27 minute read
I TOOK A WEEKEND JOB AS A COMMIS CHEF AND IT ALL STARTED FROM THERE: CHEF GARY FOULKES
Starting his career under the guidance of Gary Rhodes, Michelin star Chef Gary Foulkeshas since worked with a whole series of acclaimed chefs including John Campbell, The Vineyard at Stockcross; Richard Neat and also William Drabble at the Aubergine in Chelsea. During his twocity tour of India with All Things Nice to host a dinner in Mumbai and Delhi, Chef Foulkes spoke about his timeline of career in the culinary arts sphere By Akshay Nayak
What inspired you to pursue a career in the culinary arts field?
It just kind of happened. I went on a week's work experience when I was at school and spent a day with the different departments - my final day was spent in the kitchen - there was so much energy in there and everyone seemed to be having a great time and
enjoying themselves whilst they worked. I liked the look of it and thought, let’s give it a go, I took a weekend job as a commis chef and it all started from there.
What were the initial challenges and opportunities that you faced while pursuing a professional career in the same?
I think the initial challenges for young chefs remain the same as when I started cooking... a lack of sleep, a new pressured environment, in many cases moving away from home, working evenings when your
Chef Gary Foulkes
friends are out having a good time - a lot of people struggle with it and decide to do something else. I have a lot of respect for people that see it through and go on to forge great careers for themselves - as I know how hard it is to get there.
How does it test your mettle to keep the consistency in maintaining the status of Michelin-star chef, year on year?
It’s tough but very enjoyable at the same time. Consistently producing the same quality food is hard as so many
factors can affect it like the weather, suppliers, maybe some of the staff are having a bad day, etc., and none of this can affect the customer - that is where the pressure is - having to deliver on expectation day in, day out.
What culinary skills and experience are you showcasing during your visit in India?
I have already visited India before but thanks to Nikhil Agarwal and All Things Nice this is the first time I am cooking here. I’m just aiming to cook delicious food for people
in my own food style which many people have not tried before and different flavour combinations that they may not be used to but using the local ingredients. Planning the menu around those local ingredients to fit in with my own food style was really interesting.
Your mantra for aspiring chefs?
Find yourself the best possible kitchen to cook in that you can and take it all in. Listen, keep your eyes and ears open and enjoy it, it’s going to be tough but don’t give up.
Chef Sultan Mohideen recently joined Signum Hotels and Resorts as the grand master chef. He has also won many awards including the National Tourism Award in 2014 from Ex-President of India, Pranab Mukherjee and has also served Superstar Rajni Kanth in 1996. In conversation with Akshay Nayak, Chef Mohideen highlights his efforts in revisiting and promoting Indian cuisine
Chef Sultan Mohideen
What inspired you to pursue a career in culinary arts?
I wanted to become a Genetic Engineer and do research on Human DNA. But during my graduation, I found this is possible only from the USA, for which my financial status didn't allow me to go ahead. At the same time I read a couple of articles on French culinary history, and some of the globally popular chefs' lives, wherein at that time, almost 35 years ago, Indian culinary history was not even documented and chefs we not doing that great in their profession. As I got admission to three-year Diploma in CaterNalli Gosht Qualiya
ing Institute – Chennai, I was delighted and started to focus on developing my basic skills. Later it was Oberoi Hotels Management Training Programme and the exposure in the kitchen that made me focus completely on the culinary profession.
I learned if you control the
art of food taste; through the tongue, one can achieve the best in his life.
It is a chef who can make the impossible possible by
means of honest creativity on food and present it with love to human mankind. This is my inspiration to pursue culinary arts.
Having served the likes of known celebrities and VVIP dignitaries, what challenges and opportunities did you face in excelling in your art in food?
First - one should be perfect in his subject. For me, it is my art of cooking with love and it’s both scientific and technical knowledge of blending the selected spices and ingredients to create a 'wow' factor in each and every dish that I prepare.
Before any VVIP visit to my hotel, I take the entire history of the VVIP and his likes and dislikes, food habits, etc. Then I plan the menu in line with his country's food with our ingredients and taste. Our food is presented with a pinch of an interesting element to it. This makes the VVIP feel that they are in their own circle of food likes. Moreover, I take the time and opportunity to explain to them our Indian food and its heritage. How to relish the menu course by course and how to compare his food to ours, etc, etc. This makes my life easier and the maximum mileage of happiness from the VVIP.
During my regular days, I do a lot of research on heritage cuisines of India and check the different combinations and presentations and record the same with historic reasons. Read the historic books and get the recipes from them. Do trails by means of festivals and I develop my repertoire on the particular cuisine and which is presented to VVIP after a fine selection and presentation.
