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.
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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.For those aspiring to become hotel General Managers, my foremost advice is to never lose sight of the path you've traveled to reach this position. The journey from the ground level, starting at an entry position, holds immense significance. It's crucial not to forget your humble beginnings, as this keeps you rooted and grounded amidst growth.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. The dedication to keep learning, a passion to succeed and dream big is what has brought me where I am.Hard work yields rewards, especially in an industry witnessing constant growth and a persistent demand for highly skilled and experienced hospitality professionals.
Read MoreEating 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.Hotels unlike other Industries require service to come from within or Heart as I would like to say. Either you have it in you or you don’t.EXCELLENCE Is NOT an ACT, But a HABIT!An ideal hospitality professional is characterized by a combination of interpersonal finesse, a genuine passion for hospitality and to diverse situations, a keen eye for detail, and a commitment to continuous learning.The pivotal turn came in 2011 when I assumed the role of Head Housekeeper at Denis Private Island in Seychelles, marking a significant milestone in my career. Throughout my journey, I’ve had the privilege of spearheading the opening of three notable pre-opening projects, encompassing housekeeping and laundry management. These ventures spanned across two international locations and one in India, each adding a distinctive chapter to my professional repertoire.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.
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.Hotel managers and operating managers should have a strong grasp of understanding cash flow and flow through. This skill involves the ability to track and manage the movement of cash into and out of the business, and more importantly, to understand and maximize the "flow through" rate.How well you engage and communicate with the customer while ensuring the organization’s values and vision are upheld all the time is the key here.
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My advice to someone aspiring to be a Hotel General Manager is to cultivate a diverse skill set, continuously seek learning opportunities, develop strong leadership abilities, prioritize guest satisfaction, and always lead by example with integrity and passion for the industry. 
Hospitality as an industry demands you to be on toes all throughout. The three most important things to succeed in my experience is Integrity, goal-setting and employee motivation. Servicing customers comes with a lot of responsibility and their satisfaction is our top most priority.
Suman Nanaiah, AVP-Operations Royal Orchid Metropole
Tell us about your journey. How did it all start?
Growing up in a family of coffee planters in Coorg I had the opportunity to be a part of the hospitality sector since the very beginning. Tourists and travellers from around the country would come to visit the beautiful western ghats which allowed me to embrace hospitality early on as a part of the culture. The exposure also helped me build a successful career in the industry as I knew the etiquettes of hosting guests offering them a comfortable and experiential stay.
What do you think it takes to succeed in this industry?
Hospitality as an industry demands you to be on toes all throughout. The three most important things to succeed in my experience is Integrity, goal-setting and employee motivation. Servicing customers comes with a lot of responsibility and their satisfaction is our top most priority.
What are the attributes you look for while selecting or hiring? If someone wants to work with you, what should they do?
I am myself a very dedicated and a sincere individual and therefore I look forward to working with people who are excited about their work. During interviews my criteria of selection is always looking for candidates who want to grow in the industry and learn something new every day. Candidates who are enthusiastic about their work will always deliver the best results and having a positive attitude towards life gives a person immense positivity.
What advice would you give to a young, aspiring hotelier for their internship?
My advice to all young aspiring individual who want to start a career in hospitality is, develop excellent communication skills, be soft spoken. Work hard and always enter the room with a positive outlook. Make sure to be a leader in whatever you do and it can take you places. Always priorities your work and sincerely perform your duties the best in your capacity with a proactive approach and you will never have to look back.
What is the single factor that got you your promotion?
I would say wwnership & performance.
What are some of the trends you see impacting the hospitality industry?
Consumer preferences are evolving to prioritize experiences over material possessions, sustainability practices, personalized services, and technology integration.
What tech would you like to see in operations? What operational problems need tech solutions?
Technology is an integral part of all industries now and hospitality is no different. Something that I personally look forward to now is tech integration to enhance communication between the staff and customers for a seamless transaction.
What is the one tech/app/software feature you would like to see? This could be for guests, operations, etc.
More focus on Virtual reality & Automated Text Messaging is definitely a feature that I believe I would like to experience more. It will also help the industry keep up with trends.
Two things you would like to change in the industry.
There is a lot for scope for more women to enter the hospitality industry and we should definitely empower more women with opportunities. The second would be gender discrimination, while hospitality as an industry is very welcoming and warm it is time we start respecting women the same way we do with men without any discrimination or bias of any form.
What is your favourite question for a candidate interview and why?
I always ask all candidates about their dreams and how do they plan to pursue them because it gives a lot insights about a candidates personality. It tells how passionate and ambitious they are in life and those are the qualities that reflect in workplaces.
Dr. Vikram Kamat, Founder & Chairman, of The VITS Kamats Group, is an All India National Council Gold Medalist and Topper in Hotel Management from IHM, Mumbai, a Master's in Hospitality from Pune University and has received his Doctorate in Business Administration from George Washington University USA.
He is a new-age entrepreneur who single-handedly built a 4-star premium hotel brand ‘VITS’ at the early age of 22. With an overall experience of more than 2 decades in the hospitality industry, he was also instrumental in the family ventures of establishing India’s first ecotel chain of 5-star hotels – Orchid, and expansion to over 1000 rooms in Mumbai & other cities. With numerous awards, rewards, and recognitions over the years, Vikram has established himself as an entrepreneur, hotelier, and author with 6 books to his credit.
Editor: What do you think it takes to succeed in this industry?
This industry is all about managing people and always being innovative and adapting to change is the key to success.
Working in different countries provides students with a broader perspective and exposure to diverse cultures, which is valuable in the hospitality industry.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.everything hospitality
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