Exclusive Interview | Gautam Mehrishi Executive Chef Marriott International

“It takes passion and self-belief which inspire you every moment to be a great chef and be connected to roots and the skills that one has developed during the journey”

— Chef Gautam Mehrishi

Editor: How did it all start? Share your culinary journey with us

My culinary journey started at a very early age with an introduction to fire in my grandmother's kitchen where she introduced me to the importance of fire in cooking. I was in charge of arranging all types of fire including wood, bio, cow dung cakes, and gas. then slowly came in the spices and then the final cooking part on the various types of stoves and solar cooking too in the sun. introduction to pickles and bread came a little later.

In fact, my first butchery lesson was at my paternal Grandfather's poultry farm with the most handsome-looking bird. By the time I reached in teens, food was already a passion, and then came the entry into a Hotel School where I actually learned what the industry was all about. First-ever commercial kitchen I entered was the at The Taj Mahal Hotel, Mumbai and the rest is history with my passion for the white coat grew stronger every day. The kitchens of The Taj Mahal Hotel, Mumbai still hold a divine pace attached very closely to my soul, it not only inspires me today but I also am grateful to each and every chef who mentored me and taught me all the relevant skills and majorly the importance of being hands-on even in your dreams.

After Taj, it was spread over career paths with national and international chains of hotels, bakeries, cafes, choclateria, central kitchens, food courts, cruise liners, and flight kitchens within India and around the world.

Editor: What are your earliest memories of the kitchens you worked in

My earliest memory is with the Garde Manger Kitchen of The Taj Mahal Hotel, Mumbai where I learned that the world talks about slow cooking but cold food cooked with amazing patience and perfection is such a great skill to acquire and possess that it can transform a medium skilled chef into an artist for life. Though the skill of this beautiful French art is diminishing and being taken over by the modern influx but these intricate skills are still transformational and defining.

The second memory is on the vessel M/S Seabourn kitchen where I worked with many nationalities and still was above the competition, showing my exemplary skills to be recognized on global platforms.

Editor: A dish your patrons/guests love

Although I love to cook something new and innovative whenever an opportunity arises making a " WELLINGTON" is always loved by the people I cook for.

Editor: A dish that you love but do not have on your menu

Pit Cooking and food are covered with various soils.

Editor: What according to you does it take to become a successful chef?

It takes passion and self-belief which inspires you every moment to be a great chef, being connected to roots and the skills that one has developed during the journey and gratitude towards people who have taught you on the way, towards all the opportunities, the ingredients and platforms of challenges is a must too.

Editor: What advice would you give to a young culinary student?

Be attached to your roots, understand soils, seasons, reactions of ingredients to various temperatures, understand structures of food which can be as simple as salt, follow your passion every moment and the desire to learn always, accept challenges as opportunities, and be attached to literature and life experiences of successful chefs.

Editor: What instruments/ equipment/devices you cannot imagine working without?

My paring and carving knife, slide chopper and sharpening steel. ( all of these are now with e for the last 2 decades and in absolutely stunning condition.

Editor: Your favorite ingredient is…

My vision

Editor: Name chefs, you find amazing or chefs’ work you admire

Hemant Oberoi

Uwe Walter Lohage

Anton Mossiman

My work is admired by many and the admiration for my approach to food is mesmerizing for many.

Editor: What books should every chef read?

Reading books where chefs tell their life stories is always inspiring and if connected to a food destination it’s a double whammy. For knowledge reading the Culinaria series from France, Spain and many countries is apt.

Keeping a Larousse dictionary should always be handy for reference and learning the traditional and newer culinary words.

Exclusive Interview | Abhiishek Sharma Director & Chef Consultant,White Wood Hospitality

““Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. ”

— Abhiishek Sharma

Editor: Tell us about your journey. How did it all start?

From a young age, I had an interest in pursuing a career in the food industry but we say that life doesn’t work according to your choices. After my school days I was strongly influenced for pursuing a course in Bachelor in science also as my interest I joined as a crew member at Mc Donalds India in 2001 continuing my studies.
Thus after struggling in the initial days of college life and not performing up to the mark. I realized that I have been on the Wrong track in life. 

