Official Magazine
Issue 14 | October 2018 | Pages 72
Celebrating Indian Culinary Excellence
Being Vegetarian
Women Chef Dedicated & Committed
interview Chef Megha Kohli
Head Chef at Lavaash by Saby, Delhi
interview Ashish Bhasin
Executive Chef at The Leela Ambience Gurugram Hotel & Residences
destination infocus The Sacred Himachal
Cuisine of The Deities
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Message My Dear Chefs, My heartiest congratulations to all of you on the occasion of the 15th International Chefs Day and Annual Chef Awards organized and hosted by the Indian Culinary Forum. The Chefs’ Knowledge Summit, now an integral part of the Event, is in its sixth consecutive year. All knowledge keeps progressing with the times and so does the knowledge in the Food & Beverage Industry. The Chefs’ Knowledge Summits are instrumental in sharing, updating and promoting learning on a continual basis.
Anil Bhandari Chairman Organizing Committee, ICF & Chairman, AB Smart Concepts
This year the theme of the Summit is ‘F&B - The Next Convergence’. The topics for discussion for the 3 sessions are: l l l
Multiple Cuisines - Is Convergence Possible F & B Entrepreneurs – Path to Success Building Capabilities & Career Progression
The growth of the F&B Industry has been remarkable over the years. Valued at over Rs. 3.09 lakh crores in the year 2017, it is likely to reach Rs. 5 lakh crores by 2022. The Food Preservation and Food Packaging Industry was valued at about Rs. 86 thousand crores in 2017 and is estimated to touch Rs. 130 thousand crores by 2020. Manpower deployed in the F&B Industry was 5.8 million in 2017 and is likely to increase to 8.7 million by 2021. There is likely to be a substantial increase in F&B business in the coming years by way of Institutional Catering units, that is, in large establishments of major companies, Educational Institutions, Religious places, Hospitals, etc. The expansion of business would create additional opportunities for employment in this industry in a big way. There are good prospects for Institutional catering in Military, Paramilitary and Police establishments as well. Thus, it is evident that all of you have a great future ahead, provided you work hard and put in concerted efforts. It is high time that we start the process of standardization and documentation of recipes of various regions. We must also strive to achieve our objective of making India the Cuisine Capital of the World. Wishing you all the Best for the Chef Award, the Knowledge Summit, and a bright future.
4 | Incredible Chef | October 2018
October 2018 | Incredible Chef | 5
President's Message
Dear Friends, Greetings and good wishes on 15th International Chefs Day! Indian Culinary Forum, in its continued efforts to elevate standards of culinary art profession in India and globally, has established as a trustworthy brand upholding the dignity, status, and image of chefs in the industry and society at large. I am happy to report to you that your association, in the last year has focused on education and has organized various knowledge summits – disseminating valuable information to the members.
Davinder Kumar President - ICF & Vice President - Food Production, Le Meridien New Delhi
In addition to informative sessions, we have also conducted many workshops and culinary art theatres by partnering with Food India by SIAL, which recently concluded in Delhi. Such interactive platforms help in enhancing the image of culinarians. We have also conducted various educational trips for the benefit of our members. Tracing the culinary trails of Singapore at FHA would have definitely increased the international exposure of our members. I would like to thank you all for your promising participation at these events and would encourage all other members to join in larger numbers. ICF conducted its Annual General Meeting recently and I take this opportunity to welcome the new members and those re-elected and look forward to working together and creating a team that will work towards upliftment of the community of chefs. This issue of Incredible Chef magazine focuses on the important aspect of the career options of a chef. The focus is on the alternate career options for a chef. Today, with growing market space and increasing competition, the demand for a chef is increasing – not just in the kitchen, but with their special skill sets, they are also playing a pivotal role at various other organizational levels. No event can be successful without its partners. I would like to thank each and every partner for their unending support provided to us. Last, but not the least, I would like to thank the Executive Committee for working tirelessly towards achieving the ethos of the Association. Hope you continue your journey of culinary discoveries.
6 | Incredible Chef | October 2018
From the Desk of Editorial Director
Dear Friends, Compliments on the occasion of International Chefs Day!
Vivek Saggar Editorial Director Incredible Chef General Secretary, ICF & Head - Business Development Tourism and Hospitality Skill Council indianculinaryforum@gmail.com
I am happy to present to you this special edition of Incredible Chef to coincide with the celebrations of International Chefs Day by ICF through 15th Annual Chef Awards. This year, as an extension to our trend of the past, we have once again seen increased participation of chefs to make this 15th edition of the Annual Chef Awards a grand celebration of the culinary journey of the nation. I would like to take this opportunity to thank all the members of ICF in general and participants of the Annual Chef Awards 2018 in particular, for taking this year’s event to a new height. Members of the jury, under the able leadership of Chef Jugesh Arora, who have tirelessly worked and helped select best of the best, do deserve special appreciation. I acknowledge the support of our sponsors, who have become an extension of the ICF family and have supported the association for its various engagements around the year. Without the combined effort of all concerned, and the able guidance of the organizing committee members, an event of this stature would not have been possible. It is a very positive sign that old members have come back and two new committee members have joined the managing committee of ICF at the recently concluded Annual General Meeting, showing a commitment of the fraternity towards the greater cause of Indian Culinary Forum. I hope you would enjoy reading this issue of the magazine, which focuses on Alternate Career Options for a Chef. While we all have an affinity towards working in the kitchen, the alternate route can also be very exciting. In addition, our special feature on Women Chef highlights their role of dedication and commitment, their special place in the industry, and the challenges they face in the kitchen, which till recent times was maledominated. Being Vegetarian is a way of life, and in this issue, we highlight some of the benefits of the same. I wish you a great season of festivities.
8 | Incredible Chef | October 2018
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Editor's Note
Make A Cautious Choice!
Sumit Jha Managing Editor Incredible Chef sumitjha.pune@gmail.com
The demand for chefs has been consistently increasing. Overall development and continued growth in the tourism scenario of the nation, has resulted in a surge in the opportunities for chefs. It is not just at a number of hotels, restaurants and unique F&B concepts across the nation, but also in other industries, which find their skills to be apt for their industry. These opportunities are coming to them for the special skills, which ensure their fitment in the organizational structure, innovative thinking, cross-cultural implementation, service oriented background and above all their ability to resolve a difficult client situation in a timely manner. More options and opportunities, with satisfying returns, are today available to people with the right skill set. Given the changing situation, an increasing number of chefs are also stepping out of their comfort zone and exploring new
opportunities, which are mostly outside the kitchen. It all seems to be hunkydory for the community, but one has to be extremely cautious when treading this path. Getting complacent can spell doomsday for the career. Complacency is the first step towards the return journey from the top. Continuously innovating the wheel – based on new learning – is the way forward. In this issue of Incredible Chef, we highlight the various options, which are available to a chef when s/he decides to step out of the kitchen. A subject that needs special attention is to spread awareness among peers and educate people so that the industry treats all people equal – be it a man, woman or a transgender. We have put together some thoughts, which highlight the importance of giving equal opportunity and treatment to all. One has to understand that it is the responsibility of the men, who have dominated the professional kitchens till now, to make others around feel comfortable in their workplace and ensure their safety. To be a vegetarian or not is a big debate which seldom finds a definitive answer. Some of our guest writers have tried to put together their thoughts on the subject and some points raised to make it compelling to take the Vegetarian route. I hope you enjoy reading the content of this issue of Incredible Chef and look forward to your feedback and opinion on the same. You can suggest to us what you would like to read in the upcoming issues of the magazine. In addition, we urge you to ask a question, which will be put up to our expert panel, and we will revert with their viewpoint on the same.
Happy reading!
10 | Incredible Chef | October 2018
Contents 14 ICF Elects Joint Secretaries At Their Annual General Meeting 16 ICF Knowledge Summit 2018: Future Of The Food Industry In India 18 ICF Knowledge Series: Gastrophysics Summit
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20 Fortune Favours The Brave - By Chef Ranojit Kundu 22 People Think That Being A Chef Is Just About Cooking! - By Chef Ashish Singh Chandel 20
22
28 Opportunities Galore For The Aspiring Chef - By Chef Nitin Pal Singh 30 Interview - Chef Ashish Bhasin 28
36 Indian Cuisine: Innovation Versus Invention - By Anil Bhandari
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40 The Sacred Himachal Cuisine Of The Deities - By Chef Nand Lal Sharma 44 Being Vegetarians: Benefits Outshine Other Available Options - By Chef Bharat Alagh 36
46 Cutting Across & Still Standing Tall - By Chef Salla Vijay Kumar
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48 Being Vegetarian: A Step Towards Healthy Life - By Chef Prem Ram 50 Vegetarian – The Way Forward - By Parminder Mitter Chaudhuri 52 Healthy Eating Back To The Basics - By Chef Gautam Chaudhry
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46
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50
52
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54 Oct 20th - Celebration Day For Every Chef 56 Interview - Chef Megha Kohli 58 W omen Chef: Dedication & Commitment Taking Them A Long Way - By Sangeeta Bahuguna
60 Give The Fairer Sex A Fair Chance - By Anupama Jha 62 Women Chefs In Industry: Breaking Free From The Shackles - By Chef Manoj Pawar 58
60
64 Plastic Ban : Does Life Change In The Kitchen? - By Chef Brijesh Kumar Sharma 66 Chennai’s Little Chef Makes India Proud In Front Of World Chefs 68 Over 300 Chefs Displayed Their Culinary expertise At Culinary Art India 2018
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64
70 Flash Back -14th Annual Chef Award
EDITORIAL BOARD - ICF
Managing Editor Sumit Jha sumitjha.pune@gmail.com Editorial Associate Anupama Jha Martin Henry
Creative Head Vishwanath Vanjire Senior Designer Anadi Nath
Editorial Director Vivek Saggar Editorial Associate Abhishek Basu Amit Sharma
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Printed, Published and edited by Draft on behalf of Indian Culinary Forum. The Publisher makes every effort to ensure that the content of the magazine are accurate; however we accept no responsibility for any errors or omissions. The views and opinions expressed by the guest writers are those of the authors and do not reflect the official policy or position of the publication. Unsolicited material is submitted entirely at the owner's risk, and the publisher accepts no responsibility for its loss or damage. Images used are for representation purpose only. All material published in Incredible Chef is protected by copyright, and unauthorised reproduction in part or full is forbidden.
October 2018 | Incredible Chef | 11
Executive Committee INDIAN CULINARY FORUM
CHEF DAVINDER KUMAR
PRESIDENT
CHEF SHAJU ZACHARIA
VICE PRESIDENT
CHEF VIVEK SAGGAR
GENERAL SECRETARY
CHEF VINOD BHATTI
TREASURER
Joint Secretary
CHEF BHARAT ALAGH
CHEF ARVIND RAI
CHEF Mahendra Khairiya
CHEF GAUTAM CHAUDHRY
CHEF PREM RAM
CHEF Rajiv Chopra
Correspondence Address 305, III rd. Floor, Vardhman Crown Mall, Plot No-2, Sector-19, Dwarka, New Delhi-110075 Email: osicfnorth@gmail.com 12 | Incredible Chef | October 2018
Web:www.icfnorth.org
INDIAN CULINARY FORUM
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(TO BE FILLED IN CAPITAL OR PRINT)
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ICF Elects Joint Secretaries At Their Annual General Meeting
T
he Executive Committee, through a Notice
dated 4th August, 2018 had called for the Annual General Meeting of the members of Indian Culinary Forum on 31st August at the Auditorium, Tourist Hostel, YMCA, Jai Singh Road, New Delhi. The agenda for this meeting was to select six Joint Secretaries in place of those Joint Secretaries liable to retire.
The following members were elected: Chef Arvind Rai Chef Rajiv Chopra Chef Prem Ram Chef Mahendra Khairiya Chef Bharat Alagh Chef Gautam Chaudhry The new committee members are excited to be a part of the prestigious committee and look forward to providing their continued support towards their members and the society at large. Speaking on the occasion, welcoming
14 | Incredible Chef | October 2018
new members and those re-elected, Chef Davinder Kumar, President of the Indian Culinary Forum said, "I take this opportunity to welcome the new members and those re-elected and look forward to working together and creating a team that will work towards the upliftment of the community of chefs." Chef Vivek Saggar, Secretary General, ICF, while welcoming member during the Annual General Meeting said, "ICF, through its continued initiatives, aimed at providing knowledge driven platforms and opportunities for the members, has created a niche for itself. I am happy to welcome all the elected members and look forward to working with them." In addition to appoint Auditors and fix their remunerations, the agenda for the meeting was also to receive, consider and adopt the audited balance sheet as at 31st March 2018 and the operative expenses for the period ended on that date together with the report of the auditor and executive committee. Elections for the post of Joint Secretary in the managing committee of the Indian Culinary Forum was held on 31st August 2018 at YMCA, New Delhi. n
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Event Focus
L-R Chef Manish Bhasin, Chef Veena Arora, Chef Jyotika Malik, Arpana Chopra, Chef Julia Carmen Desa, Vasudha Modgil, Seema Anand.
L-R Chef Ravitej Nath, Sanjay Tandon, Kunal Yadav, Jasmine Saini, Dinika Bhatia, Viraj Behl, Satyajit Dash.
ICF Knowledge Summit 2018:
Future Of The Food Industry In India
N
othing brings people together like a good food. But if you needed some food for your thoughts on how to tackle the Indian food & beverages industry in the years to come, ICF Knowledge Summit 2018 was your place to be. The summit was organized by Indian Culinary Forum in association with TagTaste as their Knowledge partner on 29th March 2018 at Pullman Hotel New Delhi Aerocity. Hundreds of business leaders, farmers, chefs, nutritionists, consultants, marketers, MNCs and entrepreneurs from across India came together to listen to various industry stalwarts and veterans about their experiences and insights on the industry and various trends. The summit acted as a networking and knowledge exchange for all the members. Chef Davinder Kumar started the day by giving welcome remarks. Thereafter, Mr. Jaspal Singh Sabharwal, Co-founder & CEO of TagTaste discussed the modern-day networks and their impact in our lives. He also highlighted how anybody can use these networks for their benefits. This was followed by panel discussions on various topics.
16 | Incredible Chef | October 2018
In one of the sessions dedicated to farmers, Dr. GS Khalon, the pioneer in Citrus Horticulture in India and an advisor at Department of Horticulture, Punjab enlightened the audience about the aspects of citrus fruits, evaluation of new varieties and standardization of cultural practices for the control of nutrient deficiencies and fruit quality improvement. Chris Zandee, an automotive engineer from Netherlands who calls himself a farmer is an entrepreneur from the state of Jammu and Kashmir producing Himalayan food products. He shared his collaborative experience with the local Kashmiri community and how he created different flavours of cheese products. One of the women-only panel moderated by Chef Manisha Bhasin highlighted how chefs are getting adept at dealing with the emerging
complexities of the F&B industry. They also maintained that the chefs will play an increasingly important role as Generation Z starts to dictate the market dynamics in time to come. The idea is that people are increasingly curious about their food, its ingredients and how it was produced at the farm and by whom. Chefs are uniquely placed to answer these queries from the customers. Chef Manjit Gill advocated for the cross-cultural collaboration of food and gastronomy. He shared his views on why we should promote Indian cuisines and their richness amongst the chefs as well as the masses in India. He highlighted that the Indian culinary traditions date back in the ancient times and carry through today and they represent the same principles which are found in different cultures around the world.
