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RAPID FIRE WITH CHEF SABYASACHI GORAI

In talks  with Chef Saby

Q1: How long have you been cooking?

– 20 years

Q2: Where did you train to be a chef?

– IHM Calcutta, and 2 years Kitchen Management Programme with Accor Guestline group

 Q3: Why did you choose to become a chef?

– Being dyslexic, I was not good with the regular subjects and was keener on music and painting. However, art as a subject was too expensive for me to graduate in, and my father was insistent that I graduate, irrespective of the stream. According to him, in Calcutta, even a ricksha wallah is a graduate. So hotel management it was for me. Also, a matter of concern was the lack of assurance on how I would sustain if he decided to be an artist. So, pretty much for the want of a stable career, I took up hotel management, without realising that I will end up being a cook

Q4: How would you describe your ‘Style of Cooking’?

– Bohemian, comforting, eye appealing, has a human touch to it. It’s not mechanical at all.

Q5: Which dishes do you like cooking the most?

– Grill and BBQ

Q6: What’s your favourite ingredient to cook? Why?

– Eggs… Because they are very versatile and there is so much you can do with eggs


Q7: What’s your most interesting/fun time in the kitchen every day?

– I love to walk through the kitchen during the time that heavy misc en place is being done, as then I get to eat and taste all the trimmings, scrapings from the pan, and crumbs!

Q8: What’s the first thing you do when you enter your kitchen for the day?

– Check dustbins

Q9: Which other chef do you admire?

– The Indian stalwarts like Chef Coelho, Chef Soundararajan and Chef Manjit Singh Gill.

Q10: Do you have any advice for someone wanting to become a chef?

– Put your head down, and just work as hard as you can.

Chef’s Profile: SABYASACHI GORAI, Promoter Fabrica by Chef Saby

 After receiving the most coveted National Tourism Award, 2011 for ‘Best Chef of India’, Awarded by the President , Chef Saby quit his high-flying job as Culinary Director of Olive bar and kitchen, and started his culinary academy to nurture and mentor young Chefs https://www.facebook.com/OliveCulinaryAcademy. He now runs a Boutique Consultancy Company, called Fabrica by Chef Saby. His success story as a culinary entrepreneur is now a case study across B-schools in the United Kingdom through “ten minutes with .com”, to inspire young students.His success story as a culinary entrepreneur is now a case study across B-schools in the United Kingdom through “ten minutes with .com
His success story as a culinary entrepreneur is now a case study across B-schools in the United Kingdom through “ten minutes with .com”, to inspire young students (http://youtu.be/WnSssQBE4qw ).  His long list of successful restaurants, post Olive, include Soda Bottle Opener Wala, Olive Bistro, The Wine Company ; The Beer Café (Delhi, Mumbai, Pune). He has just launched the restaurant Amreli at Hotel Diplomat, New Delhi to great acclaim. Simultaneously he also launched The Destination One at Calangute beach Goa, which has been awarded the Times Food Award for best fine dining restaurant. Chef Saby’s biggest International achievement came when he won the ‘Best Chef of India’ at Varli Awards New York. Apart from numerous  appearances on cookery shows and guest judges such as MasterChef India, his solo cookery show – ‘The Urban Cook’ on Zee Khanna Khazana was a new age show, that had everybody hooked! It has now been launched in USA for a global audience. He has endorsed some of the finest food products and brands from across the globe. Currently he is the brand ambassador for the
Chef Saby’s biggest International achievement came when he won the ‘Best Chef of India’ at Varli Awards New York. Apart from numerous  appearances on cookery shows and guest judges such as MasterChef India , his solo cookery show – ‘The Urban Cook’ on Zee Khanna Khazana was a new age show, that had everybody hooked ! It has now been launched in USA for a global audience. He has endorsed some of the finest food products and brands from across the globe. Currently he is the brand ambassador for the state-funded campaign called Olives from Spain.
In his 20 year long career, starting from Hotel Accor, guest line, Mumbai and subsequently at Mahindra Holiday Resorts across India, He became the Youngest Executive Chef, at 26, of South East Asia’s largest entertainment center “The Bowling Company”, Phoenix Palladium, at Mumbai. Continuing his success stories, he became the Executive Chef at Karma; Bellisima; and liquid lounge at Mumbai. Simultaneously he set up and managed the massive Food Court at Reliance knowledge city,Mumbai. In 2005 he moved to New Delhi to head the North Indian operations and growth for the Olive Group, based out of Olive at the Qutab. Subsequently he started Olive Beach, AI – The Japanese Restaurant, LAP –The Club and The Moving Kitchen by Olive(Outdoor Catering). He served the company as a Culinary Director of all these Units till 2012. Chef Saby has helped in opening other Olive Branches across the country. He has also spent many years training, travelling and researching across different parts of India and the world honing his skills and knowledge in different cuisines.

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One response to “RAPID FIRE WITH CHEF SABYASACHI GORAI”

  1. usaha siomay says:

    Interesting become a chef. work is always associated with something really liked all the people, the food. but indeed become a true chef feels need work very hard y. congrats chef!

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