Exclusive Interview | Chef Curie Fernandes, Faculty- Patkar Varde College ( Department of Hospitality & Catering) & Owner - Slice of Heaven
/“For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning. ”
How did it all start? Share your culinary journey with us
My culinary adventure has been a delightful exploration, and it all started with the wonderful influence of my mother. During my childhood, I observed her effortlessly creating delicious meals and incredible cakes. This ignited my passion for baking, and I eagerly assisted her in her baking endeavours. As I matured, I decided to pursue formal culinary education, which became a pivotal chapter in my culinary journey, introducing me to a world filled with new techniques, flavours, and creative possibilities.
Today, my culinary journey seamlessly blends tradition and innovation. I derive immense satisfaction from imparting my culinary knowledge to my students, as well as from my involvement in Slice of Heaven, our family venture specializing in authentic Goan cuisine.
What are your earliest memories of the bakery you worked in?
As a young Management Trainee, I frequently found myself entrusted with simple yet crucial tasks such as preparing ingredients and providing assistance with fundamental recipes. It was within this environment that I truly grasped the importance of teamwork, cultivated patience, and honed the art of creating delectable treats. Those initial days ignited my passion for baking and laid the foundation for my culinary journey.
A dish your patrons/guest
Love at Slice of Heaven.
One of the beloved dishes that patrons can’t resist is the Goan Chicken Cafreal. Its bold flavours, featuring aromatic spices and a vibrant green marinade, never fail to impress. Alongside, Potato Chops and, of course, Xacuti, a rich and flavorful curry, completes the Goan experience with tender chunks of meat immersed in a luscious coconut and spice-infused sauce. These Goan delights take our guests on a flavourful journey through the heart of Goa, offering a memorable dining experience that keeps them coming back for more.
What according to you does it take to become a successful chef?
To become a successful chef, it takes a combination of talent, passion, dedication, and continuous learning. Firstly, a deep love for food is essential. Beyond that, formal education or apprenticeships can provide a strong foundation. Key attributes include creativity, attention to detail, and the ability to adapt to new trends.
Success often demands extensive hours, unrelenting diligence, and an unwavering pursuit of excellence. Proficiency in communication, leadership, and the ability to collaborate effectively in a kitchen setting are indispensable. Keeping abreast of the latest culinary trends and evolving one’s skill set remains critical. Cultivating a robust professional network and establishing a sterling reputation within the industry also plays a pivotal role in attaining success.
What advice would you give to a young culinary student?
For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.
Achieving mastery in the culinary realm requires an investment of time, persistent effort, and resilience. Begin by absorbing wisdom from seasoned chefs, but do not halt there.
Fearlessly experiment in your own kitchen, making errors and gleaning insights from them. Lastly, remember that success is born from passion and a commitment to constant improvement. Be humble, stay passionate, and your culinary dreams will simmer to perfection.