Event Focus
L-R Jang Bahadur Singh Sangha, Monika Jaggia, Chris Zandee, Sumit Sharan, Pawan Malhotra, Agnes Thoompunkal, Ashish Singh
Amongst various other things that were discussed were the techniques used in food retailing, HoReCa channel and food technology, and various insights that can maximize the opportunities offered by India’s vast consumer segment. As the business landscape gets more competitive and consumers get
more demanding those with informed and first mover advantage will clearly have an edge. Staying ahead of the curve is no longer a choice but a necessity. The panellists shared how distribution channel differs in B2C and B2B model, our need to educate the customers beyond the product
information, so that they are aware about the usage of product in different ways, how to discover the specific profit drivers of each product category and create focused commercial strategies leading to effective and efficient assortment tactics, how to improve margins by optimizing shelf-space allocation and improving productivity with the effective internal benchmarking techniques. Few farmers and entrepreneurs took the opportunity to showcase their products to the participants of the summit for their feedback as well as any possible business opportunity. Hopefully, few of those meetings will also convert in a long run mutually beneficial partnerships. Mr. Anuj Singh, Business Executive Officer at Nestle reflected upon the way forward in the food industry and concluded the day long summit. It was a great day to learn and reflect upon for the industry. n
ICONIC - CULINARY DELIGHT AWARD Red Hat Communications alongwith NewsX have conferred exclusive ICONIC - CULINARY DELIGHT AWARD on Chef Davinder Kumar for his contribution to the Hospitality Industry. October 2018 | Incredible Chef | 17
Event Focus
ICF Knowledge Series
Gastrophysics Summit I
ndian Culinary Forum and TagTaste successfully conducted the 2nd edition of their Knowledge Summit on June 25, 2018 at Pullman New Delhi Aerocity. The event was attended by chefs, sensorial specialist, product tasters, entrepreneurs and industry stalwarts. It was a perfect opportunity for anyone to gain industry insights, get feedback on their products under development and enhance their professional network. Chef Davinder Kumar commenced the summit with his welcome remarks followed by a presentation by Mr. Jaspal Sabharwal, CEO, TagTaste on the newly released book titled ‘Superminds’ by Thomas W. Malone and he correlated the drop in F&B industry’s financial performance with the dysfunctional collaborative networks. Dr. Ganesh Bagler, an interdisciplinary researcher affiliated to the Center for Computational Biology at IIIT-Delhi. Dr. Bagler spoke about elements of Gastrophysics and cited practical examples to prove how our senses are intertwined with gastronomy. His team is working 18 | Incredible Chef | October 2018
on models that can help to answer a wide range of real life problems like designing a diet plan for a very specific health benefit. He also shared excerpts from his research on integrative studies in food pairing, culinary fingerprints, flavour prediction and health impacts of food thereby opening new frontiers on science of psychophysics and gastronomy. Another eminent speaker, Mr. Ajay Mariwala, a veteran in flavour and seasoning industry with two decades of experience in ground spices, sterilized spices, seasonings, private label, flavours & fragrance shared some astonishing insights about the seasoning industry. He predicted that the global seasonings & spices market is anticipated to grow considerably over the next few years because of the influence of Middle Eastern and Asian seasonings in international cuisine. He noted that apart from increasing disposable incomes in the emerging economies of India and China, the rising health concerns are making customers explore the remedial nature of spices and seasonings, which is anticipated to propel the market
growth. This leads to an increase in use of flavours among both domestic consumers and hoteliers. He also suggested that the concept of dark kitchens will see a tremendous rise and that the flavor and seasoning industry can enable the roll out of a completely new menu within 90 days of project commencement. Mr. Vijay Wanchoo Sr. Ex. V.P. & GM at the Imperial, highlighted how food companies can make better use of the knowledge that many companies from flavour, environment technologies and equipment can provide. The highlight of the second edition of knowledge summit was the sensorial appreciation sessions where the panel of experts along with the summit attendees tasted the products from the participating brands and provided their feedback in the session. 13 under-development products from multiple categories such as flavoured nuts, non-alcoholic beverages, frozen desserts, peanut butter, cold-brew coffee and American chicken were tasted in-between sessions throughout the day and the
feedback was shared in real time to the representatives of the brands in the session itself. American Chicken was recently approved by our Government for sale in India after years of follow up with WTO. Chefs are naturally keen to know more about the American Chicken and we took this opportunity to host an open comparative sensorial study of Indian grown chicken with the imported (frozen) American Chicken The expert panel comprised under the stewardship of Chef Manjit Gill, this is an initiative of TagTaste to support our young entrepreneurs and Chefs and the other experts were Chef Bill Marchetti, Chef Gunjan Goela, Chef Veena Arora, Chef Tarun Dacha,
Chandni Chawla (Nestle), Ms. Swati Shrivastava (McCormick) and Ms. Shweta Shukla Tripathi (GSK) among others. These sessions helped the brands get feedback from the experts along with the suggestions to improve their products going forward. It was also an exciting opportunity for the attendees to witness the products first hand before they hit the market. Few of these interactions also converted into possible business opportunities as the buyers and the sellers were present under the same roof. The last speaker of the summit was Mr. Rajeev Varman, CEO at Burger King. He reflected upon the journey of Burger King in India over the last three years. Mr. Varman said that
the consumers in India are evolved and are aware of what, when and how they want their products. They are open to experiment with flavours and are ready to travel widely for the same. The Indian consumers are already exposed to the universal flavours and it requires a great deal of customization to meet their expectations. His mantra of success for the food professionals is to focus on 3 V’s namely Variety, Value and Vegetarianism and that these trends are visible not just in Indian but in the global markets. The event was concluded by Chef Sanjay Agarwal's and vote of thanks along with mementos was given to all the industry stalwarts. n
October 2018 | Incredible Chef | 19
Coverstory
Fortune Favours The Brave As a chef, who works in the kitchen, we constantly develop on the skills and there is no reason why, we should worry about finding a new job away from the kitchen. A whole gamut of opportunities awaits a seasoned chef and they just need to put a step forward by saying ‘fortune favours the brave’.
E
By Chef Ranojit Kundu
20 | Incredible Chef | October 2018
ver since
Indian viewers were introduced to episodes of Master Chef, food television has seriously gathered our attention and more of our youth are enthusiastically opting for the culinary world, right after their high school, taking admission in hospitality programmes. While pursuing this course, a few of the aspirants are unable to withstand the trails and tribulation they experience during their internship and eventually drop out. The remaining students take up the challenge and keep moving forward to prove their mettle. After they graduate, one of the sections in the hotels, these brave hearts take up the daunting task is in the kitchen. Once they invest a considerable amount of time and patience, they bloom into chefs and get well versed to all the attributes of a professional chef. It could be well possible then, that the chef might be on the lookout for other options arising out of various reasons but before we find out, which are the sections and areas a chef might fit in, we have these attributes which gets embedded into a well seasoned chef. While chefs get exposed to the mainstream kitchen and keep on improving their skills, there is no dearth of opportunity, once they quit the kitchen. The majority, get an opportunity for a culinary instructor in a college. Being with students is gratifying and
is for a noble cause. Experienced are revered and always in great demand. The more adventurous chefs opens up their own cooking and baking schools and creates a niche in the temple of fame, in just a couple of years. Some are often known to write in cook books and become great authors. They may even ghost write or start their own food blogs. Along with this acumen and flair for writing, if one can develop knowledge over food photography, the probable chances of becoming a face in the crowd gets simplified. Food styling is a happening topic all around the world and a must study for high end food photographers. A powerful combination arises when an experienced chef has literary abilities combined with the sense of photography. They also get the opportunity to review a restaurant‘s menu for the newspaper, the hospitality magazines and also work for online food content channels, design a menu card and the list goes endless. The next popular segment where the retired restaurant chef joins is being a consultant. This job demands a lot of travelling, a wide networking of hospitality professionals, a vast knowledge of food and beverages, facility planning and the ability to handle and convince clients to strike a deal. Personal reference and networking skills is a must have attribute for a successful consultant.
They also have the scope of getting into manpower consulting world wide which is indeed a lucrative job. For those who love to enjoy being with food and have the organizational skills, they may definitely think about coming up with their own F&B outlet or even launch an event management company. Initiating one’s own outlet is every chef’s dream – be it a fine dining, a standalone restaurant or even running a beach or a mountain resort in tourist destinations. Some chefs, also establish service apartments, guest houses or hostels. An exciting job which surfaced up recently is the business on ‘food trucks’ which of course is at a rudimentary stage in India. It offers scope for people who know and understand the total taste of the crowd but finds the cost and risk of opening an F&B outlet far too much. The food and restaurant equipment sector is booming. Who else, but the chef would be hired as the most competent and desirable person to sell a high end combination oven or a state-of-the-art griller. The chef might be already having the experience to operate highend equipment and it would be so elementary and effortless to demonstrate and bring out a few dishes in no time. Another major opening for industry experienced chefs, the F&B sections – research, development and test unit. Chef would have to work, handin-hand with food micro-biologist, food technicians and nutritionists. Most of the packaged foods we buy are from the research kitchens ruled by a chef who has an eye for detail, some knowledge of chemistry and ability to innovate products that meet consumer’s expectation. Experienced chefs also have the option to join the F&B team as purchasing manager, as they are experienced to get the right ingredients or equipment at the right
price and maintain a good standard in procurement and receiving. On a different note, several chefs reap out the benefits of being a private chef as well. They arrive on a client call for a marriage party a birthday party or any function ranging from formal to informal. They also engage in demonstrations and in exhibitions when hired by F&B houses on a contract basis. They might be required to travel and usually find work through word of mouth publicity, personal networking and reference. They may also be hired for TV shows as a presenter or a judge for culinary competitions as well. Getting into advertisements as models or brand ambassadors of a product, is also an option Young and experienced chefs, with strong interpersonal, communication and language skills, has the option of being an ‘In-flight Chef’ with international airlines. Their career gets to new heights in the first class zone but the chosen few are expected to exceed guest satisfaction whilst flying all over the world. Apart from the common attributes, the in-flight chefs are required to reach height of 210 cm without shoes and no visible tattoos, once they put on their uniform provided by the Airlines. As a chef, who works in the kitchen, we constantly develop on the skills and there is no reason why, we should worry about finding a new job away from the kitchen. A whole gamut of opportunities awaits a seasoned chef and they just need to put a step forward by saying ‘fortune favours the brave’. n (Chef Ranojit Kundu is Asst. Professor - HOD, Bakery & Pastry at Banarsidas Chandiwala Institute of Hotel Management, New Delhi)
Attributes which get embedded into a well seasoned chef A: Attention to details B: Budgeting and business acumen C : C leanliness, cost control, creativity, consistency. D: Demonstrator E: Efficiency F: Food safety, Food science G: Good communication skills H: Hiring, hygiene I: Inventory management J: Jovial in nature K: Knife skills L: Leadership quality M: Menu planner, motivational and multitasking N: Negotiating, nutritionist O: Organizing P: Passionate, problem solving, presentation skills Q: Quick to adapt and learn. R: Recipe balancing S: Supervision, sense of humour T: Team building, training U: Understanding (guest’s needs) V: Visual representation W: Writing reports Y: Young at heart Z: Zealous October 2018 | Incredible Chef | 21
Coverstory
People Think That Being A Chef Is Just About Cooking! T
he moment you say I am a chef,
By Chef Ashish Singh Chandel
people will ask you what you cook or what is your favorite dish you cook, which hotel you work for. People think being a chef is just about cooking, but cooking is just 10 % of a professional chef's job. Rest 90% consists of management, research, creative menu planning, menu designing, staff management, developing new concept, new food to the outlet. Apart from this, there are many things chefs do and can do as a chef. These chef skills are there in all professional chefs. It is just that as a chef we have to take it out. By using these skills there is diverse range of opportunity in culinary industry apart from kitchen-based job. If I talk about other options for chefs - from the limelight of a television show (food), to being an author of a cook book, consultancy of restaurants and hotels, owning and managing restaurant or hotel, to advisory as a personal dietecian. Following are the alternate career avenues for chef other than in the kitchen.
Other options for chefs derive from the limelight of a television show (food), to being an author of a cook book, to consultancy of restaurants and hotels, to owning and managing restaurant or hotel, to advisory as a personal dietician 22 | Incredible Chef | October 2018
Foodpreneurs
Foodpreneurs, a startup which is trending for chefs, is interesting though responsible job for a chef, where he has to test the creative food which is coming new and end up with a suggestion which is required for that outlet. Job of Foodpreneurs looks very easy but in reality it is very difficult and responsible because they have to see all condition before commenting or giving opinion about the dish.
Publishing Food Articles
In the digital age, the number of printed food publications continues to
Before we understand here what are the other career options for a chef outside kitchen, let us understand the skill of a professional chef. Here what ever I am talking about is all which I have experienced 1. Chef is a Doctor - doctor of food 2. Chef is a Nutritionist - knowledge of nutrition in food 3. Chef is a Dietician - food suggestion for individuals 4. Chef is a Teacher - taking classes on new trends for the commie and service staff 5. Chef is a Designer - designing different concept of platting and food 6. Chef is an artist - cooking is an art 7. Chefs is a builder - arrangement of food on plate or cake or masterpiece 8. Chef is a chemist - working with molecular gastronomic 9. Chef is a biologist - using different cooking method to retain nutrition 10. Chef is a physician - working with different cuts of meat fish and poultry 11. Chef is an engineer - menu engineering , menu planning grow. From long-standing magazines such as Bon AppĂŠtite or Food & Wine to ground-breaking quarterlies like Cherry Bombe and Gather Journal, to lifestyle publications such as Real Simple or Esquire, educated food writers and editors are always in demand. The responsibilities of food journalists vary widely. Certain roles involve significant domestic and international travel, while others may predominantly require recipe development work in a test kitchen.
Cook Book Author
Today a good cook book is in high demand. If we talk about cook books by professional chef, Theory of Cookery for Student, to the Joy of Cooking, Balti (Indian Food) for Home Cooking and so on are interesting.
Food TV Show
Ever since America was introduced to French cooking by Julia Child, food television has captured our curiosity. Today, the number of cooking programs on the Food Network or Cooking Channel, as well as cuisinecentric shows on such networks as the Travel Channel, continue to grow. Opportunities are also abound in the world of digital food media, due to the popularity of video content on such sites as Tasting Table, Taste Made or Food52. Food photography and styling are also in high demand, as the market for visual food content has grown with the popularity of such platforms as Instagram and Pinterest. FoodFood, NDTV Good times, TLC are some of the channels which run many TV shows like Fit Foodies, Turban Tadka and Secret Recipe, besides many more .
Food Outlet Consultancy
Now a day’s chef consultancy is getting very popular. As a chef it is very easy to consult to layout a kitchen, designing a menu, planning a menu, opening a restaurant and some guidance to make someone's dream a reality. If someone wants to take their restaurant to the next level. If someone is looking to stand out in a crowded market place and outperform their competitors. From development of a few new dishes to launching a brand new concept from scratch. As a Chef Consultant you can help in achieving goals for someone, with a new perspective from seasoned industry professionals.
Restaurant / Catering Entrepreneurial Development
It is a bit difficult to start own business, but as a chef is very easy and helpful. Typically, successful entrepreneurs have significant prior culinary training and restaurant experience. The understanding and appreciation of how to make an existing product “better” or “unique”
Cooking is just 10% of a professional chef's job. Rest 90% consists of management, research, creative menu planning, menu designing, staff management, developing new concept, and new food for the outlet. Apart from this there are many things chefs do and can do as a chef. comes directly from the experience of cooking in a restaurant and working with chefs. Prior culinary experience also gives entrepreneurs a common language and understanding that can be useful when talking to producers, co-packers, distributors and even customers. We see that often entrepreneur will combine their retail/ restaurant business and their product development business too.
Food Styling
Food stylists create eye-popping, mouth-watering dishes that get photographed for magazines, newspapers, books, television and advertisements. It takes an artistic eye as well as an ability to cook to develop a successful career as a food stylist. Many food stylists work independently for photographers, bringing to life the vision of a cookbook writer or advertiser. They may also work in television or for other visual media outlets. After preparing the food, they "stage" it and get it ready for its media debut. An attention to detail is paramount, and as part of the photographic process, the stylist may use tricks of the trade to make the food appear its most appealing, or may choose to keep it in its most natural state. Some stylists work part time for different photographers and can put together an independent, active career, while others are employed full time by TV stations or magazines. Typically,
externships or apprenticeships with seasoned food stylists are the best way to begin a career in this creative sector of the food world.
Wine, Beverage & Mixology
Wine, beverage and mixology are a growing segment of the broader culinary landscape. The idea of pairing beverages with food has long been the norm in restaurants and hospitality, but the artisanal production of beverages and wine has significantly increased in recent years, providing a more interesting range of products for professional and home use. No matter how you pour it, beverages (alcoholic and non-alcoholic) are a multi-billion dollar sector of the overall hospitality market. To underscore diversity this sector represents, job titles in this area include Beverage Director, Sommelier, Mixologist, Wine Buyer and Beverage Chef.
Marketing & PR
There are many ways that a person with both marketing and culinary knowledge can combine that experience for an exciting career. Since nearly every culinary enterprise is a business that needs and wants customers, marketing and public relations is an important part of the mix, Not surprisingly, as time goes by, the scope of what’s included in marketing and public relations has changed. Today, digital and social media are essential parts of the marketing mix. Chefs and restaurants regularly rely on social media — Instagram, Twitter and Facebook — to get their names out there and gain customers.
Specialty Food Retailing
Today's increasingly food savvy public is eager to bypass the supermarket for specialty food retailers, which means that there are plenty of career opportunities in this area of the food industry. If you have a keen sense of curiosity about products and ingredients, you might consider a career as a cheese monger, butcher
Coverstory
or purveyor of specialty pastry and baking items. While opening a small business is one way to find work, many major national companies also hire professionals with a true passion for ingredients to help them source, buy and merchandise culinary products.
R&D and Test Kitchen
Beyond restaurants, many chefs work in corporate kitchens, developing recipes and products that are consumed by millions of people. All the packaged food products that we purchase in the grocery store have been designed and created in research kitchens by chefs with an eye for analytic detail. From concept to execution, research and development chefs create recipes and then work to bring them to market. They understand a bit of chemistry along with their ability to cook, crafting items that balance taste, texture, perishability and marketability. In addition to large food corporations, some ingredient producers and distributors employ test kitchen chefs to help them find new applications and usage concepts for their products. In the food media world, magazines and even TV shows have test kitchen staff to help develop their editorial content.
