Interviews

‘Various advance kitchen equipments have been introduced which help in food production’

1. What inspired you to make a career in Hospitality
Industry?
 

I
really enjoyed cooking in my earlier days and this passion has resulted in me
choosing a career in this field. At the same time, I feel in this industry
everyone is treated equally and there is no difference in junior or senior
level. 

1. What inspired you to make a career in Hospitality
Industry?
 

I
really enjoyed cooking in my earlier days and this passion has resulted in me
choosing a career in this field. At the same time, I feel in this industry
everyone is treated equally and there is no difference in junior or senior
level. 

2. Please tell us about your professional journey so far. 

I have completed my Diploma in Hotel Management from
Institute of Hotel Management (IHM) Patna. My journey started with Hotel Taj
Ganges Varanasi (unit of Taj Group of Hotels) where I worked as a Kitchen Commis
for 3 yrs. I have also worked with The Clarks Varanasi (a part of Clarks group
Of Hotels) as Kitchen commis for 2.5 yrs and Hotel Madhuban Holiday Inn in New
Delhi as a Chef. I joined Rodeo Restaurant (Shervani Hospitalities) in 1994 as
Senior Chef and it’s been an amazing 20 years of experience working here at Shervani
Hospitalities. Currently working as an Executive Chef, I am responsible for
food production, training and development of all F & B staff at Shervani
Hospitalities.

Besides this, I am also an active member of Indian Culinary Forum and Hotel and Restaurant Association
of Northern India (HRANI) and contribute in organizing several Mexican
Festivals in India.
  

3. How and when were you introduced to Mexican cuisine? 

I learnt about
Mexican cuisine during my initial days at Rodeo. Also, I got an opportunity to
work with Sergio Snyder and Roberto Treves from Mexico which was a big
achievement in itself in my initial days. During the year, the company would
arrange consultant chefs who would visit us from USA and spend 3-4 weeks with
us every year. And through them, we got to learn a lot about cuisine/dishes.
The ingredients which we use here at Rodeo are imported and we make a conscious
effort to update our menu with the help of interesting information available on
the internet, food festivals and visiting Chefs from abroad. 

4. As the Executive Chef at Shervani’s, how many people work
under you?
 

As an Executive Chef here, I am currently leading and
supervising a team of 60 people. 

5. What is your culinary and food management style in the
kitchen?
 

I try my best to ensure that the kitchen staff should be
neat, clean, hygienic and healthy. I do not compromise on kitchen equipment and
enforce strict regulations to ensure that utensils are always in a highly
maintained condition. Overall, my food management style does not compromise on
food quality and ingredients. We as a team try to focus on a certain standard
and do our best to sustain that standard. 

6. Your personal favourite ingredient and cuisine 

My favorite ingredients are chilies and herbs and my favorite
cuisine is Mexican and Tex-Mex. 

7. Chefs who inspire you 

Chef Sandeep
Ahluwalia with who  I worked in Taj
Hotels and Chef Pradeep Sanhotra who guided me during my initial days at Shervani Hospitalities. 

8. Tell
us about some of the changes you have noticed in the industry in the last two decades
 

There
are a lot of changes which I have noticed as follows:- 

1. Equipments –Various
advance kitchen equipment have been introduced which help in food production
whereas 2 decades ago most of the production aspects were done manually.

2. Internet Use-
Through the use of the information on internet, recipes and new techniques are
easily available. We try to leverage this and keep ourselves updated with new
styles and recipes.

3. Education –At
present we are able to hire qualified people while earlier it was not possible.

4. Awareness about food
safety and hygiene –
More and more customers
are aware and conscious of safety and hygiene. They want trust and safety at
the establishment that they choose to eat. At present there is lot of awareness
about food safety. 

9.
One thing in your kitchen (an equipment or tool) you are absolutely in love
with
 

Pulp
Riser-Earlier we used heavy grinders for making purees and pastes but now with
this equipment, our work has become easier.  

 

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