And thus the journey of my life begins from being a Normal College boy to Becoming Chef Abhishek Sharma.
Completed my Graduation with a Bachelor of science and entered my dream course for Rajasthan University to pursue Hotel Management and Administration.
“Success is all about changing Dream into Reality”.

 After becoming a part of Rajasthan University. I Have Performed Excellent during my course and thus has been the University Gold Medalist of batch 2003-2007

“It’s  Never too Early ”.

 During my Course in Hotel management and administration. I have started working with many big brands and have completed their Project as a Chef Consultant. 

Today Team Abhiishek has completed their 100+ projects in north India, and now extending their hands to other parts of India, by starting the projects in  Pune, Mumbai, and other parts of eastern and southern India.

Editor: What do you think it takes to succeed in this industry?

Success in Hospitality Industry is simply based on 

1. Innovations 

2. Upgrade yourself with the latest trends

3. Team Work

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

To date, I have Interviewed approximately 1000+ candidates and today I have 560+ employees directly or indirectly connected with me.

My selection is based on-

1. Commitment

2. Active Participation

3. Communication

4. Attitude to gain more & more knowledge

5. Leadership & Teamwork

Editor: What advice would you give to a young, aspiring hotelier for their internship?

“Learn- work- learn- work” that’s my simple philosophy for new candidates. Experience & Innovation is the best combination to grow. 

Editor: What are some of the trends you see impacting the hospitality industry?

1. Global impact due to Covid-19

2. Over Digitization

3. Aggregators (Swiggy, Zomato, Dineout) Impact on profit margins.

4. “Zero-Knowledge- New Players” opening unusual concepts is impacting the soul of the industry.

Editor: Two things you would like to change in the industry.

1. anyone who wants to enter our industry should be mandatorily qualified/ Skilled by some recognized agency to work in the industry as an employee or employer.

2. Government-based association to control aggregators margins.

Editor: What is your favorite interview question and why?

What is My USP which turns me from Abhishek Sharma to a successful Chef Consultant Abhishek? 

I like this question because it makes me feel very energetic & motivated to speak about my hard work. About my upcoming Restaurant Concepts, also like to share the story behind some successful conceptual brands.

Exclusive Interview | Alma Resort’s Executive Sous Chef Mai Ly Huong

Editor: How did it all start? Share your culinary journey with us

People always remarked “your mother cooks really well” and I knew that. Meanwhile, my grandmother encouraged me to be self-sufficient, dream big and take on the world. And so it all started with me wanting to cook as well as my mother and to cook for my grandmother to make her happy. I received a Certificate of Cooking from Nha Trang’s Huong Duong Vocational Centre and started my career at Sheraton Nha Trang Hotel and Spa in 2012. I worked at Sheraton Seoul D Cube Hotel in South Korea, Aloft Al Ain in Abu Dhabi, JW Marriott Phu Quoc & Sun Aqua Iru Veli at the Maldives before joining Alma as a Sous Chef in September 2019. 

Editor: What are your earliest memories of the kitchens you worked in 

Before I started my career, I thought kitchens would always be full of happy and smiling chefs who would welcome me with open arms! However, when I started out I asked my immediate boss how I could help and what I should do and he didn’t respond to me. He just kept quiet and continued with his job. I wasn’t sure why; perhaps he wanted to see if the new staff would sink or swim in the deep end. It felt like he wanted to prove he was the boss and make the new staff feel afraid of him and of the kitchen. I was so hungry to learn but I felt so bad as I really did not know what to do in this busy and tough environment. So I left him alone and went about attending to the buffet live station, keeping busy there serving the guests while he focused on the a la carte menu.

During those first few months, when I was a commis chef making omelettes at the live station, the guests and their compliments gave me a glimmer of hope. So many guests would come up to me and say thank you. The fact that I was helping them start the day on a positive note made me feel a bit more confident in the kitchen.

My immediate boss eventually came up to me and said that if I saw he was busy, I should come and help. He started showing me how to do everything in the kitchen and I was really grateful for the guidance. I worked hard to learn everything and started really enjoying kitchen life.