Corporate & Institutional Dining
Corporate and institutional dining is the practice of feeding large groups of people at once, often in office buildings, schools or hospitals. Corporate dining covers everything from the company’s employee cafeteria where pizza is served to the private executive dining room where lavish four-course meals are prepared. Institutional dining can be found in hospitals and schools, where the goal is often tasty yet efficient and nutritional food for the masses. Corporations like Google have proven that institutional dining doesn’t need to be bland and boring, 24 | Incredible Chef | October 2018
Following are the alternate career avenues for chef other them kitchen. 1. Foodpreneurs 2. Publishing Food Article (magazine) 3. Cook Book Author 4. Food TV Show 5. Consultancy for Food Outlet 6. Dietician 7. Restaurant / Catering Entrepreneurial Development 8. Management in Restaurant and Hotels 9. Food Styling 10. Wine, Beverage & Mixology 11. Marketing & Public Relation 12. Specialty Food Retailing 13. R&D and Test kitchen 14. Corporate & Institutional dining 15. Product Sourcing & Purchasing 16. Lecturer in Culinary Institute 17. Food Policies, Non Profit and Association work but rather can be just as fresh and vibrant as smaller scale operations. Many chefs enjoy the stable hours and weekends off that most corporate and institutional kitchens provide, while others are primarily motivated by bringing healthier or fresher foods to cafeterias everywhere.
Product Sourcing & Purchasing
A vital role in any food & beverage team is that of the purchasing director. The purchasing department works closely with the chef and general manager to source all ingredients and supplies, negotiate good prices, maintain inventory levels and ensure that received items are accurate and of high quality. Successful purchasers count on a diverse skill set of organizational ability, accounting acumen and excellent product knowledge in the areas in which they are purchasing. These roles are typically found in higher volume operations, such as hotels, full-service catering
companies and larger or multi-unit restaurant settings.
Lecturer in Culinary Institute
As anyone who has studied at culinary collage will likely recall, lecturers are a vital part of the culinary collage experience. From preparing and delivering engaging lectures in their specialty subjects, to answering questions and spending countless hours putting together assignments; the job of a university lecturer offers variety, social interaction, scholarly inquiry and most importantly – the opportunity to positively shape the future of their students. As a culinary lecturer life is like a corporate job where you can enjoy your personal life and professional life as a lecturer you can learn with teaching.
Food Policies, Non Profit and Association Work
Positions in food policy and non-profit work are important aspects of the industry, as they provide valuable educational services and help to produce and provide access to better food for all. If you're looking for a career that will combine your love of food with your interests in making the world a better place, there are a multitude of paths you might take. Local food banks and other nonprofits tackle issues of hunger relief and healthful food access for the needy, while other organizations may focus on children's school food policy or advocacy for small food businesses. Still other dimensions of policy work are carried out at the myriad variety of trade associations that exist around the globe. Apart from these alternate career avenue for chefs, there can be many more options like food photographer and more. n (Chef Ashish Singh Chandel works as a Freelance Chef Consultant and is Head Chef at Foodkraft Catering)
Award For Excellence:
Kanhaiyalal Tandoor Pvt. Ltd. Recognised For The Perfect Tandoor
T
he Tandoor is an integral part of any kitchen that lays claim on serving Indian food to the most finicky international palate. The restaurant business and in fact the entire hotel business is focused around food as an essential component of its service. Right equipment in the kitchens of hospitality institutions make the vital difference between efficient and better cooking. The business is not new to Avinder Kumar and Fakir Chand, two brothers who are manufacturing tandoors under the name of their company'Kanhaiyalal Tandoors Pvt Ltd.' The two have put more than 32 years of expertise in manufacturing and marketing tandoors to good use and are selling tandoors of different sizes and shapes. Made with strict adherence to high quality and precision, the tandoors are available in Copper, Stainless steel and Mild Steel body apart from simple Clay tandoor. 26 | Incredible Chef | October 2018
Pizza Ovens
Both the brothers are dedicated to their craft of manufacturing top-ofthe-line tandoors and are confident of taking their company to greater heights. The recent award for their contribution in the hospitality trade during the 12th annual chef awards at Hotel Ashok in the capital is a clear evidence of the recognition of their products' quality. After the noteworthy success in tandoors for the hospitality trade, the company that revolutionised Tandoori food preparation has now introduced pizza ovens. The credit for this innovative product goes to Avinder Kumar, Fakir Chand and their team. The various types of Pizza Ovens include Pizza Oven with Stainless steel cladding, oven with Mosaic design and Brick Pizza Oven. This completes the entire range of ovens needed for dishing out great tasting pizza for use by Catering companies, Restaurants and Resorts. The ovens are both Gas-fired and Wood-fired, thereby resulting in a choice for hotel and restaurant and other companies to select the special type for their specific needs. The ovens can be ready with the right heat in mere 45-50 minutes. Once ready, the ovens dish out pizzas in maximum 3 to 4 minutes, thus proving to be perfect for quick service. n
[Advertorial]
After the noteworthy success in tandoors for the hospitality trade, the company that revolutionised Tandoori food preparation has also introduced Pizza Ovens.
October 2018 | Incredible Chef | 27
Coverstory
Opportunities Galore For The Aspiring Chef
By Chef Nitin Pal Singh
B
efore I begin my article, I would like to make my readers know what a chef is. Having been working in the hotel for almost two decades, I got to realise a fact that a chef is not only someone who merely cooks for the heck of cooking, rather someone who cooks with proficiency and eloquence to feed the others. Indeed, a chef is an artist, an epicurean, a connoisseur, a trained professional cook who is dexterous in all the aspects of food preparation and his skills is a virtue. Further, in this context I would like to honour Chef Anthony
Bourdain, an American celebrity chef, a man par excellence, a cordon bleu in the food world, his alternate career option of not just being a chef, but also an author, a speaker, a film maker, a television host, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture and cuisine, and so on has condemned the very belief that of a chef being a mere cook. Hence, the life of a chef is not necessary to revolve around the kitchen and cooking only. The traditional old school practice of a chef standing for long hours in the kitchen, and only preparing variety of dishes have bygone. Indeed, the young dexterous chefs are now more keen upon taking up their career option as a food blogger, a food critic, where they could juxtapose both their stylistic approach, and expertise coagulated with time under the realm of working in the kitchen; a recipe tester, a food specialist or a food connoisseur, where they could use both their culinary skills and their intellect, henceforth, sharing the kitchen conundrums. Likewise, the young chefs in the recent times are taking up jobs like that of a food forager and going on a hunt for fresh and organic, and unique ingredients, thereby, not keeping them confined to just cooking. Moreover this is turning out to be a great career option
for the young chefs as people in this modern time are pretty much inclined towards organic and sustainable food. Now-a-days, chefs are also being hired by hotels and restaurants to promote their very business, apart from that they are also recruited at the managerial level at various companies associated with kitchen equipment and food items where they impart their experience and knowledge in using the latest technology available in the market. They are now being associated to make convenience gravies and sauces so as to attain more consistency at the time of preparing the exotic dishes at different hotels and restaurants when in demand. In fact, chefs are also getting opportunities to host culinary shows and contests on television and impart their culinary skills, and experience to the common masses, making them aware of the niche of culinary art, further encouraging them to try their hands on cooking. Running in pace with the time our young chefs are also taking up food photography where they are showcasing their interest and creativity in photography, and therefore mingling both the art into one and bringing up concepts and jobs like that of a food stylist. People are very much indulged in the virtual world whereby, cookery shows on the Youtube are very much in demand hence, making people home chefs and also giving the young chefs an opportunity to explore the virtual world and imparting their recipes with the world. There are many new prospects coming up for the aspiring chefs who desire to take up an alternate path in the journey of being a chef, waiting to be explored. n (Chef Nitin Pal Singh is Director – Cook & Bake Academy, Delhi)
28 | Incredible Chef | October 2018
October 2018 | Incredible Chef | 29
Interview
"Happy Heart Cooks Happy Food" Chef Ashish Bhasin
Executive Chef, The Leela Ambience Gurugram Hotel & Residences A diploma holder from IHM Pusa, trained under the Hotel Operations Programme from the Taj Group, Chef Bhasin started his career with the Taj Group and over the last two decades of his association with hospitality industry has worked with major hotels. In an interview with Incredible Chef, he talks about his culinary journey.
You have had an illustrious culinary journey. Please tell us about your achievements?
Nothing comes for free in this world. To be successful one needs to be hard working, patient and creative. Highs and lows are part and parcel of learning and come and go in phases. Never get disheartened with your failures, just get up again and prove that nothing is difficult! 30 | Incredible Chef | October 2018
Chef Ashish Bhasin: My culinary journey started when I joined the Taj Group of hotels after completing my culinary education from IHM Pusa. Thereafter I joined The Oberoi New Delhi. During my tenure, Luck has always been on his side, I always had the opportunity to work with some of the best culinary stalwarts in the industry. I was awarded Top Chef (Hotels) in 2017 at the inaugural FoodFood Award ceremony constituted by Padmashri Chef Sanjeev Kapoor’s cookery channel. Many of my restaurants have been awarded among top restaurants by FoodFood, EazyDiner, Times Food Guide, and so on. The turning point in my career was the opening of one of the most iconic restaurants, 360 Degree at The Oberoi, New Delhi. As part of my research, I got an opportunity to travel across the world, sampling cuisines from the bylanes of Bangkok to the Michelin-starred restaurants of Hong Kong. Other prominent dining venues that I have been associated with during pre-opening include Café Fontana, Café Ricks, Emperor’s
Lounge and the reopening of Machaan. I have also worked with the Orient Express. Later I got an opportunity to take independent charge of the kitchens of Trident Udaipur. From there, I moved to The Oberoi Rajvilas and was the first Indian chef to be made an Executive Chef. Subsequently, I got an international posting for 2 years in Egypt on the Red Sea in a hotel called The Oberoi, Sahl Hasheesh, followed by Trident Bandra Kurla and now at Leela Ambience Gurugram.
What has been your success formula?
Chef A B: Happy heart cooks happy food is my primary motto. Apart from this, I don’t think I work, I play with ingredients to reach customers heart through their stomach. Second, I try and meet many guests to understand their taste buds and cook as per their liking rather than my own. Third, never compromise on quality. And last but not the least, take care of your team. Your success depends on your team.
Who has been your inspiration and what do you aspire for?
Chef A B: I am a huge fan of Chef Thomas Keller. He genuinely cares
about flavours and does not like to complicate things unnecessarily. Keeping it minimal is his rule.
What advise would you like to give other chefs who aspire to be in a position like yours?
Chef A B: Nothing comes for free in this world. To be successful one needs to be hard working, patient and creative. Highs and lows are part and parcel of learning and come and go in phases. Never get disheartened with your failures, just get up again and prove that nothing is difficult! Food is the best thing that has happened to mankind. Enjoy food, but respect it. Always remember, numerous people go to bed without a meal every day. So eat to your heart's delight, but never waste an iota of this precious resource. Another thing worth keeping in mind is that food is a very simple thing, don't complicate it. Respect ingredients and cook from your heart.
Who has been your most inspiring guest for you? What made it special?
Chef A B: Difficult to answer and point out one. These days our guest are well travelled and have experienced the world’s best restaurants. We learn a lot from all of them. But still, one incident that I will state is when I was a young kid in the industry and something went wrong with the food of a guest. He was a bit high on alcohol, he called me and complaint and his closing statement was in Hindi which I will translate for you - “Today the competition is so tough that no one will come back to kick your but if you are not able to deliver the right product in first go.” This statement from that guest was a great learning lesson for me that in our industry the scope of error is “ZERO”.
Signature Recipe: Tiramisu Tiramisu is the most popular Italian dessert. It is basically a coffee flavoured cold cheese cake.
Prepare a thick sabayon with yolks, breakfast sugar, vanilla essence and ameretto.
Mascarpone is the soft cheese used for making Tiramisu
Add soften mascarporne cheese to the above mix very slowly.
Recipe
Finally fold it with whipped cream
2 nos
Egg yolk
35gm
Breakfast sugar
35gm
Ameretto
Few drops Vanilla essence 250gm
Mascarporne cheese
75gm
Whipped cream
10 no
Saviordi biscuit
Do you feel that the Indian food professionals are creating culinary trends for the world to follow?
Chef A B: Indian food and Indian Chefs are coming in the mainstream. Chef Atul Kochhar and Chef Vineet Bhatia are there on the global arena for long and now Chef Gagan Anand, Chef Abhijeet Saha, Chef Manish Mehrotra are taking Indian food to new heights. Chicken Tikka and Butter Chicken were literally known by everyone but today more and more chefs are exploring the regional cuisine and taking efforts to learn, promote and take Indian Cuisine to the next level.
To assemble line martini glass with Saviordi biscuit. Soak with coffee decoction and give a layer of tiramisu mix followed by another layer of soaked biscuit and tiramisu. Before serving dust with cocoa powder.
In the recent past Chef Daniel Humm came to India, explored the cuisine and has incorporated Dosa in his menu. This is great and confirms my belief that our cuisine will reach the next level very soon. Do you feel that kitchens of India have started to create honourable space for ladies in hospitality? What do you feel needs to be done to provide equal opportunity to ladies in the kitchen and ensure their safety at the workplace? Absolutely, my first Executive Chef was a Lady. Chef Nita Nagraj has mentored a lot of chefs like me. And this I am speaking as of 1998… 20 year later we have advanced to
October 2018 | Incredible Chef | 31
Interview
the next level. I have worked with many lady colleagues and trend is upward only.
As a culinary head, what are the challenges that you face?
Chef A B: Consistent supply of ingredient and attrition are two major challenges that we face on a regular basis.
Your thoughts on vegetarianism and the ongoing debate of having a course dedicated typically to vegetarian food?
Chef A B: I myself belong to a vegetarian family and had never tasted non-veg till I joined the industry. I did not even taste an egg. But I think everyone has a right to decide their choices. I provide vegetarian options in every course and think other chefs do the same too.
How has limiting the use of plastic had an impact on kitchens in India? Do you think the ban implemented in some states has an impact on the food delivery and other services?
Chef A B: Of course, it has impacted, but I think it was much needed. We need to find more and more alternative biodegradable packaging materials. And with eco-friendly packaging, the food delivery business will be back with a bang.
What is your favourite food? Do your taste buds favour any particular region of India for their culinary prowess? Chef A B: I am a Punjabi and I live to eat. It's difficult to zero down on one, though I love cooking Italian food, especially kinds of Pasta and Tiramisu. My all-time favourite meal would be Rajmah Chawal with Kachumber salad. I am a huge fan of a well done Butter Chicken served accompanied with Dal Makhani, Butter Naan and
32 | Incredible Chef | October 2018
Chef’s Choice • F avourite food: Rajmah Chawal with Masala Pyaz and Raita • Favourite restaurant: Spoons at Hong Kong •M ost admired chef: Chef Thomas Keller • Favourite holiday destination: Mauritius • Favourite movie: 3 Idiots • Favourite TV Show: Sarabhai vs Sarabhai • Favourite book: Flavour Bible
Food is the best thing that has happened to mankind. Enjoy food, but respect it. Always remember, numerous people go to bed without a meal every day.
Samosa and Jalebi just to up the experience, but also like dishes from all around India. It is much more than the single popular dish that we identify most Indian cuisine with - Kashmiri with Roganjosh and Gustaba; Rajasthani with Laal Maas, Gatta Curry and Dal Bati Churma (which is a modern interpretation to the Dal Batti Chutney); and the entire South of India dedicated to the likes of Idli, Dosa and Sambhar, which are but only the starters. I want to learn techniques and dishes from all around and want to experience different cultures, cuisine, perspective and then bring it all together to create something unique - a masterpiece, as they say. Or as the famous actor, Shah Rukh Khan spelled it in Chak De India, “Mujhe states ka naam na toh sunai deta hai na dikhai”.
What is the one place which you would travel to, just for the food and experience? Why?
Chef A B: I haven’t been to France until now, that’s on my card and will do very soon. French Cuisine was what we learned in college, all our cuisine terminology is based on French Cuisine. The moment I think about cuisine/ food, France is what comes to my mind first.
What is your take on the quality of fresh talent which is available in India today? Do you feel that there needs to be a change in the way they are prepared at the college level to face the kitchen better?
Chef A B: The world has changed, the way hotels operate has changed, the way chefs cook has changed, so it is necessary that the curriculum of colleges should also change. For the same reason, we have started a program called “Bridge”. This was started to bridge the gap between industries expectation and college curriculum. We invited faculty from college and senior Industry leaders under one roof to chat. Also, industry leaders from different fields like hotels, photographer, media chef did demonstrations on latest trends.
