With over 33 years of experience in the hospitality food industry, how has your approach to cooking and managing a kitchen evolved over the years?
Modern equipment has paved the way for more sophisticated cooking techniques. This has a positive impact on consistent outputs that we can deliver in terms of quality, quantity, time and presentations. As an example, programmed convection ovens have tested cooking recipes for time, temperature etc. So, one using these resources can deliver consistent results every time.
Recipe management software, Food waste management software like Winnow are now used widely in the industry to minimize waste and maximize profits. These tools were unknown few years ago when I started my journey, now they are an integral part of operating the kitchen with high efficiency.
As a chef with a deep connection to Arabian Gulf culinary traditions, how do you balance preserving cultural authenticity with catering to diverse international tastes in Ramadan?
Not forgetting that guests are willing to try and explore different cuisines these days as they learn to appreciate others’ culture and tradition. Our offering is an international menu along with the local cuisine such as harrish, jareesh, mansafa, Mandi, Kebsa etc.so our guests have a wide range of dishes to choose from. Traditional dishes from various middle Eastern regions are featured on our rotational menus. Other international offerings are Italian, Far Eastern, Indian, Pakistani, European etc.
You’ve been instrumental in pre-opening several hotels, including prestigious brands like Fairmont and Jumeirah. What do you find most challenging and rewarding about the pre-opening process?
Pre-Opening is a daunting process where you start from Ground Zero. The most challenging yet rewarding part is bringing the team with diverse cultural backgrounds together, identifying their strengths & placing them in a strategic rolls to meet our needs is the key to success.
Another fun part is identifying systems, processes and putting them in place, constantly evaluating these for functional efficiency and making necessary corrections a vital part of the pre-opening.
Your philosophy emphasizes simplicity in cuisine. Can you share how you manage to create Ramadan dishes that are both flavorful and visually appealing while maintaining simplicity in ingredients?
Teamwork is the key to this success. Although the direction comes from my end the execution from the team is the most critical part.
Following Standard recipes, having the expertise in each area to do specific tasks, encouraging the creativity of the team are all important parts.
Adding some avocados and basil to the original hummus recipe gives way to a flavorful and mouthwatering basil hummus giving it whole new dimension.
Looking back on your journey from an apprentice at the Taj Coromandel to your current role as Executive Chef, what moments or milestones stand out as the most fulfilling in your career?
When I Look back there are two milestones that stands out
- I got into an organization that shaped my basics very strongly which has got me to where I am today and this place was my first job at the Taj coromandel, Chennai.
The second golden milestone of my career was the 9 years that I spent with Farimont where I shaped my leadership skills and evolved into a fine Executive Chef that I am proud of till today and the years to come.