Kitchens can be tough, particularly when you’re starting out, yet they can also be very rewarding. You need to be eager to learn and persevere.

Editor: A dish your patrons/guest love     

 Broken rice. 

Editor: A dish that you love but do not have on your menu.                                              

 Pan-fried Lizardfish with shallots, spring onion, black pepper & salt. The fish is served with steamed Jasmine rice and coriander sauce. It’s a dish my grandmother made throughout my childhood.

 Editor: What according to you does it take to become a successful chef?                   

 To become a successful chef, you should have good knowledge of food and be creative, patient, a team player & a good listener & communicator. A good tongue and a good stomach are crucial so you can taste all of the different dishes 😉😉😉.

Editor: What advice would you give to a young culinary student?                                   

You need to work smart and be modest and honest. Do what you love, love what you do. The important thing is you should cook food with all of your heart. 

Editor: What instruments/ equipment/devices you cannot imagine working without? 

 A knife to cut and a spoon to taste.

Editor: Your favorite ingredient is…

Salt-life seasoning. 

Editor: Name chefs, you find amazing or chefs work you admire.                                  

 Chef Duncan Morrison and Chef Nguyen Minh Phuc.

Editor: What books should every chef read?  

Kitchen Confidential by Anthony Bourdain.

Exclusive Interview | Alma Resort’s Executive Sous Chef Francesco Conzattu

How did it all start? Share your culinary journey with us

I started helping my grandmother and mother cook when I was younger and instantly loved it. I often went out to dinner with my parents, family & friends; I really enjoyed the experience and the joy it brought me. What made it more special was that we spent all of our celebrations and special occasions together in restaurants and I soon realized that the atmosphere in a restaurant makes people happy and, thus, I wanted to work in this environment and become a chef.

What are your earliest memories of the kitchens you worked in?
As a child, we used to visit the same restaurant often and during that time we became friends with the chef, who offered me a summer holiday job when I was 14 years old. That was the first time I worked in a restaurant kitchen. He guided me and showed me the ins and outs of working in a kitchen, opening a whole new world for me.

A dish your patrons/guest love
Tortelli stuffed with fresh scallop and pumpkin puree. 

A dish that you love but do not have on your menu
Fresh artichoke salad with shaved bottarga (dried mullet roe)

What according to you does it take to become a successful chef?

You should really have a passion for the job as it requires a lot of time and dedication.

What advice would you give to a young culinary student?
Strive to learn as much as you can about other cuisines and travel to broaden your knowledge and skills. Set goals for yourself and push yourself to reach them.

What instruments/ equipment/devices you cannot imagine working without?
A pasta machine. This is a must-have in an Italian kitchen and I cannot imagine working without one.

Your favourite ingredient is…
Sea urchin.

Name chefs, you find amazing or chefs work you admire
The chef I worked with while growing up, Chef Alessandro Visentin, was my mentor. I really look up to him and appreciate everything I learned from him. I also really admire chefs Antonio Cannavaciolo and Norbert Niederkofler.

What books should every chef read?
I would say that every chef should read books by Gualtiero Marchesi - he made kitchen history. 

Exclusive Interview | Chef Wizdan Purnama | Executive Pastry Chef

Editor: How did it all start? Share your culinary journey with us

Thank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brotherThank you for your question, well it will be a long story, however, I will summarize it as short as I can My culinary journey basically since I was a kid, I was loving cooking at an early stage as a teen, I always catch my own food and cooks my own lunch back home from school, how ever it starts from the feeling I went to engineering college at first after several attempts I just realize I am not too good with one of those and my brother advised me to take the culinary school in 2002 , and however I tried it & start to love it and graduate at 2003 thanks to my brother who adviced me.

