Exclusive Interview | Shriya Naheta Wadhwa, Founder- Zama Organics

The Aim is to Put Indian organic food on the map.

Shriya Naheta Wadhwa,

Founder- Zama Organics

Tell us about your journey. How did it all start?

I graduated from the University of Southern California in 2015, after which I moved back home to Mumbai. While I always felt I wanted to do something on my own, I only realized my passion for organic and healthy food after visiting a few farms on a trip with my sister. I was amazed at the variety and quality of produce—from a humble potato to exotic black rice. Most people, including me, have limited knowledge and access to an organic and high-quality product that is real and wholesome. My love for food kept me determined to bridge the gap and I spent the next few years doing extensive research, which eventually led to the birth of Zama Organics. I launched the website in 2018!

Tell us About Zama Organics

Zama Organics works directly with farmers, producers, and artisanal makers to provide high-quality groceries, fresh fruits, and veggies that are healthy, organically, and sustainably grown. Zama Organics launched in 2018 and has marquee angel investors like Ajay Kaushal (BillDesk), Arjun Lamba (Guardian Advisors), and Jay Mehta (Mehta Group) among others. With over 300 SKUs ranging from fresh fruits, and veggies, to daily essentials and groceries, the brand is fully operational in Mumbai with an expansion plan carved out for major metropolitan cities of India to become a thought leader in this space and put Indian organic food on the map.

What do you think it takes to succeed in this industry?

As a young brand, we're constantly growing and improving. We want to be synonymous with organic, health, and wellness. Our aim is to be a loved, trusted brand and a one-stop shop for all your organic and healthy grocery needs. We hope to be present in a lot more locations across the country via our own website and a multi-channel approach. Needless to say, we hope this creates an ever-growing Zama community that advocates better eating habits and a positive relationship with food! This industry is yet extremely niche and is seeing growth, especially post-pandemic - the inflection point will hit eventually. The key for us would be to stay true to our vision and continue on our journey!

What do you think is the one major gap in this industry?

Organic produce does come at a higher price point, and small organic brands like ours cannot offer the delivery convenience that larger quick commerce players can. When it comes to organic produce, consumers are yet to fully recognize the value it offers - based on authentic quality and not solely base grocery purchase decisions on deep discounts and deals. As a consumer, asking deeper questions matters because it helps you make informed decisions about what you eat and how the supply chain works -- it will also motivate more farmers to switch to organic farming!

 

What are some of the trends you see impacting this industry?

More than ever before, consumers have become extremely health conscious, mindful about what they consume, and particular about the details of their food. It's a positive trend for health - where the conversations have moved from losing weight/being skinny to making informed choices for overall health, better nutrition, fitness, and well-being. 

 

What tech would you like to see in operations? What operational problems need tech solutions in your niche category?

I would love to see more technology that helps with traceability and creates more transparency throughout the entire supply chain. It would provide confidence to the end consumer and would help us maintain transparency through and through. It would also be great to figure out ways to transport and package our produce/products efficiently - in a way that benefits the environment or lowers our carbon footprint. It would excite me to see more sustainable tech solutions in this category. 

Two things you would like to change in this industry.

The price-sensitive mindset especially when it comes to food and grocery

Fad-diets & short term "health" solutions

  

Website: www.zamaorganics.com 

Instagram  @zamaorganics

Exclusive Interview | Chef Amit Shetty, Taki Taki, Lower Parel

In order to be a successful chef it will always require solid grounding and a good foundation and that comes with training and to be strong with basics 

Chef Amit Shetty

How did it all start? Share your culinary journey with us.

 I was one of those kids who loved sports a lot. Growing up at 15 at then when I realized to be in the kitchen. my uncle had a restaurant so seeing the buzz and busy environment. Since then I was very clear that I want to be in the kitchen as a chef 

 What are your earliest memories of the kitchens you worked in?

   It was when I use to go to surat for my vacation I use to spend my time in my uncle's restaurant in the kitchen. So passion started from there. Back then after completing SSC, I started working intern at a pizza joint just to learn the basics. Professionally it started from Trident Oberoi Bkc

 A dish your patrons/guests love.

