FROM THE FOUR POINTS BY SHERATON, AHMEDABAD...........2

MAVERICK CULINARY ARTIST

                                     

Last week, I had the good fortune of meeting and interacting with Karan Thakur, Executive Chef, Four Points by Sheraton, Ahmedabad. The maverick culinary artist became an Executive Chef when he was just 28. Cuisine specialization being French, Middle Eastern and Mediterranean. Work experience in five regional countries- India, Dubai, Bangladesh, China and Quatar.

As an Executive Chef, worked with Starwood over three different brands including Le Meridian, Sheraton and now with Four Points by Sheraton. Has in depth knowledge of both service and culinary operations at all levels including pre-opening experience.

Listen to what Chef Karan says:

Philosophy of work: I have a strong love of food and local produce. I believe that seasonality is an important basis for menu production and one of the most significant ingredients in achieving flavorsome, balanced and premium quality menu.

Source of inspiration: The Chefs who had trained me in the beginning of my career. The life of a Chef is full of living up to the expectations as people rely on us to celebrate the best of their moments of life and you cannot let them down. Hard work inspires me. It involves a lot of commitment and hard work with continuous push and desire of outdoing yourself each and every time doing something new.

Definition of success: I believe that we all must have our own set of standards which we must strive to achieve and we are the best judges of our success. Every time, I out do myself and accomplish things which would not have been possible yesterday, I really feel successful.

Challenges faced by Chefs: The list sometimes would seem endless; the kind of challenges one has to go thru on a daily basis to ensure the hotel runs up to the standards set- it can be relating to the quality follow up with a supplier regarding produce or ensuring systems are set internally or the food is being cooked as per the set standards.

                                   

Delhi born, son of a banker, this Chef is married to Diana from Peru. Blessed with a daughter, Angela, five year old. Interestingly, his wife Diana is also a Chef. She specializes in Peruvian and Japanese cuisine. Her last employment: at Ritz Carlton, Doha, Quatar. She was Junior Sous Chef here. Living in Ahmedabad with his homemaker wife and daughter.

Text and Pictures: R Kesava Mallia in Ahmedabad