I start apprentice in Hyatt group hotel at 2002 -2003, after graduated school, I apply for a job thru competition of cooking and one of the chefs look at my talent and directly hiring me as senior commis (not helper or second commis and after working a year I get promoted to chef de partie 

I worked for around 12 years in my country throughout the archipelago of the countries In 2011 I was working at Jakarta in an international chain hotel which just starts to get a huge grip in the hospitality industry, i worked there for 3 years with 2 times promotion I held my second executive pastry chef position there, including I did the competition with an awarded silver medal at showpieces, bronze medals for plated dessert and runner up in Asian pastry cup 

In 2015 I joined the Westin hotel in Bali and in 2016 I joined The Biltmore luxury hotel as a pre-opening executive chef which is the most luxurious hotel in Georgia.

In 2018 I left Georgia to work in regency corp, Intercontinental  Hotel I was learning my art sugar and chocolate directly with chef Ewald Notter (world champion 2001) and Chef Stephane Treand MOF 

Editor: What are your earliest memories of the kitchens you worked in

Well at that time I working at pastry and bakery all in, one person in a single shift produce everything Alone including A La Carte, well the best things is I learn a lot and spend times more than 15 hours a day in the kitchen, and at the earliest time  education in the real-life kitchen not like recently a bit violence and hard  not for fainted heart, you will get sue if you practicing recently haha

Editor: A dish your patrons/guest love

Well overall guest always love my product, however, I always customize the dish for special guest, the pastry philosophy is you need to update your creation with knowledge and technology so  you are forbidden to leave behind  One of my favorite dishes is the classic one with personal and modern touch like modified millefeuille, etc 

Editor: A dish that you love but do not have on your menu

Currently, I did nikkei dessert however I need to put it out due to the demand for more guest like classic 

Editor: What according to you does it take to become a successful chef?

Plain and simple “you are a successful chef if your team member as good as you did and  operation still smooth whether you around or not “ so they keep hunger and need to be developing 

Editor: What advice would you give to a young culinary student?

You need to be All in, being chef the sweetest fruit will come to you at the end-stage not the first or middle stage, so always do perfect regarding the odds and accelerate maximum in your careers at an early stage  with knowledge and hard work 

Editor: What instruments/ equipment/devices you cannot imagine working without?

Well, a good chef needs to accomplish the job at the end, that’s why it needs creativity and improvisation, I was in charge with kitchen almost zero equipment at an early stage on my careers, so it will sharp your senses and improvisation But If you insist I will mention a thermometer.

Editor: Your favorite ingredient is…

My favorite ingredient is vanilla beans

Editor: Name chefs, you find amazing or chefs work you admire

Well I work with Chef Darren Lauder award-winning chef and he is a judge in WACS so my works been judged every single day just like a competition, that’s what makes you.

Editor: What books should every chef read?

I recommended the french laundry book Thomas Keller and the specific pastry is Matter Chocolat by Stephane Leroux.

Exclusive Interview | Ravikant Pathak | President : Varanasi Chef's Association

“Do not jump to advance cooking before learning basics”

— Chef Ravikant

Editor: What are your earliest memories of the kitchen you worked in?

Ans: I remember my first exposure in the kitchen while working Taj Falaknuma Palace in Hyderabad, I was a student that time and I went through college to work for the hotel for a very big Party . I was very much inspired by the chefs with whom I worked in that little span of time and I decided that I have to do only this after my graduation exposure was super fantastic. I believe many of us who do hotel management have a desire to become a Chef but let me suggest it doesn't work all the time. The Atmosphere of the kitchen is very operational and very rapid and the short kitchen has to accept you too! 

Editor: What do you think it takes to succeed in this industry?

Ans: As a Chef I think you have to be updated and innovative. The business demands the same if you are not updated with the current trends it means you will always struggle to meet the ease of operation compared to others. You need to think like a scientist , you will be expected to be creative and you need fantastic leadership qualities as well if you wish to head any good property .

Editor: What advice would you give to a young culinary student?

Ans: The Culinary students should follow all the primary guidelines given by their Professors in college they need to follow the discipline and have to be self studious too. Do not jump to advance cooking before learning basics . Refer to books like “Theory of cookery” or books by Chef Parvinder Singh Bali . Keep your kitchen kit nicely and respect the uniform you wear. Learn from internet sources if they are useful try to implement. Most important is to learn Indian cuisine deeply and try to get more exposure by traveling. Choose your chef wisely under whom you want to go for training during your industrial training or during your Job in hotels .

