CHEF’S PLATTER SUPPORTED BY - CONTENTS • Davinder Kumar CHEF’S PLATTER • Vikas Khanna • Vicky Ratnani • Ranveer Brar • Chef Harpal Singh Sokhi Editorial Operations • Chef Randhir Tiwari M. K. Choudhary • Chef Reetu Uday Kugaji Marketing Operations Presenting the pioneers and incoming maestros. • Raman Preet Singh Ahluwalia A. Khan Greetings • Deepanker Khosla It's our 11th year in the business and we're stronger than • Michael Swamy Sub Editor ever. Fabricating a robust bridge in the circuit, we at Right • Abdul Rehman Qureshi Kushagra Nautiyal Concepts Media Pvt LTD strive to cater the best of content • Tanuj Nayyar and give out unheard, unchained and honest stories of Advertising Sales eminent and promising personalities and trends. • Gautam Chaudhry Ashish Sharma (Delhi) CORPORATE OFFICE : Chefs Platter 2018 marks the fourth landmark of the • Nelson Right Concepts Media Pvt. Ltd. franchise and we have spent the last year in fetching • Ashish Singh Head of Design G-137, S-I, 2nd Floor, Above interviews and success stories of the pioneers of the • Amit Sinha Manisha Sharma Indane Gas Agency, Dilshad industry. The Hospitality industry is the most booming • Priyam Kumar Colony, Delhi-110095 fraternity and if it's India we're talking about, it's the by far Layout & Design • Bharat Ph. : 9868176361,9911990097 the most successful of the lot. Khem Chand Email: [email protected] With Chefs Platter 2018, we tried incorporating the vision of • Lakpa Tamang exhibiting the finest and latest entrants who're taking the • Manpreet Singh Subscription & Circulation Editorial Feedback : industry up a notch in the globe. We have the most popular • Raheman Mir Hafizur Bharti [email protected], faces including the maven Chef Vikas Khanna, who's taken • Vaibhav Bhargava [email protected] India on the universal level when it comes to culinary, Accounts • Gaurav Raghuvanshi followed by the ever charming Chef Vicky Ratnani who Nidhi Copyright : explains how he is experimenting with flavors the right way • Ruffy Shaikh Right Concepts Media Pvt. Ltd. and Chef Ranveer Brar who's amending the issue with his • Paul Kinny Coordinator All right reserved. Reproduction in magical culinary skills. This and many popular faces and • Diwas Wadhera Amit Kumar any manner. electronic or otherwise, their recipes comprises this year's Chef Platter! in whole or in part, without prior • Dheeraj Bhandari Make sure you relish all the recipes and stories! Keep Data Services written permission of the publisher is exploring good food and music. • Avinash Jha Archana prohibited. • Shivanand Kain RCM Hospitality Outlook is a bi- monthly magazine, printed, owned Kushagra Nautiyal • Akshay Nayyar and published by Manish Choudhary Sub-Editor • Hari Nayak from, 73, Type-2, Civil Lines Police [email protected] • Avinash Jha Station, New Delhi. Printed and processed by Modest Graphics Pvt. Ltd. Delhi. Davinder Kumar President of Indian Culinary Forum and Head Chef Le Meridien ‘Renowned globally and famous for his impeccable was a couple of decades ago. When I started my style, Chef DK is a humble personality yet super career as a chef we used to be invisible, hiding behind experienced in the fraternity. He’s been serving the the stove in the back whipping together dishes after industry for more than 3 decades and is still growing dishes, without receiving much recognition. stronger than ever. He adds: “I salute this profession But now things have drastically changed from how which made me what I am” people have seen us in the past. The role of what we have known as the traditional chef, is long over. This Q- What is life in the kitchen for you? role has been replaced by a career that’s constantly A- In a nutshell life in the kitchen is quite interesting changing and evolving into what we know as a since I thoroughly enjoy what I do. Although you are creative and glamorous profession. always occupied still it is satiating. It is very challenging; one has to be on the run almost most of Q- What things have you seen changing in cuisines the time. On the other hand there is no scope and food business when you began your career and monotony . now? A- There has been a paradigm shift in cuisines as well Q- What inspired you to be a chef at the first place? as the food business is concerned . Earlier we used to A- I wanted to pursue a professional course after serve what we wanted but now to meet the guest’s graduating from Delhi University. Cooking was my first expectations we serve what exactly they want. A few love and the exposure to hospitality only faned and essential changes that I have seen over the years are -: kindled my latent passion for the