Mastering new techniques is essential for continuous quality improvement, and chefs should explore advanced methods like sous-vide, fermentation, and molecular gastronomy to expand their team’s skills.

Parixit Pai Fondekar, serial entrepreneur and the founder of the Kamaxi Group, headquartered in Goa, in an interview with Hospemag.me, shares insights into how the Group has grown into a multifaceted organisation serving various sectors including cruise line staffing, culinary education, maritime training and incubation. Fondekar highlights the Group's commitment to helping individuals navigate the tourism and hospitality industries, positioning the Kamaxi Group as a key player in India's journey toward a skilled and inclusive future.

Integrity, innovation, and respect for tradition are my guiding principles. I believe in constantly pushing the boundaries of what Indian cuisine can be, while staying true to its roots.

By having a universal translator device, people could connect with others from different cultures and backgrounds, fostering greater empathy, understanding, and tolerance. It would also help to preserve and protect endangered languages and cultures by allowing them to be passed down to future generations

Secrets in keeping an engaged, safe and happy team:

Give them responsibility

Train them to achieve them

Encourage with all best processes

Evaluate & guide

Appreciate their contribution