ACQUIRE COOKING
SKILLS; KEEP LEARNING
Ravi Bhushan Sinha
(38) the Banquet Sous Chef, The Westin
Gurgaon, New Delhi spoke to me today late evening on the skills he had
acquired from different hotels, also the learnings he had during his 14 years
pilgrimage as a Chef.
Sample this:
"In ITC Maurya, the Bukhara restaurant taught me how
much the meat has to be marinated; how to make the lamb very tender. Tandoor
cooking is very unique in this restaurant. Bukhara Naan is very famous"(He
worked here for around five years).
"Singapore is a very tourist friendly nation. Garlic
Naan, and roasted items are most sought
after by the Singaporeans"(For one year, he worked in Bukhara, Singapore,
a franchisee restaurant)
"In Aangan restaurant, variety of Indian
cuisine has been experienced by me.
Learnt a lot from Chef Rakshit Sharma, especially on leadership qualities and
Counselling Skills(Worked in New Delhi's Hyatt Regency for four years. 'Aangan'
is the 108 seater Indian Restaurant of this hotel. Here, Ravi pocketed his CDP
promotion).
" In Ambey Valley,( Pune) whatever management/leadership
lessons I had learnt from Chef Rakshit, I executed and implemented on my day to
day operations. Around 80 staff members were working under me in the kitchen
alone. Here, I had the opportunity to learn on costing and quality of the food(Has
been working here as the Sous chef, later got promoted to the position as
Banquet Sous Chef with more responsibilities).
Early this year, Chef Ravi partnering Chef Adesh has been
to Athens in Greece. The Arion Hotel, a luxury collection hotel had
orchestrated an Indian food festival here for 21 days.
"This food festival has been a huge success. The food
lovers in this hotel opted for Malai Tikka, Butter Chicken, Kebabs and Carrot Halwa
most".
The Sheraton in Seoul (South Korea) had hosted a three
day Indian food festival in connection with the Indo-French fashion show in June
2013.Here, a la carte preplated Indian
food has been served to around 200 high profile guests for 3 days, for dinner. "Here, the creativity in food presentation
has been very evident"
Chef Ravi is married to Kapila Choudhary, the Hygiene Manager, at Leela Kempinski in
Chanakyapuri, New Delhi.
TEXT
& PICS BY : R KESAVA
MALLIA in Gurgaon
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