culinary arts. Health Consciousness – With the life style, we all have Enormous growth opportunities domestically and now a days, it has become an absolution to consume Internationally, A chance to create a niche for healthy food. yourself, Ability to become a role model for young Fresh and seasonal produce - To ensure freshness aspirants, this being a skill & creativity oriented from farm to fork is what all of us are working at. profession. The advent of QSRs – many international brands have taken a huge chunk of food business due to the Q- How has your journey changed throughout the millennial wanting experimental and quick food. year that you are in the profession? Avante Garde & Modern Indian Cuisine – They are A- The role of a chef today is much different than it modern day avatars of the Indian Cuisine. Five Spice Crusted Norwegian Salmon 5 Regional Cuisine-: With people shifting their bases for Cooking in a commercial kitchen is an incredibly livelihood the demand for their local food is stressful job. There are dozens of things going on at increasing. any one time and you still need to ensure that plates are going out perfectly and in a timely fashion. Q- Which has been your prime learning throughout 4. Curiosity and Desire to Learn More the career so far? One has to be curious about new developments in the A- Getting a chance to work with few of the trade’s culinary world, unusual flavor combinations and finest French Master Chefs during my 2 years ingredients they haven’t yet heard of. intensive training in France was one of the best things 5. Physical Stamina happen to me professionally. My tenure with the If you want to become a chef, make sure you can Oberoi group of hotels made my foundation pretty handle the physical demands of a busy commercial strong. kitchen. 6. Creativity Q- How crucial is it for a chef to maintain diet and Cooking is often considered to be a blend of science health during his work span? and art. You will need to learn cooking techniques and A- Working in kitchen is not a healthy lifestyle unless skills, yes, but to excel you’ll also have to have plenty you make it one. You’re surrounded by food, you’re of creativity. surrounded by alcohol, you work late hours, you’re in 7. Attention to Detail a stressful job, and that for n number of years catches A missing garnish, a steak cooked for a minute too up to you. So one has to make a conscious effort to be long or a hair in the salad can all ruin an otherwise healthy and eat better and I think about that all the perfect meal, which is why chefs have to be incredibly time.. Every day I’m very conscious about what I put in attentive to detail. my body; it’s very important in my day-to-day life. And above all the things one has to be passionate about their job and always remember to cook from Q- How do you manage to control your taste buds your heart. and eating while cooking? A- I follow a strict meal plan throughout the day, Q- How you compare Indian food and international which I have been adhering to from quite a long time. cuisine? How do you compare them on the basis of It helps me keep my energy levels at optimum level selling proposition (economics)? and helps in curbing those hunger pangs while I am at A- In Western cuisines, ingredients are usually paired the shop floor. together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most Q- What are the important elements in food of which do not contain overlapping flavors. Cayenne, preparation according to you? green bell pepper, coriander and garam masala are A- 1. Organizational Skills usually paired with ingredients that have no chemical As an executive chef, your job is about more than just overlap, but each ingredient brings a unique cooking food. You have to lead an entire team of component when incorporated into the final meal. kitchen staff, budget for food, determine how much This creates knockout dishes for a cuisine that uses of each ingredient to buy each week, schedule shifts approximately 200 of the estimated 381 ingredients for employees and anticipate the busiest times of day known in the world. in the kitchen. The cuisine in India changes after every 200 kms . 2. Willingness to Accept Criticism Indian food is more or less heritage driven . Recently Even the best chefs still have something to learn. One there have been great innovations in Indian cuisine of the marks of a truly great chef is the ability to which has taken Indian food on the global platform. accept criticism and adjust their cooking . International cuisines are constantly evolving with 3. Ability to Handle High Stress Environments their focus being on healthy and local produce.