Chefs have been the driving force in the operations and success of a restaurant. They are now the face of the restaurant. Is there a fear of overexposure and resultant complacency when it comes to success in the form of awards and recognition? Chef A B: Absolutely right, Chefs are not just Chefs. However, the fear is that they are loosing on their core competency which is cooking. An artist when tries to balance the ledger, his creativity gets hampered. n
Infocus
Indian Cuisine
Innovation Versus Invention
I
By Anil Bhandari
The urban Indian youth today is more aware of Chinese, Italian, French, Mexican, Punjabi and South indian preparations than he would be of cuisine of, say, Bihar, Jharkhand, Orissa and Madhya Pradesh.
36 | Incredible Chef | October 2018
ndian cuisine encompasses a wide
variety of regional and traditional cuisines. Even Indians in different parts of the country are unfamiliar with the vast diversity of their country’s regional traditional cuisines. Contemporary cuisine continues to evolve as a result of India's culinary, cultural interactions with other countries. The urban Indian youth today is more aware of Chinese, Italian, French, Mexican, Punjabi and South Indian preparations than he would be of cuisine of, say, Bihar, Jharkhand, Orissa and Madhya Pradesh. The 29 States and seven Union Territories have typical cuisines. They are identified: l By State, like Punjabi or Goan; l Regionally, like Chettinad or Konkan; l By style of cooking, such as Dum Pukht; l As a description, like Wazwan; l Through caste, such as Kayastha; or l After the community, like Parsi or Anglo-Indian cuisine. States, regions, cities, localities, restaurants and dhabas have been made famous for signature dishes thanks to the innovative ideas by some enterprising individuals. Many small towns, big cities and bustling metropolises have culinary tales. Here are a few: l U dupi’s vegetarian cuisine including the Masala Dosa was introduced to the world thanks to K. Krishna Rao who in 1922 was offered a job in a restaurant. In 1939 Rao started his first hotel, now called New Woodlands. l K. Seetharama Rao brought authentic high-quality South Indian vegetarian cuisine to
the notice of the world through Dasaprakash restaurants. From 1921 Dasaprakash branches spread in South India, reaching North India in 1979. l Y agnanarayana Maiya is considered ‘inventor’ of the Rava Idli. The Maiya brothers of Udipi opened a restaurant in Bangalore in 1924. Limited supply of rice during World War II forced Yagna to try different ingredients and the Rava Idli recipe was born. The restaurant, renamed Mavalli Tiffin Rooms (MTR) in 1951, grew into a multinational enterprise. l M oti Mahal of Delhi introduced Butter Chicken, Daal Makhani and tandoori food to India. Founded in 1947 the restaurant’s owner Kundan Lal Gujral sought refuge in Delhi as he had been displaced from newly-founded Pakistan during India’s Partition. l K arim's was opened in 1911. Serving Mughlai cuisine, this popular eating place in the walled city of Delhi was launched with just two dishes and roti on the menu by Haji Karimuddin. Today it is a popular restaurant in the city’s cuisine circuit. l A mritsar’s Kesar da Dhaba is famous for its vegetarian cuisine. The dhaba was originally in Sheikhupura, now in Pakistan, from 1916 onwards and was shifted to Amritsar during Partition in 1947 by its founder Lala Kesar Mal. Many dishes in States such as Uttarakhand, Himachal Pradesh and the North-East have yet to travel out of their domains while processed, packaged foods and snacks from other countries are available at grocery shops and seen in domestic kitchens in the small towns there. Restoration of regional cuisines panIndia is very slow (yet noteworthy)
with many preparations, mostly in the remote and rural parts, still confined to their sub-regions even today. This shows: l Today chefs are entrepreneurs and innovative, not very inventive. l They have yet to make famous an existing dish or create a dish which captivates the culinary world like did the Raos, Gujrals, Karimuddins and Kesar Mals. l The rise of the Chicken Tikka Masala in 2001 illustrates the way Britain created a dish adapted from a foreign cuisine. l I ndian cuisine has taken a long time to be recognized as being different from that dished out as Brick Lane’s ‘balti’ curry in London. l Indian cuisine today is becoming a fusion of traditional spices and flavours with contemporary ingredients, like the bacon-and-egg naan with chili jam for breakfast and Kerala Fried Chicken (or KFC!) as a snack. l Britain is one of the finest places to enjoy Indian food outside the country of origin itself.
Today London has some of the most celebrated Indian restaurants in the world. Some examples are: l Veeraswamy, oldest Indian restaurant since 1926, earned its first Michelin star in 2017. l Gymkhana was awarded the Michelin star in 2014, just a year after it opened. l Atul Kochhar became the first Indian chef to be awarded a Michelin star as head chef at Tamarind of Mayfair, London in 2001. In 2007 he earned his second star at Benares restaurant where he set the trend for fine-dining in traditional Indian dishes. l South Indian specialities such as crispy vadas and dosas are on the menu at Woodlands. l Bengali home cooking, street snacks and sweets are available at Calcutta Street restaurant. When selected products are adapted to specific locations or “globalization through localization” the chances of marketing success are high. Some examples in practice in India by foreign brands are: l As part of its “global localization” scheme, McDonald’s “Indianised”
l
by adding spicy burgers, Masala Grill Chicken, Masala Grill Veg to its menu. K FC (the Kentucky version), famed for its only-non-vegetarian items took to serving vegetarian products such as paneer and rice.
The French were pioneers in mastering the art of “globalizing” their cuisine. They were helped by Georges Auguste Escoffier, chef, restaurateur, publisher of Le Guide Culinaire (1903). He popularized and updated traditional French cooking methods and his book is a “Bible” for chefs worldwide. He was first president of the World Association of Chefs Societies which he helped found. Initial efforts that were taken by Escoffier, the “father of modern French cuisine” and others prompted UNESCO to include French cuisine in their list of Intangible Heritage in 2010. This was the first time “gastronomy” was added to a list aiming to protect and contribute to cultural diversity. India’s 5,000-year-old culinary heritage, with nutritional values based on Ayurvedic principles, historical and cultural adaptations,
Many of today’s Indian chefs have achieved international fame by fusion of traditional, authentic and regional Indian cuisine with western cuisine or by using molecular gastronomy to create contemporary Indian dishes. Imtiaz Qureshi, first chef to be honoured with a Padma Shri in 2016, is instrumental for creation of the ITC’s Bukhara menu which includes Dal Bukhara, Kakori Kebabs, and revival of the Dum Pukht style of cooking. Sanjeev Kapoor was honoured with the Padma Shree in 2017 for his contribution to Indian cuisine and its popularity worldwide.
Manish Mehrotra serves flavours of Indian contemporary fusion cuisine at his restaurants named Indian Accent in New Delhi, New York and London.
Vikas Khanna based in New York at his Michelin-starred restaurant Junoon established his fame by helping preserve Indian culinary traditions.
Atul Kochhar won a Michelin star at age 31, runs Benares, a restaurant serving Indian food in London. The second Benares is in Madrid.
Ranveer Brar was inspired by seasonal foods and local flavours while serving in a gurdwara kitchen and learnt the art of making kebabs in the backlanes of hometown Lucknow. October 2018 | Incredible Chef | 37
Infocus
regional, religious and communitybased diversities, present-day developments and traditions, all these have contributed a composite cultural character to cuisine. This deserves to be the object of academic research and could assist in including Indian Cuisine to the Intangible Heritage list. Greater awareness of the cuisine and its diversified regional characteristics is essential for that to happen. Looking West, let us see what some inventive super-chefs are busy doing in their kitchens. They have taken on their culinary responsibilities headon instead of grumbling about nonavailability of authentic ingredients, lack of support from the fraternity and their government’s inaction in promoting their country’s cuisine globally.
Reservations for the first 10 weeks sold out in hours in November 2017. There was no shortage of diners ready to pay 2,250 kronor (US $364) per person. The new Noma menu is divided into three season-based menus: seafood during the winters; vegetarian from early summer to early fall when the plant kingdom rules; and game from early fall to January paying homage to things that grow wild in the forest, including berries, mushrooms and wild plants. Ferran Adria’s El Bulli opened in 1964 and was closed 27 years later in 2011. For the next six years Adria was busy with computers and spreadsheets to launch the El Bulli Foundation, working on projects with some leading chefs and experts in finance, art, and technology.
Denmark’s Chef René Redzepi of Noma restaurant has influenced a new generation of chefs worldwide. Spanish chef Ferran Adrià is founder of the legendary restaurant El Bulli, one of the greatest culinary inventions and innovation centres. René Redzepi put his country on the world's culinary map by promoting food innovation. Noma blends the words 'Nordic' and 'mad' (meaning 'food' in Danish). Noma was the World’s Best Restaurant from 2010 to 2014 (and 3rd best in 2015). Noma closed in February 2017 to reopen in February 2018 in a new location and a new menu. Noma opens for only four days in a week, seats just 40 people, and 8-16 diners in a private room.
In 2019, the El Bulli Foundation team will share its findings into new cooking techniques and flavours for the benefit of future generations. The research laboratory is named “El Bulli 1846” for the 1,846 different dishes that were created throughout El Bulli’s history. Adrià says they have understood what they did with El Bulli and how they did it, and they have cracked the code for how to replicate that level of creativity and innovation. Specialising in molecular gastronomy, El Bulli used to open for only six months in a year. Shut for lunch to give his staff time to develop new dishes, dinner comprised a set menu comprising 40 dishes costing
38 | Incredible Chef | October 2018
250 euros (£220). Reservations in the 50-seat venue were by lottery as it received up to 10,00,000 reservation requests a year and only 8,000 lucky ones got a table. This is a tribute to chefs such as the Redzepis, Adrias, and the legendary Paul Bocuse, flagbearer of French cuisine, who left for the ‘Big Kitchen’ in January this year, and many more super-chefs. This is also a salute to conservationists such as Carlo Ponti of Slow Cooking in response to the Fast Food culture which is leading to deprivation of culinary cultures worldwide as well as its impending environmental impact. Founded in 1989, the movement today involves over a million concerned activists, chefs, experts, youth, farmers, fishers and academics in over 160 countries. Indian cuisine encompasses a wide variety of regional and traditional cuisines. Even Indians in different parts of the country are unfamiliar with the vast diversity of their country’s regional traditional cuisines. This was the introductory paragraph of this article. It sounds ironic, considering the efforts of chefs in other countries to promote their cuisines at home and in attracting international attention. There are chefs in India too who are making efforts to research, record and revive cuisines which are losing (or have lost) their heritage status. The legendary Imtiaz Qureshi learnt and polished his skills at the experiential school of cooking and not from a Culinary Institute. Considered the “face” of Dum Pukht cuisine, his achievements typify the efforts the founders of Udipi, MTR, Moti Mahal, Karim and many other Indians who have contributed to the rediscovering and showcasing of regional cuisines. n (Anil Bhandari CHA is Chairman, AB Smart Concepts and Chairman, Organising Committee, Indian Culinary Forum)
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destination infocus
The Sacred Himachal Cuisine Of The Deities H By Chef Nand Lal Sharma
Traditional Himachali cuisine is widely acclaimed as the food of Gods/Deities. This cuisine is usually prepared to be served on special occasions like religious functions, Jattar (the local deitie invited at home) and marriages.
imachal is renowned for its natural beauty, spectacular snowy peaks, and plunging river valleys. Himachal is also home to many herbs and ingredients used for cooking that are precious and have a positive impact on human health. Traditional Himachali Cuisine is widely acclaimed as the food of Gods/Deities. This Cuisine is usually prepared to be served on special occasions like religious functions, Jattar (The local deitie invited at home) and marriages. On such occasions, the food is first offered to the local Deities as Bhog, and only then is the Dhaam (Meal), served on the Pattals (plates made from leaves that are considered to be holy), to the guests of the occasion. This Traditional Cuisine does not usually form a part of the normal menu of Himachali households. This food is full of nutrients as it is made with indigenous ingredients, and, naturally, the preparation of food
bears the influence of the native area. Also, the method of cooking is different depending upon the altitude, or the energy required for the routine hard work, in the area where the food is being cooked and served. Being a small state, sharing its boundaries with many other states and even nations, the food in Himachal has been influenced by these states and nations. Comprising of native natural ingredients, the food of the state has medicinal as well as high nutritive value, and is easy to digest because of the variety of local organic herbs and spices used in the cooking. Besides tradition, culture, food habits and cooking methods, the Himachali cuisine is also categorized based on the regional geography of the State as Outer, Middle, and Inner Region cuisines. The Outer region comprises of Kinnaur and Lahaul Spiti where the food – believe it or not – bears
Regional Recipe: Chah Meat Ingredients 1 kg mutton, 600 gm Curd, Asafetida-A pinch, 50 gms garlic paste, 50 gms ginger, Salt to taste, 25 ml mustard oil,
10 gms Elachi, clove and cinnamon, 100 gm coriander leaves, 30 gms fat, 5 gm turmeric, 2 gm Nut mug mace, 10 gm Black Cardemum,
Portion 4 10 gm Motti Saunf, 5 gm Zeera, 2 gm Bay leaf, 50 gm Gram flour, 1/2 ginger chopped, whole red chilli – 4, Whole Dhania – 1 tsp.
Method: Clean, cut and Marinade mutton with the curd and half of the ground spices for 3-4 hours, Pre cook mutton till 3/4th done, keep aside. Heat Mustard Oil in a thick bottom pan, add whole spices, fry, beat remaining curd adding bason. Add curd batter to pan and fry well stirring continuously. Add remaining spices and cooked till masala leaves fat. Add cooked mutton pieces and cook till tender adjust consistency and seasoning. Serve hot garnished with chopped green dhania and juliennes of ginger. 40 | Incredible Chef | October 2018
Regional Recipe: Himachali Pateedh (Calocasia Delicacy)
Ingredients: (measuring cup used = 250ml) 1. Medium size Colocasia 5. Green Chilli – 4 nos leaves – 24 no (Chopped) 2. Besan - 4 cups 6. Cumin or jeera powder3. 6 – 8 red chilli (medium 2 tsp size) (Grounded) 7. Haldi/ turmeric- 2 tsp / 4. Coriander powder 2 tsp Garam Masala -2 tsp
Portion 4
8. Red chilli powder -1 tsp 9. Heeng/Asfoedeta - 1 pinch 10. Salt to taste 11. Ajwain - 5 gm 12. Mustard Oil for frying
Method: How to make Pathrode/Patrode? 1. Take fresh medium size edible calocasia leaves. Wash them properly. Strip the stem and center of leaf. 2. Prepare thick batter ( Dosa batter like consistency) – take besan in a container add all ingredient mentioned above by adjusting amount of water. 3. Now on a clean surface keep a big colocasia leaf upside down. Apply the thick batter all over the leaf. Keep another leaf and again apply paste. Layer with at least four leaves. 4. Now fold the leaves from both sides. Apply the paste again. 5. Roll the layered leaves from one side to other side to form a cylindrical shape or rolls 6. Place two glasses of water in pressure cooker / steamer, boil the water, place idli maker and place rolls over it sprinkle mustard oil on it, steam them for forty five minutes on medium heat. 7. Once they are cooked, let them cool, slice the rolls in vertical direction. You can go for shallow fry or deep fry and sprinkle Chat Masala & serve the stamp of Chinese influence. The Middle region comprises of Chamba, Kangra, and Mandi where the food carries the flavour of Jammu & Kashmir. The Inner region comprises of Solan, Bilaspur, Una and Hamirpur where the food, like the culture, bears a huge Punjabi influence. Shimla, Sirmaur, and Kullu are apart of the Southern Himalayan Range which has its own distinct flavor where the dishes like Siddu, Indra, Khobli, Patande, Pateedh, Pakein, Bhaturu, Baarhi, Sansa/Shakuli, Dry Meat are everyone’s favourites. Chamba – Kangra region of the state is renowned for the Chah Meat, Darhu Chicken, Rajmash Madra, and Chana Madra, with their princely taste and no Dhaam is complete without the Rajmash Madra in Chamba, and Kale Chane ka Khatta in Kangra. Mandi swank of the Sepu Vadi, Palda and Jhol – a dish sans onion and garlic, which was not available freely at that time but viola – curd is available in plenty, hence, it is the ingredient that is used in most of the dishes in the State.
Himachali cuisine is very rich, but unfortunately more emphasis is laid on Western, Punjabi, Mughalai, Chinese, and other foods in the hotels & restaurants, not only in Himachal but also all over india. very few of the Himachal tourism Hotels & Restaurants feature indigenous Himachali cuisine in the menu.
All over the state, rice is served in the Dhaam, and hardly any bread is served. The food is served in course which includes Rice, Madra, Pulses and Sweet. The sweet is served as first course in few regions as a tradition. The traditional Himachali Dham is also a perfect example of communal harmony and unity as all village people – usually one from each family – come to help the Chefs to cut vegetables and arrange other stuffs like Spices etc., and all the village people carry Milk and Butter Milk and even Desi Ghee to the Kitchen of the Celebration. An open temporary kitchen is built up for cooking purpose.
