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RAPID FIRE WITH CHEF SUPRABHATH ROY CHOWDHURY

In talks with Chef Suprabhath Roy Chowdhury
– Executive Chef- Le Meridien, Gurgaon

 

 

RAPID FIRE:

Q: What does cooking mean to you?

– Cooking for me is a form of expression. It gives me a platform to showcase what I feel about a lot of things. My plate of food is how I am as a person; simple and full of flavor.

 

Q: What motivated you to become a chef?

– I am a first generation hotelier in my family and while growing up in Lucknow my idea of food was never in five-star establishments. When I found myself training at the Taj during my hotel management diploma, I had a terrific time in the kitchens. It was love at first sight with the experience in kitchens and the love has only grown stronger over the years.

 

Q: Any anecdote you may want to share?

– In kitchens, I always tell my teammates to “never become a goldfish…” It sure does look good and catches the fancy of many, but has very limited brain cells because of which it can survive in a fish bowl. By the time the goldfish completes one round in the bowl, it does not remember the earlier round and therefore finds the same surrounding as new and fresh. In my team, we encourage people to grow and develop. The world of cuisine is as vast as an ocean and our endeavor is to soak in as much as we can.

 

Q: Highpoint of your work.

– The two things that I absolutely just love about my field of work are creativity and people. The kind of creative freedom that we get to invent new dishes or to rediscover lost recipes and also to be inspired by another chef’s creations is just limitless. And equally awesome is the opportunity that we get to meet people from different backgrounds both nationally and from beyond borders. Food is such a natural connector and a true reflection of the culture of any place and interacting with people over food is an enriching experience.

 

Q: How long have you been cooking?

– I have been cooking professionally for 16years.

 

Q: Where did you train to be a chef?

– My introduction to the kitchens was at Dadar Catering, Mumbai, which undoubtedly is a flagship institution and still the most prestigious place for formal culinary education in the country. Post that, I have been fortunate to train at some of the best kitchens in India and gained a lot of exposure during my time in Dubai.

 

Q: Why did you choose to become a chef?

– Being a chef is a very fulfilling career choice. Not only does it provides opportunities to an individual to explore one’s creative elements, but also arranges for an all-round managerial development with resource, operation and financial responsibilities.

 

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

– I take inspiration from ingredients while cooking. It is my sincere endeavor to keep my cooking simple and ensure that the quality of the ingredients shines through in the final plate. I like to portray the ingredients in its varied forms.

 

Q: Which dishes do you like cooking the most?

– I have a fetish for cooking small plates. Be it a salad or something more substantial, I find it more comforting in a miniature version and it also allows my guests to sample multiple creations.

 

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

– I am very fond of seafood owing to my Bengali upbringing.

 

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

– The best time in the kitchen is catering to the breakfast meal period. Not only it is the busiest meal period, but also the most important. Meeting up with guests during breakfast and ensuring that their expectations are exceeded is challenging and extremely gratifying.

 

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

– The first thing is usually to cling on to my first cup of tea.

 

Q: Which other chef do you admire?

– I have been mentored by Chef Arvind Saraswat in my early years and he has left a huge impact on me and my style of working.

 

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

– There is no shortcut to being a good chef. Passion and commitment are the two prerequisites for the job and combination of the two leads to accomplishments.

 

 

CHEF PROFILE:

Suprabhath Roy Chowdhury is the new Executive Chef at Le Meridien’s 285 room property at MG Road, Delhi-Gurgaon border. Roy joins Le Meridien Gurgaon after a successful stint with Eros Hotel managed by Hilton, Nehru Place, New Delhi. His perfect sense of culinary expertise comes from the fact that he has worked in most renowned kitchens in India, abroad and has grown up in the foodie city of Lucknow, feasting on the kebab parathas and pulaos in it’s by lanes and Bengali food cooked at home. On appointing Roy to his new role, Mr. David Hopcroft, General Manager, Le Meridien Gurgaon said, “We are looking forward to our association with Chef and are eager to benefit from his outstanding skills and expertise that will keep up to our brand name. I wish him all the best for his tenure here.” Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles. Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning

Starting his career with The Taj group of Hotels and having assisted some of the best master chefs in the trade, he has acquired a fine understanding of cuisine, reflected in his bold and fresh take on food and artistic and modern presentation styles. Prior to this, Chef Suprabhat has been credited with conceptualising and opening the multi award winning restaurant, The Pink Poppadom at the Hyatt Bangalore where he was the Executive Chef. He has also been the Chef de Cuisine at Nina, the award winning fusion restaurant with an Indo-European concept menu at the One and Only Royal Mirage, Dubai. With his extraordinary style & vision he will spearhead the talented & passionate team of Chefs at Le Meridien Gurgaon. On his new appointment, Roy said “I am extremely delighted to be a part of Le Meridien family and explore the best road ahead.” When not making new strides in the world of gastronomy Chef Suprabhath Roy enjoys reading, travelling and photography.

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