The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.
The world of kitchens boasts its own array of superstitions and endearing traditions. A standout belief involves stirring dishes counterclockwise, believed by some to bring misfortune. While I approach these with light-heartedness, they contribute to the vibrant mosaic of kitchen culture.Read MoreOne more memory I’d like to share is from my home kitchen. It was probably the first time I was cooking bhindi. My mother had kept diced bhindi for making Bhujiya. As she got busy with other work, I promptly stepped in and asked if I may sauté the okra. Her positive response made me very happy and I started cooking immediately only to realise something was wrong. The okra turned out to be very sticky. Baffled, I asked my mother why that happened, and she smiled and asked if I had washed it? Well, not only had I washed it twice, I had done it after it was cut!
Editor: What is your favourite interview question and why do you ask it?It would have to be......."Where do you see yourself in the next 10 years"?The answer to this question shows intent of the candidate, gives perspective of his or her vision.“I knew I was going to be a chef at the age of 10!”
How did it all start? Share your journey with us!
Its all started when i was a 10 or 11 years old, when my mom used to cook meals for us and i helped her cutting veggies, so from that time i have decided to do a hotel management, at that age I didn’t know more about the hotel management course i just know that they teach only culinary. Then years passing, and i was in 12th standard my mind has to do a BBS or Bcom, but still that time i have given the IHM entrance exam apart from that i have given the BBA, BBS exams also but luckily i got the good rank only in IHM, so that was the time i have sured about my carrier that i have to hotel management.
So, i have started my professional culinary journey with IHM- Hyderabad. After completion, i have started as a commi-3 with Four Points By Sheraton Vishakapatnam then Aman resorts.
Got the opportunity to work in Dubai with Michelin starred chef’s like Chef Gary Rhodes, Chef Vikas khanna. Now currently as a Sous chef at Taj Fort Aguada
What are your earliest memories of the kitchen you worked in
It was in Grosvenor House Hotel where i was worked with Chef Gary Rhodes, it was the great opportunity for my career. And yes to work with chef Vikas khanna in Junoon Dubai.
A dish your patrons/ guest love
Its a Quinoa black kale salad, when ever the asked me for the different salad i used to give this one and they always love it. It has a fusion in it.
A dish that you love but do not have on your menu
its a Quinoa Black Kale salad, as its a diffent salad thats why I don’t want to add this in the menu because i wanted to keep this dish as a Chef’s Special.
What according to you does it take to become a successful chef?
As in the Hotel Industry your knowledge, food trials, innovation, dine in different places to get the knowledge about other cuisine and at last your communication towards guest and colleagues.
What advice would you give to a young culinary students?
Spend time to read culinary books and about the modernist cuisine, work with the talented and well know chefs, basics has to be clear, and always love your work, do it from the heart.
What instruments/equipment/devices you cannot imagine working without?
A chefs knife and a tasting spoon
Your favourite ingredients Is
Salt, because without the salt you cannot get the taste
Name chef’s, you find amazing or chefs work you admire
Chef Gary Rhodes and Chef Vikas Khanna
What books should every chef read
The theory of cookery, prasad by jiggs kalra and
The science and lore of the kitchen by HAROLD
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.
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.
Guler 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.
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.What 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.
Kiran is Executive Chef with Taj Group of Hotels. Currently, he is posted in Australia. Prior to that he was with the group at Jodhpur, India. Here is the quick interview with him after he won the FHRAI Award
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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