CHEF SPEAKS

CHEF GULSHAN

KUMAR I AM A PEOPLE'S PERSON

Chef Gulshan Kumar is an Executive Chef at The Fishermans Wharf, Goa

By Rajesh Ghadge Images by: Chef Gulshan

Chef Gulshan Kumar is an Exective Chef at the Fishermans Wharf Panaji and he is also holding the position of General Manager. Chef Gulshan belongs to the of India, New Delhi and he joined the Holiday Inn Resorts, Goa in 2015.

Chef Gulshan, please tell us more about your journey, and when you came down to Goa and how was it for you to move to Goa? I am from New Delhi. After travelling to different states to build my career, I was asked to join the Holiday Inn Resort, South Goa, along with a friend. So, in 2015, I travelled to Goa for food trials along with him, and we were both selected for the roles. That’ s how my journey in Goa began. It was not difficult at all to move to Goa; as a young individual, I was seeking progress, exposure, and career building, and moving to Goa did also hit me with opportunities to participate in various competitions like the Culinary Expo Food Competition, where I achieved the first and second places in 2 consecutive years. When did you realise that you wanted to become a chef? I was always fascinated with special food preparations, and would help my mom in the kitchen from time to time. I still had no connection to Hospitality, nor was I interested, but it was always a dream to serve the Nation in any way possible, be it joining the army or police force. However, I was rejected from the Army and Police forces due to my weak eyesight, and that’ s when I found kitchen operations to be my go-to option, because I believed it offered me some surety. So, I did everything to make it possible for me to proceed with the Chef’ s profession. I completed my education at IHM-Hyderabad Catering College, and started off my career at Shangri-La Eros in New Delhi as a kitchen helper. After a year, I was positioned at Taj Falaknuma Palace in Hyderabad, and in 2013 I joined the Sayaji Hotel Indore as a Management Trainee, where, a little more than

half way into my trainee program, I was promoted as a Line Cook. Apart from all this, I’ ve played a very important role at the preopening of numerous hotels and restaurants across the country. Tell us more about your tenure and journey at The Fisherman ’ s Wharf Goa I joined The Fisherman ’ s Wharf, just this year in April, as an Executive Chef. It has been an experience of life changing moments; you get to deal with different guests and clients, and learn more about their tastes, preferences, likes and dislikes; but most importantly, you get to build a bond with them through the services you offer and through good food preparations. But through it all, I’ ve had constant guidance from Chef Ranjeet Pandey; that plus experience has made me learn and understand so much about beneficial concepts like guest handling, food costing, crowd management, and so on. It feels really good to be part of one, strong and supportive team. What are your signature dishes? Tell us more about it ‘Calamari a la Plancha ’ is my signature dish, which is a squid preparation, originated from Spain. It is a very intricate dish that requires accuracy with the temperature levels, during preparation. What is your personal favourite cuisine? The Mediterranean cuisine is my personal favourite, because I believe it is one of the healthiest cuisines. It is this cluster of appetizing flavours from different regions of Italy, Spain, Portugal, Greece, France, and so on; made up of simplicity and the smallest, yet most delicious ingredients. What’ s the dish you enjoy cooking the most? I enjoy cooking the Risotto; an Italian dish, and

a Mediterranean favourite. I personally like the texture and taste of the Arborio rice, which is the highlight of the dish. When it comes to eating, as a person what is your comfort food? I prefer any South Indian dish for my choice of comfort, because of its uniqueness, every South Indian preparation has its own style, flavour and speciality to it. What are your biggest strength and your weakness when you are leading a team? I am a people ' s person; more than a team leader, I am a teamplayer. Being a very approachable person, is one of my biggest strengths, which allows my teammates to confide in me, to bring to me every challenge or difficulty faced with no hesitation, so that the right things can be done at the right time, to deal with the same. This in return brings them satisfaction, support and the much needed guidance that they require. As a weakness, my temper gets the best of me at times. But there has to always be a balance playing the bad cop and the good cop, to bring out the best in the team. How did you keep the momentum going with your team during the low phase due to COVID-19? COVID-19 was a tough time for many. There were people who were unable to get back to their families, who were unable to fend for themselves, who lost their loved ones, and those who lived alone with uncertainty. As a team player, it was only right of me to assist them during this phase. I stayed with a few, we cooked together, and provided eachother with the right support. Apart from that, we provided and delivered groceries, basic supplies, financial and medical aid to the staff in different regions. RAPID FIRE QUESTIONS Q.1 WHERE DO YOU SEE YOURSELF 5 YEARS FROM NOW? In 5 years, with hardwork and commitment, I see myself as a Corporate Chef for The Fisherman ' s Wharf. Q.2 WHAT WEIRDEST THING YOU HAVE PUT IN YOUR MOUTH? Wasabi is the weirdest thing to have ever been tasted. It' s a Japanese plant paste with a very spicy flavour. Q.3 5 KITCHEN TOOLS YOU CAN’T DO WITHOUT? The 5 main tools would be passion, innovation, discipline, teamwork, and proper guidance. The most deliciously flavoursome dishes can be prepared with no absolute use of knives, ladles, and other crockery; but it is these five essential tools that can create a dish that brings the essence of the kitchen to a satisfied mouthful and a happy smile.