Read MoreWhen you are at an entry level, you have to be skilful, passionate & hard working.
When you become HOD, you must know how to manage your colleagues, juniors, and your bosses.
However, when you reach the GM level, I think common sense plays a vital role more than skills. It is because if you reach this level, you already have skills, but common sense is not so common. This will make you different.
Read MoreWhatever you do, look at it as a calling and a purpose and not as a job.
Be consistent, even passion gets lost after a point.
Have a strong moral compass, if the compass doesn’t point true north you end up cheating yourself.
Read MoreIn my experience, I have realised that while making a vision in life, we should never consider our weaknesses as the decision making criteria. If you are weak today, but you are passionate, the journey to the destiny will shape you. Life is a very good teacher.
Read MoreThe future of the hospitality industry is looking very bright and promising. Hotels can look forward to a robust demand.
What changes with AI?
I have wondered about this quite often and I truly hope that one day we would have a software that automatically receipts the employee history as soon as the candidate applies for any position across any hotel in the country. This shall be possible irrespective of the mode of application- online/offline or brands within India.
Read MoreWhat 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 MoreI always look for people who know their job and ready to learn more, we are moving more towards multi skilled team members, who have the hospitality attitude. I believe skills can be taught but not attitude.
“Welcome is not just a word, it’s our philosophy!” — Trinh Quan Huy Philip
Read MoreRead MoreIn my view, passion towards your work is required to succeed in this Industry. It doesn’t matter if you are a Front Of The House employee or Back Of The House employee, you should be passionate enough for the happiness of your internal and external customers.
Read MoreAI is a fast-growing trend in all industries, particularly hospitality. We are starting to see some very interesting applications that facilitate the day-to-day operations and allow for a fast workflow and better experience for our guests.
Read MoreSince I come from Nepal, there’s a specific Nepali dish that always reminds me of home - the Sekuwa. It’s a traditional dish mostly made in Kathmandu, where I stay, where the meat is mixed in hard-sought herbs and roasted in a wood fire. It’s those herbs that transfer the flavours into the meat.
Read MoreOne more memory I’d like to share is from my home kitchen. It was probably the first time I was cooking bhindi. My mother had kept diced bhindi for making Bhujiya. As she got busy with other work, I promptly stepped in and asked if I may sauté the okra. Her positive response made me very happy and I started cooking immediately only to realise something was wrong. The okra turned out to be very sticky. Baffled, I asked my mother why that happened, and she smiled and asked if I had washed it? Well, not only had I washed it twice, I had done it after it was cut!
Read MoreMy favourite interview question is asking about a challenging situation that the interviewee faced and how they arrived at the solution.
What according to you does it take to become a successful chef?
Read MorePassion and your sole reason to exist is to eat (Food), learn, think outside the box, learn-unlearn-re learn and Army commando stamina
Read MoreVegan is really going to be big; people are going to be moving a lot towards healthy eating which are are already doing post the pandemic. People are really becoming conscious and choosing the food they want to eat so healthy food will really boom in India and worldwide whether it is plant-based recipes or vegan food.
Read MoreUnlike most hotels which work for 6 days, we but being the leader in the industry, we have 5 days workweek for our employees.
Read MoreMineral rich waters with a mid to high TDS work really well for stews, risottos and paellas since the calcium can help seal the complex flavour of ingredients. One can even cook glazed vegetables with naturally carbonated waters, Vichy carrots have been world famous since decades.
Practice,Practice, Practice Till you master any skill-Chef Sunil Dutt, Culinary Director at W Goa
Read MoreWhat are your earliest memories of the kitchens you worked in?
Read MoreLong Working Hours but we still smiled and enjoyed our time in the kitchen.
Read MoreOur competitive advantages include a beautiful location, incredible programming, fascinating food, and beverage selections, and, of course, a kids club designed for today’s youth to enjoy themselves carefree.
everything hospitality
only hospitality
The best technology rarely demands applause.
In this thoughtful feature, we explore how innovation in commercial kitchens succeeds only when chefs remain at the center. Through the story of UNOX, this piece looks beyond equipment to examine capability building, operational excellence, market patience, and the quiet power of tools designed to serve people.
This is not a story about machines taking over. It is about professionals being empowered to do their best work.
For chefs, operators, hotel leaders, and anyone interested in where hospitality is headed, this one is worth your time.
Read the full feature → https://www.hospemag.me/features/unox
Revel isn’t selling trips, it’s designing life-changing stories.- Mr Sahil Wahid
Tried & Tasted by Hospemag
