CHEF MICHAEL – “THE
CULINARY COACH!”
I
do like people who teach others selflessly.
I
also like those who help others without expecting anything in return. What I
found profoundly appealing in Michael
Saju (37) the Executive Chef at Holiday Inn, Kochi is that he is good at
both the things.
Every Tuesday, he makes it a point to teach all the Industrial
Trainees on various aspects related to culinary science. Last Tuesday that is
on 19th July, I was staying at Holiday Inn Kochi. Chef Michael
gave me company over breakfast and that is the time he broke the news on "Tuesday Classes"
to me. I was really impressed. I am told Chef Michael took a class
on "salads" on that day. Commendable job indeed!
The Industrial Trainees are respected and valued in this hotel. I think all the Holiday Inn hotels should emulate this resplendent idea of engaging the Industrial Trainees in a similar way.
After his hotel management course, Michael started his hotel journey as a hotel Operational Trainee in Majestic Park Plaza, Ludhiana. Thereafter his next stops were Wild flower, Shimla (Commis I), Radisson White Sands, Goa( Chef De Partie), New Africa Hotel and Casino, Tanzania (Indian Chef-Sous Chef) The Zuri, Kumarakom ( Sous Chef), The Zuri Whitefield, Bengaluru (Executive Sous Chef) and The Zuri ,White Sands, Goa (Executive Chef) . He joined the Holiday Inn in October 2012.
This year he led his Chef Brigade to the fifth edition of the ‘Kerala Culinary Challenge’, held at Kochi in May 2016. Around 75 Chefs from Kerala had participated in this event supported by the Department of Tourism, Kerala. It was really a proud moment for Chef Michael that four of his Chefs bagged Gold Medals as follows: the "Best Chef Award" sat softly on the shoulders of Pastry Chef Senthil Raj while Sous Chef Siyad got awarded for his "Hot Cooking Chicken "(Pistachio crusted chicken roulade with mushroom Duxelles). Chef Johnson was honoured in the Dessert plating category while Chef Johnson Varghese got awarded for his Fish fillet with creamy coconut and chillies.
The Industrial Trainees are respected and valued in this hotel. I think all the Holiday Inn hotels should emulate this resplendent idea of engaging the Industrial Trainees in a similar way.
After his hotel management course, Michael started his hotel journey as a hotel Operational Trainee in Majestic Park Plaza, Ludhiana. Thereafter his next stops were Wild flower, Shimla (Commis I), Radisson White Sands, Goa( Chef De Partie), New Africa Hotel and Casino, Tanzania (Indian Chef-Sous Chef) The Zuri, Kumarakom ( Sous Chef), The Zuri Whitefield, Bengaluru (Executive Sous Chef) and The Zuri ,White Sands, Goa (Executive Chef) . He joined the Holiday Inn in October 2012.
This year he led his Chef Brigade to the fifth edition of the ‘Kerala Culinary Challenge’, held at Kochi in May 2016. Around 75 Chefs from Kerala had participated in this event supported by the Department of Tourism, Kerala. It was really a proud moment for Chef Michael that four of his Chefs bagged Gold Medals as follows: the "Best Chef Award" sat softly on the shoulders of Pastry Chef Senthil Raj while Sous Chef Siyad got awarded for his "Hot Cooking Chicken "(Pistachio crusted chicken roulade with mushroom Duxelles). Chef Johnson was honoured in the Dessert plating category while Chef Johnson Varghese got awarded for his Fish fillet with creamy coconut and chillies.
I
am really delighted and pleased by the way, the Chef Brigade is taking care of
the guests in this hotel. I just stayed for two nights only and yet the
culinary artists of this hotel left their indelible mark on me. Thanks to the
leadership style of Chef Michael Saju.
This
taste maker is married to Priya - a
school teacher by profession. He is blessed with a daughter - Jovana who is studying in the first
standard.
Text and pictures: R Kesava Mallia in Kochi
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