Exclusive Interview | Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu Kaushambi, Delhi NCR
/A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.Exclusive Interview | Vikas Sharma, General Manager, Radisson Blu Resort Dharamshala
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Many people believe that being a hotelier is not only a job but a mentality. Many say that it’s not a profession but a philosophy.
Read MoreExclusive Interview | Chef Mohkam Singh, Executive Chef, Radisson Jaipur City Center
/“What are your earliest memories of the kitchens you worked in?
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!”
How did it all start? Share your culinary journey with us
Experienced Executive Chef with a demonstrated history of working experience In Trident, The Oberoi, Park Plaza, The Lalit, The Aman, One& Only Royal Mirage (Dubai), DLF Gurgaon and many more well-known hotels, over 14+ years. Skilled In Hospitality Management, revenue analysis, culinary arts skills and strong business development professional from Craft Course from Food Craft Institute (F.C.I.) Udaipur (Rajasthan)
What are your earliest memories of the kitchens you worked in
Cook - Learn – Eat- Sleep – Repeat….. Cook - Learn – Eat- Sleep – Repeat!!!
A dish your patrons/guest love
Biscuit Topped Chicken Pot Pie
A dish that you love but do not have on your menu
Chakki ki Sabzi (Rajasthani cuisine)
What according to you does it take to become a successful chef?
To become a successful chef you have enough patience, a good knowledge of food, creative and always keen to make guests happy!!!
What advice would you give to a young culinary student?
Emphasis on Basics, Don’t rush to make that advanced food which you don’t know any basics, Zeal to learn every tie, Practice your knife skills, keen to learn.
What instruments/ equipment/devices you cannot imagine working without?
Knife
Your favorite ingredient is…
Salt (Backbone of food)
Name chefs, you find amazing or chefs work you admire
Chef Dharmen Makwana
What books should every chef read?
Theory of Cookery (Must read by every chef to make clear his | her basics)
The flavor Bible
The Making Of Chef..
"Companies need to define their strategies based on the Millennials" says Neeraj Balani; General Manager, Radisson Marina
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In a chat with Prabhjot Bedi, editor, www.hospmg.com, Neeraj talks about himself, his plans and what you can do to work with him!
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