Exclusive Interview | Chef Harshal Kumar, Executive Sous Chef Kudadoo Maldives Private Island by Hurawalhi
/“Culinary is not a joke, it is a dead serious profession. You are playing with the taste bud of the guests. For me, it is just not a career but it is a lot more than that”
Editor: How did it all start? Share your culinary journey with us
Earlier days, when we were young, when we come back from school there were times there was no proper meal cooked since my mother used to work, she could not find time to cook. Some days I watch my mom and aunty preparing food in the kitchen, and I started cooking simple foods like noodles. That’s where my interest in cooking started and my journey to culinary starts.
Later I joined the culinary school, started learning, and make my profession in culinary. During my college holidays, I used to work in a small café to get practical training. I used to cook for staff after class hours which increased my passion for this career and started to learn cuisines and techniques.
After college I worked as a hospitality intern in Claridges Hotel in New Delhi, India for six months in different departments, later on, I was selected to work as a trainee in different branches of the hotel for eighteen months. After the training program completed I was awarded Junior Sous Chef by Dr. Chef Sundararajan.
The most amazing part of my journey started when I got an opportunity to work in the Maldives in a high-end luxury resort with the preopening team. Within eight months of hard work, I was promoted to Sous chef.
Some experiences that can be once in a lifetime. Such as working with Chef Gordon Ramsay's pop-up restaurant and chefs from Bread Street Kitchen is one of the most luxurious resorts in the Maldives.
I have also been a huge part of the success of a seafood fine dining restaurant by being the outlet in charge.
Now I work as Executive Sous Chef on a one-of-a-kind private island in the Maldives called Kudadoo Private Island, where foods are extremely unique.
Editor: What are your earliest memories of the kitchens you worked in
I used to cook Maggi for my sister and brother while we were young, and soon I became a master of noodles whenever other family members visit us. I used to cook Maggi noodles and Okra Masala curry, which is the first dish I prepared for my family gathering.
Editor: A dish your patrons/guest love
Homemade Seaweed Garganelli, Lemongrass Cloudy Bay Clams, Asian Spiced Mud Crab, Scallop’s Ceviche
Editor: A dish that you love but do not have on your menu
Truffle Whipped Stracciatella Chargrilled Broccolini Salmon Roe
Langoustine Tartare Yuzu Mayo, Scampi Caviar, Brioche Toast
Editor: What according to you does it take to become a successful chef?
Moreover, focus on what you do, attention to detail, being open-minded to learn new things, and very important to respect others when we work.
Culinary is not a joke, it is a dead serious profession. You are playing with the taste bud of the guests. For me, it is just not a career but it is a lot more than that, you should be always learning, on top of the latest trends, willing to learn and gain bits of knowledge from other experiences in the industry. Start from anywhere keeping your dreams high. Do your best whether it is to washing equipment or working station. Hard work and long hours are part of any chef's life and it’s part of learning. For me, its hard work and passion towards culinary make me successful and I believe others too.
Editor: What advice would you give to a young culinary student?
Focus on making basic skills stronger, try to learn as much as possible be it from academic or practical, which obviously will brighten your future. Part of being successful in this industry also involves more practical and travel. Learn different cultures and cuisines.
Editor: What instruments/ equipment/devices you cannot imagine working without?
Knife, griller, chopping board, pasta machine
Editor: Your favorite ingredient is…
lobster, crab, mutton, Persimmon, okra
Editor: Name chefs, you find amazing or chefs work you admire.
Chef Marco Pierre White, chef Gordon Ramsays, chef Marcus Wareing
Editor: What books should every chef read?
The Professional Chef, ( by CIA ) French Laundry( THOMAS KELLER ) The Professional Cooking by Wayne Gisslen