Carpaccio is that one dish that guest at Taki Taki restaurant loves a lot fresh thin slice of fish with pickled garlic, ponzu dressing, and avocado tartare 

 A dish that you love but do not have on your menu,

The dish I love the most is the purest form of my mom-made Dal and Kori gassi .

 What according to you does it take to become a successful chef?

Dedication –it’s a very competitive industry and it requires passion and dedication.

   Training – in order to be a successful chef it will always require solid grounding and a good foundation and that comes with training and being strong with the basics 

  What advice would you give to a young culinary student?

learn how to hustle .respect everything and everyone in the kitchen. never stop learning. Don’t run behind money it will follow. always say “ yes chef “

 What instruments/ equipment/devices you cannot imagine working without?

 Being a sushi chef for me my knife is what makes magic. It’s the best equipment to work when it’s sharp

 Your favorite ingredient is…

My very favorite ingredients are garlic, soy sauce, and butter.

 Name chefs, you find amazing or chefs' work you admire.

I admire chef Sajid Patel executive chef of Marriott hotels and Heston Blumenthal .

 What books should every chef read?

 Larousse gastronomique .and The professional chef book.

Exclusive Interview | Ajay Kanojia, General Manager Sayaji Pune

Being positive in tough situations is something that every budding hospitality professional must imbibe themselves.

-Ajay Kanojia

Tell us about your Journey. How did it all Start?

My base is F&B when I started working with previous organizations and worked in Front Office, Business development is also experienced. The job is not monotonous & gets a chance to explore oneself. The sales & guest handling experience & know about guest behaviors. Worked with different locations, including Leisure & corporate hotel, South, Kerala, Jaipur, Central part and; working with business Locations, Like Delhi and; Pune. Being F&B background not only restricted me in supervising production & services but my own interest drives me to learn other elements of hospitality and better experiences for guests. Every guest is new and every day is about learning in-depth and the remaining guests focus on true spirits. attention to minute details, Work for the betterment of the guests and Learn out of passion. Focusing on all the aspects of hospitality is what inspires me every day. Hospitality suffered during the pandemic but anything which goes down also bounces back strongly as its nature's rule. So being positive in tough situations is something that every budding hospitality professional must imbibe themselves.

What do you think it takes to succeed in this Industry? 

Working in hospitality always keeps you on your toes and there is no time limit when it comes to serving the guests. The shifting of the departs which is FnB, Front office & sales within the operations is a very dynamic part of working in the industry.

The knowledge of different cities, sectors, different property categories like, business hotels, Leisure hotels & mix of both makes more learnings and better understanding towards guest’s requirements from different departments.

What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do? 

The Positive attitude is the key that I look at in every candidate irrespective of entry-level, mid-level & senior with a smile.  

What advice would you give to a young, aspiring hotelier for their internship?

The Patient is required to work in hospitality. The career initially is slow in terms of Monetary but later stage it becomes very glamourous & great place to work. The learning & public dealing.

What is the single factor that got you your promotion?

Defined Target: Keep employees happy, Business focused, and a Better understanding of terms of revenue management with guest satisfaction.

What are some of the trends you see impacting the hospitality Industry?

Shifting of the workforce to different sectors. Less Student enrollment in Hospitality institutions. Post-Covid the fear in mind to see hospitality going down again.

What tech would you like to see in operations? What operational problems need tech solutions?

Adding new devices to different stages makes work less challenging. Adding better software which help to understand guests more & memorized the visits & experience. Security checks for the rooms which can smartly check the guest before checking out majorly require guest solutions.

What is the one tech/app/software feature you would like to see? This could be for guests, operations, etc.

Security Applications for guests & Employees

Two things you would like to change in the industry. 

Good reforms on labor laws on giving Balance between work life & personal life by law for example 5 days working for all industries.

What is your favorite question for a candidate interview and why?

I give departmental situation-based questions for candidates’ reactions & through the process. It helps to analyze the thinking level of a person & gives actual insights.

Exclusive Interview | Rahul Panwar, General Manager, GRAND MERCURE Gandhinagar

Your focus paired with a positive attitude will have you rising quickly through the industry

Mr.Rahul Panwar

Tell us about your journey. How did it all start?

