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RAPID FIRE WITH CHEF RANVEER BRAR

COTF (1)

In talks with Chef Ranveer Brar: Senior Executive Chef, T.V Show Host, Food Stylist and Food Columnist.

 

Q1: How long have you been cooking?

– It will be 20 years in 2016

 

Q2: Where did you train to cook?

– First in the streets if Lucknow under UstadMunir Ahmed for 8 months, Then in IHM Lucknow for three years and CIA for 3 months

 

Q3: Why did you choose to become a chef?

– Having been born and brought up in Lucknow I was always fascinated with all things food. The stories and the aura around cooks in Lucknow enamored me to take up this profession

 

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

– Expressive and inspired…My food is an evolving expression of my travels, experiences and inspirations.

 

Q5: Do you have a signature dish? What is it? OR What do you like to cook the most?

– Dorra Kebab- A sandalwood scented lamb mince kebab cooked on a smoked silk thread

 

Q6: What’s your favorite ingredient? Why?

– Chocolate, for its malleability and ability to blend well with a multitude of flavors

 

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

– Cleaning up. For me it’s like therapy, helps organize my mind and give a sense of completion of the job.

 

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

– Pray

 

Q9: Which other chef do you admire?

– Chef Charlie Trotter, God Bless his Soul

 

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

– Stick to the basics, the more things change in the world of food more they stay the same hence, a chef with strong basics will excel irrespective of what’s trending.

 

Chef Ranveer’s Profile:

Currently charming India as one of the MasterChef’s on season 4 of popular reality TV show MasterChef India[2], Chef RanveerBraris an Indian celebrity chef and TV show host born in Lucknow and started cooking at 17 as an apprentice to Lucknow’s legendary street kebab vendor, Kebab Ustad Munir Ahmed.

Hooked to cooking, he went on to enroll himself in catering college and embarked on a career graph that has had an enviable trajectory. Beginning with the Taj Mahal where he was at the forefront of opening new restaurant projects in Delhi and then Goa. He went on to join Radisson Blu, Noida, and at 25, became the youngest Executive Chef of his time. Inevitably the next step was opening a restaurant and then there was no stopping him. Banq, which he opened in Boston, went on to win numerous Awards, including the best new restaurant in the world. He added laurel after laurel to his name, from the distinction of cooking at the James Beard House, NY, (of which he is an honorary member), to Kashmir an Indian restaurant consulted with winning the Best of Boston award, 2010.
After five intensely challenging years in the US, home called and he returned to India as the Executive Chef of the Novotel Mumbai Juhu Beach, and almost overnight he blazed his way onto International TV with a succession of hit television shows including Breakfast Xpress, Snack Attack, Homemade, The Great Indian Rasoi, Thank God its Fryday and Health Bhi Taste Bhi, until finally joining the ongoing season of MasterChef India.

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