GLOBAL CHEF IN THE
MAKING
During my recent stay in Trident Bhubaneswar, I was
really impressed by the Odiya Veg Thali. For three days in a row, I enjoyed the
Odiya Veg Thali for the Dinner. This Thali is sans any masala. Less oil. Less
spicy. Vegetable rich. Real diet food. One young Chef gave me more information
on Odiya Cuisine.
Now, the story is not on the Thali; the story is on Chef Satrujeet Das (30) who is very
ambitious. He is short; but he is taller than Qutub Minar in terms of ambition
and confidence. Indeed, a global chef in the making. Well educated with
overseas exposure aplenty at such young age. It was Chef Satrujeet Das who gave
me information on Odiya Cuisine.
Presently, he is chef de partie in Trident Bhubaneswar,
in his second stint with this hotel. He took his diploma in Hotel Management
from Merit Swiss Asian School of Hotel Management, Ooty, Tamilnadu. Joined
Trident Bhubaneswar as an intern, became a commis I. After working in a resort,
followed by a restaurant in Bhubaneswar, he opted to pursue his studies along
with his profession as a Chef. From Singapore, he pocketed the advanced
culinary diploma from Sunrice Global Chef Academy. Then he flew to Italy in
2011. Studied Italian cuisine at ALMA, Italy. Next year, post graduate
certificate in Italian culinary arts, from
George Brown College, Italy. His areas of interests are Italian and
French cuisine, modern contemporary cuisine, Italian and French wines.
"My ambition is to become a globally known chef
specializing in Italian, Spanish and modern contemporary cuisine" says
Satrujeet Das. His overseas experience encompasses stints in Singapore, Dubai,
Italy and Canada. Importantly, with many world renowned Chefs.
His hobbies are cooking food, collecting recipes of
various cuisines and reading automobile magazines. During schooldays, he
represented the school in both table tennis and football.
Text and Pics: R Kesava Mallia in Bhubaneswar
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