I keep benchmark and standards for myself by exceeding guest expectations from time to time.
It is also very important to check the leftover and return food from VVIP’s table for all sorts of tests to ensure if I was successful in my commitment to him in all directions.
Every creation for me is a masterpiece of art in cooking because cooking is a department of performance of art. My first success in handling a VVIP or Head of The state spread among the hoteliers that I can handle any type of events of forGosht Badami Quorma
mal events for Heads of states. Even the biggest sports events such as the Commonwealth Games, SAF Games. My other great confidence developed when I planned the Army Day Celebrations for three years consecutively with the national themes and exceeded their expectations, with a professional and personal satisfaction of serving the Army Chiefs.
Indian cuisine, though vast but majorly undocumented, how do you plan to bring the lost delicacies back to spirit? It is by continuous research and traveling to different places of historic importance and reading the manuscripts, stone cuttings, books, etc. to develop the menus then present it to food connoisseurs so that all comments are recorded following which the final menus are devised.
Indian food differs from state to state, district to district, and even place to place, equally from season to season. According to me, ours is the only country to have summer, winter, spring and other seasonal cuisines apart from the distinct festive cuisines, which is like an ocean.
If we go step by step and dish by a dish we can reproduce the history in this field. There is no limit, which stops one’s enthusiasm.
Our country had hundreds of rulers - Maharaja’s and their kitchens, which is still existing, if they all come together and help me to present the Indian food in one platter, it is possible to make our Indian cuisine achieve great recognition. The many states' tourism department and historians need to
come together and help the chef community so that we can reproduce the forgotten cuisine of India.
As the Grand Master Celebrity Chef, how are you aiming to leverage the F&B offerings at Signum’s portfolio of hotels in India and abroad?
First I would like to make a standard and highly acceptable menu with balanced cuisine selection for the entire chain. A standard of food should be served in all my outlets in India and abroad. Our food standards cannot be compromised. I have my production operations policy - POPs for the chain which is the bible for all Hotels to follow. Our monthly, yearly festivals are designed and executed as per the set procedures in India and abroad. My prime aim to spread our Indian Cuisine abroad through various events and dinners. Our F&B will have the same standards all over the chain. We have set timings for all the services and service recovery systems in place from the day we start an outlet. A well-trained team of chefs will travel all over the world and in India to train our food standards.
Your guiding tips for the budding chefs while pursuing culinary arts.
There is an excellent opportunity for youngsters in this field. If they are committed and work with positive thoughts, the sky is the limit to achieve accolades. Both health and wealth can be created in this profession with the highest regard for respect from everyone. as my first lo
Holiday Inn Mumbai International Airport
Holiday Inn Mumbai International Airport, part of InterContinental Hotels Group has recently appointed Shital Sethi as the director of sales & marketing. In her new capacity, Sethi will play a pivotal role in driving and overseeing all aspects of sales and marketing strategies at Holiday Inn Mum
Shital Sethi
bai. Sethi comes with a rich experience of over 20 years in the sales and marketing industry, a stickler for perfection and attention to detail, she has motivated her team at all times to achieve targets and has been responsible for business growth in her previous roles. Prior to this, she has worked with reputed brands such as Novotel Mumbai Juhu Beach, Radisson Hotels, Hotel Grand Sarovar Premiere, Orchid Group of Hotels and more. She plans on bringing path-breaking ideas and concepts which will have a compounding impact on sales of the property.
The St. Regis Mumbai
The St. Regis Mumbai has appointed Nicholas Dumbell to lead ‘The Best Address’ as the new deneral manager. A veteran hotelier, driven by passion and creativity, Dumbell, (Nick, as he is better known) is a multi-cultural global citizen Nicholas Dumbell
with 25 years of experience in the hospitality industry. Having commenced his career in London with leading international hospitality chains, he soon became a part of Marriott International’s myriad brands spanning the last two decades. At The St. Regis Mumbai, he will lead the dynamic luxury team to sustain the hotel’s positioning as one of the most awarded hotels and as the preferred destination for those with refined taste. He will focus on steering the team to drive revenue and maintain the property’s reputation of having the highest turnover in South Asia while ensuring guest voice scores remain a priority for the The St. Regis Mumbai.
