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.