CHEF’S PROFILE

Avikar Ramnath — find a good balance of work and play

Avikar Ramnath, 32, executive chef of Premier Hotel Quatermain & Premier Hotel Falstaff, has been in the industry for 13 years. His interest in cooking began at the young age of six.

“I started assisting my mom in the kitchen doing small tasks. My passion grew and I was very intrigued and pursued the career of being able to cook and please people around me,” Avikar said.

Before joining the Premier Hotel Quatermain & Premier Hotel Falstaff, he was group executive chef and group food and beverage manager for four hotels in the Premier Lodge Group. “I was working simultaneously to achieve the required targets for the four properties,” he said.

His goal for the next five years is to become group executive chef of the Premier Hotel Group.

Born and raised in Pretoria, after school he qualified in 2007 at Prue Leith Chefs Academy based in Centurion, on full scholarship by winning the Rooi Rose chefs competition whilst in his matric year.

His career commenced as a chef de partie at Mount Nelson Hotel in Cape Town.

“I have worked at Mount Nelson with chef Rudi Liebenberg, the One and Only with Gordon Ramsay, then moved back to Johannesburg, where I freelanced during the 2010 Soccer World Cup, catering for Italian and German team management. I then joined the esteemed catering company, By Word of Mouth as a head function chef. Following that, I worked as an executive event manager at Discovery Health, honing all aspects of front and back of house. Thereafter, I worked through many big corporations, running kitchens within the Sandton and Johannesburg area.”

He added: “My highlight thus far is being a private chef to the Proteas, as well as the Indian national team, and to top it all off, I catered at the presidential inauguration, in 2019, for President Cyril Ramaphosa and seven hundred other presidential delegates.”

Avikar said that he loves what he does because it allows him to multitask, reach demanding targets, and be able to share his skill and knowledge with a team who aspires to be better than they were yesterday.

When asked about food trends, he said: “I have seen a move to ‘beyond meat’, with healthier food options coming to the forefront. There is a bigger move towards vegan and super food options.”

From a global trends perspective, he said: “The pandemic has seen the following changes occur globally:

• One, being the use of smart gadgets to enhance the in-home dining experiences;

• second, turning meal kits into meal making activities;

• third, interest in foraging is on the rise;

• and lastly, the exploration of the sober curious movement.”

Avikar’s advice to professional conference organisers (PCOs) is: “Fit in with what the client requires, be honest and upfront with capabilities of delivery standards and blow the socks off of your client’s expectations.”

In terms of challenges facing the industry, Avikar said: “The lack of proper in-service training and guidance.

There are a lot of fly-by-night schools that take hard earned money from parents, sponsors and family members, promising that kids will get the proper qualifications and gain the correct knowledge. Unfortunately, these students don’t get the correct training and some, once qualified, are overworked and sometimes underpaid and just want to get out of the industry as quick as possible.”

Avikar is married to Prea. “Prea is the love of my life and my better half. We have two gorgeous kids, Teshaan who is 15 and Nihan who is just three. I have been married for six years, going strong.”

For leisure Avikar enjoys watching sport. “I am a sports fanatic. If I am not watching, I am playing, and if not playing, I’m supporting.”

“I love golf, indoor cricket and fishing. When I’m home, I love to cook with the family and just enjoy the little things life has to offer,” he said.

His advice for newcomers aspiring to become a chef is: “Work hard, read and apply yourself. This is a wonderful industry, but a very demanding one, so try to find a good balance of work and play and always do the right thing, even when no one is looking.”

What is your signature dish?

Authentic Indian mutton curry with homemade garlic naan bread, with minted cucumber raita and a banana and coconut chutney. This dish may be paired with a Meerlust Rubicon 2008.

What trends are emerging in the conference industry, regarding food?

Healthy food on the go, incorporating superfoods to sustain concentration and mental wellness stimulation.

What has remained constant in this industry?

The support structures of up-and-coming chefs with the likes of more chefs associations wanting to assist and guide young professionals.

What is your favourite beverage?

Double Jameson on the rocks (two blocks) with a dash of Appletiser.

What is your favourite food?

Homemade gourmet hotdogs.

What is your pet hate?

People who talk the talk but can’t walk the walk.

What is your great love?

Being a dad and husband to my wife and kids, as well as my passion for being a chef and creating new dishes, and lastly, being able to make people feel something when they eat my food.

Are you adventurous?

Yes, most certainly. Another aspect of me that no one knows is that I have my national colours for athletics and golf as well as indoor cricket, and I think running a 100m final or taking part in any world event final and competing against equally talented individuals is a nerve-racking feat.