Q. Why did you decide to become a chef?
A. Food is the base kernel of all requirements and is a necessity in diverse situations. The love for food was inculcated in me since childhood and urged me to join patisserie post my studies. My determination to start from scratch as an apprentice has made me uncover my fullest potential.
Q. What are the new culinary trends in India that you are trying to explore through your work at the academy?
A. The world of patisseries has undergone a sea change, and we keep on updating ourselves on the same. We educate our students on the latest trends happening across the pastry world, be it in viennoiserie or pastry making and chocolates. We have master chefs regularly coming to our academy to teach our students, keeping us in relevance with all the current happenings.
Q. Except pastry, what do you specialise in?
A. Bread and viennoisserie are my first love and I tend to excel in them. I also specialise in making sour dough breads.
Q. How would you describe the daily life of a chef?
A. As in every occupation, the life of a chef comes with its set of hardships. A chef’s life is entitled to a truckload of hard work and strenuous hours, as it also involves a lot of planning and skills. It is a process of continuous learning and upgrade and always keeps me on my toes.
Q. Is there a chef you admire the most? Who would that be, and why?
A. There are a plethora of chefs I look up to, as it is difficult to choose your favourites from a host of stalwarts. My admiration is not only restricted to French chefs but to the wonderful chefs’ fraternity across the world as there is so much you can learn from them.
Q. Pastry art is very difficult to specialise in. How hard was it for you to make perfect pastries?
A. Patisserie making is a long process of learning and requires time, along with dedication, to get the apt mix. It is hard work that helps in overcoming all obstacles. Chefs require honing an attention to detail and a keen eye for perfection.
Q. What is your favourite cuisine? How many different types of cuisines are you capable of producing?
A. Italian and French cuisines are my all time favourite. My love for travel has made it possible for me to try food from other countries as well. I pride myself over being experimental in nature and love cooking different cuisines, imbibing various cultures within me.
Q. What differences do you see in Indian pastry chefs and pastry chefs abroad?
A. Similar to food, chefs are universal in nature, so there is absolutely no difference between the two. A chef’s true identity remains in working hard to get where they are and as long as there is the fire of passion within them, there is absolutely nothing which can stop them.