October 2018 | Incredible Chef | 41
destination infocus
Regional Recipe: Rajmash Madra Ingredients 1 kg Rajmash 350gm Desi Ghee 2 kg Curd 20 gm Whole Garam Masala (Elachi, Long, Dal Chini, Black Pepper, Tej Patta, Black Cardamom)
Salt to taste 5 gm Haldi 5 gm Sabut Dhania 5 gm Sabut Mirch 5 gm Sonf
5 gm Mace & Nut Veg. PD 5 gm Zeera Hing A pinch 100gm Kajju 1 No Coconut
Method: • Wash and soak the Rajma for 6-8 hours. Add salt, water and pressure cook till it’s tender but while. Drain, keep aside and reserve the cooking liquid too. Whisk the yoghurt till its smooth. • Take a heavy bottomed pan. Heat Ghee, adding the whole spices except jeera. Once the spices sputter, add jeera and let it crackle followed by hing. Now take the vessel off the flame, add turmeric powder and yoghurt. • Mix gently and return the vessel to the flame. Keep stirring the yoghurt continuously, let it boil. Continue stirring it on a low to medium flame, once it starts thickening it will stick to the bottom and sides, scrape it off and add it back. • Keep cooking the yoghurt till it starts browning, this will take about 30-40 minutes (You can sprinkle water to ensure it does not burn while frying) get sandy texture. • Add methi powder, saunf powder, red chilli powder, cashew nuts and coconut flakes. Mix well, add the cooked rajma and some water. Adjust salt, cook till it’s of desired consistency on a low flame. Sprinkle garam masala (optional) and a pinch of red chilli powder (optional). • Cover the pan and cook on a low flame for 5 minutes. You will see specks of ghee on the surface when it’s done. • Serve with rice / bread of your choice. The Chefs, called Botis /Botiya in the traditional language, are specially from a specific Brahmin Community who not only cook, but are also responsible for serving the dishes which has to be done in a
hygienic manner. The food is cooked in traditional pots (Tokni / Baltoi / Goliya) made of mixed mettle (Copper & Brass; Bhrat), and using a traditional method i.e. in wood fire, which adds a special smoky flavour
Signature Recipe: Siddu Ghee Ingredients 600 gms Atta, 250 gms Poppy seed, 5 gms Yeast, Salt to taste, 50 gms Ginger, 100 gms Chopped onion
5 gms Zeera, 10.Gms Green chilly 10 gms Garlic, 50 gms Onion, , 5.Gms Garm masala powder,
5 gms Red chilli pd. 50 Gms Green coriander chopped. 100 gms Desi ghee
Method: • Dissolve yeast in warm water keep aside till raised . Make Dough with wheat flour adding raised yeast and keep for two hours for fermentation. Check the dough should be light and floppy . • Braise poppy seeds on a griddle Pan and soak for 25 mnts ,In a grinder /blender, grind the poppy seed mix with finely chopped Green chilli, Chopped Coriander ,Ginger and Garlic. Add salt to the paste. • Make equal balls of the Atta dough. Stuff with Poppy Seeds Paste. Turn on Hot Tawa Now steam the siddu in a steamer till well done (floppy& light). Served with Desi Ghee. 42 | Incredible Chef | October 2018
to the food. Food is cooked barefoot by the Chefs, wearing only Dhotis. Keeping in view the hygienic and holiness point, the Boti’s enter the kitchen after washing hands every time. To pen down these recipes seems like a complex problem, as in the
past, the recipes have been handed over from generation to generation by the botis (Chefs) but never put on record. This effectively means that there is no standardized recipe at all. These recipes were also not disclosed because most of the botis (Chefs) were afraid that someone might pinch these recipes, and they will lose their value. This is the main reason why Himachali Cuisine in spite of many years of refinement is not as well-known as the other Indian State Cuisines. This has an immense impact on Tourism in the state and thwarts the Tourists attempts to taste the Traditional Food even during their visit to this Scenic State. Himachali Cuisine is very rich, but unfortunately more emphasis is laid on Western, Punjabi, Mughalai, Chinese, and other foods in the hotels and restaurants, not only in Himachal but also all over India. Very few of the Himachal Tourism Hotels and Restaurants feature indigenous Himachali Cuisine in the Menu. Even though the ingredients are locally available, the skills to make these traditional dishes are
Regional Recipe: Sepu Vadi Ingredients Vadi: 500 gms Dal Urad Chilkla, Red Chilli Whole, Coriander seeds, Aniseed, Jeera, Kali Mirch (all spices coarsely pounded)
Turmeric 1 tsp Oil for frying 1 kg Palak 500 gms Curd 75 gms Mustard Oil 15 gms Garam Masala mix
(Chotti Elachi, Sabut Dhania, Mirch Sabut, Kali Mirch, long, dalchini, 5 gm nut mug /mace, black cardamom)
Portion 6 pounded, 5 gm Jeera, 50 gms Desi Ghee, A pinch of Hing, 5 gms Haldi, 100 gm Ginger Garlic paste For tempering: Coriander Seed, Hing & Sabut Mirch.
Method: • For Vadi: Wash & soak Urad dal (split black gram) in water overnight or 5-6 hours. Drain & wash the dal. Remove Bran & Grind the dal, put in a flat tray, add pounded spices and mix well till soft like dough, make a cake of the mixture and in a steamer, steam for about 30-35 minutes or till well done. Remove from the steamer. insert a toothpick to check whether it is done. If toothpick comes out clean, our Vadi is ready, if not, steam for another few minutes. Cut the cake into 1 inch cubes and fry in mustard oil till crisp and golden brown. • Heat oil in a deep pan to fry the Vadies till brown. Remove and Strain the excess oil and keep Vadies aside • For Gravy: Soak spinach leaves in water with a pinch of salt for about 5 minutes, remove stems from leaves. Roughly chop the leaves and parboil spinach and make a puree in a mixer / grinder. Keep the puree aside.
Being a small state, sharing its boundaries with many other states and even nations, the food in Himachal has been influenced by these states and nations. Comprising of native natural ingredients, the food of the state has medicinal as well as high nutritive value, and is easy to digest because of the variety of local organic herbs and spices used in the cooking.
now scarcely available. There have been no serious attempts to introduce the Himachali Dishes in the reputed Hotels and Restaurants by any of the professionals or the organizations. Now, serious efforts are being made by the Him Aanchal Chef Association (recently formed) to introduce the Traditional Cuisine to the Class Hotels and Restaurants so that the visiting Tourists are fascinated with the taste of the Himalayan Cuisine. n (Chef Nand Lal Sharma, Asst. General Manager, Himachal Tourism, President, HIMCA (Him Aanchal Chefs Association), Shimla)
October 2018 | Incredible Chef | 43
guest column
The new tradition is good nutrition
Being Vegetarians
Benefits Outshine Other Available Options
By Chef Bharat Alagh
I
Mango Pachdi
44 | Incredible Chef | October 2018
ndia, is being positioned globally
as the food capital of the world, by showcasing our culinary treasures in an effective manner. Due to rapid urbanization and changing lifestyles, in few years, eating out has become more of a lifestyle. We all have noticed a remarkable change in increase of number of restaurants, food apps, delivery apps, etc. which people are following, leaving behind our rich cuisines and freshly cooked food – overall our ancient culinary traditions. But now, by the grace of God, being vegetarian is back again from fringe to fashion, to fact of life as it is healthy and worthy of life. Vegetarianism is a link to perfection and peace. People eat meat and think that they will become strong as an ox, forgetting the fact that even ox eats grass. According to Srimad Bhagwad Gita, the food we eat determine the gunas of a man. India being the land of diverse cultures, traditions and religions, here people offer their God and Goddesses “56 Bhog” as Prasad. Eatng things other than
Prasad is sinful, as plants products, vegetables and fruits help to improve energy levels, help in good digestion, maintain water level and develop good immune system. Today’s competitive world requires to be more active and alert. So vegetarian and its nutrition are necessary for today’s youth, but surprisingly, it is missing now-a-days. Researchers have also revealed that vegetarians are happier than their meat eating counterparts. People have lower scores of depression and mood profiles as they are habitual Idli
Dhokla
of eating fresh products. Vegetarian dishes are bound to purify our minds and keep our thoughts especially when it comes from organic produce. People sticking to vegetarian diet live healthy and light, stay fit, have lean figure, expose to less toxic substances, have less food-borne illnesses, their vision is also good, skin keeps on glowing as having extra collagen in their diet and the list goes on and on. It keeps the stomach fuller for longer duration and it is so much filliing and full of fibre and nutrients that people can easily control their diet pattern and eat less. 1st October is celebrated as World Vegetarian Day. Technology has given a huge support to the modern chefs and with the advancement and the easy access it has not only made jobs easier but added ‘finesse’ to it. Media is also giving good coverage to chefs and their work. People are becoming more curious about access to various informations, recipes and ingredients across the globe. Everything is just a click away. Being vegetarian or believing in Vegan Power has endless benefits that is totally outshining various other options available in the market. India has the world’s largest number of vegetarians. Few interesting facts about finger licking food and its benefits: • Dhokla: Indegenous probatic breakfast food from fermentation of Bengal gram and rice. Cures Gundruk
Ragi hurihittu
Endurigitha
THE TIP How to start a Vegan Diet Go at your own pace. For most people a slow transition is more sustainable than an overnight decision. If the idea of going vegan feels like a challenge, start with smaller steps, like a meatless Monday challenge and slowly follow your diet chart. Choose whole grains such as brown rice and quinoa as it adds iron and B Vitamins to your Vegan diet. Use vegetable oils instead of ghee. Children should be encouraged to eat what is cooked for the whole family and develop taste buds for all seasonal veggies and fruits. Intake of protein rich diet should be more and main meal should have combination of all 3 - Cereals, Proteins and Vegetables. Include rice, whole wheat, brown rice, ragi. bajra, jowar and different millets which are less in use but have more fibre and protein. They are good host of nutrients needed for ones’ growth and development. age related diseases and has antioxidant property. • Idli: Fermented rice, black gram by steam cooking – Presence of lactobacillus microorganisms produce Vitamin B12. Rich in protein for all age groups. • Bale Danu Palya: Steam of banana plants – seasoned with spices. Good Ambali
for stomach problems and diabetic patients. • Ragi Hurihittu: Flower of popped finger millet with high nutritional value – improves iron and zinc in body. Good for anaemia patients. • Jackfruit: Edible part includes food and seeds – Consists of anti – oxidants, carotenoids. Good for intestinal microbial balance. • Gundruk: Fermented food - Leaves of rayo – sag, mustard or cauliflower. Good amount of ascorbic carotene and lactic acid. • Mango Pachdi: Traditional dish with jiggery water and seasoning – Rich source of anti – oxidants and cures degeneration diseases. • Endurigitha: Flavoured cake of parboiled rice batter filled folded in turmeric leaves. Increases immune system. • Ambali: Flavoured millet based semi liquid product consumed as buttermilk. Increases riboflavin, calcium and healthy drink for all. Switch to veggies – be responsible and useful to the society, which is the greatest bliss. So, be kind to every kind as DIET CURES MORE THAN DOCTORS! n (Chef Bharat Alagh is presently exploring the pinnacle of his culinary career and creating a buzz across different geographical locations of India, through his role a AVP Operations & Culinary with Citrus Hotels, Kyriad Hotel and Thomas Hotels & Resorts.) Bale danu Palya
October 2018 | Incredible Chef | 45
guest column
Cutting Across & Still Standing Tall
W
By Chef Salla Vijay Kumar
46 | Incredible Chef | October 2018
hen we talk about the veracity of fire, food and humans, we have plentiful to debate and incomparable to explore. One of the study dates back into the Stone Age where humans lived as huntergatherers. They would gather edible plants, eggs of birds and honey from wild beehives. Seasonality had its existence, when they had edible fruits and berries and hunted animals too. The ones near water bodies had their share of fishes. Through their experience they learned to grow their own crops and began to settle in one place. This also has a very important element of Food Science, which is definitely the most priority rated. We eat to provide the right amounts of nutrients for good health. Our diet
has been a mix of the meat, along with carbohydrates provided by fruits, tubers and grains and protein from milk and legumes. There have been movements in USA and Canada to revive vegetarianism as a way of eating, but went unnoticed for the mixed religious concern, but meatless mindset had germinated. Today we have people next door, converting to vegetarians in line with more sustainable wellness-oriented, plantbased diets. There are planet friendly people who help to reframe meatfree options as delicious as well as healthy. The food lover is always on the move and after the usual inclusiveness of the default preferences when alone, or with family or friends. The factors affecting the menu planning decision
There is an endeavor where likeminded people in this culinary world are steering the vegetarianism through various stakeholders. It is for us to wake up to the situation more than having veg choice on our menu list. We already have diners who savor all veg preferences (irrespective of religion and other factors) in the center of the dinner plate and it is not too far to have a cottage cheese steak or cauliflower steak at a steakhouse with the desirable flavors, experiences, and satisfaction of comfort food dishes you will encounter.
will have the consideration of the age, location, occasion, raw materials and equipment but the vegetarian will no longer be a PLAN-B. Previously it always existed on the menu list, but you get the idea of vegetarian dishes only to accompany, sometimes only as a filler, actually to preserve the integrity of your digestive system – accept it. When I used to be staying as a paying guest near a Gujarat aunt, who was not a Jain (who by large don’t eat vegetables that grow under the
ground) but did not like onion garlic at her personal front. As a result these veg didn’t reach our home, but her preparations where we were a party, gave me a meaning as a hospitality graduate and a chef by profession. The divine taste addressed that the absence of the tutored ingredients in the day-to-day delicacies are mere enough not just quenching hunger but satiety. It is time we may reduce efforts on digging on to fusion and mix cuisine varieties. There is an endeavor where likeminded people in this culinary world are steering the vegetarianism through various stakeholders. It is for us to wake up to the situation more than having veg choice on our menu list. We already have diners who savor all veg preferences (irrespective of religion and other factors) in the center of the dinner plate and it is not too far to have a cottage cheese steak or cauliflower steak at a steak house with the desirable flavors, experiences, and satisfaction of comfort food dishes you will encounter. Vegetables are not “the new meat”— they can always work out to be a better alternative. n (The Author is a National Award Winning Lecturer from the Institute of Hotel Management, Ahmedabad.)
October 2018 | Incredible Chef | 47
guest column
Being Vegetarian A Step Towards Healthy Life
By Chef Prem Ram
I
ndia is a vast country with diversity in culture and tradition. Cultural practices in India vary with religion and geographical location. The Indian community is mostly Indo-Aryan and Dravidian in origin. India can be broadly divided into four major regions (North, South, East and West), each with its own distinctive language, customs and food practices. Hinduism, Islam, Christianity, Sikhism, Buddhism and Jainism are some of the religions which are followed in India. The followers of these religions observe different dietary laws for fasting and feasting.
Vegetarian Diet
A vegetarian diet is defined as a diet “consisting wholly of vegetables, fruits, grains, nuts, and sometimes eggs or dairy products”. There are many variations of vegetarian diets. Semi-vegetarians avoid meat, poultry and fish most of the time. Pescovegetarians avoid meat and poultry but eat fish. Lacto-ovo-vegetarians 48 | Incredible Chef | October 2018
avoid all meat, fish, and poultry but do eat milk, cheese, yogurt, other dairy products and eggs. Vegans avoid in their diet all products of animal origin. Different vegetarian diet variations are chosen for different reasons depending on age, gender, religion, educational level and overall perceived health beliefs. In other words, vegetarianism involves “The belief and practice of eating foods obtained exclusively or partially from the vegetable kingdom” (Janda and Trocchia, 2001, p. 1205).
Becoming a Vegetarian
Becoming a vegetarian has become increasingly popular over the past decade, as an attempt to achieve better health. People choose a vegetarian diet for many reasons. The reasons why people choose a vegetarian diet vary from health, ethical, economic, environmental to religious, cultural, and social concerns. Younger people seem to be motivated by moral and environmental reasons, while those who are middle-aged seem to be motivated by health reasons. This trend is not without its controversy as many doctors and scientists have opposing views on vegetarianism, and this has led to confusion in the public about healthier lifestyle choice. With a good planning and careful attention,
Vegetarianism involves the belief and practice of eating foods obtained exclusively or partially from the vegetable kingdom
essential nutrients can be included in vegetarian and vegan diets which is a key to healthy lifestyle.
Benefits of Vegetarian Diet
The beneficial effects of vegetarian diets is correlated with the number of years of the vegetarian or vegan diet, sex, smoking, alcohol consumption, body mass index, social class and physical activity level. In general, it has been observed that vegetarians have lower risks of obesity, hypertension, cardiovascular diseases, diabetes, arthritis, cancers (especially colon and prostate cancer) and fatal ischemic heart disease, thanks to protective substances found in fruits, vegetables, legumes, seaweed, seeds, whole grains, vegetable oils and other plant-based foods.