With over 16 years of experience in the hospitality business, I’m currently the General Manager of Grand Mercure GIFT City - an Accor Hotel in Gujarat, where I’m responsible to lead a team of very passionate and hard-working individuals.

This journey started in 2006 as a Bartender and then a Receptionist at a 5-star International Hotel in Delhi after completing my bachelor's in Hotel Management. It seemed a bit challenging when I started, but engaging with new people every day and learning to value them, taught me a lot about the industry. Since then, it’s been an amazing ride with some of the renowned hotel brands across few countries including the USA, China, Vietnam, and of course, India.

What do you think it takes to succeed in this industry?

The hospitality industry is a people-driven business; by understanding human behavior, you’ll not only understand what the market needs but will stand against competitors by creating unique experiences while developing customer loyalty. It is important to understand the culture of your team, accept differences and individuality and know what motivates people to create a healthy working environment. A positive attitude, good listening skills, and desire to innovate can help you go places.

Embrace challenges, they make you better at your job.

What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do?

For me, the below 5 characteristics matter the most during any hiring:

• Confidence

• Emotional Intelligence

• Willingness to learn & adapt

• Creativity

• Communication

What advice would you give to a young, aspiring hotelier for their internship?

I would like to share 3 lessons or “P”s that I have learned in the last 16 years.

#1 Patience - It’s all about timing. Your focus paired with a positive attitude will have you rising quickly through the industry ranks. Great opportunities rarely present themselves, and when they do-you must be ready.

#2 Passion – It’s about commitment and determination to succeed. Passion is the root of success in our industry and hoteliers thrive on achieving more, be it customer & employee satisfaction or profits. The real push always needs to come from within.

#3 Problems – Lastly, it’s about making mistakes and learning from them. Hospitality is a testing industry and no textbook can cover the learnings from your real experiences.

What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc. 

An app that can educate a traveler on energy saving and climate change by calculating carbon emissions from the moment they’re en route to their destination (flight & road transport), energy consumed in rooms during their stay with all lighting/air conditioning/electrical equipment switched on, average single-use plastic items used in the stay and much more.

What is your favorite interview question and why?

My favorite interview question is quite short & simple: “Why did you apply for this role?”; but if rightly answered, it can help me understand the sole motivation and cover multiple questions like Why she/he want this job? Why is the candidate leaving his current job? Why are you the best person for this job? And, Why do you want to work for this company?

Exclusive Interview | Gautam Mehrishi Executive Chef Marriott International

“It takes passion and self-belief which inspire you every moment to be a great chef and be connected to roots and the skills that one has developed during the journey”

— Chef Gautam Mehrishi

Editor: How did it all start? Share your culinary journey with us

My culinary journey started at a very early age with an introduction to fire in my grandmother's kitchen where she introduced me to the importance of fire in cooking. I was in charge of arranging all types of fire including wood, bio, cow dung cakes, and gas. then slowly came in the spices and then the final cooking part on the various types of stoves and solar cooking too in the sun. introduction to pickles and bread came a little later.

In fact, my first butchery lesson was at my paternal Grandfather's poultry farm with the most handsome-looking bird. By the time I reached in teens, food was already a passion, and then came the entry into a Hotel School where I actually learned what the industry was all about. First-ever commercial kitchen I entered was the at The Taj Mahal Hotel, Mumbai and the rest is history with my passion for the white coat grew stronger every day. The kitchens of The Taj Mahal Hotel, Mumbai still hold a divine pace attached very closely to my soul, it not only inspires me today but I also am grateful to each and every chef who mentored me and taught me all the relevant skills and majorly the importance of being hands-on even in your dreams.

After Taj, it was spread over career paths with national and international chains of hotels, bakeries, cafes, choclateria, central kitchens, food courts, cruise liners, and flight kitchens within India and around the world.

Editor: What are your earliest memories of the kitchens you worked in

My earliest memory is with the Garde Manger Kitchen of The Taj Mahal Hotel, Mumbai where I learned that the world talks about slow cooking but cold food cooked with amazing patience and perfection is such a great skill to acquire and possess that it can transform a medium skilled chef into an artist for life. Though the skill of this beautiful French art is diminishing and being taken over by the modern influx but these intricate skills are still transformational and defining.

