STANDARDIZATION VS PERSONALIZATION
"Commis 1 Chef Arabind Sahoo
has bequeathed the Riyaavat learnings most in our hotel, I am glad for
him" informs Chef Suprakash Tripathy
(Executive Chef, Trident, Bhubaneswar). Yesterday, after my
evening prayers I interviewed him over Skype.
“The Dabbawala theme lunch impressed
me the most, he said. It was an innovative thought. The food for 50 people was
cooked in just a single oven and by two cooks only. Sweety Singh's style was
very rustic, home style. He cooked butter chicken differently”. “Murg Saag
Kofta” and “Haleem” are the most sought after RIVAAYAT dishes in our
hotel" Chef Suprakash recalled. He has just returned to India after a
vacation to England, Scotland and Wales.
What all appealed you the most? I asked him. “Firstly, to ensure the
learnings to remain ‘always afresh’ a video recording of the entire conclave
was done. Every step, every detail involved in the cooking process was noted.
Secondly, The Oberoi / Trident Chefs cooked together and tried out new recipes
along with the Master Chefs and thirdly, Osama Jalali - the renowned food
critic showcased mouthwatering Old Delhi food. Even people living in Delhi
might not have tasted them. Incorporating RIVAAYAT dishes into our Buffet menus
at Trident Bhubaneswar was the fourth point", said Suprakash.
"I realized that Chef Bali (OCLD) is so fond of old Bollywood songs, and
he really sings well. Meeting other Oberoi/ Trident chefs and knowing them more
intimately was an elevating experience. We also got an opportunity to interact
with the best of Oberoi Chefs and the food celebrities invited from the
industry which by itself is a huge motivation”.
"The entire
effort was taken in order to ensure that the same recipes are followed for the
RIVAAYAT dishes across all the Trident/ Oberoi hotels …..and that the food is
cooked in the most authentic way and tastes the same across……..I wish to be a
part of future RIVAAYAT’s to come”
I have always known Suprakash to think differently. So stepping
aside from Rivaayat for a moment I asked him for his take on the changing
trends in the food industry. He said “The F&B industry is undergoing a huge
transition. The concept of catering to large gathering is passé and the focus
is on customizing food for each guest who by far has different opinions on
every dish. So now the entire focus is to ensure that every guest who walks in
to your hotel receives an extremely personalized and tailor made food and
beverage experience “Very interesting- I thought.
Tailpiece
- Chef Suprakash Tripathy was the one who spoke about Rivaayat to me for
the first time. That was January this year. I am grateful to him with gratitude
for the same.
Text by: R
Kesava Mallia
Pictures:
Courtesy… Chef Suprakash
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