Niraamaya Wellness Retreats
Allen Machado has been appointed as the chief operating officer at Niraamaya Wellness Retreats. He has a successful career spanning over 20 years in luxury hospitality. He has specialised in working with exciting trendsetting luxury hotels in India and the Middle East, strategically developing profitable business models within his scope of work. He has was associated with brands such as The Oberoi Hotels & Resorts; The One & Only Hotels & Resorts (Kerzner International); The Intercontinental Hotels & Resorts; The Holiday Inn Club & Graviss Hospitality. He specialises in complete ho
March 2020 Allen Machado
tel operations and strategic revenue management as well as delivering a high level of quality. His strengths lie in prime guest orientation, driving revenues by, focused implementation of sell strategies across hotel business verticals, providing top quality service with consistency, development of colleagues, problem resolution and attention to detail. strength lies in being able to manage a team consisting of diverse departments and he possesses the mental alertness to find solutions to issues in diverse nature. With considerable experience and a healthy forward vision he can bring a big change for Crowne Plaza Pune City Center, a statement by the hotel read. His new role encompasses responsibility for the entire hotel operations and will center on contributing calculated input to attain the deep rooted goals for the hotel. He is known for his unique style of managing people and his ability to motivate his team to deliver the IHG commitment of true hospitality to all guests. group, where he worked as a manager for international media vertical and lead to addition of new business segments for the group especially from African and Middle East market.
Pride Hotels Kushal Ranjan has been appointed as the corporate revenue director of Pride Hotels. Ranjan has eight plus years of work experience with the hos
Sarovar Hotels
Akshay Thusoo has been appointed as the VP – Sales at Sarovar Hotels, Corporate office, Delhi. An industry adept professional, Thusoo brings
Crowne Plaza Pune City Centre
Crowne Plaza Pune City Centre has appointed Fino Babu as its new general manager. He has been part of the IHG family for more than two years, having previously carried out the role of executive assistant manager. Ever since he has been employed in this hotel, Babu has demonstrated leadership and efficacious, structured management in all aspects of the hotel’s functions. His
Fino Babu Akshay Thusoo
with him almost a decade of experience across hospitality, media and automobile industry. In his new role, he will be responsible for conceptualising and implementing sales strategies at both corporate and regional level and will contribute in further strengthening the group’s efforts in driving more business from existing as well as new markets. Thusoo commenced his career with ITC as an assistant sales manager, where he successfully roped in new clients for the company from tertiary markets. He also had a brief stint with Times of India Kushal Ranjan
pitality industry working in the revenue vertical. Prior to joining in the current role, he has worked as director of revenue - cluster for Marriott International based in Pune. He had worked in a similar capacity with Accor Thailand & with Zuri Hotels too in his earlier assignments.
Hyatt Regency Pune & Residences
Hyatt Regency Pune & Residences has appointed Atul Dhonde as their new director of events. Dhonde brings with him a rich 11 plus years of experience in the hospitality industry and he has done his Diploma in Hotel Management IHMES, United Kingdom. He has varied experience in different industries. Starting his career with an International Fund Management company, his first hotel assignment was with Hilton Hotel – Isle of Man in UK. He has since worked with renowned hospitality
Atul Dhonde
brands like Hilton, Ramada, Marriott and Hyatt in India & abroad. Prior to joining Hyatt Regency Pune & Residences, he briefly ventured into setting up a catering business capitalising on his insights as the associate director of events at Grand Hyatt Goa. He brings with him varied experience & a wealth of knowledge. In his new role at Hyatt Regency Pune & Residences, Dhonde will be responsible for managing operational and administrative functions to ensure the projects are delivered efficiently along with monitoring the progress of the planning and execution of each task that has to do with any event at the hotel.
Four Points by Sheraton Navi Mumbai
Four Points by Sheraton Navi Mumbai has appointed Chef Merajuddin Ansari as the new executive chef. With more than 15 years of rich experience in the hospitality industry, his goal is to bring fresh experience on the table for the guests by applying his expertise in enhancing the craft and serving tantalising dishes by adapting new trends and innovative techniques. His passion and creativity are fuelled by his love for fresh, organic and sustainable food, which he not only sources but also grows it in his backyard or even his balcony. This is where he gets his inspiration from and creates magic
several leading positions within the sector. Her most recent association was at Shangri-La Hotel Bengaluru as the executive housekeeper. At her new role, she believes to adopt a mindset that establishes high standards for herself and the staff which will enable the property to grow consistently.
Chef Merajuddin Ansari
in his kitchen. He has a strong fan following in India and around the world; the list also includes some well renowned Indian celebrities. Prior to joining Four Points by Sheraton Navi Mumbai, he worked as executive chef for brands like Marriott International, Kenilworth Beach Resort & Spa, The Hilton - Mumbai International Airport and Park in by Radisson, Muscat Oman. He started his journey as demi chef de partie at Marriott International in 2003. From a demi chef de partie to someone responsible for turning around under-performing restaurants into award winning gems, he has indeed come a long way.
