In talks with Chef Aungshuman Chakraborty
– Executive Chef- The Lalit, Mumbai
Q: What does cooking mean to you?
– Cooking to me means passion. A right degree of knowledge, understanding of appropriate ingredients, cooking sense and last but most important TLC (tender, lover and care) makes you be a cook.
Q: Highpoint of your work?
– Cooking for different people from different parts of the globe and then make happy is what the best reward of my work is!
Q: How long have you been cooking?
– 17 years now
Q: Where did you train to be a chef?
– IHM, Chennai
Q: Why did you choose to become a chef?
– After joining my Hotel Management and after completing my internship, I develop a passion for food and cooking. Hence I wanted to make my passion my career.
Q: How would you describe your ‘Style of Cooking’?
– My style of cooking is more from the heart and less from the brain.
Q: Which dishes do you like cooking the most?
– There are many but I love cooking grills.
Q: What’s your favorite ingredient to cook? Why?
– Since I specialize in western cooking, I love to use different kinds of herbs in my cooking.
Q: What’s your most interesting/fun time in the kitchen every day?
– Cooking with the team when the line gets busy.
Q: What’s the first thing you do when you enter your kitchen for the day?
– Meet and greet my team.
Q: Which other chef do you admire?
– Chef Willi Wilson and Chef Deepak Bhatia.
Q: Do you have any advice for someone wanting to become a chef?
– Don’t let your passion die and do not take the easier route.
A goal-oriented, self-motivated professional, with a strong career graph for the past 18 years, in the field of Food Production, Chef Aungshuman is currently working at The Lalit, Mumbai as Executive Chef. He’s got a lot of exposure to the flight catering to explore that vertical with Oberoi flight services, Mauritius as Executive Chef. He’s worked at The Oberoi, Grand, an iconic heritage property as Executive Sous Chef. Successfully opened Trident, Bandra Kurla, Mumbai as Senior Sous Chef in the pre-opening team and then re-designated as Executive Sous Chef.
Worked at the Hyatt Regency, Mumbai, as Sous Chef, Chef de Cuisine, and then got promoted as Executive Sous Chef. Been the pre-opening member for two consecutive restaurants 601 the All Day Dining Restaurant in The Park Chennai; the Dining Room the Fine Dining Restaurant in The Leela Palace, Bangalore a Kempinski Hotel. Worked and assisted renowned Chefs like Mathew Cropp, Willi Wilson, Deepak Bhatia and Jean Michele Jasserand. Chef has also completed a Certified Professional Development Programme on Kitchen and Restaurant Management in the 21st Century from Emirates Academy of Hospitality Management, Dubai and Attended a culinary workshop in Grand Hyatt, Dubai with Chef Max Bukhaltar. He possesses excellent people management skills and is also considered a quick decision maker, with a balanced approach and passion for his job. A complete team- player!