GOLDEN CHEF
February 2021 Gulf Gourmet
TWO FOR THE
WIN
Chefs Bibu Ranjit and Rohit Surve are neighbour’s envy and employer’s pride. The kitchen warriors from JW Marriott Marquis Dubai will take on rivals at the Golden Chef’s Hat Award this month. Meet the dynamic duo... BIBU RANJIT
In a way, a chef’s job is a service to society. Through their emotional connection with food, you put smiles on people’s faces. It’s rather fitting then that Chef Bibu Ranjit studied social work before becoming a chef. As someone who loves to make people happy, he’s a natural in the industry. The 27-year-old chef from Nepal is the assistant sous chef of Prime68 steakhouse at the JW Marriott Marquis in Dubai. Expertly dividing his workdays across tasks – from managing butchery to checking the ingredients to ensuring supplies - Chef Bibu is busy sharpening
his knives for the Golden Chef’s Hat Award competition.
Management, which has a partnership with an Australian institute,” he says.
“Training for competitions is not new to me. When I was in Doha, I would compete regularly and I have also participated in the Salon Culinaire,” he smiles when you marvel at his energy.
Leaving Kathmandu for greener pastures as soon as he finished the course, Chef Bibu got a job at the New York Steakhouse at Marriott Marquis City Center in Doha. “It all happened so fast. I didn’t even have to do an internship!”
Watching cookery shows during his student days planted a love of cooking in Chef Bibu. When a friend working as a chef in Doha suggested that he consider a culinary career, a decision followed easily. “I did a diploma in culinary arts from the Academy of Culinary Arts & Hospitality
BIBU RANJIT
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Studying culinary arts opened a door of wonders for the young chef. He learnt the nuances of French and Italian cuisines, which are starkly different from the Nepalese food he grew up eating. “I also started reading books and following chefs on Instagram. I would read about ingredients and
ROHIT SURVE
