"TUSCANY IS MY BABY"
"Oh, who has written this? He is my mentor. He has 2
Michelin stars to his name and the spelling is wrong" Chef Rahul Gomes Pereira (24) reacted when he saw a piece of paper on my breakfast table.
Now, the flashback: This happened last Friday morning.
Myself and one my students were having breakfast at Amara at Trident, Hyderabad. I was supposed to have
dinner at the Italian Restaurant - Tuscany that evening. My student asked someone a few details about Tuscany and that is how the Chef Adriano Balldassare's name had popped up . My student scribbled the Chef's name on a piece of paper and left it on our table, which is when Chef Rahul walked in ....
Rahul works with full ownership."Tuscany is my
baby" he asserts confidently. Last Friday, I saw him during the breakfast
session at around 8.30am. In the evening at 8.30pm when I signed off from
Tuscany after my dinner, I thanked him profusely. I was
surprised to see the consistency in his energy levels. He is very energetic;
radiates enthusiasm when he interacts with the guests; he explained everything
in detail on the restaurant to me in the afternoon hours when I met him in the
Tuscany; during my dinner, he plated the dishes for the photo shoot; checked
whether the dinner is okay after every course. Suggested me to try two more Pastas.
When asked about Michelin Chef Adriano, he opened up:
"Chef Adriano never says NO to guests; I have never seen him complaining
on lack of ingredients at any point of time; his energy levels are the same at
work; if any guests compliment him on the food, he will in turn will come back
to the kitchen and appreciate his juniors". Incidentally, Rahul got
trained by Chef Adriano at VETRO, the Italian Restaurant at The Oberoi Mumbai.
Goa born Rahul represented OCLD for the World skills
2013, organised by FICCI. He represented India, first in Australia, then in
Germany. One of the only two in the Oberoi Group to be nominated for an advanced
Italian specialized training. Worked and trained in the Italian Specialty
Kitchen Travertino at the Oberoi New Delhi under the guidance of Chef Davide' Rebecatto. Chef Parvinder Bali, Corporate Chef, Oberoi
Group, guided him in simulating Italian dishes from different regions of Italy
with techniques and best practices.
Presently, Rahul is responsible for the
overall kitchen operations of Tuscany, the Italian Restaurant, at Trident
Hyderabad. /He has already visited Germany, Australia, Istanbul and Singapore.
Very articulate, Inter college debate winner Rahul reads
a lot. .....Mostly on Italian cuisine. I won't be surprised when he makes it big. ..he has it in him.
Text and Pictures: R Kesava Mallia in Hyderabad
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