Editor: What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?

Ans:  I examine that the candidate who has expressed their interest to work with us are following: 

A) Basics 

B) Attitude

C) skills 

D) Ideas 

E) Hygiene during trials 

F) Communication Skills

Editor: What are some of the trends you see impacting the hospitality industry?

Ans: There are so many changes happening few are good few are negative especially after the pandemic .

Technology is playing a very vital role these days it feels like digitalisation is going to make the operations more easy than before . 

The sustainable development practices are been widely used nowadays that's is also a new culture that we are witnessing.

People are getting more health conscious though all over the world hotels are trying to please their guests as per their satisfaction.

Young entrepreneurs and travellers are our maximum guest nowadays so  their expectations are very high and the hotels are perfectly meeting their criteria .

Ease of passing information for a property is easy because of the clients valuable feedback we can acknowledge the services given by the property and it also helps us to improve the services.

Editor: Two things you would like to change in the industry.

Ans: Our Indian hotel industry is very beautiful and structured. What I wish to see two changes is to upgrade the old type operations some of the hotels are still working the way back hotels were working in 2000. 

The second change that I would wish to see is to create more properties i.e. hotels should plan aggressive expansion so that the reach could be good to assist the guest and we will be also able to generate more employment which is again a very major issue .

Editor: What books should every chef read?

Ans: “How to cook Indian” by MasterChef Sanjeev Kapoor is one of my favourite recipe books apart from it I loved reading Floyed on fish , The Art of simple food by Alice water , Mastering the art of French cooking by Julia child and there are many more . 

Exclusive Interview | Aashutosh Shende, Sous Chef, Taj Hotels

“I knew I was going to be a chef at the age of 10!”

— Chef Aashutosh Shende

How did it all start? Share your journey with us! 

Its all started when i was a 10 or 11 years old, when my mom used to cook meals for us and i helped her cutting veggies, so from that time i have decided to do a hotel management, at that age I didn’t know more about the hotel management course i just know that they teach only culinary. Then years passing, and i was in 12th standard my mind has to do a BBS or Bcom, but still that time i have given the IHM entrance exam apart from that i have given the BBA, BBS exams also but luckily i got the good rank only in IHM, so that was the time i have sured about my carrier that i have to hotel management. 

So, i have started my professional culinary journey with IHM- Hyderabad. After completion, i have started as a commi-3  with Four Points By Sheraton Vishakapatnam then Aman resorts.

Got the opportunity to work in Dubai with Michelin starred chef’s like Chef Gary Rhodes, Chef Vikas khanna. Now currently as a Sous chef at Taj Fort Aguada

What are your earliest memories of the kitchen you worked in

It was in Grosvenor House Hotel where i was worked with Chef Gary Rhodes, it was the great opportunity for my career. And yes to work with chef Vikas khanna in Junoon Dubai. 

A dish your patrons/ guest love

Its a Quinoa black kale salad, when ever the asked me for the different salad i used to give this one and they always love it. It has a fusion in it. 

A dish that you love but do not have on your menu

its a Quinoa Black Kale salad, as its a diffent salad thats why I don’t want to add this in the menu because i wanted to keep this dish as a Chef’s Special. 

What according to you does it take to become a successful chef?

As in the Hotel Industry your knowledge, food trials, innovation, dine in different places to get the knowledge about other cuisine and at last your communication towards guest and colleagues.

What advice would you give to a young culinary students?

Spend time to read culinary books and about the modernist cuisine, work with the talented and well know chefs, basics has to be clear, and always love your work, do it from the heart.

What instruments/equipment/devices you cannot imagine working without?

A chefs knife and a tasting spoon

Your favourite ingredients Is

Salt, because without the salt you cannot get the taste

Name chef’s, you find amazing or chefs work you admire

Chef Gary Rhodes and Chef Vikas Khanna

What books should every chef read 

The theory of cookery, prasad by jiggs kalra and 

The science and lore of the kitchen by HAROLD

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