The second memory is on the vessel M/S Seabourn kitchen where I worked with many nationalities and still was above the competition, showing my exemplary skills to be recognized on global platforms.

Editor: A dish your patrons/guests love

Although I love to cook something new and innovative whenever an opportunity arises making a " WELLINGTON" is always loved by the people I cook for.

Editor: A dish that you love but do not have on your menu

Pit Cooking and food are covered with various soils.

Editor: What according to you does it take to become a successful chef?

It takes passion and self-belief which inspires you every moment to be a great chef, being connected to roots and the skills that one has developed during the journey and gratitude towards people who have taught you on the way, towards all the opportunities, the ingredients and platforms of challenges is a must too.

Editor: What advice would you give to a young culinary student?

Be attached to your roots, understand soils, seasons, reactions of ingredients to various temperatures, understand structures of food which can be as simple as salt, follow your passion every moment and the desire to learn always, accept challenges as opportunities, and be attached to literature and life experiences of successful chefs.

Editor: What instruments/ equipment/devices you cannot imagine working without?

My paring and carving knife, slide chopper and sharpening steel. ( all of these are now with e for the last 2 decades and in absolutely stunning condition.

Editor: Your favorite ingredient is…

My vision

Editor: Name chefs, you find amazing or chefs’ work you admire

Hemant Oberoi

Uwe Walter Lohage

Anton Mossiman

My work is admired by many and the admiration for my approach to food is mesmerizing for many.

Editor: What books should every chef read?

Reading books where chefs tell their life stories is always inspiring and if connected to a food destination it’s a double whammy. For knowledge reading the Culinaria series from France, Spain and many countries is apt.

Keeping a Larousse dictionary should always be handy for reference and learning the traditional and newer culinary words.

Exclusive Interview | Anuraag Kadam, Human Resources Manager, Conrad Pune

“Be yourself and always be humble and curious to learn”

— Anuraag Kadam

Editor: Tell us about your journey. How did it all start? 

My tryst with hospitality began in the year 2010 and while unknown to me, my fruitful journey in HR was not planned. My learning at the hospitality school helped me become a confident and outgoing personality which truly was a life-changing element for me. It was during my industrial training, that my interest leaned towards the human resources field where I enjoyed the guest’s interactions and found happiness in assisting them. My operational journey in human resources began in 2013 with Park Hyatt Goa and I currently head the human resource vertical at Conrad Pune. 

Editor: What do you think it takes to succeed in this industry? 

Success is never easy and it doesn’t come overnight. One should be constantly disciplined, passionate, and dedicated to their work. If you have the vision to grow, never hesitate, be adaptive to changes and have the will to be a lifetime learner, you will gradually succeed in this industry. 

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do? 

Attitude is the foremost attribute I look for – Attitude cannot be taught or inculcated, it comes within. Commitment & Ability to work with the team comes secondary. Hospitality is all about people serving people, technical knowledge can be taught or learned but if you don’t have the right attitude – organizational culture can go for a toss.

Editor: What advice would you give to a young, aspiring hotelier for their internship?

Be yourself and always be humble and curious to learn. Ask questions at every point of your training, and take every day as new learning. In order to get successful, you need to step out of your comfort zone and give your 100% at work. Be positive at every point, remember your internship will be the most difficult tenure of your degree – make the best of it. 

 Editor: What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc. 

Artificial Intelligence has been sort of dominating our industry. Personally, I would love to see software that can read the minds of employees – want to be so quick in gauging if anyone is feeling demotivated or needs immediate attention. This will help in controlling attrition and enhance work-life balance. 

Editor: What is your favorite interview question and why?

What does being a Manager mean to you? This question helps me to understand how the candidate views the role of a manager and you can understand his/her thinking towards work, whether he is a potential leader or a Boss. Whether likes to give orders and demand results or work along with the team to achieve goals. His/her answers will help you to determine if the candidate is the right choice for your organization.