Exclusive Interview | Chef Rajesh Roy, Executive Chef at Le Meridien, Gurgaon
/“In order to become a good chef, one needs to understand the taste buds of their guests and needs to play with the creativity while curating.”
Editor: How did it all start? Share your culinary journey with us
Since childhood, I have had this immense love for traveling, exploring different flavors from different places, and as each day was passing by, I started to realize that it became my passion somehow, and that motivated me to become a chef, so I started working in the Hospitality industry and grew my career and interest in the same field.
Editor: What are your earliest memories of the kitchens you worked in
I was working as a commis chef in The Park Bangalore, and there I took care of some guests, while doing that, something surprisingly came up when the General Manager of The Park Bangalore came up to me in the kitchen and gave his words of appreciation for the food, and how I took care of everything and handed over the appreciation certificate, that moment was really very special and extremely motivating for me, and it kept me moving.
Editor: A dish your patrons/guest love
Authentic Indian Food is what is most loved by my guests at our All Day Dining Restaurant.
Editor: A dish that you love but do not have on your menu
I really adore Parsi Cuisine, the flavors and mix of spices used in curating those dishes are wonderful. I personally like Sali Boti which is a Parsi mutton curry prepared with prominent flavors of tomatoes, onions, jaggery, and vinegar.
Editor: What according to you does it take to become a successful chef?
In order to become a good chef, one needs to understand the taste buds of their guests and needs to play with the creativity while curating.
Editor: What advice would you give to a young culinary student?
My advice would be that start learning from your mother's kitchen because I strongly believe that food tastes better when you cook it with love. And once you start understanding the textures and flavors used in your home, and you develop your interest by adding your flavors or creativity while cooking, then explore this field by joining a full-fledged course from an institution.
Editor: What instruments/ equipment/devices you cannot imagine working without?
A Chef’s Knife
Editor: Your favorite ingredient is…
Parmesan Cheese gritty texture with a glimpse of fruits and nuts
Editor: Name chefs, you find amazing or chefs work you admire
Chef Matthew Cropp, Chef Satbir Bakshi, and Nancy Kinchela
Editor: What books should every chef read?
A complete guide to cookery by Anne William, this was the first book I had purchased with my hard-earned money and is good for the basics
