Please take us through your culinary journey?
My culinary journey is full of fun and nostalgia. I started cooking at the age of 8 at my home under my grandparents’ guidance. They have been an inspiration for me since the beginning of my career; they influenced me to explore Indian cuisine in its myriad dimensions. It is because of my grandparents that I am today a head chef at Gola Sizzlers, a unit of the Naresh Gola Group.
What are your key strengths as a chef?
As a chef, I love to try different dishes and work on accentuating the flavors of that dish. My key strengths are that I try to innovate with food and make new dishes. I am passionate about cooking food and it is my most important life activity.
In your opinion, which are the hallmarks of a professional chef?
The role of a modern-day chef is to try and invent new techniques of cooking, keeping his/ her roots in mind. The hallmarks of an outstanding chefs are: organized attitude, calm nature, passion towards cooking, great stamina, knack for creativity and honesty.
What is the one thing that is going to change the way food will be promoted in future?
In the future, the promotion of food will be dependent on the personalization of customers’ preferences and the use of digital mediums for reaching out to consumers. Instagram has become the most important platform for showcasing food. Managing the data and productively using them will also help in attracting potential customers.
Does India have enough trained chefs to meet the demands in foodservice industry?
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Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
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Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
