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.
Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen.
Executive Chef Narasinh Kamath, Hilton Goa Resort
How did it all start? Share your culinary journey with us.
I was lucky to grow up in a culture – rich cosmopolitan city and along the way crossed paths with people of varied cultures and states. My curiosity was piqued by their cuisine, which grew into a passion over the years and that how picked a career in the culinary arts.
I completed my degree in the year 2004 post which I joined Hyatt Regency Mumbai as a commis chef and then grew up the ranks to Chef de Partie. I got an opportunity to work for Michelin Star Chef Raymond Blanc in the United Kingdom for couple of years. I then moved back to India and worked with a few international chain of hotels as Head Chef and Executive Chef before joining Hilton.
What are your earliest memories of the kitchens you worked in?
I used to enjoy watching cookery shows on television in late 90s and started cooking at a young age as my mother has a full-time job. I found it delightful to lend my mother a helping hand in preparing dinner when she got back from a long day at work.
A dish your patrons/guests love
Although we serve more than 5 cuisines at our restaurant, coming to Goa most of our guests enjoy eating Goan delicacies like Chicken Cafereal, Goan Prawn Curry and Masala Fried Chonak.
A dish that you love but do not have on your menu
Pork Sorpotel, as it requires the correct techniques of pickling the meat and use of the traditional spices mix.
What according to you does it take to become a successful chef?
In order to become successful chef one needs to have strong fundamental knowledge about the entire food processing cycle, updated on modern trends, maintain consistency and quality of food.
What advice would you give to a young culinary student?
Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen. Patience is the key ingredient you should never run out off.
What instruments/ equipment/devices you cannot imagine working without?
I cannot imagine working without a Sharp knife, Cooking Hob, Mixer grinder to name a few.
Your favourite Ingredient is…
I like to use ingredients which are local and seasonal like the wild mushrooms we get in Goa during pre-monsoons, the fresh cashew nuts during early summers to name a few.
Name chefs, you find amazing or chefs work you admire.
The list is endless but to name a few Chef Sanjeev Kapoor, Chef Rakesh Sethi, Chef Vikas Khanna, Chef Vicky Ratnani, Chef Atul Kochar, Chef Ranveer Brar, Chef Marco Pierre White, Chef Raymond Blanc, Chef Heston Blumenthal, Chef Alain Ducasse…..
What books should every chef read?
The Flavour Bible, Kitchen Confidential, The Soul Of a Chef are a few books I recommend.
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.My 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 MoreEach 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.Read MoreWhat according to you does it take to become a successful chef?
Willingness to Learn.
Genuine Passion.
Stay organised to stay in control.
Ability to Skilfully Multitask.
Creativity.
Time Management.
Teamwork.
Leadership Skills.
Resilience.
Stamina.
Read MoreWhat is one software you would like to see?
A software which can give an insight into each recipe, from calculating the calories, protein, carbohydrates etc, to analysing the effect of each ingredient and giving a deeper understanding of the benefits and health hazards.
Read MoreThere is no substitute for hard work and diligence. One has to hone one’s craft with time, because the food and beverage segment is constantly evolving. Businesses that are able to innovate and stay ahead of the curve will be well-positioned to succeed in today’s competitive marketplace. Those that fail to innovate risk being left behind.
What are your earliest memories of the kitchens you worked in?
Read MoreLong Working Hours but we still smiled and enjoyed our time in the kitchen.
I always believe that Knowledge is power along with it you always need to understand your team and their strength which will make you a good chef and perform well as a team.
Deepak Dandge- Executive Chef
Be driven yet patient-CHEF JAGMEET SINGH
Read MoreKeep learning at every stage of life with Hardwork is the key to success”
— Chef Raghvendra Singh
Read MoreBeing Passionate and keeping patience will give you success in career-Chef Pradeep Rawat
Read MoreA positive attitude, integrity, and smart work can give success in this industry.-Abhijit Nag
Read MoreUnderstand what your customer wants and overdeliver to become a Successful chef-Chef Shamsul Wahid
Read Moreone needs the enthusiasm to take failure as a stepping stone to success-Ashley Nunes
Read Moreeverything hospitality
only hospitality
Eclat Weekly Newsletter, 2025 No3 by Eclat Hospitality
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