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Diwali Offers

RAPID FIRE WITH CHEF ANAND PANWAR

In talks with ‘Chef Of The Forthnight’ Read along…

Q1: How long have you been cooking?

– I have been cooking since childhood with my Grandmother, though professionally for the past 15 years

Q2: Where did you train to be a chef?

– I trained at work, by observing and absorbing what my seniors did starting from Grand Hyatt. Being in India, I am very fortunate that I got to work under a lot of Expat Pastry chefs as well. I keep traveling to learn skill development programs under MOF’s and Chefs.

Q3: Why did you choose to become a chef?

– It just kind of happened. I wanted to be a doctor but destiny gave me the same white coat but with black buttons and now it’s my passion.

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

– Cooking for me is ### 5C- Creative, Clean, Colorful, Concrete and Comfortable.

Q5: Which do you like cooking the most?

– I cook from my pure heart and soul, so every dish is special for me.

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

– Most good cooks have that secret ingredient, the one thing they would never want to do without. Being a Pastry Chef if you ask Sugar is my favorite ingredient, because it is the utmost ingredient.

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

– Making chocolate garnishes, it keeps me on thinking to create a new design or pattern every day.

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

– As I walk in my kitchen, my senses take me to the breakfast trolley. The fragrance of freshly baked Croissants is heavenly. Next I feel the textures of all other products which are ready to serve as first meal of the day to guests.

Q8: Any chef you admire?

– I admire the chef fraternity and I salute all good chefs. It’s impossible to name one .
Chef Ewald Notter, Stephane Treand , Frank Hasnoot, Peter Yuen, Marks Seamen, Christophe Morel,Noel Nalin , Franck Istel and Reinolf Mossel .

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

– Never ever become a Chef if it’s not from the heart and soul and if you do not have enough passion.

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