FROM THE RENAISSANCE BENGALURU RACE COURSE HOTEL

                            ADVANTAGE  AJITH

“Ajith is a great young talent in our South Indian kitchen. He is passionate and ensures true professionalism in his work. Ajith will go a long way in his career with his excellence in culinary skills and highly committed attitude towards his work”, says Subhankar Bose, General Manager, Renaissance Bengaluru Race Course Hotel.

Ajith Ramesh (23) commis I in this hotel is a blessed soul. God’s grace, in life, everything appeared before him at the young age itself. He was a Steward in his family run 16 seater Tea Stall in Sukkampatti Village, (Trichy, Tamilnadu) at the age of 11. When he was 14, he acquired the skills of frying crispy Medu Vadas. On an average, for the breakfast session, he will be frying 250 Vadas. Then he will go to the school at 09.00am. Interestingly, he got married Rathi Devi, when he was just 21. 

Says Ajith, the Tamilian Teetotaller Tastemaker: “My knowledge has got enhanced immensely after joining Renaissance Bengaluru. We do offer 14 South Indian dishes only during the breakfast period in our Coffee Shop”.

Though Ajith likes making Kerala style delicacies, Executive Chef of this hotel Sandeep Kumar has a different view. “The guests are so appreciative of the Chettinand dishes crafted by Ajith”.

What impressed me most in Ajith is this: He cooks masterfully and mindfully.

Ajith lapped up his Hotel Management degree from Jenney’s Academy, Trichy. Started his career in Citrine Hotel at Bengaluru as commis 3. Le Meridien and Radisson Blu Atria were his next stops. Both Bengaluru based hotels.

“My parents are my inspiration. My mother Pichaiammal is very wise. My father Ramesh is very hardworking. He has been running the Tea Stall, Balaji Bhavan for the last 27 years. Ours is a joint family. Everyone gets involved in the restaurant business” quips Ajith, who is incredibly active on social media. He is literally wedded to Instagram. Every day learns about a new South Indian dish/preparation/cooking style/ usage of ingredients etc. His smartphone is always ready to shoot food related pictures.

                     

When at work, Ajith hardly consults the clock/wristwatch. He is very hardworking. No wonder he bagged two cash awards in the last two months for the extra hours contribution made by him.

“I am grateful to Renaissance Chef Brigade” says Ajith with gratitude.

Pictures and Story: By R Kesava Mallia in Bengaluru.