Benefits of Practising Vegetarian Meal
Adopting a vegetarian diet can definitely lead to a better health. A vegetarian diet is generally associated with an increase in fibre, folic acid, magnesium, vitamins C and E, unsaturated fat, and countless phytochemicals content. It is very useful in many ways: l L ow risk of diabetes: A recent meta-analysis conducted by Lee and Park, concluded that a vegetarian diet is inversely proportionate to the risk of developing diabetes. l R eduction of blood cholesterol levels: Another such metaanalysis conducted by Wang et al., concluded that vegetarian diets could effectively lower blood concentrations of Total Cholesterol, Low Density Lipoprotein - C, High
Density Lipoprotein - C, and nonHigh Density Lipoprotein - C . l Improvement of Mood: A recent study showed that by restricting meat and its products, mood improvements did happen. This is because the vegetarian diet has low Arachidonic acid (associated with mood disturbances) . l Reduction in risk of developing cataracts and kidney stones: A recent study showed that replacing the non-vegetarian diet with the vegetarian diet, will result in a higher urine pH and thus low chances of developing kidney stones. l Reduction in risk of developing cardiovascular and cancer diseases: Furthermore, a recent metaanalysis by Dinu M et al., concluded that vegetarianism is quite helpful, in reducing the incidence rate of diseases like cardiovascular (reduction in risk by 7%) and cancer diseases (reduction by 8%). l T he most important benefit is in reducing the risk of mortality and morbidity of the coronary heart disease (reduction by 25%).
Healthy Vegetarian Diet
A healthy vegetarian diet is one that provides you with all the nutrients you need. We can supply our bodies with all the nutrients they need for optimum health by eating the right types, balance and proportions of foods. If you want to feel healthy, have plenty of energy and have a higher resistance to disease, choose a good balance of foods, lower fat, lower sugar and lower salt alternatives.
Vegetarian Dinning Out Experience
When dining out, many vegetarians find it difficult to find restaurants that serve fruit, vegetables and whole grain products. If vegetarians or people who want to try vegetarian dishes eat out frequently, it may be
Adding more menu items including appetizer, dessert and sides would be helpful to improve the diversity of the menu and make the menu more realistic for consumers meal selection difficult for them to get the type of diet they desire. It appears that restaurant menus are focused towards meat eaters, and their vegetarian offerings are limited as compared to meat dishes. People who are vegetarians and people who enjoy – even prefer – occasional meat free dishes go out for a dining experience and the quality of the experience is diminished when the choices are very narrow and predictable. If the vegetarian has trouble finding items on the menu, then he or she may just sit without purchasing food. So if a restaurant can meet the needs of vegetarians as well as non-vegetarians, it should see an increase in revenue because consumers are more likely to dine in a restaurant if they believe the menu items including vegetarian food will make their dining experience more pleasant, healthy and valuable.
Vegetarian-Friendly Restaurants
Recently, some restaurants have attempted to improve their menus and attract new customers by adding healthy menu items. A vegetarian-friendly restaurant is one that is able to provide services that make vegetarians feel comfortable. Although literature about this kind of restaurant is really limited, there seems to be a few characteristics that vegetarianfriendly restaurants have in common. Menus in vegetarian-
friendly restaurants offer clear indication about what items are vegetarian, or what kind of dishes can be converted into vegetarian dishes; for example, using paneer instead of meat. Vegetarianfriendly restaurants take steps to prevent meat from contaminating vegetarian dishes. Managers from vegetarian-friendly restaurants educate their employees on the different types of vegetarianism and the various food items that can be consumed by each of the types (Lydecker, 1998). There should be a variety of vegetarian or vegan options on the menu. According to Chef Sushil Chugh, General Manager – F&B, Country Inn & Suites Sahibabad, "nothing is difficult if the basic principles of cooking are adhered to and restaurants will be able to offer food products with universal appeal if these basic principles are followed".
Suggestions
If studies can be carried out in a realistic restaurant setting, the effects of providing vegetarian items on the menu on consumers "preference, intention and even real behavior can be tested by using various menus at different meal times such as lunch and dinner. The results may help restaurant enrich their menus and improve marketing strategies to attract more vegetarians without losing non-vegetarian consumers. Adding more menu items including appetizer, dessert and sides would be helpful to improve the diversity of the menu and make the menu more realistic for consumers meal selection. Being Vegetarian is indeed a step towards healthy life. n (Chef Prem Ram is HOD Food Production at Banarsidas Chandiwala Institute Of Hotel Management & Catering Technology, New Delhi) October 2018 | Incredible Chef | 49
guest column
Vegetarian: The Way Forward
By Parminder Mitter Chaudhuri
V
egetarian or NonVegetarian - whatever may be our food choices? It is an established fact that 52 out of 119 countries have levels of hunger that are serious, alarming or extremely alarming and 1 in 9 people in the world go to bed hungry. These numbers force us to seriously think about sustaining production, supply, and storage of food, maintaining ecological balance, human health and eradication of poverty. We eat about 230 million tons of animals every year. This is twice as much as we did 30 years ago and demand is ever increasing.
Let us explore
We love non-vegetarian food. 94.7 % of the 7.2 billion population is demanding eggs, dairy products, meat, poultry, fish along with vegetarian food, since remaining of the population is vegetarian. Just imagine the pressure on livestock and the production houses, organized as well as unorganized. 50 | Incredible Chef | October 2018
Any anthropogenic activity (human-caused activity) affects the health of its surroundings. Large-scale animal-based food production cost us huge, in terms of human health, ecological balance, and resource provision capacity, generating pressure on the finite resources of our planet. Single grain or a gram of flesh produced by us has a cost to pay in terms of land, water, and energy which are themselves finite resources. Our non-vegetarian food needs vegetarian food to become food for us. Thus, we have to produce more vegetarian produces to grow more meat and meat products. In comparison, vegetarian food is not dependent on animal produce to become food for us. Vegetarianism was thought of as an outcome of religious beliefs and personal choices. Non-vegetarianism is an outcome of our desire. Our body’s digestive system is naturally made to digest plant food. This is one aspect of leading a vegetarian diet. There are innumerable other benefits of being vegetarian.
Benefits of Being Vegetarian
Animal eating generates additional burden on our resources than vegetarianism (plant eating). Rather vegetarianism contributes and prevents damaging effects on our resources. The most contributing factor of vegetarianism is it SAVES OUR PLANET. The vegetarian food does emit greenhouse gases, however, it is negligible in comparison with our non-vegetarian food. Monogastric species like pigs and
poultry as well as ruminants, like cattle, sheep, and goats compete, not only with plants and humans however among themselves as well for land. We use 70% of all agricultural land for rearing land animals. This includes growing food for the livestock. A study shows that an average vegetarian can live on an acre of land, however, meat eater requires 2.5 times the amount of land as compared to vegetarian and 5 times as compared to a vegan. It is not only about how much land is available for growing food, however, but the additional burden a non-vegetarian diet put on land is also the question to be answered. 70 % of the Amazon deforestation in Latin America was done to create new pastures. Our non-vegetarian food is responsible for desertification of land, soil erosion, overstocking of fragile land and overgrazing. The outcome is the loss of fertile land and flooding. To produce 1 pound of potato 60 pounds of water is required, for wheat 180 pounds, for maize 168 pounds, for rice 229 pounds, for beef 20,000 pounds and for 1 litre of milk 1000 litres of water is required. According to a report, 64% of the world’s population will be living in water-stressed basins by 2025. Our non-vegetarian food is a poor converter of energy. Solar energy is converted into chemical energy in the form of food in crops. The crops are fed to animals of which very small part is converted into meat and milk, rest is used for metabolism. Fossil fuel is the major supplier for production, transport, storage and processing of feed for Livestock. Further energy is required for cooling, heating, ventilation, animal waste gathering and treatment.
The vegetarian food always consumes less energy since the energy required for feed crop production is an added energy for the production of livestock. Thus, each year hectares of land are occupied to fulfill our demand for non-vegetarian food leading to deforestation and reduction in arable land. Countries which are in the water-stressed basin are outsourcing their production of animal-based food to countries where water basin is not stressed creating further damage to our water resource. Also, the waste management of livestock production is in itself is a huge task. Sometimes the waste is allowed to be thrown in water bodies creating the danger of algae bloom which utilizes the oxygen leading to a life-threatening situation for aquatic flora and fauna. Animal waste is also responsible for global warming emitting greenhouse gases. If pressure on land, water, and energy was not enough, nonvegetarianism is equally nonconducive to human health. The saturated fat content, tougher proteins and animals as carriers of pathogens causing food-borne illnesses in humans, the case for nonveg food deteriorates. Studies done internationally have proved that the rate of cancer, blood cholesterol, heart diseases, strokes, high blood pressure, diabetes, weight gain is higher if our diet is rich in nonvegetarian food. Livestock production also impacts our health due to mismanaged sanitary practices, intensive production, no to less use of preventive measures, production houses near the urban development and disturbing climatic and ecological changes plus trade flows. In comparison our, vegetarian food supports good cholesterol (HDL), has more of unsaturated fat content and causes generally allergies and
diseases like meningitis. They also prevent lifestyle diseases. Their waste is grazed by animals and is easily biodegradable. If a non-vegetarian diet is full of essential amino acid, fatty acids and B-complex the plant food has, in addition, medicinal properties, they are full of vitamins, minerals, and phytochemicals. They are also a source of dietary fiber aiding digestion and helping prevention of obesity and weight management, with carbohydrates as the basic source of energy for both humans and animals. The quality of our vegetarian food has also degraded. The demands of non-vegetarian food industry require more volume and forced quality of crops and grains to gain more flesh, milk and/or eggs in short duration of time. It impacts food security and sustainability, and disturbs the ecological balance due to extensive use of pesticides and chemical fertilizers, along with poor management of waste. Benefits of Being Vegetarian Outshines Being Non-Vegetarian We have to conclude that the pressures of being non-vegetarian are more on the finite resources of our planet as well as it disturbs ecological balance, bio-diversity and impacts human health negatively.
Our vegetarian food lives happily with humans and animals giving better result in their productivity, usability, and recycling as compared to livestock productions. The animals compete for land, water, energy and generate a larger amount of unmanageable waste. Plants can use space for their growth, however, animals grow maximum on land. Plant agriculture has less contribution to global warming, pollution and ecological and biodiversity imbalances as compared to animal agriculture. Cost of production of crops is less as compared to animal farming. Plant foods are more cost-effective. Animal food is highly perishable. The cost of managing diseases, sanitation, wastes, energy for survival & supply and maintenance of National and International Food Standards is higher to maintain a non-vegetarian diet as compared to maintaining a vegetarian diet. With protein complementation and cooking vegetables covered with steaming method restoring many of the B-complex vitamins, plants provide all essential nutrients along with phytochemicals, biotics, and medicinal properties, so they are as good as animal food nutrients and health benefits. 1 in 9 people go hungry to bed and livestock consumes the majority of world crop, also farm animals are an inefficient converter of food to flesh. With this, one can righteously conform that vegetarianism is the only solution to sustainable food security, healthy living, ecological balance and conserving finite resources of our planet. Really vegetarianism outshines non-vegetarianism. Happy Vegetarianism! n (The Author is Lecturer, Food Production Department, IHM, Hajipur) October 2018 | Incredible Chef | 51
guest column
Healthy Eating Back To The Basics
T
By Chef Gautam Chaudhry
52 | Incredible Chef | October 2018
here is a lot of talk around healthy food these days. People are talking about lowering their intake of oils, fats, junk and fast food, which indicates the rising consciousness toward eating organic. Even in terms of diet plans, there are various things that many health food gurus are suggesting, that is, FODMAP diet plan, Atkins diet, Caveman diet, Fat flush diet, etc. To start with, what is healthy food? Healthy food is referred to the food that leaves a positive impact on our body. In this context, the famous saying of “You are what you eat” stands absolutely correct. Ayurveda, the oldest known medical science, claims that every edible commodity
has some or the other health benefit or constraints, which support the above statement that food affects our body. Its pros and cons depend on three questions: what, when and where. Although healthy eating can be fairly simple, the mushrooming of various diet plans and diet gurus have created the great confusion among many. To a layman, these trends often create distractions rather than providing a solution to his queries. Please keep one thing in mind that every body type is different and operates differently, which can be based on your lifestyle, daily work routine and, of course, eating habits. There are four things that are extremely important for healthy lifestyle and fall under ‘MUST DOs’.
1
Balanced Nutrient Diet: It is important that every meal should have balanced amounts of nutrients, i.e., the right proportion of carbohydrate, fats, proteins, fibre, etc. Whether it’s our main meal or a snack. For an easy evaluation and understanding of a plate, it should have 50% vegetables, 25% starch and 25% healthy protein. Please note that fats are important for our body—it is just that we need to differentiate between healthy and unhealthy ones.
2
Quantity of Food and Interval: It is important that
we take smaller and frequent meals. If you involve your body in consuming smaller meals every 2.5 hours, then the body is continuously working to burn those calories, which in turn is going to increase your metabolism. The high metabolism rate will take care of your fat deposits and will break down that extra food giving you the right energy that your body requires.
Top-five Myths of Nutrition Science that fall under ‘DON’Ts’ 1. Egg yolk is unhealthy: It is considered the healthiest available ingredient on Earth. Just imagine that egg yolk has all the nutrients to take care of an upcoming life. 2. Excessive protein is bad for bones: High consumption of protein initiates excretion of calcium from bones, but regular consumption of higher proteins reverses the process. 3. Fats are not healthy: The past decade saw an epidemic of heart diseases and a few studies have floated around indicating that fats are unhealthy. However, it is a proven fact today that our anatomy requires saturated and healthy fats. 4. Dieting will help lose pounds: Dieting without proper knowledge can be a disaster. If you want to lose weight, you need to increase your metabolism and in order to do that the first step is to increase your number of meals and reduce the size of each meal. 5. Refined products are easily digested: It is true, but not the complete truth. Refined products like sugar, salt, flour, etc., do not have any required nutrients, and give only calories. In addition to this, they affect our metabolism adversely. They have high fructose content, which helps gain fat in a rapid manner.
easily available in the local marts. I merely discussed a few pointers above and believe me that the list is probably endless. While that being said, you need to start following the above healthy daily routine and only once you are following the above routine you should be looking to opt for a diet plan as per your need, which suits your body type and daily routine. Please note that if a plan has worked well on one of your acquaintance, it doesn’t give any certainty that the same plan will work wonders on your body as well. n
3
Exercise: A number of diet plans will suggest you easier ways to reduce fat deposits by advising you not to exercise much. But, it is imperative to do at least a 45-minute routine dedicated to simple cardio exercise. It can be a brisk walk, cycling or any other cardio.
4
Biodynamic
Produce:
I would certainly recommend everyone that eating organic is not enough and one should follow biodynamic farmed produce. Biodynamic is not complicated, it is all about going back to the basics of farming. There are seasons and geographies for every produce to grow, and hence the consumption patterns should be based on them. Biodynamic fruits and vegetables are
(Chef Gautam Chaudhry represents the exclusive group of
Although healthy eating can be fairly simple, the mushrooming of various diet plans and diet gurus have created the great confusion among many.
creative chefs who pioneered the trend of Progressive Indian Cuisine. Having started his career with the Radisson Group, Chef Gautam went on to work with The Oberoi’s. He was instrumental in launching Threesixty degrees at The Oberoi’s New Delhi, before heading to Tanzore Restaurant & Lounge in the very glamorous Beverly Hills, USA.)
October 2018 | Incredible Chef | 53
Oct 20th - Celebration Day For Every Chef
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he Chefs Day (India) campaign goal is to raise awareness of Oct 20 to every chef. The message is simple; celebrate your day with your team in your own way. Just as Valentine’s Day or Teacher’s Day or even World Environment Day are wildly popular in India, so should Chefs Day be. If not the public, then at the least, among our community of professional chefs. It’s not and that’s what is being addressed. Oct 20th is for the everyday chef, everywhere, because it’s not the size of the business, it’s the nature of the work we do that matters. The day belongs to everyone in a professional kitchen, everyone. Therefore, the message being broadcast is simple; celebrate your day with your team in your own way. Here’s how it can be easy and fun!
Do These Simple & Good Things:
1. Wish your chef colleagues, friends & mentors ‘Happy Chefs Day’. 2. Celebrate the day with your kitchen team; big or small party, it does not matter. 3. Invite at least 50 poor children to your property for a snack/meal. The global theme for International Chefs Day 2018 is ‘Healthy foods for growing up’. The goal in India is for every chef along with his hotelrestaurant-institute to lead his own small activity i.e. serve health food to at least 50 underprivileged children. There are many types of activities being planned all across India; some small, some big, all of which are fun, 54 | Incredible Chef | October 2018
easy to do and practical. Visit the specially crafted website – www. intlchefday.in – to get help you with your Chefs Day plans.
