For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.Read MoreOne of the foremost skills that an individual must have in hospitality industry is to maintain strong guest relations. Patrons love personalized services during their stay and one who knows their customers and their preferences better gains popularity for their work in the long run.
Read MoreThe hospitality industry is highly customer-focused, and success often lies in providing exceptional service and creating memorable experiences. By embodying these qualities and continuously striving for excellence, you can position yourself for success in this dynamic industry
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.
Read MoreRead MoreA hotel needs to work like a well-oiled machine. This means our teams not only need to command their line of work but also learn, assist and empathize with all the departments as well.
Read More“There is nothing called a perfect world out there so what matters is your attitude, be experimental and never forget one can be as good as his team. is it’s all about teamwork out there.”
It takes passion, hard work and determination to be a chef
Read More“Team cohesion is paramount for me to make the hotel tick. If you have one expert who is a top talent but is not a team player, he or she will disrupt the entire set-up and this can be very damaging.”
Read More“The chore became a hobby and that hobby became vocation which evolved into passion and passion turned into a profession.”
How did it all start? Share your culinary journey with us
It started by my mother’s belief that I should be self-sufficient and should at least know how to cook the basics while she worked. She taught me a few basics and the chore became a hobby and that hobby became vocation which evolved into passion and passion turned into a profession.
I started my professional culinary journey with IHM-Mumbai. Post completion of my course, I was selected for a prestigious kitchen management program, conducted by the Oberoi Centre of learning and development (OCLD) and there has been no looking back ever since.
What are your earliest memories of the kitchens you worked in
My first industrial exposure was a The Oberoi Hotel, Mumbai. I worked in banquet kitchens, it was one of the biggest banquet kitchens of the country and the most state of the art kitchen of its time. I was very fortunate that I was tutored by extremely talented chefs there. I was good at handling live stations, talking to guests, my favourite was the pasta trolley and the cake and waffle station for breakfast.
A dish your patrons/guest love
The salad of Quinoa, Avocado and Goji berries is very popular at my all-day dining – Seasonal Tastes restaurant at The Westin Mumbai Garden City.
A dish that you love but do not have on your menu
Ramen – this is one dish that I love as it’s a complete dish in itself. A nutritious broth that can be made with any vegetable and meat of your choice in addition to the noodles.
What according to you does it take to become a successful chef?
Thirst for knowledge, practice, perseverance and eating everywhere to gather knowledge about different cuisines is what it takes according to me to become a successful chef.
What advice would you give to a young culinary student?
Invest in a lot of books, eat out in all the best places, save money and backpack through India and Europe, work with talented chefs and never ever ignore your basics.
What instruments/ equipment/devices you cannot imagine working without?
Offset spatula, a chef’s knife and a tasting spoon!
Your favorite ingredient?
Mushrooms, as they are umami in taste and you can use them across multiple cuisines.
They are nutritious and are best when foraged!
Name chefs you find amazing or chefs work you admire
Massimo Bottura, Cedric Grolet, Ana Ros and Manish Mehrotra
What books should every chef read?
Le Cordon Bleu complete cooking techniques, Prashad by Jiggs Kalra and 50 great curries of India by Camellia Panjabi, White Heat by Marco Pierre White
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