CHEF KALYANI PUNYAPWAR BONDING EMOTION COULD BE THE GREAT STORY

By FNH Team

Chef Kalyani Punyapwar is originally from Nagpur Maharashtra. She completed her graduation from IHM Gwalior, after which she sought a job in Goa Shifting to Goa was a preferred decision to work since her elder brother and sister-in-law settled here more than 8 years ago.

This step brought her closer to them. Goa is like a second home to her, where she also completed her Industrial Training at Double Tree by Hilton in Panjim. After completing her graduation, she was seeking a job, she finally got a job offer from The Red Ginger through Chef Ranjeet Pandey, as a Kitchen Operational Trainee She was assigned to work within the sushi section, and after 9 months got promoted to Kitchen Management Trainee, which is her current position while heading the Sushi section at The Red Ginger in Panjim.

Kalyani is a person who lives in the present She also proudly states that she doesn’t have any prior plans for the next 5 years. It was not just about the passion for Kalyani to be a chef but there is a series of connected emotions while speaking of her choosing Culinary art as a career, she emotionally retorted that- “I was inspired by my mother who used to run a canteen instead of going to play on weekends. I used to accompany her and grew up sitting with her and watching the operation. I was fascinated with how the food came out from the kitchen and the hospitable manner it was presented to the guest table I was very eager to watch how the female workers worked within the kitchen, including the cutting of vegetables, preparation of food, setup of the mise en place to prepare for the operation, and maintaining kitchen cleanliness; it made me think of a career as a chef After my dad passed away in 2009, we, unfortunately, had to close the canteen to take a short break; my mother started a tiffin service from home itself, and I helped her with little things like washing and cutting the vegetables Sometimes I would make the dishes and ask my mother for feedback; she would correct me and guide me to better prepare the next time. At that time, Instagram was growing into a popular social media platform, so I would take pictures of my preparations and upload them on my Instagram account. From preparing the food to posting it, I learned food photography as well.

Since I was very fascinated with cooking, when the time came, I chose Hotel Management as a career as it is something that would take me to the next level and will allow me to achieve something I am passionate about”.

When she was asked about what is the best company she made a laughing comment that being a chef she prefers the company of a Knife, sushi mat, chopsticks, spatula, and spoon.

Kalyani just loved what she made and to drive through her Culinary experience she Created a great variety of dishes. While talking about them she Says, “Scallion Tempura Roll / Maki is my signature dish, which is a very unique dish you will find only at The Red Ginger Panjim. It is a very simple roll but it will give you a good taste on your palate.

The dish consists of tempura fried spring onion leaves, spicy mayonnaise, nori sheet (seaweed), sushi rice, and tempura crunch

When people are trying sushi they always think of it as a heavy dish; however, the spring onion used in this dish is batter-fried yet crispy, and the spicy mayonnaise adds up to its flavor, making it a unique dish making you feel lighter on the inside”

If you are stepping into some field as a creator then you need to be a fan first, and somewhat idea is connected with Kalyani too. Bringing the Foodie out of herself, she replied- “My favorite is Japanese cuisine Before stepping into The Red Ginger, I had no clue about Japanese cuisine; but now, with me heading the sushi section, I am aware of the way the Japanese treat their food and their rich food culture, which has gotten me to personally favor this cuisine. I enjoy making sushi, as it cannot be made by anyone other than the experts, with real hard work and practice. Once you start learning to prepare it, you don’t need to worry about it going wrong with its standard recipe”

Like everyone has their Flaws she had thought and she was brave enough to share her sensitivity with us- “My biggest strength is planning. Once I’m on shift, I will check the mise en place and prepare a list to plan accordingly for the day’s operation

My biggest weakness is staying in my comfort zone. I never like trying to do new things in terms of day-to-day work, so I just stick to what I do and better myself at it. But I’ve now realized that it is always nice to push yourself to explore new things and to accept change, which is why I need to come out of my comfort zone to grow within my career ” .

She also shared her experience with eating raw Tuna in her career she shared- “The weirdest dish I’ve had is tuna Before joining The Red Ginger, I had

No Clue About

Sashimi

The first time my chef told me to try raw tuna, I was hesitant. My chef explained how to eat it properly, and once I did, I liked it. The tuna fish doesn’t have the taste of typical fish, nor does it have the odor of seafood When I ate tuna, it felt similar to eating a jackfruit with its mild sweetness and subtle flavor”.