FREE FOOD AVAILABLE
To help reduce your food cost of your Chefs Day charity feeding activity, food companies will send you their products at no cost. SMS: 99020 99020 – CHEF <Space> Your Name <Space> Email ID <Space> Property Name
BAKE-UPS
Chefs Day is a celebration, so do it with cake. The bake-up template is a super fun, public activity where 10-12 chefs each bring 10 kg of chocolate cake (Pre-cut to 50 gm portions) to a pre-defined public area at 14:30 hrs. Supported by volunteers and by arrangement with local NGOs/network, 250+ kids will visit from 15:00 hrs onwards to each receive their piece of cake. Also, the remaining cake will be fed to anyone passing by with a smile, the simple message ‘Happy Chefs Day’ and a lot of photos.
#CHEFICEBUCKET CHALLENGE
If, like us, you believe a celebration must be fun, then take the #ChefIceBucket challenge. Record in video format, a bucket of cold water/ ice being poured into your chef hat, while you are wearing it! But, before
you do it, challenge two other chefs do what’s about to happen to you. Share this video with us and on your Facebook page and watch how you become a social star!
JOIN US ONLINE
We’re very active on social media. Take a group pic with your kitchen team, share it with us & on your social channels with a short message wishing everyone a ‘Happy Chefs Day’. Use the hashtag #Chef4Good • Facebook: fb.com/intlchefdayindia • Instagram: www.instagram.com/ intlchefdayindia • Website: www.intlchefday.in
Founded by the World Association of Chef Societies in 2004, it is the one day each year dedicated to professional chefs and is celebrated worldwide on October 20 in 100+ countries at thousands of establishments by millions of F&B industry professionals. n
HOW TO CONTACT US
The Chefs Day (India) campaign is a large community initiative, privately managed by X Events Hospitality on behalf of the industry. There are thousands of volunteers ready to help you. T & WhatsApp: +91 82916 77716 E: assist@intlchefday.in P: PO Box 11925, Mumbai, India.
October 2018 | Incredible Chef | 55
Interview
"There Is A Lot Of Available Manpower, But The Skill Set Is Lacking" Chef Megha Kohli Head Chef, Lavash By Saby
Megha Kohli, one of the country’s youngest chefs, is currently the Head Chef of Lavash By Saby, the Armenian restaurant in Delhi’s artsy Mehrauli area. Having garnered an experience of more than ten years working at leading restaurants in the industry, she talks about the current standing of ladies in the industry and what changes need to be made
What inspired you to be a chef?
Chef Megha Kohli: I was fond of cooking since I was a four-year-old kid. I was always pottering around in the kitchen and used to keep cooking random things, and my family and siblings would be my guinea pigs! I realized I wanted to turn my passion into my profession when I passed out of school and was zeroing in what career path to take. The two options I could think of were journalism or being a chef, and I finally ended up choosing the latter. The main credit for this goes to my mother, who saw the potential chef in me much before I did.
Briefly tell us about your culinary journey so far?
Chef M K: I started my career with the Oberoi Group of Hotels, with the STEP Programme and then The Oberoi School of Learning and Development. I trained/worked with the Oberoi group for the first 5 years of my career in Udaipur, Delhi and Mumbai). Post that I wanted to work in a fine dining restaurant, which 56 | Incredible Chef | October 2018
is when I joined Olive Beach in New Delhi. It is here that I met my mentor Chef Sabyasachi Gorai, and I have been working for him since then. After Olive Beach, I headed the Olive Culinary Academy and then I joined Chef Sabys consultancy called Fabrica, where I was Projects Head for all the projects in Fabrica. And finally I became the Head Chef of Lavaash in 2015 - a concept that Chef Saby and I worked on for more than 2 years!
You have had the opportunity to assist a Michelin Star chef. Tell us about your experience. Also, do you believe that Michelin ratings are apt for the Indian market?
Chef M K: It was an exhilarating experience. They are so precise, accurate and structured in their work flow and yet manage to have such a blast while working! The way they approach food and ingredients is something else. To experience that
at the age of 20 was something that I will never ever forget No, India doesn’t have the legal structure when it comes to standardisation of multiple verticals of kitchen and restaurants. And the economy that supports restaurants of that caliber.
Through your career, which is the one moment which you would cherish for your life?
Chef M K: The first service of Lavaash by Saby. Its my baby and to see it come to life was the best moment of my career.
What is your take on the transformation of the cuisine culture of the country? Please elaborate.
Chef M K: India is moving forward in the world of food at an unprecedented pace. Its great to see the importance that local, regional cuisines and local Indian ingredients are finally getting. We are finally taking pride in our food which was much much needed.
As head of a speciality restaurant serving Armenian cuisine, what are the challenges which you face?
Chef M K: One of the biggest challenges is staying true to the flavours of the cuisine of the country without changing the flavours to suit the local palette. Thankfully, Delhi people loved the new flavours and
didn’t complain about it not having enough spice or masala. We still have certain guests who don’t understand the cuisine and compare the Armenian kebabs to Indian kebabs, etc and then I have to go to the table and explain the cuisine and flavours to them.
Which is the one most important aspect that a chef must keep in mind while trying to replicate international culinary trends?
Chef M K: Stay true to the ingredients of the region that you are using. Don’t replicate trends blindly, try to use local and sustainable products and use local substitutes wherever you can and look at business feasibility.
Do you feel that the Indian food professionals are creating culinary trends for the world to follow? Your thoughts with some example please.
Chef M K: Yes they most definitely are. Examples are-: l T homas Zacahrias of Bombay Canteen l Chef Sujan of Rooh l Chef Manish at Indian Accent l Chef Gaggan at Gaggan
There has been an increase in the number of ladies getting recognition in restaurant kitchens. What were the challenges that were initially faced?
Chef M K: No support from families to ladies. Most families would insist that the ladies be back home by 7 and be at home on weekends. l N o sufficient safety transport system provided from the workplace to home for ladies, making it difficult for ladies to work late hours. l H ostile attitude at work towards women, which is thankfully changing now. l L esser pay for women than men who hold the same post. This still exists and we have a long way to go.
What do you feel needs to be done to provide equal opportunity to ladies in the kitchen and ensure their safety at work place?
Chef’s Choice • F avourite food: Raw mango chicken curry and tomato rice made by my mom • F avourite restaurant: Modestos in Singapore • Most admired chef: Chef Dominique Crenn • Most memorable guest: Chef Carrie Nahabadien • F avourite holiday destination: New York • Favourite movie: Dilwale Dulhania Le Jayenge, Tamasha and No reservations • F avourite TV Show: FRIENDS, The Crown • Favourite book: Remnants of a separation by Aanchal Malhotra Chef M K: Have an open channel of communication with your women staff so that they feel free to come and talk to you about any issues they are facing. l M ake it clear to staff - both men and women, that there will be no gender discrimination at work and both men and women will be treated equally. l P rovide a drop for women to go home at late hours. l Z ero tolerance for sexual harassment at work. l
Do you feel that the available manpower and skill sets of culinary professionals in the country are adequate? What is missing and how can that be tackled? Chef M K: There is a lot of available manpower but the skill set is lacking. People are growing very fast in post
due to the boom in the restaurant and hospitality industry so people reach a high designation really fast but don’t have the skill sets or experience to back up that post. This is one of the biggest problems the industry is facing. This can be tackled by not hiring people with less skill or experience at a high post just to fill in the hierarchy. Hire them at a post they deserve and then give them adequate training and make them grow in your organization. Also invest in training programmes or send people to international restaurants for stages.
What is the one place which you would travel to, just for the food and experience? Why?
Chef M K: New York. The quality of restaurants, cafes, roadside stalls is just something else. They have every cuisine, done in its best form and the quality of produce available is something I’ve never seen before. Also the kind of passion that each and every person in the industry has there is something that needs to be seen.
Chefs have been the driving force in the operations and success of a restaurant. They are now the face of the restaurant. Is there a fear of overexposure and resultant complacency when it comes to success in the form of awards and recognitions?
Chef M K: Yes complacency and arrogance does tend to creep in but it is up to the chefs to keep a check on themselves and stay grounded. This is literally one industry where you can never say that you know everything. There is always something new to learn. So we have to stay humble and grounded.
What would you like to convey to aspiring chefs and others who look up to you?
Chef M K: Work hard, learn your basics, keep tasting everything, keep reading and never look at your watch. n
October 2018 | Incredible Chef | 57
infocus
Women Chef: Dedication & Commitment Taking Them A Long Way F
or ages kitchen was predominantly a place for the women of the house yet in Hotels it's the male chefs who worked but things have gradually changed and women have also made their presence felt and are doing great work with equal passion and zeal. Women Chefs are in the five star hotels, stand alone hotels, restaurant industry and some are running their own restaurants or catering services as well. And women chefs are teaching and training in various institutes too. Cooking comes naturally to women and if they get proper training can really be a great profession which needs a lot of patience and passion. Hotel and food Industry is growing like anything and has a lot of potential for the professionals of this Industry. Women are also getting equal opportunities and can make a great career with focus and dedication. Television and Social Media also has helped a lot in creating a buzz in food Industry with Chefs cooking live and creating interest in every other person to try their hand in kitchen. Some of these Chefs have been working passionately and are worth a mention here.
Chef Samira Mistry
58 | Incredible Chef | October 2018
By Sangeeta Bahuguna
Samira Mistry was inspired by her mother's cooking exotic dishes since childhood and to enhance her skills she did a professional course and worked at various hotels like Holiday Inn, Orchid, Golden Star and Tanarika Resort to name a few. Samira followed her passion, trained staff at the ITC, Madurai and seeing her potential she was offered to work with a Hospitality Consultant where she learned the tricks of the trade and takes up Restaurant projects as a consultant herself. She has worked under Chef Sodhi, Chef Penuli and Chef Pai and they are all her mentors. Bakery and patisserie are close to her heart and Chef Sam Mistry agrees that women are accepted and respected in this male dominated profession and are really shining. Cinnamon, Potatoes and Garlic are Samira`s favorite ingredients as they are versatile and she is passing on her Culinary skills to others. She makes some of the finest bakery products. Sam Mistry says she is learning every day and there is no shortcut to success, it's the passion and hard work which will make you a real Chef.
Some get inspired by their Mom`s cooking, some get inspired by seeing their Mentor’s passion, Some learn to keep their Husbands love for good food alive and kicking. Chef Kandla didn’t know cooking at all but after marriage seeing her Husband’s love for good food she got into serious cooking and honed her culinary skills. From a home Chef she was one of the top 5 finalists on Master Chef Season 1 on Star Plus and was praised a lot by Actor & Judge of the Show, Akshay Kumar who motivated her a lot by seeing her talent and teaching the technique. She was not keen on a full time job so holds regular workshops and passed on her skills to others. She writes weekly Food Column for newspaper and website and endorsed several renowned products after making a place and name for herself in this culinary sphere because of her passion and dedication. Designer cakes are her forte and she has done it for many dignitaries. Her cakes have very successfully entered the “League of Legends in an International Bakers Guild”. As per Chef Kandla women Chefs have world at their feet and countless avenues beckon the talented ones.
Chef Sarita Chawan
Chef Kandla Nijhowne
She started off in 1994 by selling homemade Masalas in Goa to sustain her family needs when her husband suddenly took ill and was bed ridden. She honed her cooking skills and turned it into a profession by sheer hard work. She started with Tiffin service and started getting big orders from Corporate’s as people liked her food. She became Celebrity Chef after participating in Master Chef India Season 1 on Star Plus. Chef Sarita Chawan opened her small restaurant in 2002 in Goa serving Indian fusion cuisine with local ingredients and flavors and through this venture got the opportunity to travel to Europe promoting Goan Cuisine. She has been invited by TV Channels and many Institutes to showcase her culinary skills and train students. She had bagged many awards from time to time throughout her culinary journey. A big honor for her was recently, when she got the permission from Indian Army to cook for 400 Jawans in Kargill on "Vijay Divas" on 26th July. Her's is truly an inspiring story, without having a professional degree she has become a Celebrity Chef with her hard work, talent and dedication.
Another Chef who got inspired by her mother's cooking and wanted to be a chef from Childhood. She grew and wanted to take up Hotel Management Course to get into this and her mother despite opposition from relatives, got her admission in D Y Patil Institute of Hotel Management Mumbai and then there was no looking back. Chef Reetu had trained many in food production at brands like Trident, The Leela and Ambassador Sky Chef Mumbai. And has worked as Professor at many prestigious Institute in Mumbai and abroad. She is a pure vegetarian by heart, yet as a professional performed her duties and cooked and tasted non-vegetarian food too. Her mentoŕ in the Industry is Chef Satish Arora who is been a constant source of inspiration. Indian cuisine is her favourite and she uses a lot of fresh herbs, spices and edible flowers in her cooking and says love and passion can make your cooking divine. Chef Reetu believes in equality and gender doesn't matter, and future of all chefs, men or women is fantastic. Her advice to the budding chefs is your dedication and commitment to your profession which will take you a long way.
Chef Reetu Uday Kugaji
October 2018 | Incredible Chef | 59
infocus
Give The Fairer Sex A Fair Chance
H
ave you ever wondered why
there are only a handful of female chefs in the professional kitchens of India? They do get a fair share in the housekeeping and the sales department, but when it comes to the kitchen, it is a different story. Barring a few exceptions like Manisha Bhasin, Nita Nagraj, Veena Arora, Ritu Dalmia, Anahita Dhondy, Megha Kohli, Neha Lakhani and a handful of others like them, the industry is almost devoid of their presence in the kitchens. Majority of youngsters who start their professional career, on completion of their professional certifications, in the kitchens of hotels and restaurants, fall out of the mainstream and either start something on their own or start to dream a different dream. So what is it that keeps the fairer sex away from the mainstream? Why is it that they cannot pursue a long-term career in the professional kitchen – which for long has been dominated by men? Even as a kid, they are made to hear that cooking is an art, which you must master, then what changes when they enter the professional kitchen? The set of problems that they face are of varied nature. In spite of being avid cooks or master bakers, backed with their professional qualifications, their competencies are doubted by most. For a lady, the kitchen is like a predominantly a male zone, very apparent and evident – in a way they communicate (mostly using cuss words) and the environment that it holds. The other cluster of challenges that female in the kitchen faces is gender biased. Starting from a simple thing as being addressed Ma’am instead of Chef. Receiving unwanted attention and being subjected to sexual
60 | Incredible Chef | October 2018
By Anupama Jha harassment is not unheard of. So then, does the uncomfortable feeling come from the fear of safety? Yes, to a very large extent. Hoteliers and restaurant owners need to look into this aspect and ensure that their staff feels as safe at her workplace as she does at her home. In the space and platform that needs to be shared equally, there are different sets of problem women face; it is an uphill task to keep proving themselves at all times. At most times their ideas are taken and met silently without any acknowledgment or appreciation. There are times when they have to demand to be heard or shout for their rights. They
are subjected to unfair labeling – they are hired because they are good looking and can be a good host for the guests – that’s about it, and not for their skills or ability to deliver. There is no doubt all the newcomers have to work really hard, but ladies have to work much harder than their counterparts to prove their place in the kitchen. Mental and physical strength is challenged and becomes an unfair obstacle that they have to face daily. Their dream to reach the top is hardly fulfilled, and so they leave the industry and many who are still passionate about playing in the kitchen open their own small venture to quench their thirst. This unfortunate trend needs to be addressed and steps need to be taken to bring in the change and give them an opportunity to participate at all levels of the kitchen hierarchy so that they can acquire the necessary skills or expertise for their professional uplift and promotions in the future. The hospitality industry needs to give a fair chance to those who are competent enough for their growth and not be gender bias. The rules and policy need to be revised and equal for all. When working in a team, the space given to contribute the specialties of every individual, with genuine appreciation and compassion, can take the beauty of task completion to a very different level. n (The author is a qualified Psychologist Counselor, Life Coach and Corporate Facilitator with over two decades of experience. She assists people to overcome issues related to emotional and mental health by empowering and strengthening their confidence. http://achieverstraining.in)
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infocus
Women Chefs In Industry
Breaking Free From The Shackles
By Chef Manoj Pawar
H
istorically speaking women were always subject to oppressions. From the ancient era to the modern era, women have always been demeaned, ridiculed and moreover never received an opportunity to prove their existence, but now in the present time, such inappropriate actions are not encouraged, indeed, great initiatives are being taken at every end to uplift the gentle sex in all the spheres. I, working as a chef for a decade, have witnessed sincere efforts undertaken by our very own hospitality industry for the empowerment of the said sex. Women are being recruited as chefs at various hotels, thus, giving them a complete leverage to showcase their skills, thereon, shaming upon the typical stereotype, that of a woman being only a home cook, rather than not having the mental as well as the physical attributes of being a professional chef. Working as a chef at a commercial kitchen, the fair sex do get a chance to break free from their shackles and work with their male counterparts 62 | Incredible Chef | October 2018
shoulder to shoulder challenging the very male dominance, thereby, satisfying their vanity and proving their existence as an individual. Moreover, women do happen to be at a softer end when it comes to physical attributes in comparison with their male counterparts, but such a notion has been proved erroneous as they being witnessed, standing straight and bold in the kitchen for long hours irrespective of their intermittent physical and mental changes. Albeit, having the social responsibility to look after the homily affairs, their perseverance and dedication towards their duty have led them work efficiently at both the fronts. I, herewith, supplement my said view with names like Ms Gehna Kaur who herself is a chef and is undertaking a catering business under the name of ‘Sweet and Juicy’ serving her services to numerous wedding, fairs, and exhibitions. Another such name is Chef Manisha Bhasin, an Executive Chef at the ITC Maurya Delhi, acclaiming herself to a number of accolades both nationally and internationally. Likewise, Asam Khan who is very much in the frame when visioning the picturesque sphere of the culinary world, as she has been
witnessed running a restaurant called the ‘Darjeeling Express’, wherein, she has gathered a number of female chefs with no professional training in cooking, rather than just being simple housewives and having the art of preparing delicacies. Thereby, serving the customers with authentic traditional dishes based upon the northern region with a Bengali flavour in it. Moreover, when speaking about lady chefs of international acclamation, Ms Nigella Lucy Lawson stands out firm. Apart, from being a journalist, a broadcaster she is regarded as a great cook with a highly renowned name, hence, hitting the television and the internet like a tidal wave. One more such name is Ms Nargisse Benkabbou who got herself to fame by penning down a cookbook under the title ‘Casablanca: My Moroccan Food’, wherein, she has showcased her literary skills. Thus, being an epitome for the aspiring lady chefs in the upcoming times. On seeing such inspirational and laborious act from the female section, our very supportive hospitality industry whether it be nationally or internationally, do provide the fair sex with certain relaxation as in freeing them of work at appropriate time and loading them with work as per their physical and mental capability. Moreover, adhering to the government policies and providing them with maternity benefits and other mentioned assistance. Henceforth, these are few bright initiatives taken up by the hospitality industry in the path towards women emancipation.n (Chef Manoj Pawar is Executive Chef / Director, Cook and Bake Academy, New Delhi)
guest column
Plastic Ban
Does Life Change In The Kitchen?
