RAPID FIRE WITH CHEF HARRY
Q: What does cooking mean to you?
– Cooking means everything to me and is always fun to cook with a team. Cooking specially means a keen sense of taste and smell. Passion for food, intuition for mixing flavours, Desire for perfection, Urge to innovate/experiment, most importantly creating a “wow” factor through the dishes we out.
Q: What motivated you to become a chef?
– I once made Dal Palak at home and that was the turning point when my father said “This is the best Dal palak” he has ever eaten, now that was a motivational incident where I got motivated to become a chef. I always had an interest to cook for my Family, I felt, “why not develop cooking into professional cooking”, all the T.V shows like Hell’s Kitchen, Master Chef seasons Australia hunger to create a new dish are all factors to motivate me to become a chef.
Q: How long have you been cooking?
– It’s a long journey of 10 years and still running.
Q: Where did you train to be a chef?
– Taj Mahal Palace & Tower, ITC Grand Maratha Mumbai The Luxury Collection, Sun n Sand, Indigo (Tote On The Turf).
Q: Why did you choose to become a chef?
– I always wanted to cook with some fun, entertainment so I landed up becoming a chef.
Q: How would you describe your ‘Style of Cooking’?
– My style of cooking is Simple, flavourful, soul soothing, Awesome and WOW.
Q: Which dishes do you like cooking the most?
– Roast lamb, Chicken with greens and mash potatoes, as the flavor of roast is liked by everyone.
Q: What’s your favourite ingredient to cook? Why?
– Onion, garlic, leeks, celery because these are the aromatic herbs and you will love the smell when you cook anything and flavour will be awesome which will make you hungry!
Q: What’s your most interesting/fun time in the kitchen every day?
– When I create a new dish, tasting time and when line cooks go around when there are lots of orders.
Q: What’s the first thing you do when you enter your kitchen for the day?
– Check Hygiene and Sanitation level and check whether all the stock is available for that day.
Q: Which other chef do you admire?
– Chef Gary Rhodes, Chef Heston Blumenthal they all are experimental chef and have seen their passion towards cooking.
Q: Do you have any advice for someone wanting to become a chef?
– If you want to become a chef you should have qualities like passion, dedication, devotion, hard work, patience because you will get success only if you have patience. Learn first all the basics because if your basics are clear then it will route up to future long run progress in your career. Work in a big organisation because that's how you will learn the flow in order to grow with this industry as it is said “Learning is a never-ending process”. Similarly, in the hotel industry there is something or the other new happening. It also depends upon ones efforts as to how much interest they are putting in that activity so must be creative.
CHEF HARINDER SINGH, Heads the kitchen at The Bombay Hospitality Pvt. Ltd & Soho Tapas Bar, Mumbai
Chef Harry as he is fondly called learnt the actual art of cooking from his Mom’s kitchen. At a later point, when he couldn’t make it through the selection for the Indian Navy services, he opted to pursue culinary at Viva College of hotel and tourism management, affiliated to Mumbai University.
This helped him turn his skill into his profession. He loves to cook with fresh Ingredients whether it is Seafood or Red meat or vegetables. “The flavours of fresh ingredients really help in elevating the taste and aroma of the food. All the cooking comes from heart and love for cooking – this allows me to be experimental with my food. The kitchen helps me be innovative, this is where ideas flow & with the help of my kitchen team I am able to deliver something unique”, says Harry He started his career at Taj Mahal Palace & Tower as a trainee, moved to ITC Maratha Mumbai the Luxury collection. Moved on to Indigo – Tote on the Turf as part of the opening team. Then worked with AURUS home by the sea, where he had the opportunity to work with Chef Vicky Ratnani and he was later moved as part of the Opening Team of Nido.
“I moved abroad, to work for a brand of Harvey Nichols, Veranda Restaurant, here I got a chance to work with Chef Gary Rhodes during the opening of Cafe Coco”, shares Harry. Today he heads the kitchen at The Bombay Hospitality Pvt.Ltd & Soho Tapas Bar