The session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
Read MoreConsumers demand personalized dining experiences, customization based on taste preferences, dietary habits, and convenience. Chefs must continuously adapt, fine-tune their skills, and create handcrafted, memorable gourmet flavors. The ability to balance innovation with consistency is key.
Read MoreSay cheers to NATURAL & NO to CHEMICALS!
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What advice would you give to young chefs and hoteliers aspiring to leave their mark in the industry?A Chef is an artist with a sharp brain. The top priorities should be on Culinary Skills, Passion for Cooking, Willingness to learn & do lots of Hard Work, Leadership Skills, awareness and complete hold on Financials, An Eye for Detail, Innovation, Hygiene and Team Building.Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.I hope to inspire the next generation of chefs to see the vast potential in plant-based cooking and to approach it with passion, innovation, and a commitment to impact. Together, we can elevate vegetarian cuisine into a future that’s healthier, more exciting, and better for our planet.Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.
Chef Rohan
Stay curious, keep learning, and be open to feedback.
Executive Chef, Navi Mumbai Marriott Hotel.
How did it all start? Share your culinary journey with us.
Growing up, I was fascinated by the grandeur and professionalism of the hospitality industry. My father's work in hospitality exposed me to the excitement of celebrations and events. Those early experiences left a lasting impression, drawing me to this dynamic field.
What are your earliest memories of the kitchens you worked in?
As a commis, I was overwhelmed yet thrilled by the scale of operations. I recall the butterflies in my stomach, but my eagerness to learn and make a mark in the industry drove me forward. Working under esteemed chefs and learning from their expertise shaped my foundation.
A dish your patrons/guests love
Choshan stir- fried fish with orange peel is a very unique dish from China. The balance of flavors and textures creates a wonderful dish.
I focus on sourcing the freshest ingredients and perfecting it.
A dish that you love but do not have on your menu
Kombdi Vade is a traditional Indian dish from my hometown. I love making it because it connects me to my roots. The combination of fried Indian pancakes and flavorful spicy chicken curry is a perfect representation of Indian cuisine's diversity.
What, according to you does it take to become a successful chef?
Perseverance, patience, a positive outlook, and unwavering willpower are vital. Staying updated with industry trends, adapting to change, and fostering a supportive team environment also contribute to success.
What advice would you give to a young culinary student?
Develop your soft skills, empathy, and self-presentation. Communication is crucial in our industry. Focus on building strong relationships with your team and suppliers. Stay curious, keep learning, and be open to feedback.
What instruments/ equipment/devices you cannot imagine working without?
My wok, combi oven, and thermo mix are essential tools.
Your favorite ingredient is…
Triphal, or Indian Sichuan peppercorn, is my favorite ingredient – its unique flavor adds depth to various dishes.
Name chefs, you find amazing or chefs work you admire.
Antonio Bachour's creativity and attention to detail are truly inspiring. His ability to balance flavors and textures is remarkable.
What books should every chef read?
Donna Hay's books are excellent resources for culinary inspiration and technique.
The session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
Consumers demand personalized dining experiences, customization based on taste preferences, dietary habits, and convenience. Chefs must continuously adapt, fine-tune their skills, and create handcrafted, memorable gourmet flavors. The ability to balance innovation with consistency is key.
Say cheers to NATURAL & NO to CHEMICALS!
Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.To become a successful chef, you need:
Passion: A burning love for food that keeps you up at night dreaming of your next dish.
Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.
Creative Spark: The ability to turn ordinary ingredients into culinary magic.
Obsessive Attention to Detail: Because every grain of salt and garnish matters.
Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.
Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.
Business Savvy: Balancing the books while balancing flavors.
Forever a Student: Embracing lifelong learning, because the food world never stops evolving.
Read MoreThe only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
Read MoreMy passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Read MoreGuler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
Read MoreI am India's first Corporate Executive Chef for an Indian cruise line. Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.everything hospitality
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