Hyatt Regency Pune
Armed with a rich experience in the hospitality industry, Chef Danish Khan joins Hyatt Regency Pune as the pastry chef. With nearly six years of experience in the field of all things bakery, Chef Khan brings a dynamic perspective and accomplished skill set to the hotel. Chef Khan's key responsibilities at Hyatt Regency Pune & Residences will bring innovation into the bakery and also enhance the gastronomical experience for all guests. He will also be refreshing the bakery menu with his unique recipe ideas. Chef Khan started his stint as a pastry chef with Hotel ITC Maratha Mumbai, India and then moved on to Chef Danish Khan
work with other brands such as Shababik International, Jeddah Kingdom of Saudi Arabia, and JW Marriott Hotel, Bangalore.
Conrad Bengaluru
Conrad Bengaluru has appointed Ladyna Lepcha as the executive housekeeper. With over 14 years of experience in the luxury hospitality sector, Lepcha brings with her a new perspective on the innerworkings of housekeepoing and room operations. Her new position at Conrad Bengaluru will initiate a positive outcome and will catapult the already stellar services provided by the hotel. With a degree in Bachelor of Arts from Loreto college, Darjeeling from North Bengal University, she started her career at ITC Sonar Bangla Shreton and Towers Kolkata as a Guest Service Valet - housekeeping. She then paved her path towards success with hardwork and sincerity by landing
The Fern Hotels and Resorts
Amrendra Karn has been appointed as the general manager of Howard Plaza The Fern, Agra. He has two decades of rich experience in hotel management with expertise in strategic planning, client relationship & fiscal leadership. An IHM Lucknow alumnus has developed his ex
Amrendra Karn
pertise through his tenure with leading brands like Taj Hotels, IHG, Hyatt & McDonald’s International across Nepal, UAE, Oman & India.
The Fern Residency, Bharatpur has appointed
Ladyna Lepcha
Deepak Thakur Deepak Thakur as the general manager. He kicked off his hospitality journey in 2009 and has worked with various brands like Hotel President (Jalandhar Punjab), Saffron Spice Restaurant, Poptates /Urban Tadka (The Yellow Banana Foods), Meluha The Fern and Kamat Hotels.
Manish Kumar Jha has joined as the general manager of The Fern Residency, Bhopal. Having a rich experience of 20 years in hotel operations. Jha
Manish Kumar Jha
has worked with various hotel like Clarks, ITC, Hotel India, The Citi Residency, HHI group of hotels, before joining The Fern Hotels.
Abhishek Gaur has joined The Fern Residency, Sarnath (Varanasi) as an operations manager. Having 16 years of experience in the hospitality industry, Gaur has previously worked with leading hotel brands like Intercontinental Hotel Group (Crowne Plaza), Radisson Hotel Group, Jaypee Group and Clark’s Group of Hotels.
Abhishek Gaur
Winning Hospitality: Practical advice for sustainable success
By Giovanni Angelini
In the book Winning Hospitality, awardwinning hotelier Giovanni Angelini, former CEO of Shangri-La Hotels & Resorts, has compacted around 60 years of his international hospitality experience into tips and advice for hotel operators and owners, senior and young executives, students, etc. The book serves as a ready reference and dives deep into the fundamentals of hospitality and service.
Giovanni delivers a comprehensive and essential guide to the inner-workings of this fascinating industry and what it takes to achieve success. Over 28 carefully crafted chapters, Giovanni examines the characteristics of effective leadership, underscores the importance of distinctive branding, discusses the challenges and opportunities posed by technology, emphasises cutting-edge decision making with a clear objective to enhance profitability and business development; and provides plenty of food for thought for those striving for excellence in a world of everchanging consumer tastes and continuous disruption.
Throughout the book, Giovanni reflects this good humour by interspersing his advice with stories and anecdotes. Winning Hospitality serves as an inspiring and informative guide to creating an innovate mindset and building the skills necessary to meet the challenges in hospitality today, while anticipating the additional complexities of tomorrow.
The Effective Executive: The Definitive Guide to Getting the Right Things Done
By Peter Drucker
Acommemorative edition of Peter F Drucker’s timeless classic work on leadership and management, with a foreword by Jim Collins.
