What advice would you give to young chefs and hoteliers aspiring to leave their mark in the industry?A Chef is an artist with a sharp brain. The top priorities should be on Culinary Skills, Passion for Cooking, Willingness to learn & do lots of Hard Work, Leadership Skills, awareness and complete hold on Financials, An Eye for Detail, Innovation, Hygiene and Team Building.Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.I hope to inspire the next generation of chefs to see the vast potential in plant-based cooking and to approach it with passion, innovation, and a commitment to impact. Together, we can elevate vegetarian cuisine into a future that’s healthier, more exciting, and better for our planet.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.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.A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.To become a successful chef, you need:
Passion: A burning love for food that keeps you up at night dreaming of your next dish.
Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.
Creative Spark: The ability to turn ordinary ingredients into culinary magic.
Obsessive Attention to Detail: Because every grain of salt and garnish matters.
Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.
Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.
Business Savvy: Balancing the books while balancing flavors.
Forever a Student: Embracing lifelong learning, because the food world never stops evolving.
Read MoreThe only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.
Read MoreMy passion for cooking and the late- night cravings of a young adult led me to launch a small home-based kitchen named 'Night Foodies' in 2013. Working through the nights making burgers and pizzas, I discovered a deeper truth: food was my true calling.Learn to cook first and then think of becoming famous. Focus on skills and knowledge development rather than looking to become a social media star. Money will come for sure provided you don’t run behind it.
Read MoreGuler Kabab is my family recipe, and this is what my parents used to make together in the kitchen. It has a surprise stuffing element that is a little sweet and spicy, which usually people don’t expect in a kabab. I learned this recipe from my mother, and I always ensure to serve it to my diners. It gives me extra brownie points. It is a home recipe and something that you won't find otherwise in anyone else’s house.There was this one time where a guest requested a “Omelette without egg”. It was something that really shocked and amused me. I had not even imagined this kind of dish. But since it was requested by the customer, I had to take up the challenge.
Read MoreI am India's first Corporate Executive Chef for an Indian cruise line. Eating butter out of my grandma's hands while she churned home made white butter every morning for breakfast. Having that when I was three, I clearly remember it. The love had a lot of flavour, better than the ingredients.In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.
Rajeev Kumar
To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavours.
How did it all start? Share your culinary journey with us.
I started my journey at the prestigious Mahindra Management Institute, where I developed a passion for the hospitality industry. I started my career with the Luxury Collection Hotels of Marriott International, Hyatt, and Mahindra, where I contributed significantly to their prestige. Venturing into pre-opening roles at The Lalit Mumbai and The Westin Goa where I showcased my strategic acumen. At The Lalit Mumbai, I upheld the brand's high standards with my culinary expertise and my commitment to excellence. At The Westin Goa, I played a key role in the successful launch of the property. Currently, I am working as the Executive Chef at Courtyard By Marriott Bengaluru Hebbal and I am very excited about where my journey takes me.
What are your earliest memories of the kitchens you worked in?
My earliest kitchen memories were a blend of enticing aromas, sizzling pans, and the lively buzz of culinary activity. It was a time of excitement, learning, and camaraderie, laying the foundation for my journey as an Executive Chef. These experiences shaped my skills and instilled a deep appreciation for the collaborative artistry of the kitchen.
A dish your patrons/guests love.
Our patrons love the meticulously curated Australian Lamb Shank, which is one of my finest works.
A dish that you love but do not have on your menu.
The Sous Vide Halibut Fish with Beurre Blanc Sauce is the dish I would like to incorporate to our menu
What according to you does it take to become a successful chef?
To achieve success as a Chef, it's essential to keep your passion alive and wholeheartedly pursue what you love. The culinary world is demanding and requires not only technical skills but also a genuine enthusiasm for the art of cooking. Additionally, a few mandatory attributes include dedication, continuous learning, and an unwavering commitment to delivering exceptional flavors are the keys to carving a successful path in the culinary industry. So, embrace your love for cooking, stay passionate, and let it fuel your journey towards becoming a successful chef.
What advice would you give to a young culinary student?
My advice to a young culinary student would be to prioritize mastering the fundamentals of being a good chef. A solid foundation in basic skills not only forms the cornerstone of your culinary expertise but also serves as the stepping stone to higher roles in the future. Embrace the basics, as they are the building blocks that will elevate your culinary journey and open doors to greater opportunities in the culinary world.
What instruments/ equipment/devices you cannot imagine working without?
As an Executive Chef, certain instruments, equipment, and devices are indispensable to the seamless functioning of the kitchen. Foremost among these is a reliable set of high-quality knives, an extension of my culinary expertise. Moreover, precision-controlled cooking equipment, such as sous-vide machines and induction cookers, play a pivotal role in achieving consistent and exceptional results. The reliance on technologically advanced kitchen gadgets, like temperature probes and digital timers, ensures accuracy in cooking processes. Ultimately, a well-equipped kitchen not only enhances efficiency but also empowers me to bring creativity and precision to every culinary creation.
Your favorite ingredient is.
One of my all-time favorite ingredients would be Staranise.
Name chefs, you find amazing or chefs' work you admire.
I admire the culinary artistry of Chef Himanshu Taneja.
What books should every chef read?
Every aspiring chef must read The French Laundry by Michael Ruhlman, Susie Heller, and Thomas Keller.
What advice would you give to young chefs and hoteliers aspiring to leave their mark in the industry?A Chef is an artist with a sharp brain. The top priorities should be on Culinary Skills, Passion for Cooking, Willingness to learn & do lots of Hard Work, Leadership Skills, awareness and complete hold on Financials, An Eye for Detail, Innovation, Hygiene and Team Building.
Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.
I hope to inspire the next generation of chefs to see the vast potential in plant-based cooking and to approach it with passion, innovation, and a commitment to impact. Together, we can elevate vegetarian cuisine into a future that’s healthier, more exciting, and better for our planet.Each recipe is a creative genius of someone who is willing to think out of the box and that is an important characteristic that a chef should possess and be able to appreciate that same quality in others.I think to be a successful Chef one needs to have presence of mind as we are playing with different ingredients and we should understand them better and their combinations apart from a passion and love for cooking.A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.everything hospitality
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Eclat Weekly Newsletter, 2025 No3 by Eclat Hospitality
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