To excel in the field one has to use their own imaginations and experiments with flavours, ingredients and combinations to create your own inventions. To achieve success in the culinary industry, practice and experience make important.
1. Tell us about your background and journey.
The first Head Chef I worked under was Chef Anand Solomn and he taught me the basics that led me on the path to becoming the chef I am today. He taught me how to identify flavours that would work well together, and how to successfully navigate a kitchen and work cohesively alongside others.
When I joined Old World Hospitality in 2000 as a Pan Asian Chef, my life changed. The company, especially our Chairman Rohit Khattar believed in me. He gave me the opportunity to travel across the world, learn about various cuisines, ingredients, techniques, etc.
In 2009, when Rohit Khattar wanted to start Indian Accent I was excited and volunteered to work on the menu. The idea was to contemporise dishes, use global ingredients, plate them in a non-traditional manner and yet ensure that the taste was uniquely Indian. Thus, Indian Accent was conceptualized.
2. What led you to take up this career path?
At a young age, joining a hotel management school was my career decision, as I wasn’t sure what else I wanted to do! It was here that I discovered my love for the kitchen. I was drawn to it because it encouraged my creative side – I saw that imagination is required in the kitchen more than any other part of the industry, and this inspired me.
3. Does one's approach change when cooking professionally and at home?
Only one major change can be observed in the approach when you are cooking professionally your personal likes and dislikes should not become a hindrance in your choices as you are cooking for others and every guest who comes at our restaurant has certain expectations which needs to be met. Whereas cooking at home is personal and your choices play a predominant role.
4. Is there a dish you particularly associate yourself with?
Chaats! They are full of flavours, colourful and have texture just like our lives.
5. Can cooking be learnt at culinary schools or natural talent is required?
A culinary school can train you with basics of cooking and familiarises with equipment and procedures, however, to excel in the field one has to use their own imaginations and experiments with flavours, ingredients and combinations to create your own inventions. To achieve success in the culinary industry, practice and experience make important.
6. Which is your favourite book and why?
The Flavours Thesaurus by Niki Segnit. An excellent book which talks about an amalgamation of combinations and flavours of various ingredients.
Corporate Chef | Indian Accent Restaurants
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