Just Say No To Plastic Bags
P
By Chef Brijesh Kumar Sharma
lastic pollution is an evil
that needs to be addressed urgently. Not only is it killing the environment, but the toxins could also enter our body through food and water in the form of microplastic. Plastic waste is now recognized as one of the biggest environmental problems facing the world. About 300 million tons of plastic is produced globally each year, of which only about 10% is currently recycled, leaving a significant proportion of plastic waste which ends up in our oceans. It is ingested by marine organisms and seabirds, often proving deadly not just for them, but also for humans through water and seafood. If current production and waste management
Image source: Times of India
64 | Incredible Chef | October 2018
trends continue roughly 12 billion tonnes of plastic waste will be in landfill and our natural environment by 2050. The travel and hospitality industries are heavy users of single-use plastics, with most hotel departments heavily stocked with small plastic bottles of water and other single use plastic items, which have become almost a matter of course and are not reviewed regularly. Even the chefâ&#x20AC;&#x2122;s kitchen is not far away, where the usage is heavy from butchery bags to packing containers and much more. The world has finally started to take action, with a growing number of countries and municipalities banning single-use plastic items. Hotels, airlines, cruise liners and restaurants are minimizing the use of single-use plastic, such as straws, cups, bottles and packaging and take-away containers. Recently, more and more hospitality establishments are banning plastic straws and moving to biodegradable or reusable straws. McDonaldâ&#x20AC;&#x2122;s uses 1.8 million straws a day across its outlets,and will be moving to paper straws. Even a number of hotels have committed to eliminating plastic straws by the end of the year. Some hotels are also working to remove plastic bottles from its conference and event spaces. Food grade virgin plastic is used in unavoidable situations, such as transportation of liquids, and every effort is made to recycle the bags. Compostable plastic bags
have been introduced and are used by a number of establishments including stores and restaurants. Coffee houses are encouraging people to bring in a re-useable cup and offering discounts on the final bill for customers who are doing so. At Lemon Tree Hotel, Sohna Road, we are also planning for the reduction and elimination of single use plastic items, and are in continuous talk with vendors for replacements. We are also making an effort to reduce plastic by only offering straws for drinks upon request, and providing straws made of bamboo. However, adopting eco-friendly materials has cost implications, which will raise menu and takeaway prices. This is where sensitisation on the part of the consumer, and highlighting these eco-friendly measures in the right way becomes very important, to avoid any dissatisfaction. From paper straws to edible cutlery and reusable laundry bags, the industry is going every mile to accommodate the ban, and it is crucial for the guest to be aware and supportive of these measures. This is just the tip of the iceberg. There are many ways plastic is used in our daily kitchen from plastic food wrap and cocktail stirrers, to kitchen utensils and storage boxes. Banning plastic is just the start,
Plastic waste is now recognized as one of the biggest environmental problems facing the world. About 300 million tons of plastic is produced globally each year, of which only about 10% is currently recycled, leaving a significant proportion of plastic waste which ends up in our oceans.
Some Simple Ways To Avoid Using Plastic l
l
l
l
l
l
l
l
E ncourage customers to use their own re-useable coffee cups B an plastic straws and only offer biodegradable straws, if a straw is requested U se glass jars for storage O ffer RO water in glass bottles and jugs, both in the rooms and banquets, with plastic bottled water provided upon request A void â&#x20AC;&#x2DC;non-toxicâ&#x20AC;&#x2122; glitter to decorate food which is made from plastic, use edible flowers instead U se china and glass crockery rather than disposable plates and cups, which often have a plastic film and cannot be recycled G row your own fruits and vegetables, which will cut down on wasteful packaging for transportation U se paper bags and biodegradable packaging for take-away orders
because the bigger picture is to run our establishments in an environmentally friendly, sustainable way, by looking at ways of how we can give back to what we are taking away from the planet. This could be through various measures, from planting trees, to monitoring water consumption, to responsible waste management. Activity that can be done in kitchen are: Get the team together and collect all single use and multiple use plastic items they use during the course of their workday in the kitchenat the hotel. Place these items on a table and have an open forum discussion on how utilisation of each can be minimized or removed completely. Table the discussion in writing, and start sourcing alternate vendors and materials to replace these items. This will give the team a chance to conduct a proper SWOT analysis about positives changed in the kitchen, and once a pilot project has been completed in one kitchen, it can be rolled out across different hotels in the company n (Brijesh Kumar Sharma is Executive Chef, Lemon Tree Hotels Limited)
October 2018 | Incredible Chef | 65
Chennai’s Little Chef Makes India Proud In Front Of World Chefs
T
he young and celebrated Chef Yeshwanth Kumar
Umasankar, 14 years old school going boy, won two GOLD and one BRONZE at the recently held 5th SICA Culinary Competition and Exhibition 2018. Yeshwanth Kumar participated in 3 categories, namely Vegetable & Fruit Carving, Petit Fours and Artistic Pastry Showpiece. He won Gold for the first 2 categories and Bronze for the third one. He was also Awarded with “Best Young Chef” in the first 2 categories. Master Yeshwanth Kumar made his debut entry at the Culinary Olympics 2016 and made India proud by securing the 4th place. The Indian Federation of Culinary Association, after his win at this event, have nominated him for the International Culinary Competition “Ningbo International Young Chefs Challenge 2018” held at China! He probably will remain as the Youngest Chef of this International Competition too. 5th SICA Culinary Competition and Exhibition 2018 was held between 23 and 25 August at Chennai Trade Center. The primary objective of the culinary contest is to provide a dynamic and recognized platform for culinary professionals in India to display their individual and collective skills and showcase our local creative culinary talent to the rest of the world. On display during this 3-day event was some of the finest culinary delights presented by individuals and teams from all the leading hotels and restaurants across India, Sri Lanka and Mauritius. This edition witnessed more than 800 contestants from India, Sri Lanka and Mauritius. The competition was judged by 12-member Jury team from World Association of Chefs Societies (WACS). While speaking on receiving the award, Master Yeshwnath Kuamr said that “SICA was instrumental in shaping me into who I am today. The various workshops organized by SICA, before this competition, helped me, and a lot of young Chefs
66 | Incredible Chef | October 2018
to sharpen our skills. We had the great opportunity to have discussion with Chef Dimuthu Kumarasinghe, who trained us through SICA Workshops. This really helped me to bring out my best by pulling all my thoughts and skills together to win Gold. I am extremely happy to hear from Chef Dimuthu Kumarasinghe, that he would personally train me, after my schooling. Chef Jugesh Arora, President, SICA said, “Kudos to all the wonderful efforts Yeshwanth Kumar is putting in to develop his talent for our great country. He is a very impressive student with good subject knowledge and right attitude. He is the future Culinary Ambassador of India. Congratulations and all the best to him.” n
Indian Culinary Forum
The Indian Culinary Forum is the Indian association of professional chefs. It was formed at New Delhi in 1987 as an exclusive non-profit organisation, dedicated solely to the advancement of the culinary art of India. The forum's objective is to act as a link, a platform and an instrument for the national community of chefs. The World Association of Chefs' Societies (WACS), or Worldchefs in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. Today, this global body has 110 nations' fellowship comprising of various professional chef organisations from around the world representing over 9 million professional chefs world wide. Worldchefs endorses the ICF, thereby, has an international culinary focus and staging of its various competition, seminars and events.
ICF's Mission n T o
encourage and inspire junior chefs through training and competition
n T o
enhance international culinary prestige in India
n T o
encourage Indian nationals to consider a career within the hospitality industry
The forum also awards bursaries to some competitors to enable them to travel abroad and receive work experience in high - class establishments. In addition to the professional competitions and events, the forum also liaises with Municipal Corporation of India and Government of India Department of Tourism and Commerce. ICF has evolved over the years, extending its reach to connect both hotels and individual chefs in a fraternity that presently comprises close to 1,000 members. At the core of all its chef-centric activities and programmes is the abiding belief that 'cooking unites'.
Membership Benefit n R eceive
ICF information on a regular basis
n T o
participate in seminars, congresses and other events of ICF
n N etworking n C orporate
with ICF members
members may apply for use of logo
n T he
opportunity to present your products/ services to our chefs at our regular meetings
n T o
utilise our newsletter for advertisement & sponsorships
n T o
use membership database for direct mail promotions
n F irst
right of refusal for sponsorship opportunities within the association
n I dentity
card of ICF
n S pecial ICF certificate, which can be displayed n W ill
receive a complementary invite to Chef Nite Awards
n G ets
a free name listing in the Chef Connect Directory
n 2 5%
discount on advertisement in the ICF magazine and on the Chef Awards souvenir
n Q uarterly
Newsletters
n A fter
becoming an official ICF Corporate member the name of the member will appear on the official ICF listw October 2018 | Incredible Chef | 67
Event Focus
Over 300 Chefs Displayed Their Culinary expertise At
Culinary Art India 2018
M
ore than 300 Chefs from
around India showcased their culinary expertise through chocolates, cakes, fruits, vegetables and everything that’s edible, on the four days Culinary Art India, followed by the award function. The '13th edition of Culinary Art India, 2018' was organized by Indian Culinary Forum, Hospitality First & ITPO in association with the apex body & IFCA, alongside AAHAR International Fair at Pragati Maidan. The Challenge saw Chefs competing in 16 different competition categories including ‘Authentic Indian Regional Cuisine’ ‘Three Course Set Dinner Menu’, ‘ Chocolate Mania’, ‘Artistice Pastry Showpiece’, ‘Fruit & Vegetable Carving’, ‘Plated Appetisers’, ‘Three Tier Wedding Cake’, ‘Artistic Bakery Showpiece’, ‘Contemporary Sushi Platter’, ‘Petit Fours or Pralines Category’, ‘Plated Desserts’, ‘Live Cooking Competition (Open to CDP and above designation) 2 course in 1
68 | Incredible Chef | October 2018
hour 30 minutes’, ‘Live Cooking Competition -(open to all) 45 min RICE dish’, ‘Enthusiastic Hobby Cooks Students Apprentice/ Students’, ‘Cake Decorating - Dress the Cake’, ‘Mocktails Competition’. This year Culinary Art India marked the participation of over 300 national level senior and apprentice chefs exhibiting their culinary skills to the general public. The winners of the challenge were felicitated on the award function on 17th March, 2018 at Hall number 7, Pragati Maidan. The objective of the competition is to establish an opportunity for the senior and apprentice chefs across India to display their individual and combined skills, creative talent, learn and share experiences. Chef Davinder Kumar, President, Indian Culinary Forum said, “I feel proud to announce the 13th Culinary Art India, through which I hope to create a platform forchefs to demonstrate their culinary skills as well as help them improve to meet international standards. Like past 12 years, we saw total
transparency through a structured rules, regulations, systems and panel of WACS certified judges.” Chef Vivek Saggar, General Secretary of Indian Culinary Forum said “ICF constantly thrive to bring our fraternity closer and continue our commitment to encourage the betterment of the culinary profession in setting new benchmarks in the hospitality industry. Through the 13th edition of Culinary Art India, we want to create a yet bigger stage for chefs from India and abroad to come together and share their culinary expertise. This year, to encourage budding chefs Tourism and Hospitality has instituted an award for the best student chef.”
Winners List H 3-Tier Wedding Cake – Rishabh Sharma ( Le-Meridien) H Artistic Pastry Showpiece – Shobhit Kumar (The Oberoi, Gurgaon) H Artistic Bakery Showpiece – Aman kumar (Theobroma Foods Pvt. Ltd.) H Fruits & Vegetables Carving – Jitender (The Ashok Hotel) H Plated Appetisers – Abhishek Sharma (Radisson Blu, Paschim Vihar), Saba Yusuf (Oberoi Centre for Learning and Development) H Petit Four or Pralines - Lakhwinder Singh ( Le-Meridien) H 3-Course Set Dinner Menu – Jobin John (Le-Meridien) H Plated Desserts – Pratik Deshmukh (Oberoi Centre for Learning and Development) H Authentic Indian Regional Cuisine – Lukesh Bajaj (Radisson Blu, pashchim Vihar) H Contemporary Sushi Platter – Raghubar Singh (The Oberoi, Gurgaon) H Chocolate Mania – Dinesh (Olive bar and Kitchen) H Mocktail Competition – Hari Prasad (Crown Plaza Rohini) H Enthusiastic Hobby Cooks Students Apprentice/Students – Suman Vaish (Enthuastic Hobby Cooks) H Live Cooking Competition (Open To All) – Dinsraj (Trident, Gurgaon) H Live Cooking Competition (Open To CDP and Above) – Manish Kumar Ahlawat (jaypee Greens Golf and Spa Resort) The event saw the participation of renowned names among the culinary fraternity as the guests and jury. The jury members include Chef Sireesh Saxena, Organizing Secretary, Culinary Art India, Chef Rajiv Malhotra, Chef Alex Moser, Chef Rajiv Chopra, Chef Tarun Dacha, Chef Prem Kumar Pogakula, Avin Thaliath, Chef Syed Ali Naqvi, Chef Surinder Kumar, Chef Abhiru Biswas, etc. from India and Abroad, under the Chairperson of the Jury Chef Satish Arora.
Destination Infocus
{Flash Back}
14th Annual Chef Award The Winners Of The Different Award Category Were H Hall Of Fame - Chef Sanjeev Kapoor H Lifetime Achievement Award Chef Manmohan Singh H Golden Hat Award Chef Sudeep Bose (HOD, IHM Pusa) H Silver Hat Award Chef Gautam Chaudhary (Demiurgic Hospitality, Gurgaon) H Lady Chef Of The Year- Chef Mousmi Das (Galgotia University, Greater Noida) H Chef of the Year Sumit Pant (Banarasidas Chandiwala Hotel Management Institute,Okhla) H Best Food Writer Award – Mr. Sitaram Mewati H Master Chef International Cuisine award Mohit Pokhriyal (Le Meridian, New Delhi) H Master Chef Baker Awards – Sumit Kumar (Le Meridian, New Delhi) H Master Chef South/ East/ West Indian Cuisine Kamla Kamalakannam (The Oberoi, Gurgaon) H Kitchen Artist Award – Jitendra (The Ashok Hotel, New Delhi) H Master Chef North India Cuisine Award Chef Vaij Nath (The Ahsok Hotel, New Delhi) H Master Chef Indian Sweets Award Sukanta Pal (Lemon Tree Premier, Aerocity) H Master Chef Oriental Cuisine Award Harish Chander (Double Tree by Hilton, Gurgaon) H Master Chef Kebab Award Ravindra Singh (Country Inn & Suites, Sahibabad) H Student Chef Of The Year Award (Male) Vijay Chawla (Cake and Bake Academy) H Student Chef Of The Year Award (Female) Vrinda Kureel (IICA_Hauz Khas) 70 | Incredible Chef | October 2018