FROM DISHWASHER TO MASTER CHEF
That
has been the Holi Festival Day. In New Delhi, the restaurants will be open only
for half a day. The absence of the cooks in the kitchen, that day, force fitted
the dishwasher boy to the kitchen .... and that has been the moment of
transition from kitchen stewarding to the real kitchen ..recalls Chef Papa Rao, the Master Chef of ITC Gardenia, Bengaluru who is presently in charge
of the entire banquet operations.
Thanks
to the Holi festival, the dishwasher Papa Rao, got a chance to work in the
kitchen. He was just 16 at that time. Srikakulam born Papa Rao, after
passing 10th standard, proceeded to New Delhi searching for a job, because his
farmer father could not afford his further studies, as it was not permitted
financially.
In
just eleven months, Papa Rao got a berth
in the kitchen... and thereafter the journey as a Chef has been very challenging.
He worked for nine years in two different restaurants in Delhi. That was the
time , Chef Y B Mathur, working in ITC, as Executive Chef in Jaipur, beckoned
him to join ITC Kakatiya, Hyderabad. His second stint with
ITC happens in 2009, when he joined ITC Gardenia. In between, he worked
in Oberoi Krishna,Hyderabad ; opened one restaurant in Baroda, two in
Hyderabad as part of the pre-opening team. His next stops were Fortune Katriya,
and Alankrita Resorts both based at Hyderabad.
He can
speak fluently in Hindi, Telugu and Tamil. Can understand everything spoken in
English. "I can't speak fluently in English" admits Chef Papa Rao.
Married
to Parvathi, he is blessed with two
children. Daughter Madhavi, is a
first year degree student, while Jay
Krishna, his son is First year PUC student.
Text
and pics: R Kesava Mallia in Bengaluru
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