till today I never forget to add yeast while preparing the dough for croissants.
As a Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
When I have worked on a recipe and it has been a foolproof recipe , then I make sure each time it has to be done exactly the same way by using the same measuring tools to buying same brand of ingredients and following each step in a photocopy way so we get the same perfect result each time. I am very protective and superstitious for those recipes.
Can you describe a bizarre food trend or fad that you’ve observed or experienced throughout your culinary career?
Food trends have always been there but nothing of the scale like today, these days food trends are getting bit too adventurous and sometimes seems to be losing the plot thanks to social media influencer’s hunger for followers. Selling a mix of croissants and muffins which they call Cruffins or Croissants with Doughnuts which becomes Cronuts are results of such bizarre and crazy trends , what irks me is that many classic foods are losing the respect and honesty with which they were created originally and commanded the same rightfully for many decades.
Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.
I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.
A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.
Do not ever run after money when you are starting your career. Remember that whatever is taught to you during your academic days, those are very basic and just to create a strong base. With the expertise of your academic learning, you cannot become a Master Chef and cannot claim a high salary. Hence it is your responsibility to work under various Chefs and to learn and when you are learning you cannot run after money.
The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
What according to you does it take to become a successful chef? Follow the 3 D's That is -Determination, Dedication, and Devotion, these D's will help you achieve your goals. Also never give up at any time, nothing is impossible.
Good communication and teamwork are needed because cooking is a group effort. Leading a kitchen and a team takes leadership and organization.-Chef Vadim Shin
For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.
We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.
A delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.
The world of kitchens boasts its own array of superstitions and endearing traditions. A standout belief involves stirring dishes counterclockwise, believed by some to bring misfortune. While I approach these with light-heartedness, they contribute to the vibrant mosaic of kitchen culture.
If you were a vegetable, which one would you be, and why?
I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.
“Embrace hard work, discipline, and time management as this industry requires all these aspects to be a way forward”
DISCIPLINE, DISCIPLINE, DISCIPLINE, DISCIPLINE & MORE DISCIPLINE
What according to you does it take to become a successful chef?
Willingness to Learn.
Genuine Passion.
Stay organised to stay in control.
Ability to Skilfully Multitask.
Creativity.
Time Management.
Teamwork.
Leadership Skills.
Resilience.
Stamina.
What is one software you would like to see?
A software which can give an insight into each recipe, from calculating the calories, protein, carbohydrates etc, to analysing the effect of each ingredient and giving a deeper understanding of the benefits and health hazards.
There is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.
What advice would you give to a young culinary student?
Pursue your passions. I know it may sound trivial but try to work around things that you are good at. Sometimes it takes trying something to know whether you are good at it. Experience can teach you twice as much as education can. Try to partner with the right companies earlier on in your career to grasp all the necessary knowledge and learnings you need to upskill yourself.
Since I come from Nepal, there’s a specific Nepali dish that always reminds me of home - the Sekuwa. It’s a traditional dish mostly made in Kathmandu, where I stay, where the meat is mixed in hard-sought herbs and roasted in a wood fire. It’s those herbs that transfer the flavours into the meat.
One more memory I’d like to share is from my home kitchen. It was probably the first time I was cooking bhindi. My mother had kept diced bhindi for making Bhujiya. As she got busy with other work, I promptly stepped in and asked if I may sauté the okra. Her positive response made me very happy and I started cooking immediately only to realise something was wrong. The okra turned out to be very sticky. Baffled, I asked my mother why that happened, and she smiled and asked if I had washed it? Well, not only had I washed it twice, I had done it after it was cut!
What according to you does it take to become a successful chef?
Passion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina
Vegan is really going to be big; people are going to be moving a lot towards healthy eating which are are already doing post the pandemic. People are really becoming conscious and choosing the food they want to eat so healthy food will really boom in India and worldwide whether it is plant-based recipes or vegan food.
Practice,Practice, Practice Till you master any skill-Chef Sunil Dutt, Culinary Director at W Goa