For decades, Drucker was widely regarded as "the dean of business and management philosophers" (Wall Street Journal). In this concise and brilliant work, he looks to the most influential position in management - the executive.
The measure of the executive, Drucker reminds us, is the ability to "get the right things done." This usually involves doing what other people have overlooked as well as avoiding what is unproductive. Intelligence, imagination, and knowledge may all be wasted in an executive job without the acquired habits of mind that mold them into results.
In the book, Drucker identifies five practices essential to business effectiveness that can, and must, be mastered: ● Managing time; ● Choosing what to contribute to the organisation; ● Knowing where and how to mobilise strength for best effect; ● Setting the right priorities; ● Knitting all of them together with effective decision-making
Ranging across the annals of business and government, Drucker demonstrates the distinctive skill of the executive and offers fresh insights into old and seemingly obvious business situations.
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Poolside panache
Oheka at C’est la Vie was the happy venue for The Wedding Show presented by The Look Book, a curation by Aastha Jain and Heena Raj. It was a two-day wedding affair inaugurated by Sangita Jindal. Guests admired the floating ramp across the pool, created by Raj Mallik and Dharmesh Raj of Brandsailors. The Oheka team of Chirag Wadhwa, Nijal Shah, Ashish Mehta, Rishi Panchan and Sachin Kalra were present. It was time for wine and appetisers and a view of the fashion show featuring 5X by Ajit Kumar, Aartivijay Gupta, Amalin Dutta, Babita Malkani, Bubber Couture, Chalk Studio, Mandira Bedi Designs, Natasha J, Jewels by Ravi, Jaipur, Jhoomer Jewels, Rebecca Dewan, Sharbari Studio, Sonaakshi Raaj and Zuri. Anchor of the event Pritee Kathpal looked good in an ensemble by Zuri.
High on talent
Popular Indian whisky brand Blenders Pride made its presence felt at the second edition of The Magical Runway, part of the Blenders Pride Magical Nights. It was a celebration of the concept of ‘pride’ as an inner sense of achievement, of uniqueness and of individuality. The action was at Luna Nudo at St Regis with upcoming designers and models getting a chance to showcase their talent. Eight shortlisted designers and 16 shortlisted models were seen along with a jury comprising celebrities Rhea Chakraborty and Nupur Sanon, industry veterans like designers Gaurang Shah, Ridhi Mehra, Subikha PDP, Shriya Som and Akshat Bloni, model and VJ Alesia Raut, film producer, fashion choreographer and show director Ravneet Goraya, and influencer Shereen Sikka. The event was ably anchored by model Candice Pinto.
Rhea Chakraborty at The Magical Runway at Blenders Pride Magical Nights at Luna Nudo Chirag Wadhwa, Nijal Shah, Ashish Mehta, Rishi Panchal and Sachin Kalra at The Wedding Show at Oheka
Royal repast
The Cameo Kitchen at Flea Bazaar Cafe located at Kamala Mills, followed the successful first edition with Meiphung Oriental, a rustic Naga kitchen from Goa, with the second edition featuring chef Anuradha Joshi Medhora, founder of Charoli that celebrates the royal cuisine of the Malwa plateau. Riyaaz Amlani, MD & CEO of Impresario Handmade Restaurants, happily hosted a lavish lunch of tasty and traditional Malwa food. It was an exciting afternoon of slow-cooked, ghee-laden and melt-in-the-mouth moments with guests relishing the super selection of veg and non-veg items served on a shiny thali. This Malwa menu includes non-veg starters like Shikampuri Kebab, Shammi Kebab, mains of Murge Ki Kadhi, Methi Murg, breads and rice, assorted papad and a dessert halwa.
Anuradha Joshi Medhora and Riyaaz Amlani at The Cameo Kitchen at Flea Bazaar Cafe
Calendar cheer
Asparkling time was had by all the guests as Rio Fizzy Wine, the anytime-anywhere bubbly, launched its debut calendar at Razzberry Rhinoceros. The calendar girls made their presence felt as they walked the ramp by the beachside. You heard that the calendar was pictured in Goa and only candid images were selected for the 12 months. The talk was that the models represent the true essence of the Rio brand - powerful and strong-minded, independent and modern, those who do not conform to traditional expectations, empowering them to live life to the fullest on their own terms. You also heard that the calendar aims to imbibe the spirit of vivaciousness with the calendar acting as a launchpad for models across the world. And cheering the models on the ramp was Ashwin Rodrigues, founder, Good Drop Wines, producers of the range of Rio Fizzy Wine.
Ashwin Rodrigues and the Rio calendar girls at Razzberry Rhinoceros
