Exclusive Interview | Chef Tijo Thomas, Executive Chef, Taj Corbett Resort & Spa
/“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.”
How did it all start? Share your culinary journey with us!
I embarked on an extraordinary culinary voyage that traces my path from the prestigious SISI Institute of Hotel Management to renowned establishments like IHCL, IHG, ITC, and Marriot. My expedition reached its pinnacle at the captivating Taj Corbett Resort & Spa, where I proudly assumed the mantle of Executive Chef. As my culinary craftsmanship evolves, I equate the early stages in the kitchen to gathering essential tools and techniques.
Progressing further, your culinary prowess becomes astute, allowing you to relish the art of cooking. I perceive myself as a hospitable conduit, attuned to diners' desires, always ready to share my expertise.
What are your earliest memories of the kitchens you worked in?
Reflecting on my earliest kitchen memories evokes the bustling camaraderie and vibrant energy amongst my fellow culinary enthusiasts. The scent of freshly concocted dishes, the symphony of sizzling pans, and unwavering attention to detail have left an indelible mark on my culinary journey.
A dish your patrons/guest love
A cherished delight among our patrons is the 'Signature Jimikand Ke Kebabs with Akhrot Ki Chutney.' The yam's nutty essence harmoniously melds with Pahadi masala and spices, creates a splendid burst of flavours. This culinary masterpiece encapsulates the very soul of the Himalayas.
What according to you does it take to become a successful chef?
Achieving triumph as a chef necessitates a symphony of creativity, unwavering dedication, strong leadership, and an insatiable thirst for knowledge. It involves stretching limits, embracing evolving trends, and delivering exceptional culinary sensations that etch a lasting memory in the minds of diners.
What advice would you give to a young culinary student?
To young budding culinary aficionados, I impart this advice that immerse yourself entirely in the world of gastronomy, perpetually embrace the pursuit of knowledge, and welcome challenges as steppingstones to your growth. Master the fundamentals, refine technical skills, and nurture your creativity to carve out your unique culinary identity. Embrace the culinary world not merely as a job, but as a way of life, culture, and heritage.
As an Executive Chef, have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
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.
