MEET THE ‘MASTER PATISSIER’
His father has been a
South Indian Chef for 25 years; his father's elder brother is also a Chef who
runs a restaurant; his elder brother Madhav Reddy (31) is a Chinese Chef; brother
in law Chinna Reddy is a Continental Chef. I am told, there are as many as 30 Chefs
in his family. Meet Srikanth Reddy
(25) who (though only a Commis) - runs the Bakery and Pastry division at
Mercure Hyderabad KCP, located at Somajiguda in Hyderabad.
I had the good fortune of interacting with him during my stay in this hotel this week. The Pastry shop Macaroon located at the lobby level speaks of his talent. It’s the best testimonial of his work. He is particularly strong on French Desserts. St. Honner (Pastry) and Banoffee Pie (Dessert) are amongst his favourite French bakeries. He does superb multi grain breads too, pastries happen to be his cup of tea as much ….as well as breads.
Born in Mahboob Nagar, in Ippalapally village, Srikanth joined IIHM, Hyderabad, after passing intermediate. After finishing his 18 months crafts course in food production, he joined Alankrita Resorts as a Trainee. Out of the six months of his training period, the last three months were spent in the bakery. It is here that he found his confidence and took a decision to specialise in bakery and pastries. His next stop was "Bombay Duck Dining Company", a French restaurant in Jubilee Hills, Road # 10, at Hyderabad ….only to finally join Mercure Hyderabad KCP last August.
I had the good fortune of interacting with him during my stay in this hotel this week. The Pastry shop Macaroon located at the lobby level speaks of his talent. It’s the best testimonial of his work. He is particularly strong on French Desserts. St. Honner (Pastry) and Banoffee Pie (Dessert) are amongst his favourite French bakeries. He does superb multi grain breads too, pastries happen to be his cup of tea as much ….as well as breads.
Born in Mahboob Nagar, in Ippalapally village, Srikanth joined IIHM, Hyderabad, after passing intermediate. After finishing his 18 months crafts course in food production, he joined Alankrita Resorts as a Trainee. Out of the six months of his training period, the last three months were spent in the bakery. It is here that he found his confidence and took a decision to specialise in bakery and pastries. His next stop was "Bombay Duck Dining Company", a French restaurant in Jubilee Hills, Road # 10, at Hyderabad ….only to finally join Mercure Hyderabad KCP last August.
"Many guests are asking for the recipes from him" says Vinay Kumar, the Executive Chef of this
hotel, "this includes General Managers of other hotels in Hyderabad. In
the last 14 months not even once has he said "no" to me for any work
related issues".
Srikanth is very soft spoken, humble, well groomed, decent natured and is open to learning. His "can do" attitude deserves applause.
"Chef Vinay supports me in a big way, he teaches me too. I am very happy at Mercure" says Srikanth Reddy.
Text and Pictures: R Kesava Mallia in Hyderabad
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