Chef Interviews

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.

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.

To become a successful chef, you need:

Passion: A burning love for food that keeps you up at night dreaming of your next dish.

Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.

Creative Spark: The ability to turn ordinary ingredients into culinary magic.

Obsessive Attention to Detail: Because every grain of salt and garnish matters.

Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.

Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.

Business Savvy: Balancing the books while balancing flavors.

Forever a Student: Embracing lifelong learning, because the food world never stops evolving.

The only advice I can give to young chefs is that – Be humble, put your head down and work you’re a** off. When given chance to work with the best, TAKE IT! Don’t involve your personal ego when you deal with people who are way more experienced than you. Ask questions, steal recipes, don’t say no to difficult task, be ready to clean floor and dishes but make the most of the opportunity given to you.

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.

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.

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.

A successful chef is like a passionate artist in the kitchen. They make delicious meals that make your taste buds dance.

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.

What according to you does it take to become a successful chef? Follow the 3 D's That is -Determination, Dedication, and Devotion, these D's will help you achieve your goals. Also never give up at any time, nothing is impossible. 

Good communication and teamwork are needed because cooking is a group effort. Leading a kitchen and a team takes leadership and organization.-Chef Vadim Shin

For aspiring culinary students embarking on this delectable journey, my advice is straightforward yet profound: embrace the virtues of patience and continuous learning.

We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.

A delicious reminder of the power of food to connect us to our roots and tell a story that transcends time.

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.

If you were a vegetable, which one would you be, and why?

I think my daughter would agree if I say I would be a potato for being bit round and very versatile if I may say so.

“Embrace hard work, discipline, and time management as this industry requires all these aspects to be a way forward”